Frequently Asked Questions
How much chili does one package make?
One package plus 2 lbs of meat makes 1½ quarts, about 6 hearty cups.
How spicy is it?
You're in control. The hot pepper packet is optional: leave it out for a mild pot, add as much as you like for a serious one.
Does it have beans?
No. This is true Texas red: no beans in the pot, and you already know where we stand. But what you do in your own kitchen is between you and God. (Serve some on the side; we won't tell.)
Want the whole story? Does Texas chili have beans?
Do I have to use beef?
Beef is traditional, but anything works. The directions call for 2 lbs of ground beef or other meat. We like bison because it is lean. A lot of our customers are hunters with a freezer full of ground venison or elk, and they tell us Pecos Red is the best thing they have found to do with it.
Lean meat or fatty meat?
Lean. You will hear that fat is flavor, and that is true of a steak. In chili, though, the flavor comes from the chile, and rendered fat does not stay mixed into the gravy. It floats to the top as an orange slick and takes some of the color and heat with it. Use lean meat, and after you brown it, drain off the fat before the tomato sauce and water go in.
What kind of pot should I use?
For browning the meat, any pan you own: cast iron, stainless, non-stick. Don't overthink it.
For the chili itself, use stainless steel or enameled cast iron (a Le Creuset-style Dutch oven, an All-Clad pot, anything in that family). Skip bare cast iron for the pot. Tomato sauce is acidic, and an hour of simmering in it can strip the seasoning and leave a metallic taste.
Why are there two spice packets?
Most chili mixes give you one packet. Pecos Red gives you two, because a pot of chili cooks in two phases. Chili Blend A goes in for the long simmer, where it cooks into the meat and builds the base. Chili Blend B goes in at the end. A long simmer cooks off the bright notes of cumin, oregano, and garlic, and the second packet puts them back. It is the same trick competition cooks use when they add a late "dump" of spices before the pot goes to the judges.
Can I simmer it longer than the directions say?
Yes. The directions call for 45 minutes to an hour with Blend A, lid on, at a low boil, then 15 minutes uncovered with Blend B. Treat that 15 minutes as a minimum. Go longer if you have the time, and if the pot gets too thick, add a splash of water and keep going. Let the flavors get to know each other.
Is it better the next day?
Yes. Pecos Red is at its best after a night in the fridge, when the flavors have settled in. If you are cooking for company, make it the day before.
Does it freeze?
Yes, and it makes an excellent take-to-work lunch. Freeze it in single-serving portions and pull out a block when you need one. Silicone freezer trays are perfect for this.
Can I order wholesale or from outside the US?
Yes. For wholesale or bulk orders, or shipping outside the US, email us at howdy@pecosred.com and we will make arrangements.
How much is shipping?
Orders of 6 or more bags ship free. A 4-pack ships for $6, and one to three bags ship for $8. Everything goes USPS from our kitchen in Kansas City and usually arrives in 3 to 5 business days.
Free shipping applies to the lower 48 states. If you are in Alaska or Hawaii we will be in touch about postage before your order ships. We do not ship outside the United States through the website; email us and we will work something out.