Texas Chili & The Chili Queens of San Antonio 

My mom and I were the ones at the book signing. Her name is Billie and she told you about the San Antonio Chili Queens. Thanks for taking her suggestion! We are both just tickled pink that you included them (and us). By the way, I didn't say at the signing that you have a remarkable gift for languages!

The massive disappointment in Max's voice in regard to his mom's turkey chili is a mood and a half!

As a native of San Antonio, my rule of thumb on beans and chili: If the chili is using chunks of beef, then no beans. If the chili is using ground beef, then beans are a necessity to add some texture.

It is so interesting. I am Hungarian, and we make our meat stews exactly like this chili is made. The only difference is in the paprika. We use our famous sweet noble paprika powder and we add it in with the meat. Such a lovely dish! 😍

Daughter of a Texan here. My family always put beans in chili. If you're poor in the US South, beans are a great way to stretch meat. Red beans (usually cooked with a ham bone) and cornbread was the Texas "struggle meal" we used to enjoy when I was growing up.

Max, Chili con Carne (chile with meat) when I was a kid in the 1960's and my Grandfather from Texas was in Texas winning chili contests, my grandpa taught me that on the Mexican side of the border, "chili" was a bean dish, and when you crossed the border into Texas, the Mexicans could afford a bit of meat, hence "con carne", and THEN as you moved farther away from the border, you got less beans and more meat, until folks would make it without beans. Especially in areas where they didn't need to "stretch" the meat because they could afford to make it without beans at all.

You should try Frito Pie, a Texas concoction served at high-school football games. It's Fritos, chili, diced onion & cheese served in the Frito's package. It works in a bowl, too.

Beans in chili aren’t just economically and ecologically sound, they’re vindicated by history! Thanks Max!

I love that story of the women reclaiming their pots of chilli from the opposing army. I can just hear a lady speaking furiously in Spanish as she walks in, picks up a pot off the fire and walks out again yelling at the men constantly, almost like a mother scolding a child.

My Dad told me of a BBQ at a Texas ranch when he was a strapping young lad. There was a table with three trays of meat labelled Beef, Pork and Goat. Of course everyone was eating the beef and pork and raving about how good it tasted. My Dad sneaked behind the barn to where he was roasting the meats. And there was nothing but goats being roasted.

I'm a native Texan and a devoted fan of yours. You were spot on with this episode and you stole my heart when you said you normally eat cornbread with your chili. (Truth be told, you've had it since I discovered Tasting History a couple of years ago.)

As a Texan, a San Antonian, and as someone getting a degree in Texas history, I appreciate this video very much. Also I appreciate the Volcarona in the video. Also I'll eat chili with beans

Texan here. I put beans in my chili because it's a good filler, and makes it easier to feed more people on the cheap. I've also won local chili competitions with my recipe. Sure, I get crap for it, but what matters more than beans or no beans, is "Is it tasty?" To which the answer is definitely "Yes."

I grew up in San Antonio. My mother and her family were farmers in the 1920s-1930s and would often bring their produce to El Mercado (Farmer's Market) in San Antonio. My mom and uncles shared how they would set up their stands interspaced with the Chili Queen stands, with the troubadours or Mariachis and after the Farmer's closed at noon, would be given some money and they would go to the movie theaters. There they, with all the other kids and youngsters watched the newsreels, serials, and movies for a dime. Soft drinks were a nickel, as were popcorn and peanuts, and hard candy was pennies for sticks or bags. Mom and Dad would have a date at a restaurant sans the kids and they would meet up again at 5 pm, load up the truck and go home.

