Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Happy October

Let's talk about chili. This week's chili recipe is a marvelous one. And it's Texas-style no beans!

Y'all enjoy! See you next week!

Did you see last week's newsletter German Potato Salad

→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←

Enjoy this Texas Cooking recipe and have a great week!


You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Brazos River Chili

This prize-winning chili will bring you great recognition. Adding the spices throughout the cooking process is key to its success. Make sure to use the sweet paprika, which H-E-B Central Market sells affordably in the bulk spice area.

  • 3 pounds top sirloin, chili grind or cut into 1/4-inch pieces
  • 4 tablespoons bacon drippings
  • 4 large cloves of garlic, minced or put through a garlic press
  • 1 medium onion, finely chopped
  • 10-1/2 ounce can beef broth
  • 13-3/4 ounce can chicken broth
  • 1 cup tomato sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 tablespoons chili powder
  • 1 tablespoons Hungarian sweet paprika
  • 1/2 teaspoon white pepper
  • 1 or 2 whole jalapeños, seeded and halved
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder


  1. In a Dutch oven, brown the meat in the bacon drippings. Add the garlic and onion and cook until just transparent.
  2. Add the beef broth, the chicken broth and tomato sauce, and bring to a boil. Add the onion powder, chili powder, paprika and white pepper, and stir well. Float the jalapeño halves on surface of chili.
  3. Reduce heat to low and simmer, covered, for 1 hour. Check occasionally to see that liquid covers the meat. If it begins to look dry, lower the heat and add a little beef broth.
  4. Remove jalapeños from surface and stir in the additional chili powder, ground cumin and onion powder. Return jalapeños to chili, cover, and simmer over very low heat for an additional hour.
  5. At the end of the cooking time, you may adjust the taste with additional chili powder, cumin, onion and garlic powder, if desired.

This recipe makes about 8 generous servings. However, in the unlikely event you have any left over, it's great, served cold, the next day.

Kitchen tools you'll need:
Chili Bowls, Dutch Ovens, Stock Pots

More: How to make chili Chili 101 by John Raven, How to Make Your Own Chile Powder.

Lone Star List

Here are some things that caught my eye this week!

  1. Amazing Ribs: Mouthwatering Country Style Ribs Recipe
  2. Houston Chronicle: Why the pork shoulder is a favorite for fall backyard barbecues
  3. Mexican Please: Mole Sauces and Ingredients.
  4. LA Times: The best mayonnaises you can buy (a nostalgia-proof taste test)
  5. New in the Book Pile!
    Southern Smoke by Matthew Register.

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter

/newsletter-signup1.htm" target="_blank">Sign up here.

Unsubscribe from the Recipe of the Week Newsletter