This past weekend I posted an Instagram Story poling if you thought chili should include beans. I was shocked at how many of my followers thought that beans belonged in chili! One of the “life rules” my parents instilled in me from a young age was that chili should never include beans. Actually, my dad has claimed that the second you drop a bean in a pot of chili, you start making spicy bean soup. To clear up this great debate I thought I would provide a little history on chili, the official state dish of Texas.

According to the Chili Appreciation Society International, chili spread nationally when a couple from San Antonio set up a Texas-style chili stand at the 1893 Chicago Exposition. During the Great Depression, chili gained popularity because the ingredients were so cheap. The first (recorded) chili contest was held at the State Fair of Texas in 1952. The rules clearly stated that chili-containing beans would be disqualified. Fast forward to the present day, the annual, invitation-only, Terlingua International Chili Championship is hailed as the “granddaddy of all chili cook-offs.” The very first rule listed for the Terlingua Chili Championship reads: “NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.”

Considering the history of chili, I think it is pretty clear that beans do not belong, so I am calling my chili recipe “Texas Style Chili”. If you want to add beans, go ahead, just don’t claim your chili to be Texas-style. I also believe that chili should be so spicy that you sweat a little. My Texas Style Chili recipe, listed below, is a little milder, but keep in mind that there is quite a kick. I usually add a few more variations of Chile powder and you can find the best selection at Fiesta or your local Hispanic grocery store. I like to top my chili with a handful of Fritos or warm cornbread. Enjoy! xoxo

Images via Alex Phillips.

Print Texas Style Chili Recipe.

2 tablespoons vegetable oil

2 large white onions, chopped

3 cloves of garlic, chopped

2 pounds sirloin steak, cut into inch cubes

28 oz canned tomatoes, drained

6 oz tomato paste

8 oz chopped green chilies

1 teaspoon cumin

1 teaspoon ground cloves

1 teaspoon chili powder

1 teaspoon chipotle powder

1 teaspoon ancho Chile powder

1/2 teaspoon cayenne pepper

In a dutch oven heat vegetable oil. Add onions and garlic, and cook over medium heat until onions are tender and fragrant. Add sirloin steak searing all sides but not cooking the meat all the way through. Add tomatoes, tomato paste, green chilies, cumin, ground cloves, Chile powder, chipotle powder, ancho Chile powder, and cayenne pepper. Mix well, cover, and let cook on medium heat for about 20 minutes. Reduce heat to low and let simmer for 30 minutes. Garnish with shredded sharp cheddar and Fritos.

Attending Austin City Limits has always been on my bucket list, and after seeing this year’s line up I decided to finally do it. Three days of live music and endless Tex-Mex and barbecue was absolutely incredible. My favorite bands were the Red Hot Chili Peppers and The Killers, but I also enjoyed Jay-Z, Andrew McMahon, Martin Garrix, Ice Cube, Luke Combs, and many more!

Details about my day one outfit: I found this Free People dress at Nordstrom in a few colors, but of course had to have it in black. This dress fits a little large (wearing an extra small), so I recommend ordering a size smaller. I love the gold and red colors in the embroidery, so that I could wear this black dress with my new cowboy boots. I went on a serious hunt for the perfect brown boots, and thank goodness for Allen’s Boots on South Congress in Austin. They were extremely knowledgeable and helped me order these Grace boots directly from Lucchese. They fit true to size (wearing an 8 with a 7 toe) and were comfortable for most of the day. I will admit though, by the time I reached 20,000 steps for the day, these boots were really starting to take their toll. I recommend breaking them in well and even adding extra inserts before walking that far. To complete my festival look, I added this fringed Rebecca Minkoff purse and some layered chokers from Madewell.

Details about my day two outfit: I remembered seeing this Red Hot Chili Pepper tank at Nordstrom and knew I had to have it for Austin City Limits. This tank fits a little large under the arms (wearing a small) so I layered it with a Free People bralette for full coverage. It was perfect for the 90 degree heat we had in Austin and paired well denim shorts. These distressed Levi shorts have been my favorite denim shorts for a few summers now. They do not fit too tight (wearing a 25) and are long enough to feel comfortable moving around in. Since the cowboy boots ended up not being ideal for a full day of walking, I decided to switch to these Dolce Vita sneakers for the rest of Austin City Limits. They were much more comfortable, but this outfit looked so great with a pair of fringed leather booties.

Details about my day three outfit: This black O’Neill dress was too cute to pass up. It fits true to size (wearing a small) and was somewhat breathable in the heat. Since it is black it was a little hot, and there is a slip underneath that clung to me whenever I sat down. It paired well with these Dolce Vita sneakers that I decided I had to wear again for comfort and with layered necklaces. This dress looked great with my cowboy boots, which I will probably pair it when in the future when I am not walking as much. I had a blast at Austin City Limits and I highly recommend that everyone add it to their bucket list! xoxo

Images via Alex Phillips.

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This weekend I was in Austin, Texas for a good friend’s bachelorette party. We ate at some of the cutest places including Forthright on San Jacinto, and my new favorite, Juliet Ristorante on Barton Springs. The staff at Juliet Ristorante was able to easily accommodate our larger party with reservations and our service was wonderful. Not only did our waiter give great food and wine recommendations, he also offered to take our photo outside against their white brick and ivory wall (they turned out adorable!). Half of the table split a bottle of Tempranillo (2010) Izadi Reserva, Rioja, and the other half of the table split a bottle of Sauvignon Blanc (2015) Brancott Letter Series, Marlborough, Australia. My favorite of the two was the Tempranillo. For an appetizer, our table shared an olive oil tasting that included olive oil from Australia, Chile, and South Africa. I preferred the Pendolino olive oil from Australia, but they were all wonderful and paired well with the bread provided. For dinner I decided to go with a pasta entree called Capellini e Funghi which was angel hair pasta with a mushroom cream sauce, roasted garlic, spinach, and rosemary. This dish paired well with the Tempranillo wine and was very filling. I couldn’t finish it all after having bread with my appetizer! This dish does include a heavy amount of roasted garlic, so next time I might ask for less garlic on my dish. Juliet Ristorante does have more intimate tables that are perfect for a date night, or larger tables in the back room for events like a bachelorette party or family get-togethers. It also has an adorable patio surrounded by greenery and thinking lights for group celebrations. Check out the full menu for Juliet Ristorante here, and be sure to check them out on your next trip to Austin! xoxo