In Texas, chili is all about meat and spices. This Texas chili recipe won’t disappoint. Large chunks of seared beef are seasoned with ancho and guajillo chiles which lend it earthy, deep and sweet taste with a good amount of spiciness that anyone will enjoy. This is definitely the best Texas chili I’ve ever made, or tried for that matter, and I am sure you will enjoy it too.
What makes this Texas chili recipe the best?
This chili is made of layers upon layers, upon layers of intense flavors from top to bottom. It starts with a cut of beef with intense beefy flavor. The meat is cut into bite-size pieces which are browned to perfection all around. As someone who spent quite some time in Texas, I learned to appreciate no beans and real chili peppers instead of the usual ‘chili powder’ in my chili. That’s right, this recipe uses real ancho and guajillo chiles, which gives it its amazing flavor, taste and intense color. I made this chili just spicy enough to maintain its character, but not too spicy so as to not be a turn off to those who aren’t into very spicy food.
A true Texas chili must use lard, that’s one of the essential components that make it Texas style chili. This recipe does not use lard, which is commonly found in Texas style chili, instead, it uses pork fat rendered from strips of bacon. It’s the same thing, essentially, but fat rendered from bacon slices add way more flavor. Besides, it leaves you with some some crispy bacon bits you can snack on while cooking. In general, this recipe is very balanced and super enjoyable. When I crave chili, this is the one I immediately think about. Recipe adapted with changes from Dinosaur Bar-B-Que: An American Roadhouse. If you are looking for a tomato-less version of Texas chili, try this excellent recipe by Epicurious.
