“Texas Red”, aka, A Bowl of Texas Red is a term referred to a specific dish of slow cooked cubed meat with chilis, onions, garlic and spices. Some give credit to its beginnings in San Antonio around 1885 where it was popularized by the often written about “Chili Queens” of San Antonio. They used to bring their caldrons to the town square near sunset and simmer the chili, creating aromas that would fill the squares and lure the cowboys to their stands.
Another chapter in chili’s popularity explosion was credited to a gentleman named Myers from McKinney Texas. Mr. Myers owned a small café on the town square in McKinney. He was famous for his Beef Stew from which Jesse and Frank James would eat while going through the country. After a visit to San Antonio, Myers worked to reproduce these chili flavors he experienced there. This chili soon out sold his Beef Stew and the people couldn’t get enough. When one of his stands popped up at the World’s Fair in Chicago in 1893, the press wrote many articles about it followed by everyone making up their own versions.
So, at Texas Red, we still make the chili the original way it was made back in the late 1800’s. We choose the best cuts of meat and simmer it with rich chili pods, onions, spices and beef stock very slow for many hours until the meat falls apart.