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Texas Chili with an East Coast Twist

This chili has Texas beef, beans, fire-roasted tomatoes, and plenty of spicy heat to pull it all together!

Did you know that traditional Texas Chili doesn’t usually have tomatoes or beans in it? I can tell you that this former Northeast Coast gal sure didn’t. When I created my chili recipe years ago, it seemed obvious to me that it should include beans and nice juicy chunks of tomatoes.

I know Texans like their beef when it comes to a proper chili, but there’s definitely something to be said for having a few other ingredients in there to distract your mouth from the slow burn of the spicy heat!

In the many years since I became a Texan, more than a few have been converted to my vision of what a truly perfect chili looks and tastes like.

Texas Chili with an East Coast Twist

Where do you start in creating this mouthwatering bowl of chili? With the beef, of course!

Add your ground beef to the pot you will be making the chili in. This is a Texas-sized recipe, so you will need a very large pot. I use my 7.5 quart Lodge Dutch Oven and have just enough room, with about an inch to spare…

Brown the ground beef, making sure to break it apart as it cooks (otherwise, it will cook in icky lumps!).

Texas Chili with an East Coast Twist

Remove the browned beef from the pot, drain the grease, and set aside in a bowl. Add a small amount of oil and your stew meat to the pot and sauté it until cooked  medium rare. Remove from heat, and set the stew meat aside with the cooked ground beef.

Texas Chili with an East Coast Twist

Add some more oil to the pot and heat it over medium heat. Add your chopped onions, peppers and garlic to the pot and sauté until translucent, stirring regularly and watching it so it doesn’t burn. Add the cooked beef and stew meat back to the pot and stir to blend.

Texas Chili with an East Coast Twist

Add your canned tomatoes, tomato paste, and tomatoe sauce to the pot and stir. Add your spices, parsley, cilantro and cornmeal to the pot and stir until well blended.

Texas Chili with an East Coast Twist

Oh… and did I mention the beer?? 

Yes, my recipe includes beer. It doesn’t have to be anything fancy, but I’m sure if you use one of your favorites, it can’t do anything but make it taste better!

Texas Chili with an East Coast Twist

Now you have to let this magical mix cook for a bit. Reduce the heat to low, put the lid on, and let it simmer for about 40 minutes, stirring occasionally.

Nearly done… Add your drained kidney beans to the pot and stir until everything is well blended. Let the chili cook for another 5-10 minutes to give the beans a chance to heat thoroughly.

Serve garnished with shredded cheddar cheese, sour cream, fresh chopped cilantro, and chopped jalapeno peppers… if you’re a diehard “the hotter the better” type guy or gal, and can’t seem to get enough heat in your chili any other way.

Otherwise, just skip the extra peppers and enjoy!

Texas Chili with an East Coast Twist

Servings:

10-12

Prep Time:

30 minutes

Cook Time:

50 minutes

Difficulty:

Easy

Introduction

About this Recipe

This chili has Texas beef, beans, fire-roasted tomatoes and plenty of spicy heat to pull it all together! Oh… and don’t forget the beer!

A word of warning… This is a big recipe and you will need a large pot. I use my 7.5 quart Lodge Dutch Oven. It’s the perfect size for cooking this family size chili recipe!

Texas Chili with an East Coast Twist

Ingredients

  • 1 1/2 lbs. stew meat, cut into bite sized pieces
  • 3 tablespoons oil
  • 1 large onions, chopped
  • 8 cloves garlic, minced
  • 2 peppers (green, red, or orange), chopped
  • 3 lbs. ground beef/veal/pork combination (or all beef)
  • 2 large cans chopped tomatoes
  • 1 small can tomato paste
  • 1 large can tomato sauce
  • 1 regular can tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoon cumin
  • 1/2 teaspoon red pepper
  • 1 tablespoon paprika
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-4 tablespoons fresh chopped parsley
  • 3-4 tablespoons fresh chopped cilantro
  • 1 tablespoon cornmeal
  • 1 small bottle of beer
  • 4 regular cans red kidney beans (or 2 cans kidney beans and 2 cans black beans)

Garnish with:

  • fresh cilantro
  • shredded cheddar cheese
  • sour cream
  • chopped jalapeño peppers
  • chopped green or regular onion

Notes and Tips

This is a large recipe! It will feed a large family with plenty for leftovers. If you don’t want that much, you can easily cut the recipe in half. Or, if you are using it for a chili bar at your next baby shower (like I did recently), you may want to double or even triple the recipe. We tripled it and went through nearly all of it, it was such a hit.

