Sunday, March 25, 2007

Chili's Original Texas Red Chili Recipe (by popular demand)

I've had a number of requests for the recipe for Chili's original "Texas Red" chili, now no longer available at Chili's restaurants (see my outrage here: http://drewciferstonezone.blogspot.com/2007/02/chilis-red-is-dead-long-live-red.html)

So here it is, as provided by their "guest relations" people. It is very similar to Drewcifer's own, only I add diced green chilis, and sometimes chopped red bell pepper.

Chili
Ingredient Measure
Chili Meat 4 lbs.
Water 3 ¼ cups
Tomato Sauce 1 pound
Chili Spice ¾ cup (recipe attached)
Onions, Yellow, Diced 1 ½ pounds
Water 1 cup
Masa Harina 2 ½ ounces

Procedure:
1. Preheat a 6 quart stock pot over medium high heat.
2. Place the meat in the stock pot and cook to medium rare.
3. In a small bowl, combine the 3 ¼ cups water, tomato sauce, and chili spice.
4. Using a wire whip, mix well to make sure chili spice is evenly distributed.
5. Add the water, tomato sauce and chili spice mixture to the stock pot and bring to a slight boil.
6. In a separate saute pan, cook diced onions until they are transparent and lightly browned, and transfer to stock pot when cooked.
7. Cook at medium setting for 1 hour, stirring every 15 minutes.
8. In a separate bowl, mix 1 cup water with masa harina. Mix well with wire whip. Add to the stock pot and cook an additional 10 minutes, and serve.

Chili Spice
Chili Powder ½ cup
Salt ⅛ cup
Ground Cumin ⅛ cup
Paprika 1 tablespoon
Black Pepper 1 teaspoon
Granulated Garlic 1 teaspoon
Cayenne Pepper To taste

Procedure:

In appropriate container, combine all ingredients until thoroughly mixed.

Yield: ¾ cup


Enjoy!

7 comments:

YourTexasBroker said...

Yet another confirmation of my favorite axiom: "I'm not the first person to have this problem".

Like you, I was horrified to discover last year that the old bold and spicy "Bowl a Red" had been replaced by the smooth, refined texture and mild flavor of Chili's new "Terlingua Chili". I also wrote a long letter to let them know of my displeasure and haven't had another bowl of their chili or a "Chili's Trip" since that night.

Thanks for posting the recipe. What a joy it was to google "Chili's bowl of red" and find the link to your blog. I plan to try the recipe this weekend!

Drew Townson said...

Hey Tex! Here in Mass-hole-chusetts thay don't call the new recipe "Terlingua" Chili. Not only would people here not know how to pronounce it, they'd think it's a dirty word!

MD said...

Thanks This is the Chili recipe I was looking for.....Bowl of Red!!!!!

Two Sisters Blogging said...

We call it "Turd-lingua" here in Illinois. I used to go to Chili's several times a week for a bowl o' red. After they changed the recipe, I might go several times a year. We are making a nice batch tonight to go with the Great Blizzard of 2011. Thanks for sharing the recipe!

Matto said...

What do you guys recommend on the cayenne pepper 'to taste'?

CJ said...

So, does this recipe taste the same to you?

Drew Townson said...

Well, I do my own variation of this. I have never made this recipe verbatim. Even when Chili's Red was available, it wasn't as good as mine. However, mine and Chili's are (were) cut from the same cloth - traditional Texas "Bowl o' Red" no beans.

It's All About The Tone, Baby!