Texas No Bean Chili

This is the classic chili recipe. While this recipe doesn't have beans, feel free to add beans if you want.

Competition chili doesn't have beans because the judges want to judge the flavor of the meat. But when we're making chili for dinner, beans are a great way to extend the amount of food, especially when beef prices are high.

Ingredients

• 2 lbs of ground beef
• 1 lb of ground pork
• 2 large onions, finely chopped
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 2 (14.5 oz) cans of diced tomatoes
• 1 (6 oz) can of tomato paste
• 1 cup beef broth
• 1 cup dark beer (optional)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Sliced jalapeños, shredded cheddar cheese, and sour cream, for garnish

Instructions

1. In a large pot over medium heat, cook the ground beef and pork until browned. Drain excess grease.
2. Add the chopped onions and garlic to the pot and cook until onions are translucent.
3. Stir in chili powder, cumin, oregano, and cayenne pepper. Cook for about 2 minutes until fragrant.
4. Add diced tomatoes, tomato paste, beef broth, and beer (if using). Stir well to combine.
5. Bring to a boil, then reduce heat and simmer uncovered for about 1 hour, stirring occasionally.
6. Add Worcestershire sauce and brown sugar. Adjust salt and pepper to taste.
7. Simmer for an additional 30 minutes or until the chili thickens.
8. Serve hot, garnished with sliced jalapeños, shredded cheddar cheese, and sour cream.

Cincinnati Chili

There are 2 broad types of chili - Texas and Cincinnati. Cincinnati is thinner because it was created as a sauce for spaghetti and hot dogs. Chili over spaghetti with beans, onions, black olives, and cheese (aka Chili 5-way) is one of my favorite dishes.

Ingredients

• 2 lbs ground beef
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 large can (28 oz) crushed tomatoes
• 2 tablespoons unsweetened cocoa powder
• 2 cups beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar (optional)
• Salt and pepper to taste
• Spaghetti, cooked (for serving)
• Shredded cheddar cheese, diced onions, and kidney beans (for garnish)

Instructions

1. In a large pot, brown the ground beef over medium heat. Drain the excess fat and return to the pot.
2. Add the chopped onions and garlic to the pot and sauté until the onions are translucent.
3. Stir in the chili powder, cumin, cinnamon, allspice, cloves, and nutmeg. Cook for about 2 minutes until fragrant.
4. Add the crushed tomatoes, cocoa powder, beef broth, apple cider vinegar, and Worcestershire sauce to the pot. Mix well.
5. Bring the mixture to a simmer, then reduce the heat to low and cook uncovered for about 1 to 1.5 hours, stirring occasionally.
6. If using, stir in brown sugar, and adjust the seasoning with salt and pepper.
7. Serve the chili over cooked spaghetti and garnish with shredded cheddar cheese, diced onions, and kidney beans.

Texas Brisket Chili

Ingredients

• 3 lbs beef brisket, trimmed and cut into 1/2-inch cubes
• 2 large onions, chopped
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 2 (14.5 oz) cans fire-roasted diced tomatoes
• 1 (12 oz) can of beer (preferably a dark stout)
• 2 cups beef broth
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Shredded cheddar cheese and chopped green onions, for garnish

Instructions

1. In a large pot or Dutch oven, sear the brisket cubes over medium-high heat in batches to avoid crowding, until browned on all sides. Set aside.
2. In the same pot, reduce the heat to medium and add the onions, cooking until soft and translucent, about 5 minutes. Add the garlic and cook for an additional minute.
3. Return the brisket to the pot along with chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Stir well to coat the meat with the spices.
4. Add the fire-roasted diced tomatoes, beer, beef broth, and tomato paste. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, partially covered, for about 2-3 hours or until the brisket is tender and the chili has thickened.
6. Season with salt and pepper to taste.
7. Serve the chili hot, garnished with shredded cheddar cheese and chopped green onions.

