"TexasChili" news and stories

Is it too early to switch kitchen talk from cool green salads to warm, hearty stews? Never, when it comes to chili. Whether you like a classic chili con carne; a steak-rich smokin' Texas chili; a pork-cannelini bean-and lime juice-based white chili, or a three-bean vegetarian chili, this is the low-cooked, slow-cooked food that seems just right as the leaves start putting on their autumn display.

Blogger browneyedbaker is a chili con carne fan, who, in this recipe, uses cornmeal to thicken the pot. Chef Marcus Samuelsson gives chipotles their moment in the sun in his recipe.

And visit Kitchen Daily for dozens of other chili recipes that are bound to spice up your table.

Become a member of the Slashfood Flickr pool for a shot at having your photos featured in Feast Your Eyes.

Yesterday, we spent the whole afternoon babysitting a big pot of chili on the stove. It's real Texas chili; none of that ground beef, bean-filled, cinnamon-spiced sissy stuff!  Real Texas chili is made with chunks of steak, it's spicy, and it has absolutely no beans in it at all.

It's always good to make the chili a day or two before you plan to serve it because some kind of voodoo happens to it when you let it sit in the refrigerator overnight, or over two nights. To serve up "a bowl of red," as they say in Texas, re-heat  the pot of chili, then top the hot chili with cheese, jalapenos, chopped onions, and avocado. Some people add chopped tomatoes and cilantro as well.

Now that's a real bowl of real chili.