Texas Bowl of Red

Bowl of Red1Tagged

Scandalous Day 3

So I realize that chili may seem verrry random and out of place in our countdown to Scandal on Thursday, but it’s not. I did put some thought into it before including this recipe in the series and hopefully by the end of this post, it’ll make some sense to ya.

Let’s start with talking about Texas Chili. It’s actually one of those things that when introduced into a certain crowd, can actually create quite a stir/debate about what exactly it is, or ‘should’ be. I know that there are different strokes for different folks, but I’ll go ahead and give my own definition of what I think classifies as true ‘Texas chili’.

Bowl of Red2Tagged

Rule #1. There are no beans in Texas Chili. Let me repeat: there are NO BEANS in Texas Chili.

Rule #2: Rather than the traditional ground beef used in other varieties, the meat in Texas chili is usually a chuck roast, or bottom round that’s cooked low and slow until fork tender.

Rule 3#: It’s gotta be red.

Rule #4: It’s gotta be thick.

So what’s the Scandal inspiration for this dish? Give you guys one guess. Yep. It’s our very own White House Chief of Staff, Cyrus Beene.

There are no beans in Texas Chili, and despite the sound of the pronunciation, there are no ‘beans’ in Cyrus Beene either.


Bowl of Red3Tagged

Okay, now that I’ve got that very cheesy joke out of the way, I’ll go into the real reasons why I thought of Cyrus when making this dish. Texas Chili is usually a pretty simple, streamlined version of chili- there’s usually not much to it but meat and chili peppers. Similarly, I don’t see Cyrus as one of Scandal’s more complicated characters. He’s ruthless, ambitious and intelligent enough to know what he wants and needs, then does whatever he believes is necessary to achieve it. No bells and whistles. No glamour. No fancy stuff. He is what he is- nothing more, nothing less.

Like Texas Chili, people have a lot of strong opinions about Cyrus that are usually at two different ends of the spectrum: you either like him or you absolutely despise him. Texas chili has a lot of rules that surround it that when violated, catch a lot of flack. I think we all know by now that when you cross Cyrus, there’s going to be a lot more than just flack coming your way. We all know that like thick and spicy Teas Chili, the thick-skinned Cyrus can bring some SERIOUS heat, that more often than not, has him seeing ‘red’.

You guys know me enough to know that I am not a fan of soup, or anything that’s called a stew or chili being watery (like a soup). Therefore, I made my Texas Chili very thick…very VERY thick. I can see how some would say that the one in these pictures looks a tad too thick to be classified as chili and not stew. I can accept that. Making it again, I would maybe decrease the amount of masa harina flour that I used to thicken it. Maybe.

Guys- TWO.DAYS.LEFT.TIL.SCANDAL. I am the most excited!

Cyrus Beene: love him or hate him?


Texas Bowl of Red {‘Beene’ Chili}

Recipe Courtesy of Food Network.com



  • 2 tablespoons extra-virgin olive oil
  • 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes
  • 6 cloves garlic, minced
  • 3 tablespoons chili powder
  • 3 tablespoons Mexican chili powder
  • 4 teaspoons ground cumin
  • 1/2 cup all-purpose flour
  • 2 tablespoons dried oregano
  • 4 14 -ounce cans low-sodium beef broth
  • Kosher salt and freshly ground pepper
  • 1/2 cup masa harina (instant corn flour)
  • Chopped white onion and sliced pickled jalapenos, for topping


1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.

2. Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot.

3. Reduce the heat to medium and stir in the garlic.

4. Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine.

5. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.

6. Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick.

Divide among bowls and top with onion and pickled jalapenos.


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5 thoughts on “Texas Bowl of Red

  1. Pingback: Black and White Cookies | Cooking Is My Sport

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