Texas Chili


·         5 slices bacon

·         8 ounces bulk pork sausage

·         1 ½ lbs. top sirloin or round steak, cut into ½ inch cubes

·         3 tablespoons extra-virgin olive oil

·         1 cup chopped onion

·         ½ cup chopped green pepper

·         2 cloves garlic, chopped

·         1 to 2 tsp. crushed dried red pepper

·         1 tsp. cumin seed, rubbed

·         2 jalapenos, seeded and chopped

·         1 tbls. chili powder

·         ½ tsp. dried oregano, rubbed

·         1 tsp. Kosher salt

·         1 tsp. freshly ground black pepper

·         1 12-ounce can tomato paste

·         2 12-ounce cans beer

·         1 15-ounce can black beans (optional)

·         Grated queso fresco or jack cheese, for garnish

·         1 cup Sour cream, for garnish

·         Cilantro leaves, for garnish




Heat a large heavy bottomed casserole over medium heat; cook bacon until crisp, drain and crumble. Set bacon aside. Brown sausage in same pan, drain and reserve 2 tablespoons drippings. Add sausage to bacon. Brown beef in the same pan, remove and add to sausage and bacon. Drain pan but do not wipe. Add 3 tablespoons olive oil and the onions. Cook until the onions 5 minutes. Add the green pepper, garlic, red pepper, cumin, jalapenos, chili powder, oregano, salt and pepper. Cook for an additional five minutes. Add the tomato paste and cook for one minute. Add the bacon sausage and beef and beer stirring well mixed. Bring to a boil. Reduce to a simmer, cover, and cook for 2 hours. Stir in beans and simmer for an additional 30 minutes. Taste and adjust seasoning (add salt, pepper and ½ tsp of chili powder). Serve with the cheese, dollop of sour cream, and cilantro for garnish.


Serves 6.

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