Happy National Chili Day!
I hope you’re celebrating somewhere, with a delicious cup (or bowl) of steamy goodness, topped with melting cheese somewhere. In case you haven’t found the perfect blend yet….the 1st Annual Hoffbrau Texas Chili recipe contest might be just what you need.
Our kitchen elves (distant cousins of the North Pole ones) were up into the wee hours last night, chopping, slicing, and dicing. Crying over onions, and measuring peppers. They prepared all of your entries….every last one. Finally, they brought a taste of each to Aron and Rainey. Below is their hand-picked winner.
Real Texas Chili…LoreReal Texas Chili
But first…a little tease. (Everyone knows you have to wait a little for gr8 chili, right?)
Chili is full of lore, and most of stretches back, or came straight from the Union’s gr8test state.
In 1977, the Texas legislature officially proclaimed chili the official “state food” of Texas “in recognition of the fact that the only real ‘bowl of red’ is that prepared by Texans.” It is said that Jesse James (1847-1882), outlaw and desperado of the old American West, once gave up a chance to rob a bank in McKinney, Texas because that is where his favorite chili parlor was located.
“Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili.”
No more torturing you. Without further ado…our winner. One of our favorite regulars from Cowtown (and sometimes Haltom City), and with a big hello and congrats from our cutest daytime FTW bartender, Karen….the winner is Olen Rutherford!
Olen’s Mama’s Chili recipe
2 pounds hamburger meat
Salt and Pepper to taste (Or can be left out if desired)
4 Tablespoons Cumin
4 Tablespoons Chili Powder
2 Tablespoons Paprika
2 Teaspoons Dried Oregano
2 12-oz Beers (Whatever is on hand. Dark is better)
32 ounce jar of Pace Picante Sauce Hot (this contains all others ingredients like onions, garlic, peppers and tomato)
About half a jar maybe more of water
Place hamburger meat in deep pot and cook on high heat until browned. Drain meat and replace back in pan. Add salt and pepper if desired. If salt and pepper is added let cook for about 1 minute more. Add the the jar of Pace Picante sauce into pot and and some water at this point. Next add Cumin, Chili Powder, Paprika and Dried Oregano.
Let simmer about 2 minutes before adding the beer. Stir and test for proper consistency. If too thick add more water if thin then add a bit of masa. Once proper consistency is achieved then reduce heat and simmer for about 30 minutes.
Hope you love it like we did! If you don’t have time to cook it, remember to come on down today to our house, where you’r free cup is just waiting, hot, and naked. Ready for you to dress it up with cheese, onions, jalapeno…or anything else. Wanna see more? Curious what our other entries looked like? I’d be happy to share them…based on popular demand. So, get demandin’…!