Old School

     While at the chili quest in Galveston I learned that there are many, many variations on the theme.  Chili can be prepared in a seemingly endless variety of ways.  But one thing I learned is that an authentic Texas chili is made without tomatoes or beans.  Adding those items is paramount to treason and could get you hung.

     J. Kenjy Lopez-Alt, Managing Culinary Director of Serious Eats says, "Original chili was made with dried beef pounded together with suet and dried chilies into a sort of pemmican-like dry mix intended to last a long time and be quick and nutritious for cowboys to rehydrate and stew up out on the range."

     Today the meat of choice is a nice cut of beef chuck.  It makes a impressive stew meat and has great flavor, a good amount of fat and plenty of connective tissue that melts down to provide body for the dish.  Real Texas chili is made from big chunks of chuck and requires plenty of slow stewing.

     And real Texas chili cookers wouldn't dare use any dried chili spices either!  To achieve the complex flavor that is sweet, hot, smoky and rich and fruity all at the same time it is necessary to use a combination of different chile peppers.  Peppers like Anaheim, Cascabels, Chipotle and Ancho are simmered and then blended together to give just the right flavor.  (Unauthorized versions also incorporate some spices like cumin, cinnamon, allspice and dried oregano and may throw in some diced onion and minced garlic.)

     But the best Texas chili requires only 3 simple elements: beef, chilies and time.  The cooking process cannot be hurried.  It is low and slow in a big pot with the lid slightly open either over a campfire or in a 200F oven for 2 1/2 to 3 hours.  And to intensify the flavor of the chili, permit it to cool overnight in the refrigerator, then re-heat the next day and sprinkle with cilantro, sliced scallions and maybe some shredded cheese.

 

    Tomorrow:  The recipe for Real Texas Chili...