Where is the best chili in Texas?
Richard Lee
Siggraph conference in San Antonio in July. I will be travelling
around the state outside of the conference dates. While I am currently
doing research on Texas, there is one foremost question on my mind.
As only the locals know best, I'd like to hear from you Texans where
you think the best chili is to be found in your state. Isn't it the de
facto official dish of Texas aside from a 4 pound longhorn steak (or
is that 6, hehehe)?
Now I realize "best" is a rather subject term, taste is personal and
even chili can have quite a variation. So maybe the question ought to
be who's serving an "interesting variation" of an old theme.
No your mom doesn't qualify unless she'll invite me. So name the
restaurants and I will thank you from the bottom of my fire-retardent
heart.
- Richard Lee (Toronto, Canada)
Jerry Davis
words are over the best barbecue beef brisket ...........
grubber
news:3cf019b3.68758133@nntp...
I haven't been there in a while, but the Texas Chili Parlor on Lavaca in
Austin used to define 'chili' for me (back in the early 80's). After many
attempts, I figured out how to make a chili in their style, and then
improved it enough that I haven't needed to go back. I did go back a few
years ago and was disappointed at how greasy their chili was at that time.
It was still extremely good, but greasier than I remembered. Put it on your
short list.
But I agree with the other poster that forsaking bbq from Kreuz' or the Salt
Lick etc etc in your quest for the ultimate bowl of red will leave your life
unfulfilled.
Steve Wertz
>
> Hello. I'll be a first-time visitor to your state while attending the
-sw
Terry Horton
wrote:
>Hello. I'll be a first-time visitor to your state while attending the
>Siggraph conference in San Antonio in July. I will be travelling
>around the state outside of the conference dates. While I am currently
>doing research on Texas, there is one foremost question on my mind.
>As only the locals know best, I'd like to hear from you Texans where
>you think the best chili is to be found in your state. Isn't it the de
>facto official dish of Texas aside from a 4 pound longhorn steak (or
>is that 6, hehehe)?
Whichever you choose make sure to ask for a "Frito pie". All chili
purveyors will know what of you speak.
But we indigenous peoples eat far more Tex-Mex food than plain chili,
more than any other restaurant fare for that matter. Chili when
served is most often seen as a sauce on enchiladas, tamales and the
like. Tex-Mex - yep, that's where I'd look for Texan food, and for
chili.
Richard Lee
wrote:
>
>But I agree with the other poster that forsaking bbq from Kreuz' or the Salt
>Lick etc etc in your quest for the ultimate bowl of red will leave your life
>unfulfilled.
In which city are Kreuz and Salt Lick? Remember, I cross posted to
several .food and .eat groups of the major Texan cities.
- Richard Lee
Richard Lee
wrote:
>Uh-oh. Another crossposted Chili thread...
Well, my apoligies if this subject has come up before. Being Texas, I
suppose it has from time to time. So is there an FAQ on this matter?
- Richard Lee
grubber
They're both 'outside' Austin. There was a loooong thread in the past week
on austin.food arguing about barbeque called "Q within easy driving
distance" (in which most agree that it is annoying to refer to the food in
question as "Q".) Research that thread for more detail.
Bill
the greatest Hockey Player of All time. You will never get a
definitive answer.
On Sat, 25 May 2002 23:32:33 GMT, REMOVE_...@ibc.ca (Richard Lee)
wrote:
>Hello. I'll be a first-time visitor to your state while attending the
Terry Horton
>That's like asking what is the one true path to salvation, or who is
>the greatest Hockey Player of All time. You will never get a
>definitive answer.
The chili hype approaches nauseating proportions. No one I know of
cares (unlike the BBQ and Mex food).
For Sale
Texas comes from the pot in which they cooked it themselves. Find a Chili Cook-Off!
MareCat
> Isn't it the de facto official dish of Texas aside from a 4 pound longhorn steak (or
> is that 6, hehehe)?
Chili??? Try Tex-Mex or BBQ (brisket) instead.
BTW, the topic of where to find the best chili comes up in houston.eats
every once in awhile. Even though Houston is the largest city in the
state and boasts some 11,000 restaurants or so (of all different types
of cuisine), there are surprisingly very few places where one can go to
enjoy a good bowl o' red.