Beef With Beans Chili

Ingredients

• 2 lbs ground beef
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 bell peppers, chopped (one red, one green)
• 3 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Chopped fresh cilantro and shredded cheddar cheese for garnish

Instructions

1. In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add the chopped onion, bell peppers, and garlic to the pot. Cook until vegetables are softened, about 5-7 minutes.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
4. Add the crushed tomatoes, tomato sauce, and kidney beans. Stir well to combine.
5. Reduce heat to low and let simmer for at least 1 hour, stirring occasionally. If the chili becomes too thick, add a bit of water or additional tomato sauce to achieve desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh cilantro and shredded cheddar cheese.

Black Bean Chili

Ingredients

• 2 lbs beef brisket, trimmed and cubed
• 3 cans (15 oz each) black beans, drained and rinsed
• 1 large onion, diced
• 2 red bell peppers, diced
• 4 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 quart beef stock
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro (for garnish)
• Sour cream and shredded cheddar cheese (for serving)

Instructions

1. In a large pot over medium heat, brown the beef brisket cubes in batches until all sides are seared. Remove the beef and set aside.
2. In the same pot, add onion, bell peppers, garlic, and jalapeños, cooking until the vegetables are soft, about 5-7 minutes.
3. Return the beef to the pot and add chili powder, cumin, and oregano. Stir well to coat the beef and vegetables with the spices.
4. Add the crushed tomatoes, black beans, beef stock, and tomato paste. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the brisket is tender.
6. Season with salt and pepper to taste. Let the chili simmer on low heat, stirring occasionally, until it thickens to your liking.
7. Serve the chili hot, garnished with chopped cilantro, and offer sour cream and shredded cheddar cheese alongside for topping.

Pork Shoulder Chili

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 red bell peppers, diced
• 2 jalapeños, seeded and finely chopped
• 3 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish
• Shredded cheddar cheese, for serving
• Sour cream, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork shoulder cubes and sear until browned on all sides, about 5-7 minutes. Remove pork and set aside.
2. In the same pot, reduce heat to medium. Add onions, garlic, bell peppers, and jalapeños. Cook until the vegetables are softened, about 5 minutes.
3. Return the pork to the pot. Stir in chili powder, smoked paprika, cumin, and oregano. Cook for about 2 minutes until fragrant.
4. Add crushed tomatoes and chicken broth. Bring to a simmer, then reduce the heat and cook, covered, for about 1 hour or until the pork is tender.
5. Add kidney beans and black beans. Continue to simmer for another 30 minutes. Season with salt and pepper to taste.
6. Serve the chili hot, garnished with chopped cilantro, and offer shredded cheddar cheese and sour cream on the side for topping.

Vegetarian Chili

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 bell peppers (one red, one green), chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 2 cups chopped mushrooms
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Shredded cheddar cheese (optional, for serving)
• Sour cream (optional, for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, bell peppers, garlic, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
2. Add the zucchini and mushrooms, and cook for another 5 minutes, until slightly softened.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, and cook for 1-2 minutes until fragrant.
4. Add the crushed tomatoes, tomato sauce, black beans, kidney beans, and corn. Stir well to combine.
5. Bring to a simmer, then reduce heat to low and cook for at least 30 minutes, stirring occasionally. The longer it cooks, the more the flavors will meld together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro, and if desired, topped with shredded cheddar cheese and sour cream.

Deer Chili

Ingredients

• 2 lbs ground deer meat
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (one red, one green), chopped
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• Salt and black pepper to taste
• Shredded cheddar cheese for garnish (optional)
• Chopped green onions for garnish (optional)

Instructions

1. Heat a large pot over medium heat. Add the ground deer meat and cook until browned, breaking it apart with a spoon.
2. Add the chopped onion, garlic, and bell peppers to the pot and cook until the vegetables are soft, about 5-7 minutes.
3. Stir in the chili powder, cumin, oregano, and cayenne pepper, and cook for 1-2 minutes until fragrant.
4. Add the crushed tomatoes and beef broth to the pot. Bring the mixture to a simmer.
5. Reduce the heat to low and let the chili simmer uncovered for at least 1 hour, stirring occasionally.
6. Add the kidney beans and black beans and continue to simmer for another 30 minutes. Adjust seasoning with salt and black pepper.
7. Serve the chili hot, garnished with shredded cheddar cheese and chopped green onions if desired.