BlueBoho

Howdy y’all! 🌵🤠 As a proud 5th generation Texan, I’ve always felt a deep connection to the Lone Star State and its rich cultural traditions. While the rest of the country is sipping on hot soup as the leaves turn golden, we Texans have our own unique way of celebrating the fall season – we eat chili!

Now, I’m not talking about just any chili. In Texas, we take our chili seriously, and there are some unwritten rules about what makes a legit chili recipe. So grab your cowboy hat and join me as I dive into the heart and soul of Texan chili culture.

First things first, authentic Texas chili starts with one crucial ingredient: chilis! It may sound obvious, but trust me, you’d be surprised how many folks think throwing a can of diced tomatoes into a pot of beans qualifies as chili. To us Texans, chili is all about the spice. You can grind your own spices if you prefer, which will give you many options for how you want your chili to taste- guajillo, arbol, chipotle all have their own flavor profiles and a true gourmet would probably have their own chili spice blend, I however am lazy and am just going to use store bought spices. They taste good, they’re ready made, and they’re easy.

Next, let’s talk about the meat. Traditional Texas chili is all about the beef, I use ground beef because it’s affordable and cooks much faster than chunks of lean beef like sirloin or chuck roast. Either way take your time to sear it properly, developing a deep, caramelized crust that adds depth to the chili.

Of course, we can’t forget the beans. Some might argue that “real” Texas chili doesn’t have beans, but I say it’s all a matter of personal preference. Whether you’re a “no-beans” purist or you enjoy some kidney or pinto beans in your chili, the key is to let the meat and chili spice take center stage. The beans should complement the dish, not overpower it.

Now, let’s talk about spices. Texans aren’t afraid to use a wide array of spices to season our chili, but we keep it simple. Cumin, garlic, and a bit of salt are the staples. The secret is in the balance – a harmonious blend of spices that enhances the chili’s flavor.

Simmering is another crucial step. True Texas chili is cooked low and slow, allowing all those flavors to meld together and develop over time. It’s not a dish to rush; it’s a dish to savor.

Lastly, toppings are a matter of personal preference. Some like it hot with a dollop of sour cream and shredded cheddar, while others prefer a sprinkle of chopped onions and fresh cilantro. The beauty of chili is that you can customize it to suit your taste. I will say that if you want to eat it the Authentic Texan way, you’ll skip the sour cream and eat your chili with a delicious slice of homeade cornbread.

So, as the fall leaves start to fall and the temperatures drop, I’ll be here in Texas, enjoying a steaming bowl of chili that’s been passed down through generations. It’s a taste of tradition, a celebration of our Texan heritage, and a reminder that when it comes to chili, Texans do it best. Y’all are welcome to join us anytime, just remember: no tomatoes, no shortcuts, and plenty of chili spice! 🌶️🍂🤠

Ingredients

2 lbs ground beef

2 cans red kidney beans

8oz tomato sauce

15 oz beef broth

15 oz chicken broth

2 oz water

1 beef boulion cube (small)

couple shakes of hot sauce

seasoned salt to taste (go light in the beginning)

1 Sazon Goya Packet

1 Tbsp brown sugar

Chili spice mixture

Chili Spice Mix

3 Tbsp red chilli powder

3 Tbsp hatch green chili powder

1 Tblsp cumin

1 tsp garlic powder

1 tsp cayenne pepper

1 tsp adobo seasoning

1 tsp smoked paprika