Blount: Bringing Texas chili to the world

JD’s is now a full-time business for the Andersons. They do everything from the canning and labeling to all the research and development for new products in a modest kitchen space that looks like a science lab inside the LocalSprout Food Hub.

They have nine types of Chili Fixin’s jarred chili bases. They come in 16-ounce jars for $6 and include blends made with ghost peppers, tequila, pineapple, whiskey and bock beer; they even have a red wine blackberry blend. All you need to do is add a pound or so of meat — and beans, if that’s your thing — and you have chili in 15 minutes.

The Chili Fixin’s work great as simple sauces over other meats, too. I like to mop the pecansmoked whiskey blend over

grilled pork chops.

But Diana’s most recent invention of Chili Mary mixes, 36-ounce bottles for $10, may be her most brilliant. And they are

exactly what you think they are: tomato juice with various peppers and fruits for combos like

pineapple morita, honey hot habanero and grapefruit hatch. They just need a little vodka or tequila to make it a party. In addition to the farmers markets, it’s available at Alamo City Liquors locations throughout the city.

I picked up a bottle of the pineapple morita at the market, and it was far better than any other bloody mary mix, with engaging layers of flavors and heat that gave way to a refreshing fruit finish. It didn’t need anything more than Tito’s Vodka, a pickle spear and a few olives for a great Sunday eye-opener.

“As far as I know, we are the first to develop this type of product,” Diana said. “We are on that constant quest to chili-fy the world.”

Spoken like a queen.

Photos by Jerry Lara / Staff photographer In addition to their nine types of Chili Fixin’s — jarred chili bases — the couple are now selling Chili Mary mixes.

Diana and John Anderson show off their Chili Mary mix at the company’s kitchen. The mixes comes in multiple flavors; just add vodka or tequila.