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Texas Style Chili Recipe

Texas Style Chili

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Extreme Chili

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on March 24, 2012

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    Bam! Made the recipe and was tasty except use a lot less beef broth or it will come out too watery. I also recommend ground chuck instead of cubed beef and habaneros instead of jalapeños if you want more heat. Overall a nice yummy spicy beef chili with lots of kick. I also suggest rubbing the meat with salt, pepper, and cumin let it sit few hours or overnight so that the meat is not bland. That's what I did and it was quite good. The dark beer and tequila add a unique flavor.

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  • on February 23, 2012

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    Never made chili before and I took second place at the 3rd annual Sailorman Chili Cookoff this month with this recipe (with a few minor mods!

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  • on February 05, 2012

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    I made this recipe for the first time today. It was really too hot i.e. spicy for me to enjoy. I even cut back on the serranos and jalapenos. I did love the cubed chuck roast in it. I think I will make my own version of the recipe and give it another try.

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  • on December 23, 2011

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    I took this to our tailgate last night, and it was a huge success. I didn't have any left over to take home, and that's always a great sign. My only "beef" with the recipe is that the unseasoned tri-tip was a little bland. Slow-cooking it for 6 hours seemed to help get some more flavor into the beef, but next time I'll probably toss the cubed tri-tip in a mixture of cumin and kosher salt and let it sit in the refrigerator for a couple of hours. The 6 tablespoons of chili powder gives it somewhat of a dark character, so I'll probably back off a tablespoon next time. I added about a 1/2 cup of lime juice and that brightened it up a bit. I also added 2 cans of kidney beans (like the mouthfeel, authentic or not. Shiner Bock is a great beer for this, but if Shiner Smokehaus is in season, it adds a nice smokey quality to the chili.

    I'm sure we'll be making this chili for years to come.

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  • on November 23, 2011

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    Great recipe but I substituted a few items out of necessity. I used 2 extra large Habanero peppers in place of the Mexican chilis, instead of 2 large tomatoes I used 2-28 oz cans of whole plum tomatoes and crushed them in the pot (I suggest using No Salt Added cans of tomatoes and drain them first. The Habaneros along with 3 tablespoons of chili powder and the 3 adobo peppers made this dish plenty kickin, but not so much my 10 and 12 year old boys didn't scarf it! I used 4 cups of beef stock with a bottle of Yuengling Black & Tan. No need for the masa harina. This is better after two or three days when all of the flavors have come together and the juices have been absorbed by the meat. I'll make this again!

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  • on July 05, 2011

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    Since I won my neighborhood Chili Cookoff with this recipe I'm giving it 5 stars! I used tri-tip, Poblano Peppers (instead of New Mexico, Anchor Steam beer, skipped the masa harina and cooked for almost 4 hours. Otherwise, followed exactly. Lots of flavor, lots of heat and overall YUMMY!

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  • on February 04, 2011

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    This is the second time I've made it, GREAT!

    For the 1st time, as an amateur cook, I used 5 DRIED New Mexican chiles instead of fresh ones, and it was waaayy too hot. This time I used 5 jalapenos and subtracted the fresh New Mexican chiles, added a can of chopped tomatoes and subtracted some beef broth, and added some brown sugar. Substituted Sam Adams lager and doubled the Tequila and chipotle adobo.

    One more note - on this second time, when I was browning the meat in a heavy stainless steel pot, I didn't have the heat on high. I thought, "Why have the oil splatter all over the stove, just make it medium like I did for the pot roast..." So, I had to take the meat out, let the meat juice (water boil out and start browning before adding the other ingredients. So Dutch oven on high heat was specified for a reason. A top chef and experienced cook I am not, so I recommend paying attention to what the established top chefs recommend, or be flexible enough to work around problems.

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  • on January 20, 2011

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    A hearty burst of smoky, hot flavor! I substituted Leffe Blonde beer for the suggested beer and Jack Daniels for the tequila because it's what I had on hand. I also used one jalapeno and one red hot pepper and it was spicy enough and did not use masa harina (corn flour or any substitute. Additionally, after reading the reviews, I used on 4 tbs of chili powder and cut the meat into 1/2 in. cubes. Cooked for 2 hours and it was delicious! Probably will be better today.

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  • on January 01, 2011

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    Freaking amazing. I compared a couple of Texas chile recipes and the main difference I made was using 3 lbs of boneless short ribs vs the meat suggested. Regardless of your choice, 1 inch cubes are TOO BIG. Take the extra time and dice the meat to 1/4 - 1/2 inch cube size. I used jalapenos ( 2 w/ seeds, 1 w/o and for the "New Mexican" chilies I used 2 poblano and 3 red Fresno--roasted, seeded and chopped. I only used about 4 & 1/2 tbsp chili powder after reading reviews. This is an excellent recipe. Take the time, use quality ingredients, and allow it to "mesh" (maybe 18-24 hrs before serving . . . and enjoy. Would be great with cornbread or over white rice or even egg noodles. Honestly, I cannot wait to make again . . . I was very impressed with myself after making this recipe.

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  • on December 28, 2010

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    "I'm sorry, but beanless chili should be outlawed" --- Yup, Sorry Berkeley 43... beans don't belong in Chili. As a native Texan I know you'd be outlawed for bringin' you Cali-flavor to real Chili. ;o... again, I wouldn't spit it out, just might shake my head at your cute attempts at real food.

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