Supremely Hot Texas Chili

Michele Wallace


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.


☆☆☆☆☆ 0 votes

2 1/2 - 3 Gallons (40-48 servings)
45 Min
2 Hr 30 Min
Stove Top


  • 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 large
    yellow onions, finely chopped
  • 3 large
    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(s)
    crushed tomatoes
  • 2 can(s)
    rotel tomatoes with green chilies
  • 1 can(s)
    mild red enchilada sauce
  • 1 can(s)
    hot red enchilada sauce
  • 1-2 can(s)
    pinto chili beans or red kidney beans, or black beans
  • 1 can(s)
    beef broth
  • 2 c
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    wine vinegar
  • 3 tsp
    tabasco sauce or your favorite hot sauce

  • ·
    shredded cheddar cheese
  • ·
    sour cream
  • ·
    tortilla chips
  • ·
    green onions or scallions

  • ·
    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.

Printable Recipe Card

About Supremely Hot Texas Chili

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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