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Red River Chili Mix?

harmstrongcat Dec 25, 2013 03:48 PM

I'm desperate to find a chili mix called Red River Chili, once....10 - 15 years ago...sold by Neiman Marcus. NM seems to know nothing about it, but my supply is gone and I hope someone has seen / heard about it. It was seriously great. It used to come in a little blue denim bag......

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  1. h
    harmstrongcat RE: harmstrongcat Dec 25, 2013 03:49 PM

    recipe called for vinegar and brown sugar, in addition to the mix.

    1 Reply
    1. re: harmstrongcat
      paulj RE: harmstrongcat Dec 27, 2013 05:40 PM

      and of course you aren't allowed to use those ingredients with someone else's mix. :(

      Did you happen to read the ingredients list in the past?

    2. KaimukiMan RE: harmstrongcat Dec 26, 2013 01:55 PM

      googled it and got this message:

      The item "Red River Red's ''King Of Texas'' Chili Mix" by RedRiverReds cannot be viewed because it has expired.


      1 Reply
      1. re: KaimukiMan
        harmstrongcat RE: KaimukiMan Dec 26, 2013 04:11 PM

        Well, thank you for your message!

      2. mucho gordo RE: harmstrongcat Dec 27, 2013 11:30 AM

        If you haven't already tried Carroll Shelby's mix, please do so. It may be as good as Red River and you don't have to add anything, although I do add a habanero or serrano chili.

        2 Replies
        1. re: mucho gordo
          Will Owen RE: mucho gordo Dec 27, 2013 05:54 PM

          #1 on Shelby's, though it was a lot more fun when Ol' Shel was still in charge and the instructions were in a sort of cowboy patois. As on instructions to use round or some other cut: "Don't use any fancy cuts or you'll ruin the whole wretched mess." And, "Cut into pieces about the size of your big toe." However, the product is still quite good. The only deviation I'd urge is to add the chili powder to the meat after it's browned, but BEFORE adding any liquid, and stir it until it's darker and fragrant, maybe a minute or two.

          1. re: Will Owen
            mucho gordo RE: Will Owen Dec 27, 2013 07:42 PM

            I use a fry pan for the meat and a pot for the chili liquid. The meat is chunked up chuck roast and the tomato sauce I use is El Pato hot tomato sauce. Meat is browning while sauce is simmering.

        2. paulj RE: harmstrongcat Dec 27, 2013 05:55 PM

          this is a recipe, not a mix

          2 Replies
          1. re: paulj
            KaimukiMan RE: paulj Dec 28, 2013 02:00 AM

            Fascinating recipe - I'd have to get half the ingredients on line. Found the concept of making it in "batches" very interesting. Anyone else know about making it this way?

            1. re: KaimukiMan
              paulj RE: KaimukiMan Dec 28, 2013 10:04 AM

              Adding the spices in batches is a common competition approach.

          2. c
            chowyadoin99 RE: harmstrongcat Dec 27, 2013 06:11 PM

            I did a quick Google out of idle curiosity & came across a product called "Red River Chili Seasoning and Rub" - it's available from "Spiceman Otis" and they do sell it in bags ... could that be it? (It's only $14 for a 1-lb bag though, not a typical Neiman Marcus price.)

            1 Reply
            1. re: chowyadoin99
              harmstrongcat RE: chowyadoin99 Dec 27, 2013 06:39 PM

              Yea, baby! I'll check this out, too. Thank you !

            2. h
              harmstrongcat RE: harmstrongcat Dec 27, 2013 06:19 PM

              Yay! I'll order some Carroll Shelby's mix. Hopefully as good as RR chili! Tx for the recommendation....chili was looking pretty bleak here, in this Minnesota winter!

              1. Tripeler RE: harmstrongcat Dec 27, 2013 07:58 PM

                My grandmother always used to use a chill mix called (oddly enough) Grandma's, which had a very strong New Mexico kind of flavor, but it wasn't very hot.

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