Texas Chili Recipe (Won over 30 Cookoffs!)

Well, Add another win to the batch! Ive never made chili in my life and I googled this and I won our communities Chili contest!! WHAT?! Beat 9 people! 🏅

I was helping take care of my fiancée's step mother before she passed. (RIP). I did all of the cooking for those couple months and made anything she requested. One night she wanted chili, but I have only made it from scratch once before so I looked up a recipe as a refresher. Came across this one and followed it with some tweaks. It turned out to be the best chili any of us ever ever had! So thank you for sharing this and helping us deal with a difficult and emotional time.

Finally! Actual chili! As they say in Texas....if you know beans about chili, you know there ain't no beans in chili!

I found this in a box of recipes I think I inherited from my grandmother for a Texas style chili powder similar to Mexene's. I grew up in rural East Texas, and she lived most of her life in El Paso. I don't know if it's her recipe or if someone gave it to her but I use it often as I can't find good Texas chile powder here. 4 dried ancho chiles 2 dried guajillo chiles 2 dried chile de arbol 2 tablespoons cumin seeds 1 tablespoon garlic powder 1 tablespoon dried oregano 2 teaspoons smoked paprika 1 teaspoon salt Remove the stems and most seeds from the dried chiles. The more seeds, the more intense the heat will be Tear the chiles into small pieces and set them aside Heat a skillet over medium heat and add the cumin seeds. Toast until fragrant, about 1-2 minutes, then transfer them to a plate. In the same skillet, add the chile pieces and toast them for about 30 seconds per side. Be careful not to burn them, as this makes the chili powder bitter. Transfer toasted chiles to the plate and allow them to cool. Once the chiles and cumin seeds have cooled completely, place them in a spice grinder. Add the garlic powder, dried oregano, smoked paprika, and salt. Grind the mixture until it's a fine powder. Do in batches so as not to overfill the grinder Store in an airtight container in a cool, dark place Making this in smaller batches as needed is best as it loses flavor once ground up.

You uploaded this video at the perfect time! This is a perfect recipe for a brisk fall night 😍

Made this last weekend and my wife (who's family isn't from Texas) and she not only said this was the best Chili she has ever had, but also the best meal I've ever made. Thanks

I just did a chili cook-off with this recipe on Saturday 04/30/23. It was all friends from my hunting club and there were 6 entries. I used a tougher elk roast for the meat which is very close to brisket in texture. Not only did it win, but it was in a completely different category with nothing else even close. People noted that just looking at the color they knew they were in for something good. The others all had beans, some had sausage, all were comparable and tasted pretty good, but this was the clear cut winner. The battle was for second place.

Oh my word, that looks soooo good! I was born and raised in Texas, but married a Florida girl while in the Navy and ending up staying for the last 35 years. Anyway, as I was drooling over this recipe, I said to my wife, “I’m sending this Texas chili recipe to you.” And she said, “Why? Is Texas chili better than Florida chili?” Oh my word….

Have some questions. A) How do you avoid just eating the bacon after it's browned? B) How do you avoid just eating the brisket after it's browned?

Add a 'cookoff win' to the count! This recipe just won my neighborhood chili cook-off. Great stuff!

Great recipe. I make this all the time. I'm cooking another batch right now and returned to check I hadn't forgotten any ingredients. What makes it so good is the smoked streaky bacon and fresh coffe and little chunks of brisket instead of just minced beef.

This is my first time making Chili and my family absolutely loved it. Awesome recipe!

I'm South African and I've always seen depictions of chili on cartoon network...I think it's time to cook this so I can finally taste what the fuss is about!!

I’m a bit of a chili enthusiast and this recipe looks and sounds delicious! The coffee addition is very unique, I’ve never thought about that before!

Just from reading the recipe, I know it is a winner. The ingredients say it all. WOW!

This is a recipe I will definitely try. Never thought of adding coffee but I have added 1-2 teaspoons of black mole which adds alot of complex chile back flavor without being too sweet or overwhelming

I just made your chili recipe. WOW!! Actually it's still simmering on the stove. Absolutely sensational. I can't wait to dig into this tonight. I can see why it wins every chili cookoff. Thank you for sharing this with the chili challenged out there.

I made the chili tonight following your recipe exactly. You are so correct that browning the brisket thoroughly is key to flavor development. Thank you so much for teaching an old TX boy another great chili recipe; this looks to be my go to chili from now on.

I made this earlier in the week. My family loved it! My dutch oven was full to the brim and all that was left was two lunch portions for the next day. The boys quickly called "dibs" on them. Thank you for such a great recipe!

I used a 2.2 lb. Lean Chuck roast and Chugwater Chili (since I am from Wyoming) and copied the rest of your recipe to the letter… there was nothing left as my kids and grandkids devoured it! Thank you and I will make it again once it gets a little cooler here in south Texas