Recipe courtesy of Wood Shop BBQ

Rudy's Texas Chili

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 30 min
  • Yield: 1 gallon
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2 tablespoons olive oil

1 cup diced yellow onion

3 cloves garlic, minced

1/4 cup dark chili powder

2 tablespoons light chili powder

1 tablespoon California chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 teaspoon cayenne pepper

One 14-ounce can tomato sauce

One 14-ounce can diced green chiles

12 ounces beef broth

12 ounces chicken broth

3 ounces chipotles in adobo sauce

2 tablespoons lime juice

2 tablespoons molasses

1 tablespoon hot sauce, such as Louisiana

One 14-ounce can diced tomatoes

2 dried California chiles

1 dried New Mexico chile

Cheap beer, optional

2 pounds chopped smoked brisket or browned ground beef


  1. Heat a large pot over medium heat and add the olive oil. Add the onions and garlic and cook, stirring occasionally, until translucent. Add the dark, light and California chili powders, cumin, oregano and cayenne and cook, stirring, until fragrant, about 2 minutes.
  2. Add the tomato sauce, green chiles, beef and chicken broths, chipotles, lime juice, molasses and hot sauce. Bring to a boil, then reduce the heat to a simmer. Add the diced tomatoes and dried California and New Mexico chiles and let simmer for 15 minutes.
  3. With an immersion blender, puree the sauce until smooth. Simmer for 1 hour, adding cheap beer if the sauce thickens too much. Stir in the beef and heat through. Taste for seasoning.
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