Second Place, But I Enjoyed All The Entrants
I have a feeling if you work to "improve" it you will not do as well next year! That's the way those things work.
The last time I ate there at TCP, the place was overrun by politicians and lawyers.
If you didn't think your chili was the hottest (in Tejano, we mean jalapeño hot),
you could return it for more chilis, onions, and jalapeños. I had a buddy who did.
Afterwards, he ordered about four more large ice teas.
PICOSO
If you buy jalapeños, habernos, chills, and onions from a street vendor versus the
Internet or a grocery store, you can get more 'kick' for the buck. The bigger the
onion, the more it will burn your tongue.
We have FM1015 onions which comes from farms along FM1015, Weslaco, Texas.
They are sweet and great for your steaks and soups.
Kent's Chili Is Right
Those pequin's can get really mean!!!!
With Apologies to Kent
I was going for everyday crowd appeal, read my wife.
One chopped large yellow onion instead of onion powder.
Added 1 large chopped up green pepper.
Sautéed both in olive oil.
I ran out of cayenne pepper, yeh, shoot me, before I hit Kent's recommendation.
I started with 3 tablespoons of chili powder, then kept adding as it simmered, total unknown.
My taste said add no salt.
Could not find Bush's pinto beans, so used red kidneys that we had. I do know that makes a difference. In the future I will plan ahead, shop around or soak my own beans.
Jalapeño peppers, extra hot Peri Peri and Chipotle sauces on the side. Those that enjoyed it most added the above.
I'll take it as a learning experience.
Paul in PA
With Apologies to Kent
Sometimes more ingredients , is too many!
I tried to find an authentic Texas Chili Con Carne recipe online one day and discovered the recipe below. It was quite delicious but I had to settle for various chile alternatives. However, we have surprisingly good support around here for Mexican goods, so I was able to get pretty close.
Real Texas Chili Con Carne
- 3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot chilies like Arbol or Cascabel, stems and seeds removed
- 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 2 quarts low sodium canned or homemade chicken broth
- 4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, grated on a microplane grater
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 to 3 tablespoons masa
Combine all chilies in a medium saucepan and add half of chicken broth. Simmer over medium-high heat until chilies are completely tender, about 15 minutes. Transfer to a blender or hand blender cup and blend until completely smooth.
Heat oil in a large heavy-bottomed Dutch oven over high heat until smoking. Season half of meat with salt and pepper and cook without moving until well-browned on bottom side, about 6 minutes. Transfer meat to a large bowl and combine with remaining un-cooked half of meat and set aside. Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chili puree and remaining quart chicken broth. Stir to combine.
Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
Season liquid to taste with salt and pepper and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool overnight and reheat the next day to serve.
Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
I printed all these out a few years ago and developed my "go to" recipe from them
Agreed, I Had My Own Regulars That Mau N ot Have Helped
However they seemed to fit well with the veggie version.
Paul in PA
Second Place, But I Enjoyed All The Entrants
RIGht!! Sauerkraut indeed! it's like when you order chorizo and they bring out a kielbasa...
Texas Chili Parlor...
Yeah...the legislators and the lawyers (one and the same?) go to the Parlor during the weekday lunch cycle. They bring out the red and white gingham table cloths then.
Quentin Tarantino had a scene of the TCP in his 2007 movie Death Proof.
In the men's restroom, that was the first time I had ever read the lines: "Your mother's a wh*re!"
With the response underneath: "Go home dad, you're drunk."
That, and the sign near the kitchen that reads: "Don't you feel more like you do now than when you came in?"
They have re-striped Lavaca Street now for bus traffic, you can't park in front of the Parlor anymore. Try the tiny parking lot in the back or possibly in some business parking lot after regular business hours.
Back in the early 80's, when I was a student @ UT, that was my favorite dive. Consumed many a bowl of XXX chili washed down with Bloody Marys. Back then, they served the chili with a whole wax paper package of saltines, a good sized helping of chopped jalapenos and onions on the side. There other specialty was "magnums", (double tall Cubra Libras).
Need Some Chili Help - really quick & easy!
Here's what I prepare...
2 pounds of 93% lean beef
2 packs of chili mix, I use French's, that's what the local meat market carries
1 16 ounce jar of salsa... whatever brand, flavor you want... I use Pace chunky mild
1 pack of shredded "Mexican cheese".... the 4 cheese packages....
Tostito's Cantina Traditional chips.. or Frito's... or whatever...
Brown meat, add salsa, refill salsa jar with water and add, add chili powder... stir & let simmer 30-45 minutes
I take a plate, layer with Tostito's Cantina Traditional chips, then spread a layer of chili, then a layer of cheese....
Pair with your favorite beverage and enjoy!
I Am Not Eating At The Cow Residence
I'll bet it was pretty good. Elk and Venison(Deer) are good in chili also.
B-)
Kent's Chili Is Right
Chile Pequine is good but I prefer Serrano. More flavor beside just the hot.
B-)
My secret ingredient for Chili is a couple of tablespoons of cocoa powder. As far as toppings go, a little sour cream and chopped onions.