This video is awesome, my family has photos of them since we are San Antonio natives for 5 generations. They have old pictures / news clippings of them selling chili and other things. It is very cool to see that history being represented on your channel! The family is very proud of this heritage and all loved the video! My grandmother owns a bunch of pots they even used back then and they owned a molino where they sold tortillas and tamales as well as "Chili Con Carne" (Little Mexican grocery store)

I’m happy to see Cincinnati chili represented in a chili episode. It’s not ‘meat water,’ it’s really good. But nothing beats a good chili, sour cream, and cheese with cornbread or crackers on the side

My mother (A Hispanic women born and raised in Texas) would have probably referred to this as Chili Colorado, her chili had beans in it and specifically pinto beans, not kidney beans as you will often see called for in recipes. She grew up in a small farming town and it's likely the beans were to stretch out the meal, she also used more onion and crushed tomatoes and big slices of fresh jalapeno.

My Norwegian grandparents moved to Freeport, Texas in the 1920's because my grandfather was a sea captain. My grandmother learned to make local dishes and was an incredible cook. When we grandchildren visited and went to the beach she made a big pot of chili (no beans), wrapped the hot dish in newspaper, and put it in the trunk of the car. After swimming all morning we'd stand around the car trunk in our swimsuits eating spicy chili with saltines. It definitely had a lot of sand blown into it but it was delicious. Food brings back wonderful memories! Thanks Max!

I once hired a day laborer who was a young man from Oaxaca, an Indian whose family were farmers. I asked him if his people made "chili" and he said yes, of course. Ingredients? Puerca, arbol, alio, guajillo, pimiento, chili, tomate and frijoles. That is, pork, onion, garlic, guajillo peppers, bell peppers, chili peppers, tomato and BEANS. When I told him about Texas chili he just laughed and asked "What kind of chili is that?" His people had been making chili for hundreds and hundreds of years before the Spanish or Americanos ever arrived. So there, Texas! 6:07

Huh that's fascinating! I had no idea that peppers were high in vitamin C, even more so than oranges. That's why I love this channel. You learn how to make great food, and learn about history and food science!

My grandmother made chili a lot during the Depression and WWII because they grew their own beans, peppers, and tomatoes so it was a fairly cheap and nutritious meal that didn’t use a lot of rationed ingredients. When anyone would comment that Texas chili doesn’t have beans in it, she would say “Well, this isn’t Texas chili, it’s Georgia chili.” I suspect she got the recipe from a women’s magazine or newspaper. I want to add that for Mother’s Day my kids gave me a basket of ingredients like galangal and grains of paradise so I can make recipes from your cookbook.

As someone from San Antonio I am glad that the Chili Queens got an episode, and that you did not listen to the snobs that say that their way is the only way. Chili is and has always been a bit of a community food, customized to the tastes of those who eat it. My family uses 2 kinds of beans, tomatoes, and bell peppers in addition to the spices and meat, and we find that this gives a much more filling meal. Do as you please with your recipe, it is yours.

Update on my last comment. I've made this chilli twice so far. First time I just ate a bowlful as it was. I'm well used to hot food, but this was without a doubt one of the most insanely hot things I've ever put in my mouth. As for the next day, without getting too graphic, I can attest that it is a most effective gut cleanser. The second time I made it I also made some salsa & bought some tortillas to put with it. Very nice indeed, and much kinder on the guts!

You are the only person i like hearing ads from and will never skip them

I’m a chili-with-beans truther, but I think chili, like any good stew, is best made with whatever the hell you have in your pantry. My parents always made it with rice, which is sacrilegious to some, but my mom grew up in SE Asia, so rice was a stew necessity for her. I think the many variants of chili are inescapable and beautiful.

A Greek friend of mine tried Cincinnati chili while traveling in the US and was astonished to find that it was exactly like a recipe her grandmother made back in Greece. Her grandmother was from Argos Orestiko, just like the original "inventors" of Cincinnati chili. Turns out it's basically just an Americanized version of the classic Greek makaronia me kima.

As a Texan here I say thank you Max for sharing our history.

A simple variation on the theme here is to use chopped strips of bacon instead of the lard when cooking the onion at the start. That provides some oil and salt, along with the smoked bacon flavor. You can also add a bit of flour at this point to make a roux, which not only thickens the sauce a bit, but it adds a nice dimension to the flavor.

