This hearty Texas Chili is loaded up with four different kinds of meat, pinto beans, and lots of spice! It's the ultimate comfort food for those cool fall and winter nights.
Sure, you likely think the chili you grew up with is the best chili in the world - and rightly so. We've certainly tried our fair share of chili recipes around here - from turkey chili to white chicken chili to my famous chili mac.
But once you've tried this meat-centric Texas Chili, you'll be rethinking what you thought you knew about being a chili connoisseur.
Whether you cook this up on the stove top or in the slow cooker, if you're a carnivore, you'll heartily approve of this meaty concoction.
This is seriously one of the best chili recipes I have tried, and I have tried a LOT of chili recipes.
You could enter a chili cook-off with this chili recipe because it's certainly an award winning chili recipe in my book!
Tips & Variations
Mix up the Meats. I used four different kinds of meat in this Texas Chili, which is know for being very meat-centric. But you can feel free to mix and match. For example, you can leave out the pork and add extra beef chuck, or vice versa.
Adjust the Spice. This is a very spicy chili recipe! If you want a milder version, reduce or omit the cayenne pepper and chili powder. If you find you've made it too spicy for your taste, serve it with some sour cream or yogurt to balance things out.
Make it in the Slow Cooker. If you prefer to make this chili in your slow cooker, you can prepare it through step 2. Then combine everything in the slow cooker and cook on low heat for 4 hours.
If you love this Texas Chili, be sure to check out these other tasty ideas:
Lone Star Texas Chili
- 4 bacon slices in ½ inch pieces
- 2 onions peeled and chopped
- 1 clove garlic chopped
- ½ pound pork shoulder coarse grind
- 1 pound beef round ½ strips
- ½ pound beef chuck coarse grind
- 16 oz green chilies canned, about 4 small cans
- 1 tablespoon cayenne pepper hot, ground
- 2 tablespoon red chili powder
- 1 teaspoon dried oregano
- 1 ½ teaspoon cumin
- 1 ½ teaspoon salt
- 12 ounces tomato paste
- 3 cups water
- 16 ounces pinto beans
- Fry bacon in a large pot over medium heat until mostly crisp. Remove bacon from pot and set aside on paper towel to drain and save for using later in the recipe.
- Add onions and garlic to the bacon grease and cook while stirring occasionally until translucent. Add pork and beef to the onions and garlic. Stir over medium-high heat, breaking apart with a wooden spoon as you stir. Cook until meat has browned.
- Stir in the rest of the ingredients with the exception of beans and bacon.
- Bring chili to a boil, and then lower the heat and simmer uncovered, for 2 hours, while stirring occasionally.
- Taste and add additional seasonings to liking if necessary.
- Finally, add the beans and reserved bacon, stirring to incorporate throughout chili.
- Simmer for another 30 minutes and then serve.