Although we usually don’t think of chili as a texmex food- probably because it’s not listed next to the mas grande numero uno
plate- it could actually be considered the very first example of texmex. It’s history can be traced back to the late 1600’s and I would say that predates enchiladas and tamales by a couple of centuries anyway. It’s speculated the chili we know today evolved from a dish called “pemmican,” which was (and still is) a combination of fat and dried meat pounded together to create a compact, nonperishable trail food perfect for cattle drives. Combined with wild piquin/tepin chiles that grows abundantly in the southwest, it is considered by most to be the first “chili” produced.

It is a known fact that chili did indeed originate in America, not Mexico as most would suspect. And San Antonio is credited with being the birthplace of chili as we know it today. Back then the Alamo was known as the Mission San Antonio de Bejar and was a bustling area along with the Military Plaza Mercado (market). The area was a central point for cattle drives, the army, missionaries, and railroad men. Women of the mission would prepare large kettles of traditional stews or chili and bring it to the plaza to feed the hungry masses. These ladies were known as “ chili queens” and lasted until the early 40’s, until sanitation laws forced them out of business.

In the late 1800’s Texas chili went national by being introduced at the Columbian Exposition in Chicago. By the 1920’s, “ chili joints” sprouted up all over the American west. Usually grubby dives, the addictive qualities of chili drew rich and poor alike. It looked as though chili was on it’s way to becoming a staple of American cuisine. As you know now, chili has distinct flavors and ingredients throughout our great country. The differences can be argued til you’re blue in the face but keep in mind, it IS the official dish of the great state of Texas and we really do do it better!

A couple of years ago, after I had established Tuldys texmex enchilada sauce as the best in the country, I sat out to produce a chili mix that tasted better than, well, we won't say. It seemed everyone in Texas bought and used the former and creating a mix that that tasted better wasn’t all that big of a challenge since I didn’t like the way it tasted to begin with. Little did I know when I sat down in the R&D travel trailer with the usual pounds of spices, I would create what would be recognized as the best chili in the country for 2002 and 2003! We took first place in the annual “ fiery foods challenge” and won the first place “scovie” award, along with the “ Texas shootout” in August of 2001. All in all we’ve won 10 national awards and regional ones to boot.

If you don’t think it’s the best you’ve tried, we’ll give you your money back, period.

Recipes

To make our standard simple recipe, brown 2-21/2 pounds ground beef or venison. Add Tuldys chili mix and a can of 28oz can of crushed tomatoes, and ½ can of water and simmer for 30 minutes to one hour. This is quick, easy, and delicious. Of course, you can always add chopped onion, fresh garlic, beans (but not in Texas!), or whatever you like.

You can also add a bottle of dark beer instead of the water. Or the cowboy way and add a cup of leftover coffee to the liquid. Our basic mix isn’t spicy so we suggest if you like it spicy, add 2-3 fresh jalapenos (sliced in half lengthways) and simmer with the chili.

***Texmex chili tip: If you like the coarse grind, or “chili grind” instead of regular hamburger, try buying the tenderized steaks that are used for chicken fried steak. Place them in your food processor and chop to the consistency you like. This cut of meat is quite lean and delicious. You may find you need to add extra fat or oil. Personally, I would add lard but that’s just me. You can add olive oil and it will be nearly as tasty

Vegetarian chili:

I know what you‘re thinking, who in their right mind would do such a thing to award winning chili? Oh well, you‘d be surprised at the requests we have for this. Don‘t tell anyone but I kinda like this stuff, and it’s good for you!

* Rinse one cup lentils thoroughly. Cook until done, this doesn’t take all that long, maybe 45 minutes. Add a can (28oz) of

crushed tomatoes, Tuldys chili mix, and a can of beans. I have used ranch style that worked beautifully. Simmer for 30-45 minutes or until everything is done.

Black bean and chorizo chili:

This a twist that turned out to be incredible. Chorizo is spicy Mexican sausage that we can get nearly anywhere here in

central Texas.

* 2 pounds chorizo
* 2 14oz cans black beans
* 1 red bell pepper
* 1 large can green chiles (7 oz)
* 1 large onion
* 1 28oz can crushed tomatoes
* 1 14 oz can diced tomatoes
* 1 package Tuldys chili mix
* 1 Mexican beer-ok we’re not that particular, you can use Budweiser.

Brown chorizo with the onion and bell pepper. Drain some but not all of the fat and add the remaining ingredients. Simmer for one hour. You may need to add a little more water while simmering.