2 hrs 40 mins
Miss Annie's Note:
From the Jamison's Texas Cooking cookbook. "One pundit said that if chili were a religion, A Bowl of Red would be it's bible and Frank X. Tolbert its Moses. This recipe is courtesy of his family and it is the traditional approach to making Texas chili. The first chili cookoff was started by Mr. Tolbert in 1967 between Texas chili master Wick Fowler and Midwest humorist H. Allen Smith. Smith had been brazen enough to write "Nobody Knows More About Chili than I Do", which debunked Texas red. Mr. Tolbert tested Smith's recipe and declared it "a chili-flavored low-torque beef and vegetable soup." That led to the first World's Championship Chili Cookoff, in Terlingua, Texas, a high-noon event that ended in a draw. The first judge voted for "Soupy" Smith, the second judge voted for Fowler's entry. The last judge took a bite of Smith's chili, feigned convulsions, and fell to the floor. When he regained his voice he declared that the Midwestwern chili had paralyzed his taste buds and left him unable to vote, forcing a draw."
My Private Note
Units: US | Metric
- 1Break off the stems of the chiles, and remove the seeds.
- 2Place chiles in a small saucepan and cover them with water.
- 3Simmer for 30 minutes.
- 4Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
- 5Use as little liquid as possible, unless you want the chili to be soupy.
- 6Pour the chile purée into a Dutch oven or large, heavy pan.
- 7In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
- 8Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
- 9Bring the chili to a boil; reduce heat to a simmer.
- 10Cook for 30 minutes.
- 11Remove the chili from the heat, and stir in the rest of the ingredients.
- 12Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
- 13(Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
- 14After 45 minutes, you may add the masa harina, if you wish.
- 15The masa adds a subtle, tamale-like taste, but it also thickens the chili.
- 16Cover the chili again and simmer for another 30 minutes.
- 17Do a lot of tasting to see if seasoning suits you.
- 18Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
- 19Take the chili off the heat, and refrigerator overnight.
- 20Skim as much fat as you wish from the chili before reheating it.
- 21Serve hot.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Frank X. Tolbert's Original Bowl of Red
Serving Size: 1 (55 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 286.3
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 8.3 g
- Cholesterol 10.2 mg
- Sodium 1792.7 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 11.9 g
- Sugars 0.2 g
- Protein 6.9 g
The following items or measurements are not included:
lean beef chuck