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Texas Chili

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***Nothing to see here, I'm just putting my Texas Chili recipe in the recipe section (unless you are looking for some good chili!)


Here is where we started:



Cubed it to about 3/8"



I fire roasted some hot finger peppers:



This is the peppers going in, jalapenos, hot finger peppers, chipotle peppers:



Onions, Garlic, tomato:





Browned the meat in a heated oiled pot.  Added onions, peppers, tomatos and spices, continued to cook over hot flame until softened, add some beer (Lone Star) and 1/2 cup of tiquilla, also 4 cups of beef broth.  stir and bring to boil, then cover and simmer for another 3 hours or until the meat is fall apart tender.






After a few hours test a piece of meat and when it is good go ahead and put on some cornbread.  When the cornbread is ready to come off added some 'MASA HARINA" to thicken the chili to the desired thickness (I mix it in water like corn starch and add it a little at as time).  Server the chili with cilantro, sour cream and some of that cornbread.  The cornbread I did was from the bag but I added cheddar.







Just a little bit of heat   :roll: and tasty.  For those of you in Texas, try it and enjoy some true Texas Chili, for the rest of you, go ahead, whip some up and enjoy some great Texas 'style' Chili.


Perfect for that cold weather coming this week.

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I came back here for reference and realized The "recipe" I left before was not exactly repeatable...  oops!  Here is a repeatable version.


Texas Chili


2 1/4 - 2 1/2 pound chuck roast (cut in to 1/2" cubes)

1 large yellow onion (finely diced)

3 large jalapeno peppers (finely diced)

1 large red bell pepper (finely diced) 

2 14oz cans of beef broth

1 15oz can crushed tomoatoes

1 5oz can of chipotle peppers in adobe (chopped)

1/2 cup tequila

1/2 cup of masa harina (corn meal can be substituted)

6 TB chilli powder

4 TB cumin powder

3 TB vegetable oil

1 TB garlic powder

1 TB cayenne  

1 ts black pepper 


In a large pot add the oil, onion, bell pepper and Jalapeno and saute' until it starts to soften.  Add the meat and continue to cook on high stirring often until the meat is browned.  Add everything else and mix well.  Bring to a boil and lower to a simmer.  Simmer until the meat is fall apart tender (about 3 hours).  Mix the masa harina in about a cup of cool water and add it slowly to the simmering chili stirring constantly.  Bring to a boil and turn it off.  Your done!  Garnish with cilantro and a glop our sour cream.


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