In Texas, chili is practically a religion, with one important tenet: Keep it simple. That means no beans, and often no tomatoes — just beef and spices. "Texas Red," as the locals call it, gets its distinctive dark red color from chili powder (a mix of spices that usually includes paprika, cumin and cayenne). Texans cook it low and slow, just like their barbecue, until the chili gets thick and the meat is super tender.
Get the Recipe: Texas Bowl of Red