Texas-Style Chili

Whoa baby buckle up, because you’re in for some mighty good Texas-style chili! Heavily seasoned, this chili made a cold (and I do mean cold!) winter day a distant memory.  The broth is crazy good. No one will judge you if you’d just pick up your bowl and drink it straight.

This Texas-style chili screams for cornbread. Make a double-batch of your favorite cornbread recipe and get ready for some delicious dunking. I recommend Fat Johnny’s cheesy cornbread.

Texas-Style Chili

Although I’m sure you’d get arrested for it in Texas, you could add kidney beans to this Texas-style chili. I’m just saying that you could. I don’t think you could call it Texas-style any more. They’re pretty particular about that whole beans-in-chili thing in Texas.

For a really nice twist, use 2 pounds of ground beef and 2 pounds of Italian sausage instead of a full 4 pounds of beef. Again, I’m quite sure you’d get arrested for making this change in the state of Texas. I recommend doing it in the privacy of your own home. Perhaps with the curtains drawn and the lights off.

Also try my smoked brisket Texas chili and my three meat, two bean chili.

Texas-style Chili

Whoa baby buckle up, because you’re in for some mighty good Texas-style chili! Heavily seasoned, this chili made a cold (and I do mean cold!) winter day a distant memory.
Course Main
Cuisine American
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 547kcal

Ingredients

  • 4 lbs ground beef
  • 4 ounces fire-roasted jalapenos drained
  • 2 14.5 ounce beef broth
  • 2 14.5 ounce chicken broth
  • 15 ounces tomato sauce

Spice Dump # 1

  • 6 tablespoons chili powder
  • 4 teaspoons onion powder
  • 4 cubes beef bouillon
  • 4 cubes chicken bouillon
  • 1 teaspoon cayenne
  • 1/2 teaspoon garlic powder

Spice Dump # 2

  • 1/2 cup chili powder
  • 2 tablespoons ground cumin or less, to taste
  • 3 teaspoons garlic powder
  • 1/2 teaspoons cayenne
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon brown sugar

Instructions

  • Brown the beef in a large Dutch oven. Drain.
  • Add the jalapenos, beef broth, chicken broth and tomato sauce. Bring to a boil then reduce to a simmer and stir in everything from Spice Dump #1. Let simmer for 2 hours, stirring occasionally.
  • Stir in everything from Spice Dump #2 and continue simmering for another 2 hours, stirring occasionally.
  • Serve hot with your favorite chili garnishes.

Nutrition

Calories: 547kcal | Carbohydrates: 15g | Protein: 36g | Fat: 40g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1160mg | Potassium: 1128mg | Fiber: 7g | Sugar: 4g | Vitamin A: 5400IU | Vitamin C: 20mg | Calcium: 133mg | Iron: 9mg

Nutritional values are approximate.

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