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.

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Prep Time 15

Cook Time 3

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

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.

Notes

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