Texas Style Chili

Texas chili contains no beans. That's right; no beans. Many Texans feel strongly about this and will go on and on about it if you try and add beans to your chili. This recipe certainly qualifies as Texas-style chili in that it contains no beans, but it's also well flavored and the beef is just right. This recipe was cut down from the original, which called for 10 pounds of chuck roast. If you do need to feed a crowd, just multiply the ingredient amounts by three. But you better invest in some Texas-sized pots.

  • 3-1/2 to 4 pounds chuck roast, trimmed of fat and cut into 1/2-inch cubes
  • 1/3 cup vegetable oil
  • 1 large onion, chopped
  • 3 medium green bell peppers, chopped
  • 5 garlic cloves, minced
  • 1 pound ripe tomatoes, peeled and chopped
  • 1 6-ounce can tomato paste
  • 1/3 cup chili powder
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons oregano (preferably Mexican oregano)
  • 2 teaspoons ground black pepper
  1. In a large Dutch oven or stock pot, brown the meat in the oil. Remove meat to a bowl and set aside.
  2. Add the chopped onions, peppers and garlic to drippings in pot over medium heat. Cook for 10 minutes, stirring occasionally. Add more oil if necessary.
  3. Return the meat to the pan and add the tomatoes with their liquid and the remaining ingredients. Heat to boiling. Reduce heat to low, cover and simmer 1-1/2 hours or until meat is fork tender, stirring occasionally.
  4. Makes 5 to 6 servings.

Note: You can save yourself a lot of trouble by purchasing your chuck roast at a grocery store with a full-service meat counter. Ask the butcher to cube the roast for you.

Ready in: 2 Hrs

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

Recipe editor Patricia Mitchell