Recently by Mark Sisson: From One of My Lowest Points to the Best Shape and Health of My Life
All too often a bowl full of chili is an uninspired blend of ground meat and canned tomatoes overwhelmed by beans. Ask anyone who follows the Primal Blueprint and theyll tell you that the beans are unnecessary, but ask any Texan and theyll tell you that putting beans in chili is an absolute travesty. In Texas, a bowl full of beans has no right calling itself chili, even when ground meat is thrown in.
Texas chili doesnt let anything get in the way of and distract from the two main ingredients, chunks of beef and chili powder. Hearty, heavily seasoned and ranging from a bit of heat to fiery-hot, this is the type of chili thats so thick you almost need a fork to eat it. Outsiders say it resembles stew more than chili, but its doubtful that this squabble over terminology has ever stopped someone from finishing a bowl. Texas chili is simply too good to pass up.
Using a brand of chili powder you like makes a difference the better the chili powder, the better the chili. In Texas chili, its the main seasoning and gives the dish its nickname, Bowl of Red. If youre feeling ambitious, you can make your own chili powder by toasting dried chiles for a few minutes in a pan on the stove then grinding them into powder (a coffee grinder works well for this.) Buy a variety of chiles like New Mexico, guajillo, pasilla, ancho and arbol and then combine the powder of each until the flavor and heat is to your liking. Most types of chili powder also have a bit of cumin, paprika, dried garlic and dried oregano thrown in, and even more of each is added to Texas chili to give the dish its intense flavor.
If youve never had Texas chili before, start with the recipe below. You wont be disappointed, although keep in mind its only one version of this great dish. Some, but not all, Texas chili recipes contain a tomato product. Some use water as liquid, others call for beef broth. A splash of vinegar isnt unheard of and either is masa harina, a type of corn flour that thickens the chili but isnt necessary at all for flavor.
Like many regional specialties, no two recipes for Texas chili are exactly the same and each one claims to be the real version. Whatever your opinion is about the exact blend of spices or addition of tomato, one thing is for sure Texas chili is likely to convince you never to put ground meat (and definitely not beans) in your chili bowl again.