Our recipes are authentic and historically correct versions of the chili created on the turn-of-the-century cattle drives of the Southwast and Cincinnati chili parlors of the Midwest.

Texas Chili. The original. Coarse ground beef cooked in its own juice, using an authentic turn of the century family spice blend and recipe.
Cincinnati Chili. Introduced in 1922 by Greek immigrants, it is a fine grind of beef with a tomato base and sweeter spices, including cinnamon.
Terlingua Red. A tribute to the Texas ghost town that hosted the first chili cook-off. A redder color and spicy kick of championship chiles.
Vegetarian Chili. Soy flakes cooked in tomato base with mushrooms, green peppers, onions, jalapenos, and peanuts.