How to Make Texas-Style Chili, Smoky and Delicious

Jump to Recipe - Print Recipe

This is one of many chili recipes I have tested, and I have refined it until I believe it’s just right. It’s made with chicken, but could just as easily be made with any meat you desire. It is also really good with beef.

I like it because it is different, and doesn’t taste like your “run of the mill” chili.  As you will notice, it has beans.  

Is this “real” Texas Chili?

Real chili does not have beans, just meat, as any Texan will tell you, usually with a few choices words thrown in for impact. I felt I needed to clarify that so I don’t get hate mail. Of course, if you’re not from Texas, you can feel free to add beans.

Here’s the perfect recipe to go with your chili, Quick and Spicy Jalapeño Cornbread Recipe

Ingredients:

1 lb. Chicken Thighs, Thighs or 1 lb cubed Beef

4 cloves Garlic chopped

1 large Onion, chopped

1 cup Corn, frozen or fresh off the cob, optional

1 can of Black Beans and/or 1 can of Pinto Beans

1 large Red or Green Pepper, chopped

3 Tbsp. Vegetable Oil

2-4  Tbsp. Chili Powder

1  Tbsp. Ground Cumin, only if you have not made your own chili powder.

1 Tsp. Ground Coriander

2 Tbsp. Worcestershire Sauce

1 can of Tomato Paste, or chopped fresh Tomatoes

¼ cup Cider Vinegar

1 bottle Beer

2 Tbsp. Tequila, optional

1 cup of strong chicken stock or beef stock if using beef.

Preparation:

Heat the oil in a heavy saucepan, add the onions and peppers, then the garlic and finally the dry spices. stir well and add meat and continue until just slightly browned. Add Worcestershire, vinegar, beer, tequila, Tomato paste and stock. 

Cook over a slow simmer for 2 to 3 hours. Serve with corn tortillas, biscuits or Jalapeno Sweet Corn Bread.

How to Make Texas-Style Chili

This is one of many chili recipes I have tested, and I have refined it until I believe it’s just right. It’s made with chicken, but could just as easily be made with any meat you desire. It is also really good with beef.
I like it because it is different, and doesn’t taste like your “run of the mill” chili.  As you will notice, it has beans.  

Is this “real” Texas Chili?

Real chili does not have beans, just meat, as any Texan will tell you, usually with a few choices words thrown in for impact. I felt I needed to clarify that so I don’t get hate mail. Of course, if you’re not from Texas, you can feel free to add beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. Chicken Thighs sliced or 1 lb Beef
  • 4 cloves Garlic chopped
  • 1 large Onion chopped
  • 1 can of Black Beans and/or 1 can of Pinto Beans
  • 1 large Red or Green Pepper chopped
  • 3 Tbsp. Vegetable Oil
  • 2-4 Tbsp. Chili Powder
  • 1 Tbsp. Ground Cumin only if you have not made your own chili powder.
  • 1 Tsp. Ground Coriander
  • 2 Tbsp. Worcestershire Sauce
  • 1 can of Tomato Paste
  • ¼ cup Cider Vinegar
  • 1 bottle Beer
  • 2 Tbsp. Tequila optional
  • 1 cup of strong chicken stock or beef stock if using beef.
  • 1 cup Corn Optional

Equipment

  • Heavy Pot

Method
 

  1. Heat the oil in a heavy saucepan, add the onions and peppers, then the garlic and finally the dry spices. stir well and add meat and continue until just slightly browned. Add Worcestershire, vinegar, beer, tequila, Tomato paste and stock.
  2. Cook over a slow simmer for 2 to 3 hours. Serve with corn tortillas, biscuits or Jalapeno Sweet Corn Bread.

Notes

Enjoy my recipes, Join the Kitchen

Tried this recipe?

Let us know how it was!

Leave a Reply