Chili

The Texanist |
October 21, 2015

The Texanist

Our estimable advice columnist on the origins of Hunt’s boot fence and how miffed we should get about pecan pronunciation, desecrated chili pots, and overenthusiastic, football-lovin’ grandfathers.

Food & Drink |
April 8, 2014

At the Family Table With the Homesick Texan

Lisa Fain, who just published her second cookbook, "The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours," on her deep Texas roots, how easy it is to make delicious beans and homemade flour tortillas, and chile pepper injuries.

BBQ |
December 9, 2013

Brisket > Chili

That barbecue is not Texas’s state dish is a travesty. Paul Burka first made the argument decades ago in his scathing article “I Still Hate Chili” claiming that “never has the legislature so abandoned its sworn duty to enhance the public welfare as when it certified chili as the

Food & Drink |
November 12, 2013

Bowl of Dread

I was aghast when chili was first anointed our official state dish. More than 35 years later, my feelings about this greasy mush haven't changed.

Food & Drink |
January 21, 2013

Chili

The Dish To stare into the glossy depths of a Texas bowl of red, with its heady currents of beef and blessed absence of beans, is to understand a truth about chili: It demands passion. In the history of our state, no other native dish has sparked such shameless

Recipes |
January 20, 2013

Two-Tone Chili

Chris “Whip” Layton’s Two-Tone Chili 2 bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock Juice of 4 limes 6 tablespoons Pickapeppa steak sauce 3 pounds venison stew meat 5 slices bacon 1 large white onion, coarsely chopped 2 garlic cloves, crushed 4 tablespoons chili powder

Food & Drink |
January 1, 1996

Virtual Vittles

From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.