I'm a Texan, born and raised, of 37 years, and my family has always had beans in chili. What surprised me, though, was the lack of tomatoes/ peppers/ cumin in this recipe

Whenever Max Miller uploads watching it becomes part of my daily plans

I have lived in Texas literally my entire life, I live an hour from Dallas, beans in chili are fine

I'm from Texas and I love beans in my chili. I have used pintos, mayacobas and even cannellinis. All three types make for great chili.

Sentence I bet Max never thought he'd say in his life: "But while the parrot and badger fights are long gone ..." 🤣

This is just my thought on the Texan exclusion of beans: in the time of my parents and grandparents (going back to the 1920s), in the standard rural Texas home, you pretty much always had a pot of beans, reheating it for every meal. You’d eat chili often, but not nearly as often as beans. So you didn’t cook them together, you made two pots and folks blended (or didn’t) to their taste. My dad likes his chili with beans and crushed saltines, my brother likes his with beans, cheese, and crumbled cornbread, and I like my chili with cheese, and the beans and [carbohydrate] on the side. And when we make beans and chili, we all end up happy!

I’m a Texan who puts beans in their chili. My whole family does and it’s so good!

"Go big or go home." I love that!

Growing up my mom put cubed redskin potatoes into her chili which had kidney beans. This not only thickened up the chili but made it stretch out more frugally. She learned it from her mom who as a child learned this from an "indian" woman who lived on her street. (Don't ask me which kind of "indian" because no one knows now that my grandma is no longer with us). BUT now with food costs it's nice to make a bowl of chili and I can cut back on the high costing beef and still feel full with the beans and potatoes and chili, it's awesome.

My family has been in Texas since this was part of Mexico. I was told by my parents that beans in chili became frowned upon during the Great Depression because it was seen as “poor people’s chili”. Additives that bulk up the chili like beans, cornbread, bread, crackers, etc. were seen as a cheap way to use less expensive meat. …And because no one wants to look cheap, these additives became shunned.

The original Mexican recipe Chile con Carne (meat with red chilis) is from Monterrey, Mexico (1857). From there, beans were added as they were a staple in Tex-Mex cuisine in the early 20th century and Texan Chili was born

OK, I made this chili, a test half batch. Very simple with few ingredients. Instead of adding only water i added a little beef stock with it. I simmered it for 2 hours, adding about 1/3 cup more water. It was very soupy so i mixed a tsp of flour with water to thicken just a bit. And for anyone who is familiar with the chili sauce in Hormel canned tamales, well this will give you a good idea what this tastes like. I shredded some of the meat and rolled it with some of the sauce in a homemade flour tortilla. 👍🏻👍🏻

As a Texan, the one thing in life I can be 100% certain of is that no one in Texas can actually agree on whether chili should have beans or not, I've seen Texans that insist that it should have beans just as much as people insisting it be without. I personally tend to pick no-beans when I have the choice but I'm fine with it if has beans.

From my great grandmother's cookbook (circa 1911) she has a recipe for "meat stew seasoned with hot peppers" (no mention of beans). Her recipe is much as yours shown in the video, but she uses "a peck" of raw hot peppers "minced very finely and passed through a food mill to remove most of the seeds", cumin seeds crushed in a mortar, a sprig of fresh oregano rather than a prepared chili powder. She instructs us to "watch the pot closely so that it is never allowed to boil, stirring often, until the gravy of the stew is formed to your liking". A small note added at an unknown date: "Best served with corn fritters"

Here on the other side of the border (Northern Mexico), we make the "chile con carne" with full grown and dried chillies (It can be any red dried chilli peppers.) liquified in water with the garlic and spices, with no onions AFAIK. We can add beans as topping, or cook the chilli with potatoes, usually only potatoes. And some recipes doesn't use lard, nor tallow, only the meat fat and oil is used (We use cuts with plenty fat, tho.). I need to ask my mother the whole recipe.

As the person who invented chili, I appreciate the episode. It’s almost fully spot on.

