I like all kinds of chili so far. Around here, folks eat beans in it, but I’m partial to Texas Red. No beans. No tomatoes. No masa or rice or noodles or any other thing that you can find around the country. First time I had Texas Red I couldn’t believe how thick and rich the sauce was. I’ve spent years trying to recreate that first bowl of red. Haven’t done it, yet, but every chili batch I make is gone by the third day. And of course, it always seems better the 2nd day.