Five-Alarm Texas Chili

Five-Alarm Texas Chili Recipe

There are many recipes for Texas chili. And there are as many disagreements over what makes a “true” Texas chili: Chuck Beef vs. Ground Beef, Tomato vs. No Tomato, you know the drill.

But the one thing every Texan can agree on? Texas chili has NO BEANS. Yup, you heard me right. Beans do not have any place in a true Texas chili. As I’ve heard many chili cook-off judges say, “you don’t know beans about chili if you put beans in chili.”

However, I’ve got my own recipe that works great and it is smoking! You’re gonna think you kissed the devil himself when you eat this chili, because this recipe is HOT! It combines Romanian Red garlic, sriracha sauce, and three kinds of hot chili pepper and it HOLDS NO PUNCHES.

You need:

  • 2 tbsp bacon grease (can cook bacon and reserve grease)
  • 4 minced cloves Romanian Red garlic (can sub 8 cloves regular garlic)
  • 2 chopped medium white onions
  • 1/2 cup blonde beer
  • 1 tbsp tomato paste
  • 2 tbsp cumin
  • 2 tbsp oregano
  • 2 tbsp chipotle paste
  • 1 tsp hot paprika
  • 1 tbsp sriracha
  • 2 chopped Thai red chilis
  • 1 chopped habanero
  • 4 lbs roughly ground beef (sub in cubed chuck if preferred)
  • 1 tsp soy sauce
  • pepper, to taste
  • 2 tbsp corn starch

In a quart size pot melt bacon grease on medium heat. Once melted, add Romanian Red garlic and onions and cook until the onions are translucent and tender. Add in blonde beer and tomato paste. Season with cumin, oregano, chipotle paste, and hot paprika. Add sriracha sauce and red thai chili peppers. Add habanero.

Mix (or blend if you don’t like chunks of onion and garlic) until incorporated, and then add ground beef, soy sauce, and pepper to taste. Let simmer for four hours at least. Mix corn starch with water to form a thin paste, and add into chili. Stir until incorporated and let cook on low heat for thirty minutes.

This recipe makes a quart of very hot chili that is perfect for freezing or canning. It’s easily doubled or even tripled. It’s thick, rich, and hearty. This is perfect to stave off the cold and (in true Texas fashion) should ALWAYS be served with cornbread or atop corn tortilla chips. Add cheese on it, switch out the beef with chuck beef, omit the tomato paste, it’ll be good no matter what you do with it. And the best part of it all: THERE ARE NO BEANS!

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