The History of Texas Chili


The History of Texas Chili

We are pretty famous in the West End for our classic Texas steak dinners, but being a successful Steakhouse in downtown Dallas isn’t just what we are known for. One of our select appetizers is one that has held the test of Texas time since the 1800s. Yes, we are talking about our classic, Y.O. Chili. One taste of this cup of red and you’ll instantly have a taste of what Texas eating is all about.

We like to keep our food accurate to the region and that is why our chili recipe is one that harkens back to the traditions of yesteryear. While we believe in living for the now, the team at Y.O. Ranch Steakhouse also believes in paying tribute to the past that has brought us to where we are today. Here is a brief look at the history of Texas chili and how we make our offering of Y.O. Chili for our guests extra special.

 

Nothing Hits the Spot Like Texas Chili

This is true and has been this way since the 1800s when chile con carne was introduced to the area by the “Chili Queens” in San Antonio. After chili became popular in the San Antonio area, the food trend quickly grew to other parts of the state. Vendors who sold chili to laborers were viewed like the modern food truck. They had a limited menu, were quick, and very accessible. While chili was typically served in a bowl or tamales, this is a strictly Texas dish. Its origins in the area are what have contributed chili to being our fine state’s dish.

While chili was popular in the 1800s, it wasn’t until the 1900s when chili powder was invented and further cemented what the taste of chili is to Texans. 

 

What Makes a Texas Chili?

Texas chili is traditionally a very simple dish that was made with goods that were readily available. The most bare-bones version of chili is simply meat and dried chiles. This may come to a surprise to many chili lovers, but the original chili recipe never involved beans or tomatoes. This makes sense because in the olden times, these ingredients would not travel well, and chili is a traditionally travel-friendly dish.

While tomatoes have generally been welcomed to the dish, the majority of Texans still believe that beans should in no way be involved; but that’s really all up to the chef.

 

What’s in a Dallas Steakhouse Chili?

At Y.O. Ranch Steakhouse, our chili is straightforward and screams “classic.” Our Chef, Tony Street starts it off with some chili meat, crushed tomatoes, and jalapenos. After those have simmered we add some taco seasoning, onions, and cilantro. Then, mix it with a special roux, and you are ready to eat. We personally don’t put beans in our chili, and that is what makes our dish a Dallas steakhouse classic.

Visit Y.O. Ranch Steakhouse for a Classic Dinner

If you want a fresh bowl of chili or a perfect cut of steak, Y.O. Ranch Steakhouse has you covered. We know our Texas cooking and we are proud to show it off. Make a reservation today and find out what the taste of Texas truly is.