Award Winning Texas Chili

"Though it has never officially won any awards, this chili sure wins the award for best chili ever in our family! We are from Texas, so you'll find no beans in this chili, because that's just insane. My Aunt passed this recipe along to me, because neither my Dad nor my Colombian Mom would have accepted the recipe and made it without changing things. Ha! She's not even sure where she got it, perhaps an old cookbook. No matter, because I truly believe it is the best chili in the world."

Prep Time

30 Minutes

Cook Time

2 Hrs 30 Minutes

Paired With

Main Protein



Olive Oil 4 T, 1- chopped, 1 - chopped, 1 - chopped, 1 - chopped, 5 - minced, 2.5 lbs, 1/4 cup, 1 pinch, 12 oz, 28 oz, 12 oz, 6 oz, 1/2 cup, 2 T, 2 T, 1 T, 2.5 tsp, 1.5 tsp, 1 tsp, .5 tsp, .5 tsp, .5 tsp
Red Bell Pepper
Poblano Pepper
Jalapeno Pepper
Garlic Cloves
Ground Beef
Worcestershire Sauce
Garlic Powder
Light Beer
Crushed Tomatoes
Fire Roasted Diced Tomatoes
Tomato Paste
White Wine
Chili Powder
Brown Sugar
Dried Basil
Smoked Paprika
Dried Oregano


  1. Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, poblano pepper, jalapeno peppers, and garlic in the oil until softened.

  2. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

  3. Add Worcestershire sauce, garlic powder, and beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.

  4. Stir beef mixture into pepper mixture.

  5. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, cumin, brown sugar basil, paprika, salt, oregano, and black pepper.

  6. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 2 to 2.5 hours, stirring occasionally.

  7. Serve with sour cream, cheese, cornbread, corn chips, or any combination of the above.