Spicy Texas Chili

"This is my classic beef based Texas chili recipe perfect for a tailgate party, a cold night, or anytime you need to spice up your life. The secret ingredients add to the rich depth of flavor."

Prep Time

30 minutes

Cook Time

2-3 hours

Paired With

Main Protein



Bbef stew meat 3 pounds, 2 tablespoons, 1, 1/2, 1/4, 1 tablespoon, 1 tablespoon, 1 teaspoon, 2 teaspoons, 1 teaspoon, 1 teaspoon, 2, 5, 28 ounce, 3 cups, 3, to taste, to taste
cooking oil
• 1 medium yellow onions, diced
bell pepper, diced
cup chili powder
cocoa powder
smoked paprika
dried oregano
cayenne pepper
chipotles in adobo, minced
cloves garlic, minced
can crushed tomatoes
beef stock
whole jalapenos


1. Heat over medium high heat approximately one tablespoon of oil in a large pot or Dutch oven. Season stew meat with salt and pepper. Brown the stew meat in small batches for 3-5 minutes per side. Place easch batch on a plate.
2. Add another tablespoon of oil to the pan. Add the diced onions and green peppers cook until onions are translucent.
3. Add the chili powder, cocoa powder, smoked paprika, dried oregano, cumin, cayenne and cinnamon. Cook until spices are fragrant and toasted.
4. Add the canned tomatoes and garlic to the pot and stir.
5. Add the meat back into the pot. Top off with the beef stock.
6. Stir all ingredients and bring to a boil. Place 3 jalapenos in the pot.
7. Reduce heat to low and simmer for 2-3 hours or until meat is tender. Stir occasionally.
8. To serve: place chili in bowls and garnish with slices of the cooked jalapenos.