Warm Up With Some Texas Chili

Editor’s note: This is a repost of a previous entry – kinda like a warmed-up bowl of chili. 

We have done this post a few times but with cold, chilly weather gripping most of the country it seems like staying home and makin’ a big pot o’ chili is a good idea.

The classic recipe, supplied by the good folks who brew Texas’ Lone Star Beer, is available above (click the picture for a larger version).  It’s pretty simple, but here is another recipe from the Austin newspaper that is a multi-meat extravaganza.  Just for fun (and, depending where you live, for ridicule) here are some chili recipes from the Food Network. One of the recipes has spaghetti!

On that last link above, you will notice of course that some of these chili recipes contain a healthy helping of beans.  As a native Texan, it is my duty to remind you that our state’s fine lawmakers some years ago passed a law outlawing the use of beans in chili.  I can’t tell you exactly when and, ah, … OK, I just made up that last part.

Just put in the damn beans if that’s what blows up your skirt.  But don’t blame me if that’s also what blows out your skirt.  Either way, keep a window open – no matter how cold it may be outside.

More stuff about chili, with a few more tunes, here.

MP3: “The Chili Song” by Gary P. Nunn

MP3: “Snow (Hey Oh)” by the Red Hot Chili Peppers

MP3: “National Chili Anthem” by Isaac Peyton Sweat

MP3: “Cold As Ice” (live) by Foreigner

MP3: “Chili Con Conga” by Cab Calloway

MP3: “Saddle Up The Palomino” by Neil Young

MP3: “You Bring The Heat, I’ll Bring The Meat” by Jonny Z and Bobby Rivera

MP3: “Crusty Rolls and Chili” by the Duhks

MP3: “Cold Cold Heart” by Hank Williams

MP3: “Millie Make Some Chili” by Steve Goodman

MP3: “White Winter Hymnal” by Fleet Foxes

MP3: “Hot Chili” by the Steve Miller Band

It’s Chili Time Again!

Now that the Thanksgiving eatin’ is done, you may want to turn your attention to making some chili – particularly if it’s cold in your part of the country.  Legend has it that the spicy meat concoction was created by the chili queens of 1880s-era San Antonio who came up with the recipe we still use and enhance to this day.   A righteous pot of chili ought to contain some sort of beef, chiles (or chili powder) and tomato sauce if you roll that way.

The big argument is whether or not to add beans to chili.  Now most enlightened thinkers say no, beans take up space that more meat could better occupy.  My in-laws, who live up in New York state, swear up and down that true chili has beans in it but what do they know – they consider grilled weenies real barbecue.  I suppose you can put anything you want in chili – including turkey, pork, duck, even beans – but don’t put any of that stuff in mine.

Years ago I got this book, A Bowl of Red, by Texas writer Frank X. Tolbert and that’s supposed to be the bible of chili heads nationwide.   I kind of think this guy was full of bull (or Lone Star beer) when he wrote this book, because he even sings the praises of chili made at Chasen’s restaurant in Beverly Hills for movie stars, and he talks about how great some brands of canned chili are.  Well, I am partial to Wolf Brand in a can – but with no beans!