Mary
Terry Horton
<Nittany_Lio...@hotmail.com> wrote:
>Richard Lee wrote:
>
>> Isn't it the de facto official dish of Texas aside from a 4 pound longhorn steak (or
>> is that 6, hehehe)?
>
>Chili??? Try Tex-Mex or BBQ (brisket) instead.
Agreed. But for whatever value > 0 one might put on such decrees,
chili is the oh-fficial "state food". Another example of the
bull's-backside quality of output we've all come to expect from the
Texas legislature.
Frank Mancuso
food site is chowhounds.com, and click on Texas. I, too would hit BBQ
instead of Chili-it's too hot to eat chili for one thing!
Albert Nurick
> I haven't been there in a while, but the Texas Chili Parlor on Lavaca
> in Austin used to define 'chili' for me (back in the early 80's).
> After many attempts, I figured out how to make a chili in their
> style, and then improved it enough that I haven't needed to go back.
> I did go back a few years ago and was disappointed at how greasy
> their chili was at that time. It was still extremely good, but
> greasier than I remembered. Put it on your short list.
I lived in Austin for 20 years (81-00) and I was always underwhelmed
with Texas Chili Parlor's chili. For me, Shady Grove on Barton
Springs (in Austin) had the best chili.
> But I agree with the other poster that forsaking bbq from Kreuz' or
> the Salt Lick etc etc in your quest for the ultimate bowl of red will
> leave your life unfulfilled.
Oh-oh. The "best BBQ" thread. Here we go...
--
Albert Nurick
alb...@nurick.com
www.nurick.com
Keith
wrote:
>On Sun, 26 May 2002 02:12:30 GMT, "grubber" <madey...@swbell.net>
~~~~~~~~~~~~~~~~~~~~
Here are a couple a "low an slow" links for you. Keith
Central Texas BBQ Dynasties
http://www.austinchronicle.com/issues/dispatch/2001-11-09/food_set.html
Texas BBQ from a Virginia perspective
http://www.velvitoil.com/Texas.htm
Sluggo the Flusher
> In which city are Kreuz and Salt Lick? Remember, I cross posted to
> several .food and .eat groups of the major Texan cities.
The Salt Lick is in Driftwood. There is a map at their website,
<http://www.saltlickbbq.com/>. Rotate the map 90 degrees counter-clockwise
for correct orientation, though; I-35 runs north-south, not east-west ;).
Kreuz Market (my favorite) is in Lockhart, on Hwy 183 South. Again, you can
take a look at their website, <http://www.kreuzmarket.com/>. There's
supposed to be a map there, but you can't access it. There are, however,
some great photos of their food!
*slug*
Sluggo the Flusher
> <http://www.kreuzmarket.com/>. There's
> supposed to be a map there, but you can't access it.
Ooops... You can access the map from the "Contact Us" page. The link on the
"Links" page is dead.
*slug*
Lawrence Person
wrote:
Kreuz Market is in Lockhart; The Salt Lick is in Driftwood. Both are south of
Austin.
--
Lawrence Person
lawre...@hiho.com (remove all "h"s from my e-mail address)
New web page now up at www.io.com/~lawrence
Steve Wertz
>
> On Sun, 26 May 2002 02:15:53 GMT, Steve Wertz <swe...@texas.net>
> wrote:
>
> >Uh-oh. Another crossposted Chili thread...
> So is there an FAQ on this matter?
It states that Chili must be made with corn flour and eaten with Saltines.
-sw
Becca
No beans.
Chili is something we cook at home, it isn't something we buy.
Becca
Terry Horton
Neighbor, when was the last time you had a big thick steaming bowl of
Wolf Brand chili...
vonroach
wrote:
>- Richard Lee (Toronto, Canada)
Dicky, you ask a tenderfoot question. There is not even any fairly
close agreement on what chilli is. It really an old railroad recipe
for dressing up pretty bad meat to feed workers and passengers.
