Advertise with Anonymous Ads Five Alarm Texas Chili

Five Alarm Texas Chili


Origins

Though chili is a humble food, its
origin story is baroquely bizarre.
According to legend, the recipe
was invented by a 17th-century
Spanish nun, Sister Mary of
Ágreda, who is said to have gone
into trances and teleported
to the American West, where
she helped to evangelise the
Native Americans. Supernatural
tales aside, chili was probably
invented by poor Texan settlers
in the 1800s, who stewed tough
chunks of beef into edibility.


In Texas, this slow-simmered beef dish with its fiery
chilli paste is known as a ‘bowl o’ red’. The more
‘alarms’, the hotter the chili – five is the maximum.

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You’ll need
500g (1lb) beef mince
1 tbs oil
1 cup (250mL) passata
2 cups (500mL) water
½–2 tsp ground cayenne
pepper (depending on how
spicy you want it)
1½ tsp salt
1½ tsp cumin
1½ tsp oregano
1½ tsp paprika
1 small onion, peeled and
minced
2 cloves of garlic, peeled and
minced
Grated Cheddar cheese and
sour cream to serve.
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Method
1 Brown the beef in the oil in a large saucepan over a medium￾high heat.
2 Add the passata and water and stir.
3 Add the remaining ingredients and bring to a simmer.
4 Simmer for 45 minutes, stirring occasionally.
5 Serve with grated Cheddar cheese and sour cream.


Tasting notes
Texas chili is a hearty meat-and-chilli stew, distinguished from other types of chili by its
lack of beans or tomatoes. Though you can sample it at nearly any greasy-spoon diner in the
Lone Star State, attending a cook-off is undoubtedly the most authentic way to taste it. Buy
yourself a raffle ticket, grab a spoon, and get ready for some heat. The best chilis will be
thick and never greasy, with tender chunks of meat and a slow-smoked flavour. The type
of chilli used depends on the cook – popular bets are smoky guajillos; rich, dark pasillas;
or singing-hot árbols. Cool your mouth down with a fat wedge of cornbread and a slug
of Texas lager.

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