Texas style chili

no beans, no tomatoes, just meat, peppers and a whole lot of flavor

Tips

but..but i want beans…

Of course you can add beans to this chili! Since Texas doesn’t have any tomato products which means you can add dry beans to this recipe and cook accordingly. Be sure to add additional liquid to accommodate for the beans.

Texas-style chili

Preparation Time: 20 minutes | Cook Time: 2 hours | Serving size: 5-6 people

Gather

• 5 dried chipotle chilies 
• 5 ancho chilies 
• 1½-2 pounds ground beef 
• 2 jalapeño or poblano peppers
• 2 large onions, diced 
• 10 cloves garlic, minced 
• 4 tablespoons chili powder 
• 2 teaspoons salt
• 1 tablespoon black pepper
• 1½ tablespoon garlic powder
• 1½ tablespoon onion powder
• 1 teaspoon nutmeg 
• 2 teaspoons ginger 
• 2 teaspoon red pepper flakes 
• 2 teaspoons cayenne 
• 2 tablespoons brown sugar 
• 1 pint of beer (cheap pale ales/lagers work perfectly here)
• 2 cups beef broth 

Follow

1. Bring 2 cups of water to a boil. Place all dried chipotle and ancho peppers into a blender. Pour boiling water into the blender and blend for 10 seconds until it resembles a liquidy sauce. Set aside. 
2. Add ground beef over medium-high heat in a large Dutch oven or sauce pot with a lid. Brown ground meat — you do not need to cook all the way through — about 5 minutes. 
3. Add diced jalapeño (or poblano) peppers, onions, garlic, chili powder, salt, black pepper, garlic powder, onion powder, nutmeg, ginger, red pepper flakes, cayenne and brown sugar. Saute for an additional 6 minutes. Move everything around the pot to make sure meat and vegetables get coated with seasonings. 
4. Pour in beer, beef broth and blended pepper mix. Scrape the bottom and the sides of the pan, stir and bring the mixture to a boil. Cover with lid, and reduce heat to a medium-low. Cook for 1½-2 hours.