Texas Chili Recipe
May 8, 2009
Everyone seems to have their version of Texas chili, and they are all different. This one has a lot of ingredients but is easy to make.
Most Texans say "Texas Chili" should never have beans in it. But...some people just like it with beans. So, we provide both methods here.
Texas Style Chili
1 hour and 15 minutes
1 hour 45 mins
Yield: 4+ servings
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 onions, diced
- 1 and 1/2 pounds lean ground beef
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons red chili powder
- 4 Roma tomatoes (8 oz) blanched, peeled and diced (omit for Texas style)
- 1/2 cup tomato paste (omit for Texas style)
- 1/2 cup beef stock (for Texas style add 1 full cup)
- 1 cup dark beer
- 2 tablespoons cider vinegar
- 3/4 tablespoon cumin
- 2 teaspoons Oregano
- 1/4 cup parsley
- 1 - 15 oz. can red kidney beans, drained (omit for Texas style)
- 4 oz shredded cheese, for garnish
1. Heat olive oil in a large pot. Add garlic and onions and cook over med-high heat for 5 min. or until onion is tender.
2. Add beef and cook for 7-8 min longer. Stir frequently, until beef is well browned.
3. Season with salt and pepper, stir in the chili powder and cook for 2 min more.
4. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, stir well. Bring to a simmer, reduce heat to low and cook for 45 min.
5. You may serve chili at this point or if you like with beans...add beans now and cook for 15 min longer, stirring occasionally. Ladle into serving bowls and top with shredded cheese.