By Chef Nick #2 on November 21, 2008
Photo by agentseven
Photo by agentseven
"This is DYN-O-MITE Chili. Chili has a colorful history and is not a Mexican dish at all. It has roots in Spain and Portugal where a meat stew with peppers was made. Variations on this eventually made it to San Antonio, TX which many boast as having the best chili and is the home to the beginning of the Chili cookoff craze. Tradition has it that true Texas chili does not have beans. So this recipe does not include beans. You can vary the recipe by adding chopped tomato for a chunky rather than smooth stew. Serve with chopped jalapeno, cheddar cheese, and sliced green onion for garnish. This recipe originated from a discussion with a friend and customer about chili."
Serving Size: 1 (331 g)
Servings Per Recipe: 6
"Totally Texas. WOW! We just enjoyed this for MLK Day lunch, and it is incredible. Coming from a former competitor on the chili circuits in Texas, you should be proud of such a recipe. Worked great as a Frito Pie! Oh, and yea.....there are NO beans at Terilinga! Nice job!"
"This is as advertised - a superior example of Texas Red chili. If you're not the spicy type, this won't be for you, but if you are, man oh man, this is heaven. It's incredibly complex, deeply spicy and 100% delicious. I was confused about what the author meant by "spicy tomato sauce" - no other description is given and there is no such thing at my grocery store, so I just used regular tomato sauce. You'll need some salt at the very end, and maybe a bit more broth than is called for, but this is a definite keeper. Thanks Nick!"
"This chili is so tasy it is not funny. For the Aussies out there, Shortening = OIl I add my own touch by putting in a can of chopped tomatoes, and a can of red kidney beans"
"Dude! This is an EXCELLENT recipe! I had to make chili for a chili cook off at my brother-law's Super Bowl party and I am so glad that I stumbled across this recipe. Being a Native Texan, I am very particular about what I condsider to be REAL Chili as apposed to the other 99%. I got a pressure cooker last year so this was a no brainer. It takes some time to cook the Chili base down and you really should try to get all of the correct ingredients and not skimp. I won 3rd place and everyone said I probably would have won 1st if we hadn't been 45 minutes late. Kudos! Very savory and authentic."