Bayou City Chili

Rhonda Morrison


I love the cultural blend that is Houston, Texas. I created this chili to represent all of the flavors of the Bayou City. This picture was taken of me serving this chili at Reliant Stadium. this chili just tastes like gameday to me!!!


★★★★★ 1 vote

30 Min
2 Hr 30 Min
Stove Top


  • 3-4 lb
    angus roast trimmed and small cubed
  • 2 Tbsp
    vegetable shortening
  • 2 medium
    yellow onions diced
  • 5 medium
    jalapenos seeded and diced
  • 2 Tbsp
    corn starch
  • 2 Tbsp
    kosher salt
  • 1/2 Tbsp
    garlic powder
  • 28 oz
    crushed tomatoes
  • 1/3 c
    chili powder
  • 1 tsp
  • 1 1/2 c
    bud light golden wheat
  • 1 1/2 tsp
    cayenne pepper
  • 1/2 Tbsp
    dried oregano
  • 2
    beef boullon cubes
  • 3-4 c
    hot water
  • 2 large
    poblano peppers seeded and diced

How to Make Bayou City Chili


  1. Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.
  2. Brown your seasoned Texas beef in the shortening on high heat in a big ol’ pot.
  3. Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
  4. Add everything else except the poblanos, tomatoes, and water.
  5. Stir all that up and add water until your meat is covered.
  6. Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
  7. Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
  8. Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
  9. Serve with sweet cornbread or over rice, the Cajun way. Top with fresh shredded sharp cheddar cheese, fresh sliced jalapenos, chopped cilantro, sour cream, or salsa. Or you can eat this Bayou City Chili bare!

Printable Recipe Card

About Bayou City Chili

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: Southwestern
Other Tag: Quick & Easy

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