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my texas chili

(9 ratings)
Blue Ribbon Recipe by
Sena Wilson
Lake Jackson, TX

My husband and I love good chili in the fall and winter which is easy to make on short notice. This recipe is not too "hot" for your taste buds but can be manipulated for those who want more of a "punch." I also use the leftover chili to make my Tex-Mex chili cheese enchiladas (posted on

Blue Ribbon Recipe

A delicious, thick, and hearty Texas chili that's full of flavor. Texas chili does not have beans, but trust us you don't miss them. It has the perfect balance of spices that you don't expect. We loved this bowl of chili with cheese and onions sprinkled on top with a side of cornbread.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 4 to 6 people
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For my texas chili

  • 3 Tbsp
    bacon drippings
  • 3 lb
    ground sirloin or beef chuck meat
  • 2 can
    tomato paste (6 oz each)
  • 1 can
    beef broth or beef stock (14.5 oz)
  • 1 lg
    onion, chopped
  • 1 can
    green chilies (4.5 oz; optional)
  • 1 can
    Rotel original diced tomatoes and green chilies (10 oz)
  • 1 oz
    Rotel zesty tomato and green chili sauce (or tomato sauce of choice, 8 oz)
  • 1 Tbsp
    chopped garlic
  • 1 tsp
  • 1 Tbsp
    ground cumin
  • 1/2 tsp
    dried basil
  • salt and black pepper, to taste
  • 3 1/2 Tbsp
    Gebhardt chili powder
  • 1/8 tsp
    hot paprika (optional)
  • 3/4 c
    water, plus as needed for adjusted thickness
  • 1 pinch
    cayenne (ground red pepper; optional)
  • grated cheddar cheese or monterrey jack cheese

How To Make my texas chili

Test Kitchen Tips
Depending on how long you let this simmer, you may have to add a little liquid.
  • Browning meat, onion, and garlic.
    Heat drippings in a heavy large pot over medium heat. Brown meat in drippings; add chopped onions and garlic.
  • Adding spices to the browned meat.
    Combine oregano, cumin, basil, salt, pepper, chili powder, and paprika. Add to meat mixture.
  • Remaining ingredients added to the pot.
    Stir in tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if preferred). To adjust the hotness to taste, you can add cayenne for extra "punch." Bring to a boil, then lower heat and simmer, uncovered, for 1 to 2 hours to allow flavors to blend well. Add water as needed if chili becomes too thick for your preference. Note: The chili really is best if cooked for 2 hours for flavors to develop.
  • Texas Chili with shredded cheese and onions on top.
    Serve chili topped with grated cheese and more chopped onions.