There is certainly no shortage of chili con carne recipes and every household seems to have their own version with their own flavors and add-ins. But something you’re sure to agree with is that this recipe is really tasty and has so much flavor! It really is a great recipe for chili.
Both sirloin and chuck steak feature in this recipe, along with beer, beans, a variety of chilies, spices, herbs, and more. The end flavor is incredibly well-rounded and you’re going to be proud to serve up such an incredible tasting meal!
This cooks perfectly well on the stove but it’s also suitable for crockpot cooking and you can cook it for 3 or 4 hours on high or maybe 6 to 8 hours on low. It’s also a great recipe to freeze so feel free to double or triple the recipe and freeze it in portions for future meals.
Why You’ll Love the Recipe:
This is one of the most delicious chili recipes ever. It’s a meaty, spicy recipe which has so much flavor. Everyone is going to love how it tastes.
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How to Serve It:
Pair this chili with your favorite toppings, such as sliced green onions, sliced avocado, sour cream, shredded cheese, cilantro, and lime wedges.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later if you want.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator. You can also freeze the chili for up to 3 months. Thaw it overnight in the fridge before warming it back up on the stove or in the microwave.
Variations and Substitutions:
Swap the beer for beef broth and use fresh garlic instead of garlic powder. You can also adjust the type and/or amount of chilies and chili powder if you want a different level of spiciness.
Texas “Home Style” Chili
Ingredients
- 2½ pounds sirloin steak
- 2½ pounds ground chuck steak
- 29 ounces canned tomatoes
- 12 ounces tomato paste
- 1 bottle of beer or use beef broth
- 2 cans kidney beans
- 2 cans chicken broth
- 2 cans pinto beans
- 2 cans cannellini or butter beans
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons ground cumin
- ½ tablespoon chipotle powder
- ½ tablespoon dried Mexican oregano
- ½ tablespoon dried parsley
- ½ tablespoon smoked paprika
- Red chili powder to taste
- 1 sauteed habanero
- 1 sauteed jalapeno
- 1 sauteed serrano
Instructions
- Brown the ground chuck and set aside, then cook the steak and slice into ¼-inch thick pieces.
- Saute the onion and then the peppers.
- Grind up the chilies and spices in a food processor or with a pestle and mortar.
- Put the meat, onion, peppers, and all the other ingredients in a 12 to 14 quart pot and cover.
- Simmer gently for 2 hours, stirring often, then serve hot.
- Enjoy!
