Texas-Style Chili – My Way

Winter is the time for chili, don’t you think?

Even though, we’re getting on to the end of the season–I mean it’s supposed to reach almost 70° here today–I wanted to throw this recipe out there. I know many of you in the north–way up yonder–are still dealing with snow and cold temperatures.

This meal warms you up post haste, but it’s not spicy, though I’m sure you can make it so with a drop or two of hot sauce, or some chili peppers.

Texas-Style Chili (my way)

pot of chili
1/2 pot of chili

adapted from Great American Brand Name Recipes Cookbook

  • 2 lbs stew beef, cut in 1/2 inch cubes
  • 1 lb ground beef
  • 1 large onion, chopped
  • 1 cup chopped green pepper (I omit this most of the time)
  • 3 cloves garlic, chopped or minced
  • 1 28-ounce can (or 2 15-ounce cans) tomato sauce
  • 1 28-ounce can (or 2 15-ounce cans) diced tomatoes, your choice of flavor
  • 2 cups water
  • 1 (6-ounce) can tomato paste
  • 8 tsps beef-flavored bouillion or 8 beef-flavored bouillon cubes
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 tsps oregano leaves
  • 2 tsps sugar
  • 1/4 to 1/2 ground dry kidney beans, optional (shhh! Don’t tell my kids. I don’t always add this, but it’s a way to get the nutrition of beans without the texture, which my kids (and hubby) hate.)
  • 1 to 2 cups rice, optional
  • 2 to 4 cups water (for rice)

Brown ground beef in a large pot or Dutch oven. Drain and set aside in a separate bowl. In same pot, brown stew beef. Add onions, pepper, and garlic. Saute until tender (or you get tired of waiting, 🙂 ). Return beef to pot. Add everything else. Bring to a boil. Reduce heat to simmer, stirring occasionally, for 1 1/2 hours (or longer, if you feel like it). I’ve also made this in the crockpot. Just brown the meat and then toss it all in. Cook on low all day or high for 4’ish hours (it’s not an exact recipe; you’re mostly blending flavors).

Prepare rice, following the directions on the bag.

bowl of chiliThe original directions say it makes 4 quarts. It’s enough to feed about 6-8 adults (without the rice). Add two or so more with rice.

We serve it over rice with cheese (and sour cream) on top. Corn chips or tortilla chips are good with it, too.  Refrigerate leftovers (which are better the next day!)


Happy Eating,