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.
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.
I make this chili in my Dutch oven. Something about a Dutch oven makes any chili just better.
Spice Dump # 1
- 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.
Nutritional values are approximate.