I'm visiting the Texas Board for chili postings, but the ones I found are a little dated. I live in Southeastern Pennsylvania, and my new auto license plate will read TX CHILI. Don't laugh! A few years ago when you people were having that summer of severe drought, some Texans from Arlington were laying fiber-optic cable for TV reception in front of my house. We got into a chili discussion. They told me that they couldn't find any decent chili in our area, and they were correct. I gave them some that I brewed and had in the freezer. They came back and asked me to brew up a batch for them, so I did with 7 pounds of meat. They wanted beans on the side, so I surprised them with cans of Ranch Style pinto beans. The Ranch Style brand is not sold in this area.
I brew mine with chunks of bottom round, garlic, onions, fresh and dried chiles, cumin, Mexican oregano, and beer. I grow chiles for chili makin' like jalapenos, serranos, pasillas, and red savinas. Red Savinas? There the hotter cousin of the habanero. There is not such thing as chili grind beef here, so I lovingly cube the roast, usually 5 or more pounds at time. Ah, you noticed that there are no beans in my chili!
BTW, I've tried Gebhardt's chili powder. The formula must've been changed because it is bland like sweet paprika. I mail-order some of my ground chile powder from Pendery's in Fort Worth.
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