Texas Chili

There’s been this poll going around social media that asks, “If you had $25 to feed 10 people, what would you make?” While most folks chose an easy spaghetti, I’m from Texas, my first thought was chili. Chili is Texas comfort food. It dawns the turn of a new season. As soon as temperatures get down to the 50’s, we have our chili bowls ready.

My recipe has all the true Texas flavors with a couple of additions. Most Texas chili recipes are heavily spiced with no tomatoes. I do, however, use tomato sauce to brighten the flavor just a bit. All the spices combined tend to be a little bitter when cooking over time. The tomato sauce balances this flavor, IMO.

Now, don’t take my ‘Texan’ card, but my recipe isn’t ALL beef. Although you could make this recipe using only beef, I like the addition of pork breakfast sausage. Not to mention, pork sausage is less expensive per pound than beef, therefore it’s easy to stretch this meal to feed a lot of people.

Also, my not-so-secret ingredient in this chili is unsweetened cocoa powder. Now don’t hit the back button just yet! It doesn’t at all taste like ‘chocolate chili’ like my children used to say. The cocoa powder adds a unique richness and background flavor that blends deliciously with the spices in chili, sort of like a mole. Not to mention, the cocoa powder balances the acidity in the tomato sauce.

Ingredients

2 pounds lean ground chuck

1 pound pork breakfast sausage (or you can use all beef)

5 garlic cloves, finely chopped

1 large yellow onion, finely chopped

2 large jalapeños diced

3 tablespoons chili powder

1 tablespoon ancho chili powder

2 tablespoons beef base or instant beef bouillon (or 6 cubes)

1 tablespoon cumin, ground

2 teaspoons smoked paprika

2 teaspoons oregano leaves

1/2 teaspoon coriander       

1/2 teaspoon cayenne

1 tablespoon unsweetened cocoa

2 (8 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes

1 cup water

Tools you may need

Large pot

Chili Bowls

How to do it

Over medium-high heat, brown ground beef along with pork sausage together in a large pot.

Once the meat is cooked, add in diced onions and garlic, and jalapeños. Stir to combine.

Add seasonings, mix well.

Next, add in tomato sauce, diced tomatoes, and water.

Allow this to come up to a simmer then add lid.

Reduce the heat to low/medium and allow to simmer 1-2 hours.

Yes, this recipes cooks for a long time. But there’s really no way to rush the depth of flavors you get by cooking it low and slow.

FAQ’s

What makes Texas chili different?

Texas chili is different from other chilis in that it’s most often served without beans. Many Texas chili recipes also do not have tomatoes. And some are even thickened with a masa and water paste (much like a cornstarch slurry)

Why does Texas chili have no beans?

Because in Texas, it’s all about the BEEF. We don’t anything else interfering with this beefy dish.

What’s the difference between Texas Chili and Cincinnati Chili?

Texas chili is generally a thick chili spiced with smokey, hot flavors such as cumin and hot chili peppers. Cincinnati chili includes sweeter spices such as cinnamon, all spice, and cloves.

Is Texas famous for chili?

Yes! Chili is the state dish of Texas. Here in Texas, we love our chili on and with everything! Chilidogs, chili burgers, chili burritos, you name it. My kiddos like to eat chili on fried eggs topped with a sprinkle of cheddar cheese.

Chili Topping Ideas

Cornbread

Tortillas

Corn Chips

Diced Onions

Cheese

Sour Cream

Pico De Gallo

Mustard

I like to eat mine with cheese, diced onions, and a squirt of mustard. How do you eat your chili? Comment below