A good friend of mine once entered into a "Hot Chili cookoff". And he was disqualified. They told him his chili was too spicy. Yeah... his chili was too spicy for a spicy chili contest. He wears that disqualification proudly.

Chili just feels like one of those dishes that is really just whatever you have on hand and less of a specific recipe

I’m a fourth generation Texan and we have a family recipe that was my grandfathers we use. He always used Atkins chili powder I think made in Ft Worth but it’s hard to find so I have used Gebharts many a time. Basically pretty close to the recipe this guy used except we do add cumin and a very small amount of tomato sauce for the amount we’re making like one small can to three pounds of meat. Variations include using a beef and venison combination. Some of us add a beer but grandpa the devout Southern Baptist never did. He would use flower after the water as a way to make a gravy before adding the chili powder and cumin. He would also throw in a hand full of oats as a thickener probably to absorb the grease and maybe as a way to go further from the old depression days. No beans but there was always a separate pot of pintos that folks could add beans if they wished and always a pot of rice to put the chili over. Grated cheese was always there to put on top. We had family chili dinners as our pre Christmas get together for over 50 years before he passed away in the late 90s at the age of 94.

As a Texan I'm gonna tell you, beans belong in chili. Ranch beans were always in chili and I'll tell you now, WE HAVE THE BEST CHILI

Announcing myself as another bean chili Texan! Chili was a trail food. You used what you had. The thought that there is any one right way to make chili is not only nonsense, it's also not any fun.

As a proud Texan, I made pretty much this exact recipe as a soldier on a cold winter day in Berlin, Germany in 1986. Cornbread on the side, of course. The barracks smelled amazing and, for once, a bunch of solders were quiet with a full stomach. I love Texas Chile.

My Grandmother remembers eating Chile (the Texas style) in the Castle in Warsaw Poland in the 1920s.... she was only like 4, but she remembers it. they also ate Chebrek's from Russia and Russian Borsht.... she still does now in Atlanta. and yes, her father was the Last King of Poland.

You won me over with the 3 second chili history lesson and your one line of Spanish.

I found this channel about a year ago right after I had a life threatening head injury. I almost lost my life but while recovering I binged every episode. Since then, I haven’t missed one entry. Thank you Max I love this channel. It’s been a major part in my life and happiness.

Texas history is so great because of all the ethnicities that come into play. We have Mexican, Spanish, French, German, Irish, Native American and so much more. They come together to create a unique blend of cultures that is uniquely Texan.

The background setpiece doesn't get enough appreciation. Just look at that lil' Volcarona!

My grandmother was Mexican coming to America in 1911 because of the war. She grew up in Texas and swore by Ghebhart's chili powder. She got married in 1918, so she probably used it from about that time. My grandparents lived all over Texas including San Antonio. Fun fact, My grandmother's father was a troubador. I loved the photos, a lot of those ladies looked like my aunties.

I'm from Texas and I will admit I will put beans in my chili if I need to bulk the chili up at the last minute. That being said, this recipe is basically the same as the one I use to make chili.

Great uncle chose, as some call it, to jump in the grave at 104. He had no illnesses, just decided it was time to go. He was a great horseman, was in the U.S. Cavalry in The Great War, we know it as WWI. When he was out on the big ranches working as cowboy the cook used Gebhart’s and before that they used what you described as maybe kind of like pemmican, it was dried beef, lard, chilies and so on.

William Gerard and William Gebhardt both bringing chili to the masses- funny!

I am firmly in the 'beans in my chili, please!' camp. Max, the way to get the best from dry flavorings like chili powder, cumin, oregano etc. is to always cook them a little in the fat of your pan, then add the liquid. I learned that from watching Indian cooks make curries. Definitely makes a difference to the flavor.

As a Texan, I loved this episode. Bring back the chili queens!

Max is a genuine San Antonio Queen lol.

