Texas Chili

My Texas Chili is the best competition chili you can make. All meat, no beans and just the right amount of heat. 

I have been making and revising this Texas Chili recipe for many years. If you are looking for a chili recipe with beans, veggies or non traditional chili fixens this recipe is not for you. This chili is quality meat, tomato sauce and spices. I have won a few friendly competitions with this recipe but this weekend I will put it up against 30 of the best chili cooks in Cincinnati at the Findlay Market Chili Cook Off. See my recent post.

I use two types of meat for this Chili. Jungle Jim’s market here in Cincinnati keeps a Chili grind ground beef on hand. Chili grind is a courser ground beef. It is processed only once through the grinder. I also use a chuck roast that I dice into 1/2 inch cubes. The two types of meat gives the chili a nice texture. This chili is not overly spices but has just enough heat.

This recipe makes 4 quarts but can easily be cut in half. Just make the chili spice blend and use what you need.

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Quinn's Texas Chili

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

 

Quinn's Texas Chili is the best competition chili you can make. All meat no beans.

Servings: 4 quarts

Author: Quinn Caudill

Ingredients

• 3 lbs. chuck roast trimmed of fat and cut into 1/2 cubes
• 3 lbs. ground chuck preferably a chili grind
• Canola oil for browning
• salt

1st Dump:

• 1 onion, finely chopped
• 5 cloves of garlic, minced
• 1 tsp. salt
• 2 cans of chopped green chilies
• 1 (32 oz.) low sodium beef stock or broth
• 1 (16 oz.) low sodium chicken stock or broth
• 1 chili adobo sauce
• 2 tbsp. chili spice blend (See recipe link below)

2nd Dump:

• 2 (7,5 oz.) cans El Pato Mexican hot tomato sauce
• 2 (28 oz.) cans good tomato sauce like Dei Fratelli
• 2/3 cups chili spice blend (See recipe link below)
• 1 tbsp. chicken granules
• 2 cups low sodium beef broth
• 2 tsp. hot sauce such as Louisiana or Tabasco

3rd Dump:

• 2/3 cups chili spice blend (See recipe link below)
• 1/2 tsp. cocoa
• 1 tbsp. brown sugar

Instructions

1. In large dutch oven or pot heat 1 tbsp. oil on medium high heat.
2. Brown meat in batches. Salt meat in pot.
3. Remove meat when brown with slotted spoon.
4. Let meat drain in a colander. Remove excess grease after each batch or as needed.
5. Do not overcrowd meat.

1st Dump:

1. Add 1 tbsp. of oil to pot.
2. Saute onion, garlic and green chilies.
3. Cook for 5 minutes. Add 1 tsp. of salt.
4. Return meat to pot and add next four ingredients.
5. Bring to boil. Reduce to a medium simmer. Simmer for one hour.
6. Stir occasionally.

2nd Dump:

1. Add next six ingredients.
2. Return to boil and lower to simmer.
3. Cook one hour stirring frequently.

3rd Dump:

1. Add final 3 ingredients.
2. Simmer for another 45 minutes.
3. Add salt and more spice blend to taste.
4. Best if cooked the day before serving.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2015

Click here for my Chili Spice Blend recipe.

I will be bringing my Texas Chili recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

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