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The Food Lab: Real Texas Chili Con Carne

The Food Lab J. Kenji López-Alt 45 comments

The recipe we're discussing now is real-deal chili con carne, old school Texas style. What does that mean? First of all, absolutely no beans. No tomatoes. Indeed, there's very little that goes into the pot other than beef and chiles (and plenty of both!). That doesn't mean there aren't a few things to discuss, however. Let's get to it. More

Real Texas Chili Con Carne

Serious Eats J. Kenji López-Alt 16 comments

This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles. More

Cook the Book: Cheese Enchiladas with Chili Con Carne

Serious Eats Caroline Russock 8 comments

Cheesy enchiladas sauced with a rich, meaty ladle of chili con carne is Texas on a plate, according to Lisa Fain, author of The Homesick Texan Cookbook. It's that combination of bean-less chili gravy and cheese stuffed and covered corn tortillas that is the essence of Tex-Mex and a true taste of Texas. More

Is Old-Fashioned Tex-Mex in Trouble?

Erin Zimmer 1 comment

In 4,200 words, Robb Walsh valiantly searches the Lone Star State for old-school Tex Mex. We're talking chili con carne before Velveeta was ever a thing, third-generation tamale carts, and what tacos used to be: tortillas dipped in oil, filled with smoked brisket, and then griddled. If anyone can build a Tex-Mex time machine, Walsh can.... More

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