Texas by way of James Villas

Texas Three-Alarm Chili

If you know me, then you know I’m not a sports guy. The big game? Eh, I don’t have a clue. Chili is simply heart-warming food, and with the weather today well below freezing in the Northeast, this dish came to the rescue. It’s from the latest book by James Villas, From the Ground Up — the recipe is Texas Three-Alarm Chili. There are 8 tablespoons of chili powder, 2 jalapenos, Tabasco, garlic, 2 onions, cumin and coriander to spice things up, and while this dish may not be for the faint of heart, I’d say it had the perfect amount of heat. My mom wouldn’t like it very much, but for me it was just right.

Texas Three-Alarm Chili

Don’t involve me in any debates about “real” chili. This one obviously has ground beef (logical since the book is called From the Ground Up) and kidney beans. I figured there was already so much onion cooked into the chili, I’d skip them for the topping and stick with just some grated cheddar. Authentic? Well, I don’t know. All I care about is that it made a huge pot, and we’re sure to have leftovers for tomorrow.

8 thoughts on “Texas by way of James Villas

    1. thanks, and i’ve never heard of putting a fried egg on chili, but i’ll have to try it. it’s funny because i’m working on another post with a photo of a dish with a fried egg on top.

  1. Mmmmnn, leftover chili is best the next day. You just reminded me that I have a batch in the freezer. My husband smoked a 25lb beef brisket and after everyone at his work ate as much as they could, I turned the leftovers into chili.

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