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.
- 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
- 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.