Texas Chili - Real Made-From-Scratch

Total Time
2hrs 20mins
Prep
20 mins
Cook
2 hrs

This is true Texas Chili. Lots of meat, NO BEANS, and a nice sweet, slow burn. The only not "from scratch" ingredient is the V-8 juice...which can be substituted with tomato sauce. It's a family & friend favorite -- I hope you enjoy!

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Ingredients

Nutrition

Directions

  1. **A lot of the measurements are to taste.**.
  2. Heat a large Dutch oven with some E.V. Olive Oil. Once hot, reduce heat to medium high & sauté garlic & onions until fragrant & slightly brown.
  3. Add meat & brown.
  4. Slowly add all of the liquids: V-8 Juice, Chicken Stock, dissolved Beef Bouillon, Liquid Smoke, Molasses, & Worcestershire Sauce.
  5. Mix well.
  6. Reduce heat to low & simmer for 5 -10 minutes.
  7. Add tomatoes.
  8. Add the spices: Chili Powder, Salt, Pepper, Cayenne, Cumin, & Allspice.
  9. Cover Dutch oven & simmer for 30 minutes.
  10. Add remaining ingredients.
  11. Continue simmering until chili becomes thick & hearty (about an hour or more).
  12. Be sure to taste throughout cooking process & feel free to add to the chili.
  13. If chili becomes too salty, chop a potato into 8 large chunks & place into chili. The potatoes will absorb the extra salt.
  14. Serve chili in bowls and dress with a fine layer of grated cheddar cheese, a dollop (spoonful) of sour cream, and serve with crackers.
Most Helpful

4 5

Very good! I didn't have V8 juice so used homemade vegetable stock, plus some homemade beef stock that I reduced down, and therefore omitted the beef boullion. The liquid smoke gives this an especially nice flavour and I was daring and put in a decent amount of jalapeno (the hottest I have made anything to date) and while it was firey it was wonderful too. Please see my Rating System: great taste, easy to make and I will be making this again. Thanks!