Texas Pride: Hot Chili Stew

Texas Pride Hot Chili Stew

Traditionally, hot pepper stew came from Mexico, but is linked with Texas a lot, and the women who sold these peppers in the local markets were called chili queens. Some people like this stew spicy, while others prefer it softer, someone eats it with potatoes, and others prepare it without beans. However, in any case, hot pepper stew, also known as chili, is the most favorite spicy food around the world.

What’s So Special About It?

Indian, Spanish, and Mexican cuisines intertwine in hot pepper stew. One version of the story of the dish claims that the inhabitants of the Canary Islands, who arrived in the city of San Antonio in Texas in the early eighteenth century, created a primary version of this stew by using local peppers, wild onions, and a variety of meats. In other words, they made the stew from what they found.

The first review of this stew was written in 1828 in San Antonio. A city guest wrote that very little meat should have been enough for poor San Antonio families. As a result, it is chopped and stewed together with a lot of peppers. Since the 1880s, San Antonio chili stew has been sold in local markets. The stew was served with bread and a glass of water at that time.

A couple of decades later, it would have been hard to find a town in Texas without a bar that is selling this stew. In 1977, Texas hot pepper stew producers achieved the recognition of the stew as an official state dish. Since 1967, the day of this stew has been commemorated in the United States on the fourth Thursday in February.

Let’s Cook!

If you want to make this tradition Texas hot chili stew at home, you will need: 2 tbsp. of oil; 1 kg of pork or beef loin; 2 onions; 3 cloves finely chopped garlic; a pinch of cinnamon; 3 bay leaves; chili pepper; 2 tbsp. of brown sugar; 2 pcs cloves heads; 330 ml dark beer; 330 ml of beef or chicken broth; salt; pepper; 2 tomatoes; 20 g of fresh coriander; 400 g of red beans; tortillas.

Heat the oil in a cast iron skillet, roast the meat, turning over until the meat is evenly browned. Remove the meat and fry the onions and garlic. Put the meat back in the pan and add the spices, add the broth and beer. After covering with a lid, simmer on low heat for at least two hours.

Then stir and make sure that the liquid has not evaporated, and that the meat has not greased to the bottom. If necessary, add a little water. Remove the seeds from the tomatoes and cut them, as well as chopped coriander and wash the beans. Put the garnish products in a separate bowl.

The dish will be prepared after the meat has softened so that the fibers break easily. Tear the meat with a spoon. Sprinkle with salt and pepper to taste. Place the stew and garnish on the table and serve with tortillas or rice.