Like to cook Brisket, Ribs, anything that entails building a fire. But I haven't never been worth a damn at cooking some good Chili.
Would really offer a world of thanks for a good Chili recipe.
Thanks in advance to all willing to share.

4 pages, 2 bans and only 3 recipes.

I'll step up....... all haters can go pound sand


elk chili 20#

12 large chopped onions
16 clove s of garlic
128 oz tomatoe puree
8-10 cans of rotel
4 bell peppers
8 jalepenos
1/2 cup salt
1 cup chili powder
1/2 cup cumin
3 tbsp black pepper
3 tbsp oregano
1 cup of flour (or masa)
3 cups vegetable oil

duddleysdraw88 said:

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I'll step up....... all haters can go pound sand


elk chili 20#

12 large chopped onions
16 clove s of garlic
128 oz tomatoe puree
8-10 cans of rotel
4 bell peppers
8 jalepenos
1/2 cup salt
1 cup chili powder
1/2 cup cumin
3 tbsp black pepper
3 tbsp oregano
1 cup of flour (or masa)
3 cups vegetable oil

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Sounds good…but what the heck do you cook it in, a 55 gallon drum?

I hope you mean by "cook" brisket you mean smoke.

I save the smoked flat and vac seal them. I chop it up and with smoked pork butt that's the protein base to my chili.

It has elevated my chili by 1000x. Save the flats, makes killer chili. Smoke and vac seal an extra pork butt as well.

For a flavor bomb of a chili, go buy some dried anchos, casabel, and pasilla peppers.

Remove the seeds and stems, and soak the peppers in water for an hour or so. Puree the peppers with some of the soaking water, then use the puree instead of chili powder. I use about 15 peppers or so total for a 2lb batch of chili.

I got this recipe off of TexAgs years ago. Too lazy to find the exact thread link. I think it was from the food board. I've made it a few times and people rave over it.


2 lbs. chuck, diced
1 large yellow onion diced small
3 jalapenos diced small
1 head garlic minced
2 tbsp. tomato paste
1 large can crushed tomatoes
2 large cans tomato sauce
1 large tomato can of water
1 beer of choice (I used Shiner because I like cooking with it)
3 each dried ancho, New Mexico and guajillo chiles
2 each chile de arbol
1 tbsp. ground cumin (have it)
1 tbsp. ground coriander
1 tbsp. ground ancho powder
1 tbsp. ground chipotle powder
1 tbsp. chile powder
1 tbsp. paprika
1 tbsp. Mexican oregano
1 tsp. cayenne pepper
Kosher salt, to taste
Bacon fat, as needed

1. Remove stems and seeds from dried chiles and place in a small saucepot with enough water to cover them. Bring to a boil, place lid on pot and turn off heat. Allow chiles to steep for 15 minutes and then puree.

2. Season beef with kosher salt and set aside. Meanwhile heat some bacon fat in a cast iron skillet and brown meat in batches to ensure even browing. Remove from pan and set aside.

3. Once all meat is browned, drain excess fat out of pan and deglaze with about a 1/4 of the beer and scrape the bottom of the pan to remove the yummy goodness.

3. In a separate stockpot, heat about 3 tbsp. of bacon fat and add onions and jalapenos. Season with some salt and cook for 3-5 minutes and then add garlic and continue cooking for an additional 3-5 minutes being careful not to burn the garlic.

4. Once the aromatics have cooked, add meat and pan drippings to pot. Now add all of your spices and tomato paste. Let this cook for about 5 minutes to allow the spices and tomato paste to toast. Be sure to stir often to prevent burning of the tomato paste.

5. Once that spices have had time to toast, add the remaining part of the beer and reduce by half. After the beer has reduced, add your tomatoes, tomato sauce, chile puree and water.

6. Turn heat to low and allow the chili to simmer for 2-3 hours until the meat is tender. Adjust seasoning with salt to your liking and serve however you'd like.

If the consistency is too thick then add water a little at a time to get the desired consistency. If it is too thin, continue cooking down or thicken slightly with a little bit of masa harina mixed with water.

Also, if you want a spicier chili then add more cayenne and leave the seeds in the jalapenos.

What kind of beans do you put in it to make it chilli??

LostTexasBoy said:

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I got this recipe off of TexAgs years ago. Too lazy to find the exact thread link. I think it was from the food board. I've made it a few times and people rave over it.


2 lbs. chuck, diced
1 large yellow onion diced small
3 jalapenos diced small
1 head garlic minced
2 tbsp. tomato paste
1 large can crushed tomatoes
2 large cans tomato sauce
1 large tomato can of water
1 beer of choice (I used Shiner because I like cooking with it)
3 each dried ancho, New Mexico and guajillo chiles
2 each chile de arbol
1 tbsp. ground cumin (have it)
1 tbsp. ground coriander
1 tbsp. ground ancho powder
1 tbsp. ground chipotle powder
1 tbsp. chile powder
1 tbsp. paprika
1 tbsp. Mexican oregano
1 tsp. cayenne pepper
Kosher salt, to taste
Bacon fat, as needed

1. Remove stems and seeds from dried chiles and place in a small saucepot with enough water to cover them. Bring to a boil, place lid on pot and turn off heat. Allow chiles to steep for 15 minutes and then puree.

2. Season beef with kosher salt and set aside. Meanwhile heat some bacon fat in a cast iron skillet and brown meat in batches to ensure even browing. Remove from pan and set aside.

3. Once all meat is browned, drain excess fat out of pan and deglaze with about a 1/4 of the beer and scrape the bottom of the pan to remove the yummy goodness.