Texas Chili with an East Coast Twist
Texas Chili with an East Coast Twist

Step by Step Instructions

Step 1

You will need a large pot. I use my 7.5 quart Lodge Dutch Oven. It’s perfect for cooking this family size chili recipe!

Step 2

Add small amount of oil to large pan and heat over medium heat. Add stew meat and brown. Remove stew meat to a bowl and set aside.

Step 3

Add ground beef/veal/pork to heated pan and cook, continuing to break apart as it cooks so it does not cook in clumps. Once cooked, remove to a bowl and set aside.

Step 4

Add remaining oil to pan and add onions, peppers and garlic. Sauté until softened, approximately 7 minutes. Add browned stew meat and cooked ground meat to pan and stir until blended. Add canned tomatoes, tomato paste, and tomato sauce to pan and stir until mixed. Add chili powder, cumin, red pepper, paprika, oregano, salt, pepper, parsley, cilantro, and corn meal to pan and stir until blended.

Step 5

Add beer and stir until well blended. Reduce heat to low and let simmer for 40 minutes, stirring occasionally.

Step 6

Strain kidney beans and add to pot. Stir until blended and then continue to simmer until beans are heated.

Step 7

Serve garnished with shredded cheddar cheese, sour cream, fresh chopped cilantro, chopped jalapeño peppers.

Print
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Texas Chili with an East Coast Twist

Texas Chili with an East Coast Twist Recipe Card


  • Author: Tess
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10-12 1x

Description

This chili has Texas beef, beans, fire roasted tomatoes and plenty of spicy heat to pull it all together! Oh… and don’t forget the beer!


Scale

Ingredients

1 1/2 lbs. stew meat, cut into bite sized pieces
3 tablespoons oil
1 large onions, chopped
8 cloves garlic, minced
2 green peppers, chopped
3 lbs. ground beef/veal/pork combination (or all beef)
2 large cans chopped tomatoes
1 small can tomato paste
1 large can tomato sauce
1 regular can tomato sauce
2 tablespoons chili powder
2 teaspoon cumin
1/2 teaspoon red pepper
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon pepper
34 tablespoons fresh chopped parsley
34 tablespoons fresh chopped cilantro
1 tablespoon cornmeal
1 small bottle of beer
4 regular cans red kidney beans (or 2 cans kidney beans and 2 cans black beans)

Garnish:
fresh cilantro
shredded cheddar cheese
sour cream
chopped jalapeño peppers
chopped green or regular onion


Instructions

  1. You will need a large pot. I use my 7.5 quart Lodge Dutch Oven. It’s perfect for cooking this family size chili recipe!
  2. Add small amount of oil to large pan and heat over medium heat. Add stew meat and brown. Remove stew meat to a bowl and set aside.
  3. Add ground beef/veal/pork to heated pan and cook, continuing to break apart as it cooks so it does not cook in clumps. Once cooked, remove to a bowl and set aside.
  4. Add remaining oil to pan and add onions, peppers and garlic. Sauté until softened, approximately 7 minutes. Add browned stew meat and cooked ground meat to pan and stir until blended. Add canned tomatoes, tomato paste, and tomato sauce to pan and stir until mixed. Add chili powder, cumin, red pepper, paprika, oregano, salt, pepper, parsley, cilantro, and corn meal to pan and stir until blended.
  5. Add beer and stir until well blended. Reduce heat to low and let simmer for 40 minutes, stirring occasionally.
  6. Strain kidney beans and add to pot. Stir until blended and then continue to simmer until beans are heated.
  7. Serve garnished with shredded cheddar cheese, sour cream, fresh chopped cilantro, chopped jalapeño peppers.

Notes

This is a large recipe! It will feed a large family with plenty for leftovers. If you don’t want that much, you can easily cut the recipe in half. Or, if you are using it as for a chili bar at your next baby shower (like I did recently), you may want to double or even triple the recipe. We tripled it and went through nearly all of it, it was such a hit.

  • Category: Main Dish
  • Cuisine: American

Keywords: chili, chili con carne, Texas Chili, chili with beans, chili with beef

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