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Classic Texas Chili

Here’s our version of old fashioned Texas chili.

Serves 6.


  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 onions, diced
  • 1½ pounds lean ground beef
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons good quality red chili powder
  • 8 ounces canned Roma tomatoes, drained
  • ½ cup tomato paste
  • ½ cup beef stock
  • 8 ounces Negro Modello or other dark ale
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground cumin

Garnishes (use any, all, or none):

  • chopped cilantro
  • chopped onion or scallions
  • grated Cheddar cheese
  • Fritos corn chips
  • sour cream
  • Tabasco hot sauce


  1. Heat olive oil in a large stockpot. Add garlic and onions and sauté over medium-high heat for 5 minutes, until starting to become translucent.
  2. Add the ground beef and continue to cook for 7-8 minutes, until beef is thoroughly browned. Season with salt, pepper and chili powder, stir well and cook for another 2 minutes.
  3. Add tomatoes, tomato paste, stock, beer, vinegar and cumin, and stir well, breaking up tomatoes.
  4. Bring to a simmer, then turn down heat to low and cook, covered, for 45-60 minutes. Taste and adjust seasonings.

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