Texas chili, also known as Texas red, has a rich and storied history that dates back to the early 1800s. The dish was initially popularized by cowboys and ranch hands, who needed a hearty and nourishing meal that could be easily prepared over an open fire.
The first recorded mention of Texas chili can be traced back to a newspaper article in the San Antonio Express-News from 1884. The article describes a group of cowboys who had gathered for a trail drive and were cooking up a large pot of chili con carne, which was made with beef, chili peppers, onions, and other spices.
Over the years, Texas chili became a staple of cowboy culture and was also popularized by chili parlors that sprang up in towns and cities throughout the state. These establishments served up bowls of thick, spicy chili, often topped with cheese, onions, and other toppings.
Today, Texas chili remains a beloved dish in the Lone Star State and beyond. It is often served at cookouts, tailgates, and other social gatherings, and is still made with the same simple ingredients and techniques that have been used for centuries.
