Now, I’m sure you have questions. Or comments. Let’s move onto the overall Texas Chili discussion, shall we? BOOM! Eyes opened! Talk about flavor. I’ve been making a version of that exact bowl ever since. Please note that I am NOT a Texas chili purist. There are different ways to make true Texas chili, but this is how I like to make my recipe for Texas chili - with big chunks of beef, lots of pureed chilies and spices, and no beans. You’ll find argument after argument about what exactly makes up Texas style chili, and as with any recipe, the ingredients and preparation varies from cook to cook. See my Recipe Variations notes below on this. The main thing that practically everyone agrees on, however, is that Texas chili has no beans! This is very important. You don’t put beans in Texas chili. See my further notes on that below as well. Let’s talk about how to make Texas chili, shall we? Remove from heat and cool enough to handle. Remove the stems and pour out the seeds. Soak the peppers in hot water for 20 minutes, or until they are nice and soft. Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now. Heat 1 tablespoon oil in a large pot or large Dutch oven over medium high heat and add the beef. Cook 6-7 minutes, searing the beef all over. Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes. Add the garlic and stir. Cook another minute. Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES below), add them in now. NOTE: You could also transfer everything to a slow cooker or Instant Pot and let it cook low and slow. I usually use my Dutch oven. The chili will thicken up nicely as it simmers. If it becomes too thick, add in a ¼ cup of water and stir. If it is too thin, thicken with more masa. Serve with your favorite fixins! Get ready for an awesome “bowl o red”! You can easily use other dried pods to form your flavor base, or try it with only a single pepper. I’ve made some chili recipes with only pasilla peppers and with only ancho peppers, and was not disappointed. However, as with any cook, you are the one making the recipe, so if you’d like to include BEANS in your Texas chili, go for it. Use just about any bean - kidney beans, black beans, several white bean varieties work nicely. If you choose to include beans, though, be prepared for your Texas friends to tell you, vehemently, that it is NOT officially Texas chili. I’m sure you’ll be okay with that. It is more akin to a thick and hearty beef stew that most chilis with a focus on chili pepper flavor. Because of the reddish color from the chili, it is also known as Texas Red Chili or Cowboy Chili. The ancho pepper is the dried form of the poblano chili pepper. It has a mild paprika flavor, with sweet to moderate heat. Pasilla peppers offer a rich smoky flavor. They’re often used as a powder in Mexican salsas as well as in mole and adobo sauces, though they make a wonderful addition to not only Texas chili, but any style of chili. The New Mexican peppers are earthy and a little sweet. Together, they build the delectable chili paste that makes this Texas chili recipe truly authentic. That’s it, my friends! I hope you enjoy your Texas chili! Let me know how it turns out for you! Other peppers that would work very nicely here include the Anaheim pepper, cubanelle pepper, or the poblano. Hatch chili peppers would be outstanding in a Texas chili, in my opinion. If you’re looking to introduce a nice level of heat, bring in a habanero or two. Either work with them from fresh, or roast them for a more robust flavor. Feel free to experiment. You can use any stew meat for this particular recipe. I’ve enjoyed some Texas chilis with ground beef, and found them delicious, but it just isn’t the same in terms of taste and consistency. But if you’re in a bind, I say go for it. Better to have chili than NO chili. It is still quite delicious. I rely mostly on the peppers, the meat, and a few simple seasonings to make my outstanding Texas chili (if I do say so myself!), but other ingredients I’ve encountered with other Texas chili recipes include:
Coriander Mexican oregano Hot chili powder or flakes (Yes!) Vinegar (1-2 tablespoons usually) Chocolate or cocoa powder Coffee Beer (used instead of broth, or both - I’ve done this and love it) Worcestershire sauce Brown sugar/sugar Tomato paste/sauce/diced tomatoes/crushed tomatoes (usually a typical can or so) Masa Harina (as a thickener)
Note that I did not list BEANS among those ingredients. I’ve had some of my chilis take nearly 4 hours for it to get to where I wanted it, flavor-wise. Just keep tasting and testing. If your chili becomes too thick from the simmering process and it still needs developing time, just add a bit of water here and there, about a quarter cup or so at a time, as needed. Speaking of flavor and simmering time… It is even better this way. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. NOTE: This recipe was updated on 2/5/21 to include new information, photos and video. It was originally published on 2/18/19.
