I make this on a regular basis. It’s the best chili! Give it a try and let me know what you think.
The Ritchey family of Garland, Texas, has had phenomenal success in chili competitions. They can account for five world championships. The late Wes Ritchey won the CASI championship once, and his wife, Dorene, has won the “Behind the Store” Championship four times. This recipe, courtesy of Dorene Ritchey, is a proven winner.
Cook meat over medium heat in melted shortening until meat is gray in color. Add hot sauce, tomato sauce, bullion cubes, 1 jalapeño and water to cover. Simmer, covered, 40 to 60 minutes, stirring occasionally.
Add water if needed. When jalapeño is soft, squeeze in juice and discard pulp and seeds.
Mix together chili powder, cumin, onion, garlic, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions.
Add one portion spice mixture and remaining jalapeño. Continue to cook for one hour adding water as needed.
Remove jalapeño, squeeze juice into chili and discard pulp and seeds. Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed.
Add remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)
This chili is the best recipe I have ever tried for chili. I’ve won 2 times in a row and going for 3 on Friday. Thanks for a great chili recipe! I would never cook this chili in a crock pot. Only on iron!
If I wanted to add finely diced onion, about how much do you recommend. I plan to use a crockpot and pray it goes well. Have you ever made it the day before and reheated for serving? It is for a work Chili Cook Off. I was hoping to reheat in the crockpot the next morning. Any tips? I hate beans and want to do a Texas Chili!
I’d love the recipe. We love chili and in Wyoming all chili is covered in beans.
I have been making this recipe a lot – especially when we lived in Spain years ago. I just dug it out again and it’s going on the list for this weekend. Absolutely the best chili I have ever had.
Best chilli ever, I’ll make from now on.. so yummy
Finally a recipe for REAL Texas chili. I have always heard that you can serve pinto beans on the side (never in the chili) along with chopped onions. Some people do put beans in it but then you have to call it chili and beans so purests know what they are getting. Big thanks to Garland from Frisco!
Re-posting this note from Russell H. Ritchey (Texun Trailboss) 2019 (somehow lost it)
My Dad, may he rest in peace, would be honored, and I feel for sure my Mom is going to be when I share this with her tomorrow. She’s in health care right now but she still has enough wits about her to appreciate the recognition you have given to ‘Ritchey Chili’ in general and 5-R Chili in particular, I know I do. So, “Thank you”.
Mom’s in Garland and I’m in Waco but I’ll keep that hug handy for her for my next visit. I just fixed some chili last night as a matter of fact, but it was my own recipe (‘Ritchey’s Red’). Texuns are funny like that when it comes to fix’n chili, gotta do it their way. And theirs is always best, (even when it’s not).
Can you do this in a crock pot?