It’s chilly this week (pun intended)! Texas weather is unpredictable as ever, and so are our variations on this southern, saucy classic: homemade chili…the heartier the better!
Did you know that ‘chili con carne’ is the official dish of Texas? We’re doing something right! National Chili Day also happens to be Friday, February 27th, so there’s no better excuse to break out the crock-pot and get cookin’.
One local fave of ours comes from the famous 410 Diner in old San Antone [above] – I love this recipe. It’s not always on their menu, but when it is, it sells out FAST. This stupendous stew contains ground sirloin, ranch style and kidney beans, diced tomatoes and chili powder among others. I always order mine with a side of pico de gallo for an extra flavor kick…
Haven in Houston may no longer be around, but Chef Randy Evans’ original recipe for Wild Boar Chili remains a timeless concoction. Intense flavors and an aroma that will transport you back to an era of chuck wagons and pioneer appetites! I couldn’t resist trying it as Frito Pie:
I’ll admit, I’ve had a lifelong love affair with Gaido’s Chili Crawfish. It’s surprisingly sweet, made with buttery crawfish tails and topped with a generous amount of fresh goat cheese!
Fredericksburg’s Cabernet Grill sends “warm regards” with this next offering of Black Bean Chili made with Chef Ross Burtwell’s seasonal addition…tender Texas venison. Fresh jalapeño, grilled tomatoes and toasted ancho chiles are a big part of the fiery flavoring – as are the shredded Pepper Jack cheese and pepitas.
Lastly, from your friendly neighborhood H-E-B, this isn’t your Mama’s chili! Think sweet and smokey for this ‘Triple B’ Brisket Chili made with beer, butternut squash and brisket! The not-so-secret key ingredient you can find now on H-E-B shelves? Cookwell & Company’s All-Natural Texas Two-Step Chili Mix: