The Jailhouse Chili So Good, Inmates Asked for the Recipe
Discover the story behind Smoot Schmidt's jailhouse chili and how a 1930s Dallas County sheriff's recipe put authentic Texas chili on the map.
The Jailhouse Chili So Good, Inmates Asked for the Recipe
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
8
20 minutes
3 hours 30 minutes
400
Texan
Main Dish
In 1962, Dallas Morning News columnist Frank X. Tolbert wrote a piece called “That Bowl of Fire Called Chili” for The Saturday Evening Post. The article put Texas chili on the national map and pulled in more than 29,000 letters from readers across the country. Tolbert featured a recipe from Smoot Schmidt, a 1930s Dallas County sheriff, and that recipe is the backbone of this jailhouse chili.
Schmidt’s jailhouse chili fed inmates into the early ’60s. Allegedly, former inmates even requested the recipe after their release. If the people eating this jailhouse chili every day still wanted it on the outside, you know it’s the real deal.
Ingredients
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2 Tbsp. beef tallow
3 lbs. chuck roast
2 white onions, chopped
- 6 cloves garlic, minced with a sharp, clean knife
6 cups beef broth
5 dried chiles de árbol
8 corn tortillas (6-inch), chopped
- 1 1/2 Tbsp. your favorite all-purpose seasoning (I use Meat Church Blanco Seasoning)
- 3 Tbsp. your favorite chili seasoning (I use Meat Church Texas Chili Seasoning)
Directions
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Boil about a cup of water and pour it into a bowl over the dried chiles de árbol. Let them steep for 10 minutes until soft. Chop the softened peppers finely and set aside.
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Cut the chuck roast into half-inch cubes with a sharp kitchen knife, trimming off most of the excess fat. Season the cubes evenly with about 1 1/2 tablespoons of your all-purpose seasoning.
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Add the beef tallow to a Dutch oven set over medium-high heat. Brown the chuck in three batches, giving each piece room to sear without crowding the pan. Transfer the browned meat to a bowl and set aside.
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Don’t wipe the fond from the pan. Add the chopped onions and sauté for six minutes on medium heat until browned.
Add the garlic, chopped chiles de árbol, and chili seasoning. Cook for two minutes until fragrant.
Return the beef and any collected juices to the Dutch oven. Add the beef broth and chopped corn tortillas, then stir to combine.
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- Bring the pot to a boil, then drop to a low simmer. Let the jailhouse chili simmer for about three hours, stirring occasionally, until the liquid reduces and thickens.
Use a large spoon to break up any remaining chunks of meat; at this point, the beef will be falling apart. Garnish and serve.