I'm from Louisiana, and my mother always made really good chilli with beans. Always with beans. I live in Houston now, and I did not even know there was such a debate about beans vs. no beans... until I moved here! I think chilli is "naked" without beans!! Red kidney beans. 😀

When I was learning the Nahuatl language, my instructor taught us that in Mexico, the indigenous Nahua people make a dish called chiltlacualli ("cheel-tla-kwal-lee"), which means "a dish of chillis". It's the same as Texan chilli: you stew meat in fat with hot chillis, except that they use pork or chicken instead of beef. He taught us that this dish is prepared and served by the elderly men at festivals and gatherings.

The density of Vitamin C in chilli is actually about 3 times the amount in oranges and lemons; and even bell peppers have about 50% more vitamin C than citrus. The stereotypical vitamin C source can't stand up to peppers. This is very surprising to me, but great to know. Thanks, Max!

I had a vegan chili on french fries from a food truck in Austin called the Texas Chili Queens. I was served by a drag queen. I didn't even know what chili was (I'm from Pakistan) and hadn't heard of Texas Chili Queens until I ordered the vegan chili from them. It was delicious.

I am a native Texan, but I do two very non Texan things. 1) I DETEST sweet tea and 2) I prefer beans in my chili (preferable kidney and black). I use a veritable unit of a slab of beef, seared, and then shred it after cooking. I also started adding a German Rauchbier and chipotle in adobo to get a nice, smokey flavor. I prefer flavor over heat! The two types of beans provide a texture difference. I even have a specific way I eat it! Scoop chili over cornbread (Jiffy, natch, replacing the milk with creamed corn) and top with a dollop of sour cream. Every bite has a bit of savory, sweet, spicy, smokey, creamy, hot, and cool and the little surprise nuggets of corn in the cornbread are an absolute delight. I have a lot of spice in there and the top and bottom flavors help spread them out - not unlike a splash of water in scotch. Needless to say, it has taken me YEARS to perfect my chili. This is not chili to be put on hotdogs! Not authentic, but it's mine :)

Cincinnati chili actually has more in common with Eastern Mediterranean meat stew because it was developed by Macedonian immigrants, the Kiradjieff brothers. They just used the name chili because it was something that Americans recognized. All the chili parlors in the Cincinnati area can trace back to the Greek and Macedonian immigrants that would get jobs at Empress before starting their own shops. You should do a episode about it sometime. It's a fascinating story.

I'm a fan of the German guy who ran a chili restaurant/alligator pit. What a combination! They really did just let business owners do Whatever back in the day!

Adding cumin and less chili powder also just using the lard to brown the meat will make carne guisada . It makes yummy tacos on flour tortillas. Use a little dusting of flour when adding the chili powder to create a gravy at the end of the cooking time.

personally, i'd say ignore the customs, if you want beans put them in, if you dont keep them out. Being able to customise a dish to your taste is the beauty of cooking

My husband's family (Hispanic) has an old family recipe passed down through generations for 'salsa' that is basically ground beef, garlic and onions cooked for several hours in a mix of tomato sauce and tomato paste, with a few good tablespoons (depending on personal preference) of (and this is very specific and important) red New Mexico hatch chili powder. It's generally served over potatoes or rice and I strongly suspect it is an old version of chili.

As a man with a TexMex mother and a Hawaiian father, I love watching the infighting in the chili world. As a young chunk, my bowl of chili ended up with a slice of cornbread, sliced hot dog or spicy sausage, sticky white rice, and of course beans. Pinto and Kidney normally. 😂 She also makes it with tomatoes.

Beans are the way to go, but I've never been a food purist. I'm all for mixing deliciousness no matter how blasphemous it may be

As a Texan, chili is best without beans, but as an Orthodox Christian sometimes vegan bean chili can be fine during lent.

I grew up in South Texas, and my dad was born and raised in San Antonio. We always put pinto beans in our chili. We also eat it with tortilla chips. The first time I saw it with corn, I was so offended 😂.

This San Antonian salutes your bravery! Haha. I prefer beanless chili myself, but have no dogma about it. Also, your mention of the Canary Islanders, Gebhardt, and the Phoenix Saloon (New Braunfels) was wonderful! Thanks for telling some of our culinary history!

