Texas-Style Chili
Hearty Texas chili with three meats, layered chiles and beer. No beans unless you want them. Tips for heat, storage, and reheating.
This Texas 'Roadhouse' chili recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven On Seven Cookbook. Where It's Mardi Gras All the Time! Yee-Haa! It's Texas, podnuh, so that means no beans in this chili. But there is plenty of meat, from pork loin ends to beef stew meat to ground beef. I think you'll like the taste that comes from the different types of chile peppers.
Submitted by: Jimmy from Chicago, IL, USA
Yield: Serves 8-10
- Brown each meat separately and drain fat to keep the chili rich but not greasy.
- Layer multiple chile powders, chipotle in adobo, beer and water, then simmer until the meat is tender.
- Serve with pico de gallo, add beans near the end if you like them, and thin with stock when reheating.
Preparation Instructions:
- Heat a large (7-quart) Dutch oven, preferably enameled cast iron, over high heat until very hot, at least 5 minutes. Add 3 tablespoons of the oil.
- When the oil is hot but not smoking add the beef stew meat and brown on all sides for 3 to 4 mnutes, stirring frequently.
- Using a slotted spoon, transfer the meat to a large bowl and drain fat from the pan. Add 2 tablespoons of oil to the pan and brown the pork for 3 to 4 minutes.
- With a slotted spoon, transfer the pork to the bowl holding the beef; drain fat from the pan. Add the remaining 1 tablespoon of oil and brown the ground beef; this takes appoximately 5 minutes.
- Transfer to the bowl holding the other meat. Add the onion, jalapeno and garlic puree to the pan; saute for 5 mintues.
- Add all of the remaining ingredients. Bring to a boil over high heat and simmer uncovered, for 10 minutes. Cover, reduce heat to low, and simmer for 1 and ¼ to 1 and ½ hours.
- Serve bowl of chili topped with a small portion of the salsa.
Pico de Gallo Salsa
thespicehouse.com
More About This Recipe
Texas style chili usually contains lots of meat but no beans. If you like them, add drained and rinsed canned kidney, black, or pinto beans near the end of cooking. To reheat refrigerated chili, thin with a little stock or water.
Frequently Asked Questions
How long should I cook this Texas chili?
Bring the pot to a boil, simmer uncovered 10 minutes, then cover and cook on low about 1 hour 15 minutes to 1 hour 30 minutes. Cook longer, up to 2 hours, if you want the meat even more tender. Check that the ground beef reached safe temperature when it was browned earlier.
Can I add beans to this chili?
Yes. This is a Texas style chili so it is traditionally bean free, but you can add rinsed canned kidney, black, or pinto beans. Stir them in near the end and heat 10 to 15 minutes so they do not fall apart.
How can I make the chili less spicy or hotter?
To reduce heat, leave out the jalapeno seeds, cut the jalapeno amount, or use less chipotle in adobo. To increase heat, add more chipotle, include some of the adobo sauce, or sprinkle in cayenne or crushed red pepper to taste.
What can I use instead of beer?
Substitute equal parts beef or chicken stock, low-sodium broth, or a nonalcoholic or gluten-free beer if you need to avoid alcohol or gluten. The beer mainly adds a bit of depth, so stock works well.
Can I make this chili in a slow cooker?
Yes. Brown the three meats and saute the aromatics first, then transfer everything to a slow cooker. Cook on low 6 to 8 hours or on high 3 to 4 hours until meat is tender.
How do I reduce the fat in the finished chili?
Brown meats separately and drain fat between steps as the recipe says. After cooking, skim the fat with a spoon, or chill the chili in the fridge until fat solidifies on top and lift it off.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. To reheat, warm gently on the stove and thin with a little stock or water if it seems thick. If frozen, thaw overnight before reheating.
What should I serve with this chili?
Serve with pico de gallo, shredded cheese, chopped onions, sour cream, cornbread, or tortilla chips. Lime wedges and fresh cilantro also brighten the bowl.
How long should I cook this Texas chili?
Bring the pot to a boil, simmer uncovered 10 minutes, then cover and cook on low about 1 hour 15 minutes to 1 hour 30 minutes. Cook longer, up to 2 hours, if you want the meat even more tender. Check that the ground beef reached safe temperature when it was browned earlier.
Can I add beans to this chili?
Yes. This is a Texas style chili so it is traditionally bean free, but you can add rinsed canned kidney, black, or pinto beans. Stir them in near the end and heat 10 to 15 minutes so they do not fall apart.
How can I make the chili less spicy or hotter?
To reduce heat, leave out the jalapeno seeds, cut the jalapeno amount, or use less chipotle in adobo. To increase heat, add more chipotle, include some of the adobo sauce, or sprinkle in cayenne or crushed red pepper to taste.
What can I use instead of beer?
Substitute equal parts beef or chicken stock, low-sodium broth, or a nonalcoholic or gluten-free beer if you need to avoid alcohol or gluten. The beer mainly adds a bit of depth, so stock works well.
Can I make this chili in a slow cooker?
Yes. Brown the three meats and saute the aromatics first, then transfer everything to a slow cooker. Cook on low 6 to 8 hours or on high 3 to 4 hours until meat is tender.
How do I reduce the fat in the finished chili?
Brown meats separately and drain fat between steps as the recipe says. After cooking, skim the fat with a spoon, or chill the chili in the fridge until fat solidifies on top and lift it off.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. To reheat, warm gently on the stove and thin with a little stock or water if it seems thick. If frozen, thaw overnight before reheating.
What should I serve with this chili?
Serve with pico de gallo, shredded cheese, chopped onions, sour cream, cornbread, or tortilla chips. Lime wedges and fresh cilantro also brighten the bowl.
used my assortment of dried Mexican chillies instead of powder, and cooked for 2 hours in the oven after the initial fry up, a handy hint when cooking in the oven is to cover top of stew with a piece of baking paper cut to fit, this enables you to cook for 1 1/2 hrs and lose very little liquid. But anways served with crispy strips of fried tortilla (home made of course) and it is bloody beautiful, thanks I will definately cook this again!
This chili tastes NOTHING like the chili at Texas Roadhouse. Don’t even waste your time!
For those disappointed because its not Texas Roadhouse’s Chili – realize that its Texas Roadhouse Chili from Heaven on Seven restaurant.
The best way to make this chili…add spices to taste..it works much better. The first time I made it I did not like it at all…then, I made it again..only adding spices ..tasting and adjusting receipt to my taste and it turned out GREAT..