Dub Rhodes Chili(Texas State Champion, 1960'S)
A hearty, smoky chili featuring tender pinto beans, salt pork, and bold spices, perfect for comforting gatherings and chili enthusiasts seeking rich, flavorful fare.
Ingredients
Instructions
- Soak pinto beans overnight.
- Add Coke and ground mustard to the soaked beans.
- Heat the mixture to a boil, then reduce to a simmer, occasionally bubbling.
- After the second hour, add finely diced salt pork.
- After the third hour, add chopped garlic.
- After the fourth hour, add ground oregano and mashed chili pequins.
- After the fifth hour, add tomatoes with liquid and pulp.
- Simmer until approximately 10% of the liquid has evaporated and beans are breaking up.
- When adding water, always add warm water.
- Maintain water level 1/4 inch above the beans until the fifth hour.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or some diced tomatoes along with the salt pork. If pinto beans are unavailable, you can substitute with black beans or kidney beans. Adjust the heat by varying the number of chili pequins based on your spice preference. Remember to maintain a consistent simmer throughout the cooking process to develop a deep flavor.
Serving Suggestions
Serve this chili hot with a sprinkling of fresh chopped cilantro or green onions on top. It pairs beautifully with Hot 'N Hearty Potato Salad or cornbread for a complete meal. For a heartier option, consider serving it over rice or alongside a simple salad. This dish also makes a fantastic filling for burritos or tacos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the chili in freezer-safe bags or containers for up to 3 months. When reheating, add a splash of water to restore moisture and heat over low heat on the stove or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dub Rhodes Chili(Texas State Champion, 1960'S) contains roughly 1687 calories, with 40g protein, 202g carbohydrates, and 80g fat. It is an excellent source of iron (88% of the Daily Value), protein (80% of the Daily Value), and vitamin C (71% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2885mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegetarian?
Yes, you can easily make this chili vegetarian by omitting the salt pork and using vegetable broth instead of water. You might want to add additional spices and perhaps some smoked paprika to mimic the depth of flavor that the pork would provide.
How do I adjust the spice level?
To adjust the spice level, you can reduce the number of chili pequins or substitute them with milder peppers. If you prefer a spicier kick, consider adding diced jalapeños or crushed red pepper flakes during the cooking process.
What type of beans work best?
While pinto beans are traditional for this recipe, you can experiment with other beans such as black beans or navy beans. Just keep in mind that cooking times may vary slightly, so check for doneness as you go.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).