Chili (Real Texas Chili)

Chili (Real Texas Chili) created by anniesnomsblog

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.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera.
  • Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet.
  • Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture.
  • Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes.
  • Chow down.
  • This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .
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RECIPE MADE WITH LOVE BY

@Wing-Man
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@Wing-Man
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"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."

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  1. Mary S.
    6th generation Texan here: doesn't taste anything like any Texas chili that I have ever had. Had to do some major spice additions. Otherwise, easy to make.
  2. Marcus C.
    Great recipe. I completely removed oregano. Added one can kidney beans and one can black beans. Put it all in a cast iron and smoked it on the smoker for about an 1.5-2 hours at 200 degrees, adding in shiner bock beer as needed to keep it from drying out. It turned out amazing. I used oak wood for a mild smoke flavor.
  3. Robert F.
    Instead of a bunch of dry cayenne, I chop up several pablono, red chili, and jalapeno peppers and cook them in some oil with the garlic and onion. I usually mince in food processor before adding it back in. Tell Texas chili should have a couple chili's in it. Just saying.
  4. Laurie D.
    This is not real Texas chili. Texans don’t use ground beef or breakfast sausage.
  5. Sheila W.
    Actually, this IS authentic Texas chili, not that there’s only one. Tell tale sign: no real chili’ maker would use ground meat. Use cubed, small , half inch or so. Your butcher will be happy to grind this style for you. Ground beef is school cafeteria chili!. Masa or a facsimile is essential. Otherwise you end up with chili soup.
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