Name: Best Authentic Texas Style Chili
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 lbs. Ground Beef (97% lean); 1 Tbsp. vegetable oil; 1 Onion, large, diced; 1 Bell Pepper, diced; 2 Jalapeno pepper, diced, seeds removed; 6 Garlic Cloves, minced; 3 Tbsp. Chili Powder; 1 Tbsp. Paprika; 1 Tbsp. Cumin; 1 Tbsp. Oregano; 1/2 tsp. Ground Black Pepper; 1/2 tsp. Kosher salt; 8 oz. Tomato Sauce; 10 oz. Diced Tomatoes & Green Chilies; 1 Cup Beef broth or beer; 2 cans Kidney Beans (Optional); Cheddar Cheese, shredded; Sour Cream; Green Onions, Chopped; Jalapeno Peppers, chopped; Corn Chips

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Authentic Texas Style Chili

Looking for some real Texas Style Chili? Look no farther! This authentic Texas Style Chili is the recipe you need. Winner of many Chili Cook Offs through the years. Passed down from one generation to the next.

I really didn’t appreciate this recipe growing up, but now it is my go to when I’m craving some home cooked goodness. I remember the days when I was little when we would sit down to a big bowl with some fresh baked corn bread, and it takes me back every time!

Gathering Ingredients

You must start with fresh ingredients to make this chili. Mimi wouldn’t have it any other way! Head over to the store and get some fresh, lean ground beef, onion, garlic, and peppers. Green or red bell pepper will work with this recipe. For spice we always used jalapeno, but you could go for a hotter chili if you want some extra kick!

Texas style chili is super easy to make, and truly is a fantastic meal too. Saute up your peppers and onions, add the garlic, then brown the meat and you’re just about all set. All that is left is to mix in the tomato sauce and diced tomatoes with the meat mixture in the crockpot and let it cook.

I know I said fresh, and the recipe calls for canned tomatoes and tomato sauce. Believe me, I wish I had the time to can my own like my mom and grandma did! It tasted so much better than canned. In this busy day and age, canned will do. Maybe in the future when the garden is going good.

Serving up the Chili

Once you have let this delicious Texas style chili simmer for about 4 to 6 hours, you will be ready to serve it with your favorite toppings. I do enjoy a plentiful helping of cheese on mine with some chopped green onions.

A traditional favorite is to serve chili with cornbread. Perhaps that’s why I never cared for chili night growing up, I still do not like it. I will have to come back and add a recipe for you because my children love the stuff and I do make it for them.

A rather new topping that wasn’t served in my childhood is corn chips and sour cream. I never really gave this a though until I discovered Super Nachos from Little League snack bar. I was hooked on nachos with chili and sour cream after that. Now I do like a scoop of sour cream with my home made chili as well.

A Little Extra

If you are like me, you always think about the next day and make extra. I love saving money on workday lunches by packing my own from leftovers.

Store extra chili in an airtight container for up to three days in the refrigerator. Pack it up in single servings for easy warming and enjoying too!

True Texas Style

I can’t post this without taking up the discussion of beans or no beans. An authentic Texas style chili has NO BEANS. However, some people do like beans it their chili. I’m one of these outcasts!

Add beans if you like. Leave them out if you don’t like them. To each their own on this battle. I’ve even had some that has corn in it!

Feel free to change up the peppers from the typical mild Jalapeno to a spicier Serrano or Habanero. You may even use some dried chilies to add more kick, but I would pull them out upon serving.