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supremely hot texas chili

DeLishus avatar
Recipe by
Michele Wallace
@DeLishus
West Bend, WI

Given the fact that my hubby is from Texas, he requires some "heat" in our menu planning. So, I came up with this recipe, which he absolutely loves.

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yield 2 1/2 - 3 Gallons (40-48 servings)
prep time 45 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For supremely hot texas chili

  • 4 lb
    sirloin or rump roast, cut into 1/4 inch cubes. fat removed.
  • 4 lb
    lean ground chuck or sirloin ground
  • 2 Tbsp
    extra virgin olive oil
  • 3 lg
    yellow onions, finely chopped
  • 3 lg
    spanish olives, finely cut
  • 8-10 clove
    fresh garlic, minced
  • 2 Tbsp
    sweet green pepper, minced
  • 4 Tbsp
    ground cumin
  • 1 Tbsp
    cayenne pepper
  • 1 tsp
    oregano, dried
  • 3 tsp
    black pepper
  • 1 tsp
    sweet basil
  • 2
    jalapeno peppers or serrano peppers, seeds removed, and chopped or you can leave seeds in for a hotter chili.
  • 4 Tbsp
    chili powder
  • 3 (28oz) can
    crushed tomatoes
  • 2 can
    rotel tomatoes with green chilies
  • 1 can
    mild red enchilada sauce
  • 1 can
    hot red enchilada sauce
  • 1-2 can
    pinto chili beans or red kidney beans, or black beans
  • 1 can
    beef broth
  • 2 c
    water
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    wine vinegar
  • 3 tsp
    tabasco sauce or your favorite hot sauce
  • TOPPINGS
  • shredded cheddar cheese
  • sour cream
  • tortilla chips
  • green onions or scallions
  • SIDES
  • hard rolls with butter or cornbread with butter.

How To Make supremely hot texas chili

  • 1
    In a heavy large seasoned pot, brown meat in small amount of extra virgin olive oil. Add onions, garlic and green peppers all together, stirring frequently. Meat should be light brown in color, and onions transparent.
  • 2
    Add all spices at once, as well as seasonings, stirring well.
  • 3
    Add crushed tomatoes, tomato sauces, enchilada sauces, and beef broth, stir well, and be careful not to bruise the sauce.
  • 4
    Cover and simmer on low heat for 1 1/2 hours. Add 2 cups water, brown sugar, vinegar, and tabasco sauce. Stirring occasionally.
  • 5
    Cook uncovered 1 hour longer, stirring frequently. Skim off accumulated fat. If beans are desired, add beans and juice to pot during last 30 minutes of cooking.
  • 6
    Serve hot in bowls with your choice of toppings. May be frozen for later use.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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