Texas Red Chili fixins in the Scrumptious Chef kitchen

National Chili Day is the fourth Thursday of every February This year the celebration is taking place today but I have yet to see any banners or signs on the fronts of restaurants as I move about New Orleans.

There is no chili in New Orleans.

We’re approximately 500 miles from the Texas Red chili belt of central Texas and 700 miles from the Eastern Kentucky Chili Bun Trail.

If you’re waiting on a classic chili preparation in the Crescent City prepare to die. You won’t find one.

That’s when it’s time to hit Zuppardo’s or Jeanfreau’s to lay in some supplies then busy yourself in the kitchen and make your own black pot of scratch chili.

And luckily you have our crew as your ace in the hole.

Here are a few of our favorite, battle-tested chili recipes. If you get up the gumption to try one please report back and tell us how it went.

Shanghai Jimmy’s Texas Chili Rice

How To Make Authentic San Antonio Chili

and the king of all chilis

Texas Red

  1. One question. In your 2009 Rules of Texas Red you said no fresh chili’s but to used Gebhardt’s or similar chili powder. What if I go to my local Mexican Supermarket and buy Gujillo, Ancho, and New Mexico dried chili’s, toast them, soak them and then puree them in a blender with some water/stock. Would that still qualify as Texas Red?

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