Many people don’t know this, but the popularity of Chili began in our little town of
New Braunfels Texas in 1894 when William Gephardt invented a machine to crush and dry fresh chili peppers imported from Mexico. Gephardt called his concoction Tampico dust at first and then changed the name to Gephardt Brand Chili Powder. This powder is now available world wide. All this began in downtown New Braunfels. The saloon where Gephardt served his famous chili has now been restored and offers up great music, a full bar, and a mean bowl of chili.
I love the chili at the Phoenix Saloon and have tried my best to reproduce it. The chili at the Phoenix is very unique because it is made with sirloin and not ground beef. I don’t feel I am anywhere close, but Geoff and Jessica love it so I will post the recipe on here for them.
2 – 2.5 lbs lean stew meat
2 tbs bacon grease
1 8 oz can tomato sauce
1 16 oz can beef broth
water as necessary
4 Tbs Gebhardts chili powder
2 tbs granulated onion
1/4 tsp cayenne pepper
1 cube knorr beef bouillon
1 cube knorr chicken boullion
2 tsp granulated garlic
1 tbs ground cumin
2 tsp paprika
1/2 tsp white pepper
1 tsp salt
1. Brown stew meat in hot bacon grease
2. Add tomato sauce and beef broth. Cook for 30 minutes adding water if necessary.
3. Add 2 tbs chili powder, granulated onion, cayenne and bouillon cubes
4. Cook one hour, adding more water when necessary
5. Add remaining chili powder, granulated garlic, cumin, paprika, pepper, and salt.
6. Cover and simmer for 30 more minutes adding more water if necessary.
7. Serve with sour cream, cheese and beans if desired.
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