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Texas Chili
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5 from 2 votes
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Authentic Texas Chili

Chili is many things to many people. One thing most agree on is that Chili in Texas does not have beans. Lots of meat, but no beans.
Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter
Cuisine Southern American, Tex-Mex
Keywords Texas Chili
Protein Beef
Cooking Method Stove Top
Hot/Cold Dish Hot
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 Servings
Author jughandle

What You Will Need:

INGREDIENTS
  • 2 Pounds Ground Beef - Coarse grind 80/20 or Chuck Also Called Chili Grind in Texas
  • Vegetable Oil - As Needed to brown the meat
  • 2 Cups Sweet Onions - Chopped, either Texas Sweet or Vidalia Onions.
  • 2 Tbsps Garlic - Minced. About 4 to 5 cloves
  • 3 Tbsps Chili Powder
  • 2 Tbsps Ground Cumin
  • 1 Tbsp Smoked Paprika
  • 1 Tbsps Mexican Oregano
  • 2 tsps Salt
  • 2 tsps Black Pepper
  • 2 Bay Leaves
  • 28 ounce Tomatoes - 1-28 Ounce Can of Crushed tomatoes
  • 3 Tbsps Tomato Paste
  • 2 cubes Bouillon cubes - Beef Flavor or equivalent of either liquid or powder bouillon
  • 24 ounces Beer - 2 cans or bottles of a good full bodied beer. I use Tecate
  • 1 Cup Water
  • 2 Tbsps Masa - or white cornmeal as a thickening agent

Equipment Needed:

  • 6 to 8 quart sauce pan or stock pot

Method:

To Make The Chili

  • In a 6-8 quart saucepan, over medium-high heat, brown the beef in batches so you do not crowd the pan. Remove the meat as it browns to a paper towel lined bowl to drain.
  • Drain all but 1/4 cup of the fat in the pan, If you have very lean meat and there is not a 1/4 cup fat, add vegetable oil, as needed.
  • Add the minced onion and cook, on medium, stirring occasionally, until it is browned and soft, about 10-12 minutes.
  • Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant and paste like. About 1-2 minutes.
  • Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, bouillon, 1 bottle or can of the beer and 1 cup of water. Then simmer for 20 minutes.
  • Add the remaining beer, another cup of water, and the cornmeal or masa. Simmer 30-40 minutes longer, stirring occasionally, until chili is thick. Do not turn the heat up so high it burns the bottom of the Chili.
  • Serve with any toppings you like.

Notes

Toppings: Of course these will add to the calorie count
Shredded Cheddar Cheese, Sour Cream, Chopped Red Onions, or sliced Jalapeno peppers.

Nutrition

Nutrition Facts
Authentic Texas Chili
Amount Per Serving
Calories 393 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 81mg27%
Sodium 831mg36%
Potassium 812mg23%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 6g7%
Protein 23g46%
Vitamin A 2270IU45%
Vitamin C 17.6mg21%
Calcium 86mg9%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.