National Chili Day is the fourth Thursday of every February. In certain pockets of the US this gives adherents to the ways of chili a day of celebration and reflection.

The enterprising chili scribes at WCPO are willing to let you know about the “Top 9 Cincinnati Chili Parlors” if you’ll be so kind as to subscribe to their website for the low price of $79.00. We’re not down with ground beef drenched in a paste of wet cinnamon powder so we’ll pass. Continue Reading

RL Reeves Jr Speaks On Chili Con Carne

RL Reeves Jr Speaks On Chili Con Carne

One of the most popular portals on the Scrumptious Chef website is The Art And Science Of Chili where our cooks and writers post recipes and blog about the pleasures of a well-crafted kettle of chili.

We were doing chili research when we stumbled upon the Reddit Chili Appreciation Society forum where over 2,000 members meet to discuss the art of one of the most revered foods of the world.

Let it be said right from the start that we are ecclesiastics when it comes to this dish and are ardent in our belief that there is no finer thing in this world than a steaming bowl of Texas Red served with chopped sweet onion (raw) and a hunk of Longhorn cheddar on the side. Continue Reading

Bruce Foods (est.1928) in New Iberia, Louisiana continues its sell-off of some of its popular lines.

You will recall that back in December 2013 Bruce sold its Bruce’s Yams and Southern Vegetable product lines along with a canning facility to South Carolina-based McCall Foods (est.1838).

A year late McCall tightened its belt by shutting down the cannery based near New Iberia leading to the loss of 37 full-time jobs.

Mexene Chili Powder Was Invented By T Bailey Walker In Austin Texas

Mexene Chili Powder Was Invented By T Bailey Walker In Austin Texas

Continue Reading

I hope this recipe doesn’t get me thrown out of Louisiana.

I reckon I could head back to Texas but I’d probably be welcomed by a posse with a lynch rope if they found out I put beans in my chili. That’s a violation equivalent to cooking red beans in New Orleans with nary a trace of the Holy Trinity in the kettle.

Contrary to popular belief there are a multitude of cooks in Texas who put beans in their chili. There is only one iteration of Texas chili that absolutely cannot contain beans and that is Texas Red. Continue Reading

A recipe for San Antonio Chili

We were barely up and running on our Scrumptious Chef pop up restaurant series when we decided to tackle Tex Mex cuisine through the lens of the epicenter of Mexican food in USA: San Antonio, Texas.

“Keep San Antonio Lame” is a tee shirt you see worn half-heartedly by natives of the River City. We beg to differ as we’ve had nothing but good times in SA or Zahn Ahn Tonyeeo as residents call the 8th largest city in the US. But then again we’re mainly in it for the food, though if fashion was more our thing, we could sing hosannas to the highest for the women folk of that city as they routinely spend two hours or more in front of makeup mirrors prior to heading to the nearest HEB. Continue Reading

It’s National Chili Day.

We eat a lot of chili at the Scrumptious house. It’s a rare week that goes by that we’re not restlessly circling the kitchen, gathering up our provisions to knock out a big pot. Truth be told, it’s rarely our official state dish:Texas Red. A kettle of the good stuff runs about a hundred dollars so we content ourselves with other, lesser chilis most of the time. I wore out my first chili kettle. Smooth out. I was standing over my stove top circling around the bottom with a big wooden paddle, and I kept bumping into a divot. I emptied the Texas Red into a steel pan, and turned the pot upside down. You could read a newspaper through a quarter sized almost-hole in the bottom.

Chile peppers, crucial to the construction of chili, have been in Texas since time immemorial. Chiltepins are native to the Great State, and available for free in ditch lines and on roadsides everywhere.

Texas grows the finest chiles on earth but competition is stiff.

Chile cultivars have been prevalent in nearby New Mexico for over 400 years. Ever since Don Juan de Onate (b.1550) first began making his way through the state with a satchel filled with peppers.

Does chili make you crazy? That’s what Joe DeFrates claims. He’s the only man ever to win the National and World Chili Championships.

Maybe Paul Burka has had one too many bowls of Texas Red. The political writer for Texas Monthly bucked up against chili as our official state dish back in 2013. He went on to nominate brisket in its stead. The breast of a steer is enjoying an extended moment in the sun currently but will never have the lasting power of a restorative bowl of red.

We’re apolitical but always searching for historically significant chili recipes to share. Thusly, we leave you with the following:


1 large onion, chopped

1 green pepper, chopped

Several cloves of garlic, chopped

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several tomatoes, depending on size, chopped

1 can red kidney beans

Sauté onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

The Art And Science Of Chili archive

On an afternoon ramble through the international section of Fiesta Mart recently we came across a section filled with bags emblazoned Dominican Beans.

Time to hit the kitchen.

In Apologetica Historia Sumaria, Bartolome de la Casas, a Spanish missionary, wrote that the “rich lands” of Dominica were “so fertile that with a strong fire-hardened stick they could easily dig and break the ground and prepare their fields.” Out of these fields come manioc, gourds, peanuts, and peppers; the most famous of which are cubanelles, a delicious, lightly-heated, fruity chile that we will use to great effect in our dish.

The Cradle Of The Americas may very well not have an official, standardized state chili, therefore we humbly submit the following

Dominican Republic Chili

3 quarts Stock, Chicken

8 each Chiles, Cubanelles, chopped

1 lb Chicken thigh meat, sliced into small hunks

1 lb Dominican beans (Goya) these marked our introduction to a Dominican bean, it’s closest parallel would be a common kidney but with a mealier texture. It is a very fine bean.

2 each Onion, yellow, chopped

1 each Garlic, head, minced

2 T. Sazon, Goya

1 12 oz Can Tomatoes, chopped

2 each Leaves, Bay

2 T. Vinegar, white


Time to make your sofrito

* Saute onions and chiles together for 20 minutes in lard

* Add Sazon and garlic, saute 15 minutes more

* Add tomatoes and vinegar, simmer 15 minutes, set aside

* Bring chicken stock to boil with beans, chicken and bay leaves

* Simmer for 90 minutes or til tender

* Add sofrito

* Simmer 15 minutes more

Notes: Garnish with crispy chicharrones and serve over rice

More from our Art and Science Of Chili category

Enjoy the article? I’ve worked on this site 7 days a week for the past 10 years

My Venmo is @Russell-Reeves-6 if you’d like to make a small contribution

The Salvation Army Women’s Auxiliary will hold its 11th Annual Chili Bowl Tuesday February 11th 2014 at Harvey Convention Center in Tyler, Texas.

This is a fundraiser for the Salvation Army homeless shelter in Tyler. It’s filled to bursting and needs all the help it can get. Don’t like chili? The local Chick Fil A will be on hand to dish out chicken noodle soup.

Johnny Manziel from Texas A&M has donated a game day football for an auction to help fuel the beneficence.

The Art And Science Of Chili

A pallor was cast over the chili community in Rockne Texas last weekend as the grand championship of the big Old Red Rock Schoolhouse Cook-off went unclaimed. You had to be present at the winners announcement and the grand champion was missing in action.

We’re thinking narcotraficantes played a role but this is just an estimate. On the other hand, where was Paul Burka last weekend? That guys got a problem with chili.


Paul Burka.

Cecilia Stroessner ascended to the throne with her second place rendition.

Tom Rowe came in 3rd.

Our Texas chili future is secure as the junior category championship was captured by Elisabeth Stroessner. Molly Carriger was hot on her heels in 2nd.

J. D. Henley of Midland, Texas won the barbecue portion of the cook-off.

The Art And Science Of Chili