By Wing-Man on May 23, 2005
Photo by Vicki in CT
Photo by Vicki in CT
"There are many cities that claim to be the birthplace of chili, but it was born on the cattle trails of Texas. This will be a big surprise for a lot of you, but real Texas chili does NOT have beans or chunks of tomato. I say that to say this; If you want to experience what early cowboys of Texas experienced then follow this recipe. Oh yeah, don't freak out by the amount of chili powder. If you like your chili hot and spicy leave as is, if you like it spicy omit the cayenne."
Serving Size: 1 (137 g)
Servings Per Recipe: 8
"This chili is AMAZING... very authentic! For those trying to adjust seasonings, a helpful hint: cayenne pepper is the hot one... chili powder is the depth one. If you don't want it HOT, leave the chili powder amount the same, but adjust the cayenne. If you like it zippy without much depth, leave the cayenne pepper the same and adjust the chili powder. Great recipe!!"
"Excellent chili! I did make a couple adjustments though. I made a double batch so that I could freeze the left overs. I did add some cubed venison but did not double the chile powder for my double batch ( I have 2 small children that I knew would not like the heat) I did double the cayene but wish I hadn't because when I tasted it I knew it would still be too spicy for them. In order to tone it down a little I added a can of tomatoe paste. It turned out perfect! I try not to change recipes the first time I make them but I know this recipe would be perfect as written for a true chili lover and will make it that way next time we have an adults only meal. Served with cheese, sour cream, and Fritos!!! Gonna use the left overs as topping on baked potatoes."
"This was really excellent and I'll admit I had my doubts. I wanted Texas style chili for friends who are Texan transplants so authenticity was key. I was shocked that Texas chili is basically just a lotta meat, a lotta water, and an onion. But it was delicious! A huge hit at our Super Bowl party. Served with fritos, cheese and sour cream."
"I swap out the lean beef for sirloin steak and cook it til the meat falls apart, makes awesome beef & bean burritos"
"I agree that this is authentic Texas chili. My grandmother's chili NEVER had any tomatoes, beans, spaghetti or any other contaminants. Our version although does not contain pork sausage, instead we used suet or shortening. We also added equal amounts of paprika to chili powder, which really brings out the flavor. Great with a box of saltines. Glad to see this old recipe is still valued!"
"I have to agree with that it does taste like taco meat, but the taste is excellent. I used all ground turkey instead of beef and sausage (to lower the satty fatty) and added two diced poblanos. Also used beef broth instead of plain old water and used two teaspoons of hot paprika so no need for cayenne. Give it a shot!!!!"
"Very good chili! I've never had authentic Texas Chili before and was pleasantly surprised! I don't think it will replace the kind with beans and vegetables for me, because I love chili that way too... but this is definitly a keeper! This is the type of chili that would be perfect for Chili 5-way or Chili Dogs etc. Yum!"
"Tasted a whole lot like taco meat. I don't think I would make this as "chili" again. Good burrito filling though."
"Excellant chili recipe to say the least! i entered this chili in a competition and won 1st place--great flavors, easy to make--thanks a million!"
"I made the chili according to the recipe except with 1 tsp of cayenne instead of 1 1/2 tsp. It was great! I ended up having to add beans for my husband. We both loved it; this will definitely be my go-to chili recipe. Thanks!"
"Our best freinds are "Real Texans" , I have made this chili recipe for them twice now . I am preparing it once again to serve for a family gathering .This has become the only chili recipe that I use now. Love it, love it, love it!!!"
"I finally found a chili recipe i actually like. I couldn't find the masa at the store so i just omitted it and used hot jimmy deans sausage roll, otherwise i followed it. Thanks for the recipe Update: DandyDon I still use this recipe and today we smoked a chuck roast with hickory chips and cut into chunk in place of the beef. its was soo good.mmmmmmm"
"I love this chili! It is the real deal Texas chili... simple ingredients and packs a punch! Don't be afraid of the huge amount of chili powder... that is what makes it chili. Terrific terrific terrific recipe!"
"This really has great flavor! After reading other reviews of this recipe - I thought it sounded pretty mild - it is not! I did use the 6 tablespoons of chili powder, but ommited the cayenne pepper after tasting the almost finished product and it having so much spice. I also would omit the salt, the sausage makes it salty enough. Next time I will cut the chili powder in half. If you are used to heat, I would only omit the salt, but for kids I would prepare as I suggested. Once again, a recipe worth making and very easy!!!"
"I've been making Real Texas Chili all my life. (No beans or veggies for us!!) I had never put sausage in it and when I ran across this recipe, I happened to have a roll of Jimmy Dean's in my freezer. Gave it a try and man o man it was so good that I had to make another pot the next night at hubby's request. Excellent chili..thanks for the great recipe. Even an old dog can learn a new trick now and then. Try it with smoked paprika...sooo good!"
"Thanks Don! If you're looking for a good recipe for the way chili's cooked in Texas this is it. I needed to make a double batch. I used 3 lbs of coarse ground round and 1 lb of Owen's HOT Country Sausage. Followed the rest of the recipe except substituted beef broth for the water. Used a bit less than the 16oz. (32 for double batch) and I added one chopped jalapeno pepper. This is a HOT one, but that's the way we like it."
"I'm sure there must be steps I was supposed to get on my own but did not. At 45 minutes I had well=seasoned shoe leather.Added beer and continued simmering for half hour. Ended up taking DH to dinner. The seasonings were good but there must be some step the author neglected, but it was just not edible. Sorry."
"My family likes spicey, but not too hot. Substitute the cayenne with finely chopped ancho chilies; almost the same taste with half the heat."
"Good stuff. It's important to keep in mind that Texas Chili is completely different than homestyle chili (just like green chile or white chili). I love it. Like a few others I saw, I substituted sirloin (tri-tip) for the ground beef. I also left out the cayenne to make it more kid-friendly, but it still has a wonderful kick. My favorite way to eat Texas chili is with a side of beans"
"This is ok chili, nothing spectacular. As a Texan, I can tell you this isn't a true Texas chili. But it's a good one to cook for first timers, with little ingredients you can make your own variation the next go around."