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
beef boullon cubes
3-4 c
hot water
2 large
poblano peppers seeded and diced


1Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.
2Brown your seasoned Texas beef in the shortening on high heat in a big ol’ pot.
3Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
4Add everything else except the poblanos, tomatoes, and water.
5Stir all that up and add water until your meat is covered.
6Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
7Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
8Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
9Serve 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!

About this Recipe

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