Texas-Style Chili Archives

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.

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

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

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5 from 1 vote

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

Keyword chili

Cook Time 4

Total Time 4 10

Servings

Calories 547kcal

Ingredients

4 lbs ground beef
4 ounces fire-roasted diced 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
½ teaspoon garlic powder

Spice Dump # 2

½ cup chili powder
2 tablespoons ground cumin or less, to taste
3 teaspoons garlic powder
½ teaspoons cayenne
¼ teaspoon ground white pepper
¼ 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.