Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This “Bowl o’ Red” is hearty and succulent homemade goodness your family will LOVE! Texas Chili is a staple in many a Southerner’s diet. In fact, chili is the state dish of Texas! Recipes are passed from generation to generation and often contain closely
PREP TIME: 15 mins | COOK TIME: 1 hr 20 mins | TOTAL TIME: 1 hr 35 mins | SERVINGS: 6 People
- 2 Pounds Coarse Ground Beef, 80/20 or Chuck Also Called Chili Grind
- Vegetable Oil, As Needed
- 2 Cups Yellow Onions, Chopped
- 2 Tablespoons Garlic, Minced
- 3 Tablespoons Chili Powder
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Smoked Paprika
- 1 Tablespoons Oregano
- 2 Teaspoons Salt
- 2 Teaspoons Black Pepper
- 2 Bay Leaves
- 1 (28 Ounce) Can Crushed Tomatoes
- 3 Tablespoons Tomato Paste
- 1 Heaping Tablespoon Better than Bouillon-Beef Flavor
- 1 (12-Ounce) Bottles Amber Ale Beer
- 1 Cup Water
- 2 Tablespoons Masa
- Cheddar Cheese, Shredded
- Sour Cream
- Red Onions, Chopped
- Jalapeno, Sliced
- In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
- Remove all but 1/4 cup of the fat in the pan, if there’s not 1/4 cup fat, add vegetable oil, as needed. Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
- Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
- Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
- Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.
- Serve with any toppings you like.