When that cold nor’easter blew in from Lake Pontchartrain last night I got to thinking about chili.

Texas chili.

Texas Red to be precise.

I retired undefeated from the Texas chili wars over a decade ago. Back in the 90s, well before Top Chef became a thing, I organized a series of cooking competitions called Texas Top Cook. I would visit the best restaurants in Austin with an open letter to the cooks in the kitchen.

The letter was a challenge to show up on my French Place proving grounds to compete over big iron pots in my backyard. We’d have 5-10 cooks competing in a variety of fields but the big ones were always concerning chili.

I never got beat in chili but I did taste bitter defeat in a casserole competition (the girl who won eventually admitted that she cheated, and stuffed the ballot box.)

Would you like to learn how to make Texas Red, the ne plus ultra of all chili? Step right this way:

1/4 lb Fat (I use clarified bacon fat but beef suet would be more traditional)

5 lbs Beef Tips (Chuck Roast cut into cubes is best but you may use the product labeled beef tips in the market)

1/2 Cup Chili Powder (Gebhardt is king in Texas but if you can’t find it use common sense and buy a good brand; preferably from a market that sells a fair amount of it so it’s fresh. If you have access to a genuine Mexican market then you can find the really good stuff and get a pure chile powder like Guajillo)

2 T. Cumin (I like to buy the seeds, toast them on a comal, then grind them in a spice grinder but powdered cumin will work just fine)

2 T. Ground Oregano aka Mexican Oregano (Not the Italian kind, this Oregano is sold as a powder and is essential in this dish)

1 T. Salt or to taste

1 T. Cayenne (obviously if you’d like to ratchet up the heat just add more)

1 bulb Garlic (Freshly minced garlic, not the stuff that sits in a jar of oil in your fridge)

2 quarts Stock (I use chicken which is not traditional, beef is recommended here for purists. If you don’t have time to make stock the brand Better Than Bouillion is surprisingly good)

1/2 Cup Masa Harina (If you can’t find masa mix in your part of the country, corn meal will do just fine-the finer grind the better)

1/2 Cup Water

Technique:

*Heat fat til it shimmers

*Brown beef thoroughly

*Add seasonings and simmer two to three hours or til meat can be easily cut with edge of fork

*Defat

*Add stock,bring to boil,

*Add slurry of masa mix/water

*Simmer 30 minutes

* Adjust flavors

Here in Austin we eat Texas Red year round no matter how hot it gets.

Common garnishes for this chili are chopped Texas Sweet Onion, Crema Mexicana and Grated Longhorn Cheddar cheese but the truth is this dish needs no garnish.

It is delicious all by itself