Chili (Texas Red)
When I get a chili craving it is generally the Yankee concoction of loose ground beef, tomatoes, and-dare I say-beans that I have in mind. This, however, is not that chili. This is Texas chili: a thick and spicy slurry of chilies and meat, never to be disgraced by either a bean or vegetable. This is Grandpa’s chili recipe, the one mrChaos grew up eating with Saltines and cornbread. It’s pure, stick-to-your-ribs cowboy food.
Gramps (and Son)’s Chili
serves 8, prep 20 min, cook 4 hours- 5 lbs chuck shoulder, trimmed of all fat
- peanut oil, lard or bacon fat for browning meat
- 32 oz beef broth
- 1 cup chicken stock
- 1 16 oz can tomato sauce
- 6 tbsp, heaping, chili powder
- 3 tbsp, heaping, sweet paprika
- 1 tbsp, heaping, cayenne
- 16 oz spring water
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 1/2 tbsp cumin, divided
- 2 tsp oregano, divided
- 1/2 can tomato paste
- 2 jalapenos, cut a slit in the flesh but do not chop
- 3 bay leaves
- 1 packet Goya Sazon (cilantro and tomato)
(found with other Mexican staples or alongside bouillon)
- salt and pepper
- 1 tbsp butter, softened
- 1 tbsp flour
- Trim all fat from the chuck shoulder roast and cube the beef into bite-sized pieces-not too small or they will fall apart during cooking.
- Heat oil or fat in a cast iron skillet and brown beef in several batches. Add to crock pot.
- Add the beef broth, chicken stock, tomato sauce, chili powder, paprika, cayenne, water, onion powder, garlic powder, 1 tbsp of the cumin, 1 tsp of the oregano, tomato paste, jalapenos, bay leaves and Goya seasoning packet) to the crock pot.
- Cook on high for 4 hours.
- Taste, add the remaining 1/2 tbsp cumin and 1 tsp oregano, salt and pepper as desired.
- Remove peppers and bay leaves.
- If chili needs to be thickened mash 1 tbsp butter with 1 tbsp flour, stir into the chili until combined.
- Serve with cheese, sour cream, tortilla chips, crackers or cornbread.
You can make this with sirloin or round steak but you will have to cook it longer to get the meat tender. This is some pretty spicy stuff so temper both the cayenne and the jalapenos to your tastes. Also, if your jalapenos get so soft that the seeds begin falling out, you can remove them early. If you like your chili bitter you can also add a teaspoon of instant coffee granules, but I don’t think it needs it.
January 4th, 2010 at 9:41 am
Looks yummy! I never knew that southerners don’t put beans in their chili!!!
January 4th, 2010 at 12:17 pm
That picture is beautiful! Bet that chili is pretty tasty too!
January 4th, 2010 at 12:59 pm
Anxious to try this…are the beef broth, chicken stock and tomato sauce also added in step 3?
Ha! Yes, everything is added in step 3, I will clarify. Thanks! -Katie
January 4th, 2010 at 3:08 pm
Love the color and it sounds amazing. Thanks for the recipe!
January 4th, 2010 at 3:59 pm
This looks fantastic. I also usually think of the “Yankee” chili, with beans, but will have to give this a try. Thanks for the recipe!
January 4th, 2010 at 7:50 pm
A recipe for a particular craving to be sure. I make chili with and without beans, depending on moods and this is definitely a great meat only recipe.
When we were in TX for Christmas, I was telling Steve’s grandma that I make chili with beans for Steve, since he enjoys when I add them (kidney and pinto). I swear she shot him the worst look. I think she almost disowned him on the spot LOL.
January 4th, 2010 at 8:08 pm
it looks so hearty and sounds delicious!
January 5th, 2010 at 11:09 am
I don’t have a delicate appetite :). Love all the meat!
January 7th, 2010 at 6:14 pm
this looks and sounds SO delicious! i don’t have any texas chili recipes…i’m such a wisconsin-ite.
January 7th, 2010 at 8:15 pm
[…] ~Texas Chili made by Chaos in the Kitchen […]
January 7th, 2010 at 8:41 pm
Yum! I bet my house full of men would love this chili.
I included your post on my list of Friday Favorites!
~Liz
December 29th, 2012 at 1:34 pm
This is a GREAT TEXAS recipe! I’ve made it once already and it was so good that my wife demanded that I make it before I made anything else. So I’m cooking it as I type. Thanks for the recipe. No frioles from a Texan who knows chili
November 4th, 2017 at 6:08 am
I used your recipe as my base and I augmented it a bit here and there and I ended up winning a Chili contest at work! Thx for the information!,
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