`Chilli' is `hot pepper' in Spanish so I guess you are using the short
form of Chilli con carne - meat flavored with peppers and spices. It
is a cold weather dish, now served any time of the year. Try some if
it tastes okay to you then you have your answer and can start on real
Texas cuisine - barbecue (BarBQ, Baebeque,...)
vonroach
It can be bought - canned or frozen.
Kelly Younger
>
> That's like asking what is the one true path to salvation, or who is
> the greatest Hockey Player of All time. You will never get a
> definitive answer.
God is infinite. So are the paths to God.
Wayne Gretzky.
--
Kelly Younger
Patrick L. Humphrey
>Bill wrote:
>Wayne Gretzky.
-high stick upside the head-
Gordie Howe (who *did* spend four years as a Houston Aero)...and he got more
experience with chili here than The Great One ever did. :-)
--PLH, I'll go sit quietly in the box as long as Hard Times cafe comes back to
Houston ;-)
G Thurman
...
> In which city are Kreuz and Salt Lick? Remember, I cross posted to
> several .food and .eat groups of the major Texan cities.
yp.gte.net reveals:
Salt Lick B B Q
18001 Fm 1826, Driftwood, TX 78619
(512) 894-3117
map | driving directions | add to My Directory
G Thurman
"vonroach" <vonr...@ix.netcom.com> wrote in message
news:3cf26146...@nntp.ix.netcom.com...
> On Sat, 25 May 2002 23:32:33 GMT, REMOVE_...@ibc.ca (Richard Lee)
> wrote:
>
> >- Richard Lee (Toronto, Canada)
>
> is a cold weather dish, now served any time of the year. Try some if
> it tastes okay to you then you have your answer and can start on real
> Texas cuisine - barbecue (BarBQ, Baebeque,...)
With the chili, ask for a couple 'long necks' to drink.
Then for the next four hours don't go >anywhere near< an open flame.
Richard Lee
wrote:
>Dicky, you ask a tenderfoot question. There is not even any fairly
LOL. I did mention "best" is subject thus asking for personal
opinions.
>Texas cuisine - barbecue (BarBQ, Baebeque,...)
The concensus here seems to be that these amazing Texas barbeque beef
briskets are not to be missed. That's in addition to the 'red' and
'green' chili (the latter of which I never heard of before, thanks all
for enlightening me).
So are you going to reveal the locations of these barbeque beef
brisket places or am I just going to have to repost statewide under a
different subject? My travel route in Texas may even be swayed by
recommendations.
- Richard Lee
Scott Kurland
> > several .food and .eat groups of the major Texan cities.
>
> yp.gte.net reveals:
> Salt Lick B B Q
> 18001 Fm 1826, Driftwood, TX 78619
> (512) 894-3117
Just outside Austin.
Jerry Jungmann
> Chili is something we cook at home, it isn't something we buy.
>
> Becca
Actually, chili is a pretty popular menu item at restaurants that offer it.
It is particularly popular by the cup as an appetizer or as an accompaniment
to a sandwich.
Jerry
John Briscoe
How many ways can we tell you?
Salt Lick in Driftwood
Kreuz's in Lockhart
BTW, Central Texas is the capital of the Barbequed Beef Rib. For these,
please see the restaurants listed above.
Bill
Cincinnati do.
On Sun, 26 May 2002 18:35:04 GMT, Steve Wertz <swe...@texas.net>
Becca
> Actually, chili is a pretty popular menu item at restaurants that offer it.
Good! After all of this chatter, we finally have an expert on
restaurants in Texas who serve chili. Please, enlighten us.
Becca
Pete Romfh
If your trip includes Houston let us know. Someone will guide you
to Williams Smokehouse for BBQ. Don't try this on your own,
remember, we're trained professionals. =;>
For Chile' Verde (green chile) I suggest Taqueria Arandas. It might
not be the "best", but it's darn good and you won't get killed trying
to find one. You should try it for breakfast. Huevos Ranchero
will let you try green chile, frejoles (refried beans), arroz mexicana
(mexican rice), and fresh tortillas as well as a couple of fried eggs.
That will get your day started and keep you going strong till supper.
For a "bowl-o-red", I'm open to discussion from the group, but you
might do better on that meal over San Antonio w