Such a good exploration of my favorite dish. Thank you :)

My husband and I love chili! He was born in San Antonio which explains why he loves chili and tex mex cuisine!

I was SO excited to see this as a Texan living in San Antonio. In terms of Texas Chili, my family puts beans in. Mine and my partner’s families also make white chili/ turkey chili. I promise you can make these well lol, I personally love my family’s version. Edit: also, a favorite childhood treat was Frito pie. For the uninitiated, that’s chili poured over fritos and topped with cheese

Living in Australia, my default chili is made with kangaroo mince with added chunks of suet fat or lard (rounds off the flavour and it sorta needs it as roo is very lean). The gaminess of roo is such an improvement on the insipid, industrial beef we get. I also have a lot of fun experimenting with all the imported dried Mexican chilies. Staples are ancho, chipotle, pasilla and mulatto, but I really love playing around with moritas, cascabels, guajillos and even non-Mexican varieties like Peruvian aji panca. My latest hack has been meco chilies, which are basically double-smoked chipotles. They add so much smokiness. Then sweetened with maple syrup, dark soy sauce for salt and savouriness, a good slug of whiskey and, yes, beans for bulk and balance (I'm honestly surprised this is such a controversial issue; beans add so much character and they're a classic poverty food. Anyone who has a problem with beans in chili is likely the 1800s equivalent of an out-of-touch upper-classer who can't understand why the poors can't just cook more meat if they're hungry).

Texan here! Thank you so much for covering it! And I'll add flames to the fire- beans don't go in chili, I will die on this hill

"the chili queens of san antonio" would make an absolutely kickass drag show

Since chili was originally a food for ordinary people (most of whom were poor), I can see why it contained beans, as beans are a cheap source of protein. I wonder if that’s also why Texans later took the beans out of their chili, to “elevate” the dish. Now me, I never met a bean I didn’t like. 😂

“Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table, asking for directions to the Coors Light truck, when the call came in… I was assured by the other two judges (Native New Mexicans) that the chili wouldn’t be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge 3.” Here are the scorecard notes from the event: CHILI # 1 - MIKE’S MANIAC MONSTER CHILI Judge # 1 - A little too heavy on the tomato. Amusing kick. Judge # 2 - Nice, smooth tomato flavor. Very mild. Judge # 3 (Frank) - Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These New Mexicans are crazy. CHILI # 2 - EL RANCHO’S AFTERBURNER CHILI Judge # 1 - Smoky, with a hint of pork. Slight jalapeno tang. Judge # 2 - Exciting BBQflavor, needs more peppers to be taken seriously. Judge # 3 - Keep this out of the reach of children. I’m not sure what I’m supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face. CHILI # 3 - ALFREDO’S FAMOUS BURN DOWN THE BARN CHILI Judge # 1 - Excellent firehouse chili. Great kick. Judge # 2 - A bit salty, good use of peppers. Judge # 3 - Call the EPA. I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I’m getting red-faced from all of the beer. CHILI # 4=2 0- BUBBA’S BLACK MAGIC Judge # 1 - Black bean chili with almost no spice. Disappointing. Judge # 2 - Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. Judge # 3 - I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. Woman is starting to look HOT … Just like this nuclear waste I’m eating! Is chili an aphrodisiac? CHILI # 5 - LISA’S LEGAL LIP REMOVER Judge # 1 - Meaty, strong chili. Jalapeno peppers freshly ground, adding considerable kick. Very impressive. Judge # 2 - Chili using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement. Judge # 3 - My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I’m burning my lips off. It really ticks me off that the other judges asked me to stop screaming. CHILI # 6 - VARGA’S VERY VEGETARIAN VARIETY Judge # 1 - Thin yet bold vegetarian variety chili. Good balance of spices and peppers. Judge # 2 - The best yet. Aggressive use of peppers, onions, garlic. Superb. Judge # 3 - My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I’m worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can’t feel my lips anymore. I need to wipe my butt with a snow cone. CHILI # 7 - SUSAN’S SCREAMING SENSATION CHILI Judge # 1 - A mediocre chili with too much reliance on canned peppers. Judge # 2 - Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment **I should take note that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably. Judge # 3 - You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they’ll know what killed me. I’ve decided to stop breathing. It’s too painful. I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach. CHILI # 8 - BIG TOM’S TOENAIL CURLING CHILI Judge # 1 - The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence. Judge # 2 - This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor fella, wonder how he’d have reacted to really hot chili? Judge # 3 - No report.

