Texas leads the nation in cattle production, and its identity is deeply tied to the animals that graze its grasslands. In this episode, host Capri Cafaro explores how the state’s beef traditions, from slow-smoked brisket to centuries-old barbacoa, connect history, heritage, and the hardworking people who carry on those practices today. At family ranches, barbecue pits, and open-fire kitchens, she discovers how beef remains at the center of Texas culture and cuisine.

Cattle Ranching and Texas Wagyu

Spanning three thousand acres, Peeler Farms specializes in raising grass-fed beef. At Peeler Farms, Capri meets sixth-generation rancher Anna Beth Peeler and herd manager Coby Jones, who specialize in Texas Wagyu, a crossbreed of Japanese Wagyu and Angus cattle. They discuss how breeding, low-stress care, and humane processing lead to exceptional marbling and flavor. Capri joins the team on horseback and learns how the Peeler family controls every step of the process, from pasture to processing. At their on-site facility, Anna Beth shows Capri various cuts of meat, highlighting the chuck roast as ideal for regional dishes like chile con carne.

Culinary historian Melissa Guerra prepares chile con carne and pan de campo over a mesquite fire. As she cooks, Melissa shares the story of the “chile queens” who sold this dish in San Antonio’s plazas in the 1800s, and explains how dried chiles and preserved meats were essential to survival on long cattle drives. Together, she and Capri cook a stew of chuck beef, chiles, and garlic, and bake cowboy bread in a Dutch oven. The meal becomes a window into the practical, flavorful history of ranch life in South Texas.

Recipe: Chile Con Carne with Pan de Campo 

As prepared by Melissa Guerra, Culinary Historian, at Peeler Farms, Floresville, Texas

This hearty South Texas stew blends three types of dried chiles with tender beef and pork for a dish rooted in frontier survival and rich regional flavor. Once a practical trail meal, chile con carne today is a proud symbol of Texan heritage. Melissa Guerra prepares this version with Wagyu chuck and shares its deep ties to history, preservation, and celebration.

Ingredients

• ½ oz dried chipotle chile
• 2 oz dried ancho chile
• 2 oz dried guajillo or pasilla chile
• 2 large garlic cloves
• 1 lb tomatoes, peeled, seeded, chopped
• 1 cup water (plus ½ cup more as needed)
• 2 tbsp olive oil
• 1 lb chopped onions
• 3 lbs ground beef (chuck or Wagyu, if available)
• 2 lbs ground pork
• 1 tbsp salt, or to taste
• Optional: 2 cups cooked beans
• Optional toppings: grated cheese, chopped cilantro, chopped onions, avocado slices

Instructions

1. Simmer the dried chiles in water until tender, about 5 minutes. Remove stems and seeds, rinse briefly.
2. Blend the prepared chiles with garlic, tomatoes, and 1 cup water until smooth. Add more water if needed. Set aside.
3. In a Dutch oven, heat olive oil and sauté onions until deeply caramelized.
4. Add beef and pork and cook thoroughly, breaking up the meat.
5. Stir in the blended chile mixture, lower the heat, and cover. Simmer gently for 30 minutes, stirring occasionally.
6. Add beans if desired and simmer for 5 more minutes.
7. Serve warm with toppings and pan de campo.

Known as “cowboy bread,” this biscuit-like flatbread was a staple for trail cooks and ranch hands. Melissa prepares it the traditional way — over mesquite embers in a Dutch oven — giving it a smoky flavor and crisp texture. The bread pairs perfectly with chile con carne or can be enjoyed with butter and honey.

Ingredients

• 4 cups all-purpose flour
• 4 tbsp sugar
• 2 tsp baking powder
• 1 tbsp salt
• ¼ cup vegetable shortening
• ¼ cup vegetable oil
• About 2 cups milk
• Note: For traditional flavor, substitute both fats with ½ cup pork lard.

Instructions – Oven Method

1. Preheat oven to 450°F.
2. Combine dry ingredients. Cut in shortening and oil until mixture resembles coarse meal.
3. Stir in 1½ cups milk to form a sticky dough. Add more milk or flour as needed.
4. Knead gently, then pat or roll into a 9-inch circle, about ½-inch thick. Prick with fork.
5. Bake on ungreased sheet for 20 minutes, until golden and biscuit-like inside.

Instructions – Fire Method

1. Build a mesquite fire and let burn for 30 minutes. Heat a 14-inch cast iron Dutch oven over embers for 10 minutes.
2. Grease the inside, add the dough, and cover. Surround oven with coals, including on the lid.
3. Bake for 10 minutes, then flip the bread for even baking.
4. Adjust heat as needed — outdoor baking requires careful fire control.
5. Bread is done when golden brown with a firm crust.

Competition Brisket at the Briscoe Ranch BBQ Cook-off

Capri visits the Briscoe Ranch BBQ Cook-Off in Uvalde, where brisket is the crown jewel of competition barbecue. She speaks with Jan Elliott, president of the South Texas CattleWomen’s Association, about how barbecue events showcase regional pride and create opportunities for community. Pitmaster Jackie Milligan, a recent national champion, walks Capri through the process of preparing Wagyu brisket for judging, from trimming to seasoning to smoking with hickory and oak. Capri tastes a perfectly cooked slice and learns how brisket competitions preserve and elevate Texas’s culinary legacy.

San Antonio Barbacoa

At Davila Ranch, third-generation pitmaster Adrian Davila teaches Capri how to prepare traditional barbacoa by seasoning and slow-cooking an entire cow’s head underground. As they prepare tacos with cheek and tongue meat, Adrian reflects on how this labor-intensive practice blends Indigenous, Mexican, and Texan traditions. He shares why preserving these methods matters, not only for flavor, but for honoring the cultural complexity of the region. The result is a tender, communal dish that reflects the heart of South Texas.

From open pastures to underground pits, this episode showcases the enduring power of beef in Texas: as food, as heritage, and as a story still being written with every meal.