Texas Red

For the most part, 2020 has been unpredictable, but not late October weather. As if on cue, cooler weather showed up and that heralds in “Chili time.”

First Baptist Church Marlin had their first annual “Fall Fest” Saturday, Oct. 24. There were plenty of games with appropriate Bible verses for the children with an opportunity to win prizes of candy and Little Debbie Cakes while the aroma of hot dogs and chili added to the festivities and a band from The Gospel Lighthouse Church filled the air with music.

One event was a “Chili Cook Off” and I was fortunate to be one of the contestants. You see, chili is mentioned in the Bible way back in Genesis. I’m sure you will recall the story of how Jacob was able to get Esau to sell him his birthright in Genesis 25: 29-33

29 Once when Jacob was cooking some stew, Esau came in from the open country, famished. 30 He said to Jacob, “Quick, let me have some of that red stew! I’m famished!”  31 Jacob replied, “First sell me your birthright.”32 “Look, I am about to die,” Esau said. “What good is the birthright to me?” 33 But Jacob said, “Swear to me first.” So he swore an oath to him, selling his birthright to Jacob.

Now it was called a “red stew” in that biblical passage, the word “chili” was not associated with that spicy meat dish until the mid-1800s when some South Texas hand stirred up a batch of spicy meat and used plenty of green chilis, to the delight of his compadres.

My base chili recipe is not quite that old, however it is dated Aug. 12, 1943. It calls for; 5 lbs. meat, 1 lb. taller (tallow), 5 little red peppers, 7 pods of garlic. 2 spoons of comina (cumin), 1 handful paprika, 2 handfuls of chili powder, and 1 handful of salt. That’s how it was written and I think you will agree that the measurements could use interpretation.

This recipe comes from Stella’s Granddad, Papa John King. He and his wife, Mama Cora, Stella’s Grandmother, owned a cafe in Dublin, Texas and their chili was quite famous. I use their recipe as a base starter for my chili dish which I call, “Texas Red.”

Of course, like any good Texan worth their salt, I do add my own secret ingredients that result in an award winning, lip smacking, belly warming chili. My poem today is called “Texas Red.”  

The 36th President of the United States, Lyndon B. Johnson said, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”

Then, in 1977, House Resolution #18 of the 65th Texas Legislature was passed to designate Chili con carne as the official state food of Texas.

This recognized the fact that the only real “Bowl of Red” is that prepared by Texans! 

Texas Red

We was workin’ stock on the Quarter Circle C,

An’ a fall norther had blowed in,

Well that sets a feller thinkin’ about chili,

Cooky went to scratchin’ his chin.

‘Cuz he’s got a concoction he puts together,

That’ll shore ‘nuff tighten yore clutch,

Heck, it’s purty good in most any weather’

Amongst us cowhands an’ such.

Well, daybreak finds Ol’ Cooky pert near done,

Beef an’ beans an’ sour dough bread,

He;s drinkin’ coffee, watchin’ the  risin’  sun,

Mullin’ plans for Texas Red.

He’d chunk cut his beef just the day before,

So it would be ready to sear,

An’ I’ll tell you mister, that was quite a chore,

But hard work ain’t  nothin’ to fear.

He gathered up onion an’ garlic pods,

An’ some of them dried peppers,

That makes his sauce like necter for the gods,

An’ them rounders an’ steppers.

Cooky pert near always keeps beans an’ tators,

An’ spices to tickle the tongue,

In the wagon bed, a case of canned tematers,

Of which Squire Omar had sung.

He got the fire stoked up, greased a big black pan,

An’ put the meat in to brown,

Then sprinkled in some of that hot cayenne,

Just so the boys wouldn’t frown.

Now he adds the onion according to his plans,

An’ a few chili pequins,

Then he dumps in the termaters, ‘bout two cans,

An’ paparika  it seems.

He stirs his concoction, bringin’ it to a boil,

Then simmers for an hour or so,

A dollup of molasses is added to his toil,

An’ coffee poured in real slow.

Somewhere along the way, he will stir in,

Three handfuls chili powder,

An’ a handful of salt with a bit of a grin,

At secrets that made him prouder.

Cooky shouts, “Come an’ get it fore I throws it to the hogs!”

Them hands move in an’ fill their plate,

Hungry as a pack of dogs,

They weren’t bashful an’ I’ll tell it to you straight

They were just complainin ‘bout it bein’ too hot,

Some sweatin’ an ‘ wipin’ their head,

But them fellers pitched in an’ soon cleaned that pot,

That’s how it is with Texas Red!

© Jim Cathey  

When’s the last time you had a bowl of red? Well pardner, that’s too long!

God bless each of you and God Bless America!