How To Make Texas Chili Recipe

How To Make Texas Chili Recipe


Don’t we just adore a large bowlful of red, steaming and hearty chili. It is simply soul food that feels great to tuck into after a taxing day.

Chili has since long been thought of as a poor man’s dish that is cooked using the cheapest meat cuts and several low-cost, easily obtainable ingredients, chiefly being onion, pepper, to name a few. Although myriad superlative adaptations of the chili recipe abound all across the U.S., however, it appears to be strongly linked to Texas.

Texas Chili Recipe

Although authentically, Texas chili recipe doesn’t include beans, hence it can be omitted if you are a conformist.

Preparation Time: 15 Minutes
Cooking Time: 1 Hour,20 Minutes
Total Time:1 Hour,35 Minutes
Serves: 6


White onion, finely diced (1 large)
Garlic pods, mashed (5)
Spanish smoked paprika (two teaspoons)
Jalapeno peppers pickled (a tablespoon) or whole (2)
Sweet marjoram herb, dried or fresh (two teaspoons)
Cumin seeds/powder (two teaspoons)
Bay leaf (2 small)
Tomato paste (one tablespoonful)
Chili flakes (two teaspoons)
Cilantro/coriander leaves (a fistful)
Kidney beans, soaked, cooked and drained (200 grams)
Tomatoes, finely diced (250 grams)
Beef minced, 30% fat (half kilogram)
Bell pepper, green and red, de-seeded and chopped (half each)
Vegetable oil (three to four tablespoons)
Vegetable/beef broth (360 milliliters)
Non-alcoholic beer (350 milliliters), optional
Masa harina (three tablespoons)
Coarse or sea salt, according to taste


Select either diced or mince beef, preferably containing thirty percent marble/fat as this is where the flavour lies. One can either use purely beef or a half and half combination of turkey and beef. Pour vegetable oil into a medium saucepan placed over moderate flame and add the cumin seeds. Once they begin crackling then fry the diced onion along with the bell peppers, bashed garlic and bay leaves.

When the onion and peppers turn translucent and soft then tip in the minced meat. Combine well. Put the coarse salt, marjoram, paprika, chili flakes and give a good stir. Gentle simmering is then continued for further ten to fifteen minutes. Thereafter, the chopped tomatoes, tomato paste and cooked kidney beans are added to the saucepan.

After stirring the ingredients together we add some warmed beef/vegetable broth to the contents in the pot. Optionally, a twelve ounces can of non-alcoholic beer can be added instead of the broth. Gentle, slow simmering over low flame is continued for around fifteen to twenty minutes with the lid on. All the ingredients are allowed to cook nicely and release their beautiful flavours.

You’ll notice some of the fats released from the meat which float over the surface. Skim out around three tablespoons of it into a small bowl and add the masa harina. Stir well till you get a paste-like consistency and then stir it in to the vessel. Masa harina is ground corn flour which essentially works as a thickener and adds a distinctive flavour to the dish.

Cook on low flame for an hour or so. Our texas chili is ready to be served with some fluffy rice, garnish of chopped onion, cilantro/coriander leaves and fresh/pickled jalapeno peppers. Texas chili can also be enjoyed in a tortilla or burrito along with sour cream.

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