From: "Nixon, D" Subject: Re: The origins of Texas style chili Date: 29 September 2003 08:36 Wayne; I thought so....... I ate enough of it when I was a kid. But there was usually a lot more fat/grease than what he describes here. And, of course about 40 crackers "Saltines" were an essential. Note the comment on the end re. beans and/or tomatoes . . . . Below is the reference. This guy knows "Texas Chile" in its original state !! McDave in McMaryland ======================================================== http://www.recipesource.com/soups/chili/03/rec0314.html * Exported from MasterCook * Billy Bob Barnett's Texas Style Chili Recipe By : kheacock@utmmg.med.uth.tmc.edu Serving Size : 1 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds ground chuck 1 cup hot chili powder 1 cup chili powder -- (mild) 3/4 cup paprika 1/2 cup cumin 1/4 cup garlic powder 1/4 cup salt 1/8 cup crushed red pepper 1 pound suet 3 quarts water 1/4 cup sugar -- add 20min before -- end Add fat first, then meat and seasonings to fat. Add water after it cooks 2 hrs. Cook 3 hrs total. Stir occasionally. Now that's Texas Chili! (Although I usua lly throw in Shiner Bock Beer for part of that water.) This is real good with raw chopped onion on top (plus the ubiquitous saltines). Busted by Christopher E. Eaves NOTES : TRUE TEXAS CHILI HAS NO BEANS AND NO TOMATO. NONE. ===================================================================== McDave