"Bowl of Red" (1949)

[Charles Doyle]

Perhaps a distinction is being emphasized between this Texas chili and New Mexico chile.  At a restaurant in New Mexico, one must always specify whether RED or GREEN chili or chili sauce is desired (one wag has suggested that the state motto of New Mexico ought to be "Red or green?").  The green chile (made from fresh green peppers, in contrast to the dried and powdered red peppers) does typically contain small chunks of potato.

--Charlie
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---- Original message ----
>Date: Mon, 30 Oct 2006 23:12:17 EST
>From: Bapopik at AOL.COM
>Subject: "Bowl of Red" (1949)
>To: ADS-L at LISTSERV.UGA.EDU
>
>"Bowl of Red" (chili) is from at least 1949.
>...
><i>A Taste of Texas</i>
>by Jane Trahey
>New York: Random House
>1949
>Pg. 4:
>Here, step by step, "as even a Yankee could understand," from Sherman, Texas, comes Mr. C. S. Boyles, Jr.'s recipe for "Bowl of Red" with two stern admonitions: (1) "Don't, for heaven's sake, insult an old and honorable ranch-country institution by tossing in such ghastly things as flour paste or  potatoes and vegetables." (2) "See that it's red!"
>...
><i>Bowl of Red</i>
>YIELD: 12 servings
>2 tablespoons shortening
>1/2 pound fresh unrendered suet
>1 large onion, chopped...Saute onion in melted shortening and finely cut sure in deep pot or large stew pan....
>3 pounds good lean beef
>2 cloves garlic, minced
>3 tablespoons chili powder
>1 tablespoon cumin (comino)...Have beef ground into coarse uneven  little chunks. Mix meat with garlic, chili powder and cumin. Add meat and  seasonings to the pot; cook 15 minutes or until meat is brown.
>Pg. 5:
>2 teaspoons salt
>1/2 teaspoon red pepper
>1 tablespoon paprika (optional)
>1 1/2 quarts water...Add remaining ingredients; stir well. Simmer one to  two hours over low or medium flame until meat is tender. Serve piping hot.
>...
>Crackers, tamales, cheese, sour pickles, and onions are appropriate side dishes. Correct drink is black coffee, very hot, or a bottle of beer, very  cold.
><i>C. S. Boyles, Jr.; Sherman,  Texas</i>

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