Fun fact... meat cooked with red chili is notoriously popular in Northern Mexico.. it is also cooked without beans... and it is so so tasty... it's typically made with pork, which gives it much more flavor...the process is different tho... but the idea is basically the same... we call it puerco en chili rojo... or costilla en chili rojo... it is very very good stuff. I highly recommend you try it.

When I was in college, I made some chili for a cook off and since my mom is half Mexican, I made them the traditional way from dry beans. Sadly, I live in Utah and my particular style of spicy beans did not go over well with the Caucasian judges. I was also the only one who didn’t use canned beans. The person who did win made an unholy monstrosity of a dish with green apples and white beans and I was appalled. It’s been 13 years and I’m still bitter that my efforts weren’t appreciated.

Fellow Texan here, my grandparents are both of Mexican descent you'd imagine we would be raised on heavy Mexican dishes only to find out we had chili bowl many times as kids. My grandmother's recipe was stew meat, onions, tomatoes and chili de arbol. I have no idea if this recipe was passed down from maybe one of the chili queens, but man! Super delicious

I clicked due to title. Then I caught myself saying "I hope this is tasting history" and it was. You're doing good work, man.

As a German, the Image of a Parrot screaming: "HAST DU DEINE RECHNUNG BEZAHLT??" at the door is awesome. by the way, max, the paper on irish foods in medieval times is progressing!

I got my mom your book for mother's day and she loves it! We bonded over sharing your videos when the pandemic had us all glued to the internet. I wanted to thank you for getting us through it and making such great content!

I'm Texan and I always put beans in my chili. Also great video! Edit: my family has lived in texas since the 1800s

Speaking as a Texan, the question is very simple: "Chili" is a beef stew. "Chili beans" are what we know as "chili" with beans added.

Chili was invented by Mexican Americans (tejanos) in Texas. People tend to forget there was a deep regional Mexican culture in places like Texas (varying by different areas in Texas), New Mexico, Arizona, and Colorado.

I’ve lived in TX for about 8 years, and grew up with beans in chili. 😂 I still personally prefer it that way. Funnily, during the early days of the pandemic in 2020, when store shelves were all but empty, our local Target still had TONS of canned chili with beans. The bean-less chili was sold out, and even when literally EVERYTHING ELSE was gone, Texans refused to eat chili with beans. (And yes, I have photographic proof)

NPR posted a Chili Queen Chili Recipe in 2004 that is quite good. I have made it a few times. It was passed on from one of the family members of a chili queen. It’s a lot more involved though you need to make the chili powder from scratch and toast the peppers and seeds. It is still online in case anyone wants to try it. It tastes a lot like Wolf’s Chili to me.

Man your getting really good at this Max! Loving the smooth dialog transitions.

HI, Texan born and raised. I'm of Anglo-Tejano ancestry and most of my family is from San Antonio, I can tell you that we defiantly put beans in are chili. It really helps stretch the meat when you can't afford a lot of it and it just taste good.

Texan here. I was 33 before i ever tasted "cow chili" because in east texas most everyone is a deer hunter so every potluck had 13 different versions of "deer chilli". Mom made it with venison, red kidney beans, the fires of hell, and chilipowder. And she wonders why the whole family has acid reflux. Though she swears it was Alamo False Alarm chilli power. Personally....i just make wolf brand mild no beans and call it a day if im not feeding it to anyone else.

The absolute best part of any episode is Max's facial expressions when he takes that first bite!! 😍😍