Pretty good info on chili in general, not just Texas red.
But I have to take exceptions to parts of the article.
I was raised in Texas, and most chili in Texas does have tomatoes.
I also lived in New Mexico for several years, and the 1st time I ordered chili at a restaurant, they brought me a bowl of red chile soup/paste; no beans, no meat, no tomatoes, just a deep rich chile broth. What an eye opener.
I also noticed that the web site's picture of dried chiles did not include pasillas, although they mention them in the text. Pasilla negro and pasilla rojo are long thin peppers that mature to black and red respectively. As much as I tried, I could not get any of the chiles shown to morph into pasillas.
And while using some hot fresh peppers is a good idea, the anaheim and poblano they mention are just the fresh form of the New Mexican (although milder) and ancho, respectively, and will not add any heat at all.
And I'm sorry, but green chiles do not belong in chili. Put the greens in your stew and use the mature red New Mexican chiles for chili.
Sorry for the ranting.