3. In a separate stockpot, heat about 3 tbsp. of bacon fat and add onions and jalapenos. Season with some salt and cook for 3-5 minutes and then add garlic and continue cooking for an additional 3-5 minutes being careful not to burn the garlic.

4. Once the aromatics have cooked, add meat and pan drippings to pot. Now add all of your spices and tomato paste. Let this cook for about 5 minutes to allow the spices and tomato paste to toast. Be sure to stir often to prevent burning of the tomato paste.

5. Once that spices have had time to toast, add the remaining part of the beer and reduce by half. After the beer has reduced, add your tomatoes, tomato sauce, chile puree and water.

6. Turn heat to low and allow the chili to simmer for 2-3 hours until the meat is tender. Adjust seasoning with salt to your liking and serve however you'd like.

If the consistency is too thick then add water a little at a time to get the desired consistency. If it is too thin, continue cooking down or thicken slightly with a little bit of masa harina mixed with water.

Also, if you want a spicier chili then add more cayenne and leave the seeds in the jalapenos.

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This is the way. Best recipe that's ever been posted on Texags. I've been ruined for other chilis with nothing but chili powder and cumin.

We have a garden and a lot of the tomatoes we grow we fire roast, then freeze. Definitely a game changer when we use this instead of tomato paste in our recipe.

BurrOak said:

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For a flavor bomb of a chili, go buy some dried anchos, casabel, and pasilla peppers.

Remove the seeds and stems, and soak the peppers in water for an hour or so. Puree the peppers with some of the soaking water, then use the puree instead of chili powder. I use about 15 peppers or so total for a 2lb batch of chili.

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I have done this before but don't think it was worth the effort. Chili powder is just dried REAL chili peppers. You can even find different types of chili powder that is all one type of chili…

I believe this is AustinAgChef's recipe. It's dang good and worth the prep time.

This Meat Church brisket recipe is pretty good, especially if you don't want to spend all day in the kitchen.

https://www.meatchurch.com/blogs/recipes/brisket-chili

Thank you all so very much. You have given me some good stuff to work with!
I truly appreciate the replies. Gracias!

axan77 said:

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duddleysdraw88 said:

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I'll step up....... all haters can go pound sand


elk chili 20#

12 large chopped onions
16 clove s of garlic
128 oz tomatoe puree
8-10 cans of rotel
4 bell peppers
8 jalepenos
1/2 cup salt
1 cup chili powder
1/2 cup cumin
3 tbsp black pepper
3 tbsp oregano
1 cup of flour (or masa)
3 cups vegetable oil

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Sounds good…but what the heck do you cook it in, a 55 gallon drum?

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If a 55 gallon drum is used you're going to need at least two. One to cook in and one for the sweet tea.

Found this suggested years ago around here - Sahara chili. A solid 'bowl of red' to be sure.
https://gquebbq.com/margaret-nadeaus-red-chili-recipe/

Stormchaser said:

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We have a garden and a lot of the tomatoes we grow we fire roast, then freeze. Definitely a game changer when we use this instead of tomato paste in our recipe.

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I prefer real beefy chili without the tomato twang. For at least 40 years I've made a popular chili with no tomato or tomato product whatsoever. And, of course, no beans of any kind.

RedEye bloody mary mix chili recipe. use all beef, no onions Easy

ldg397 said:

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What kind of beans do you put in it to make it chilli??

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Sir, I may not agree with what you say, but I will defend to the death your right to say it.

Except this.

Look at the top of the Outdoor Board page and hit the "FAQ" thread. There's about 100 chili recipes in there. Austin Ag Chef's is my favorite.

So far two recipes and no beans. Well done, OB!

Simple chili recipe

4 lb ground beef, 80/20
4 Tbsp chili powder (Fiesta or Gebhardt, or whatever you have)
1 Tbsp cumin
1 Tbsp smoked paprika (or regular paprika)
1 Tbsp onion powder
2 tsp garlic powder
2 tsp salt
2 tsp cayenne
1 bottle beer


Brown and drain the beef
Add the seasonings
Add the beer, then add another 12 oz water
Stir and simmer uncovered until reduced

ldg397 said:

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What kind of beans do you put in it to make it chilli??

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Thunderstormr said:

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Stormchaser said:

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We have a garden and a lot of the tomatoes we grow we fire roast, then freeze. Definitely a game changer when we use this instead of tomato paste in our recipe.

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I prefer real beefy chili without the tomato twang. For at least 40 years I've made a popular chili with no tomato or tomato product whatsoever. And, of course, no beans of any kind.

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So you made beef with gravy?

I've always enjoyed the beans/no beans arguments.

I like it either way. Growing up, we always made a separate pot of pinto beans and added them together in the bowl. Top it with cheese and grab some cornbread and you're good to go.

When I make it for me and my family, I always add beans, but that's because we like them.

If I was making it for a large group, I would make the chili by itself and make a pot of pintos on the side.

Some good recipes here. There are 4 ingredients that must be added to Chili:

Mustard Seed- I usually do a tbsp per 2lbs of beef
Fresh Chopped Cilantro- half cup per 2 lbs of beef
Mix in 1/4-1/2 lb of Chorizo per each 2lbs of ground beef.
Use beef broth instead of water

That's the one. And the homemade chili paste just adds flavor depth nothing else can touch.

Our elementary school hosts a chili cookoff every year and a gentleman who has won Terlingua twice serves as a judge. He tasted a sample of a chili and he asked the cook if he used beer in the recipe. The cook excitedly replied that he did in fact use beer. The judge said "don't do that, it makes it smell like feet." Completely crushed the cook, but I laughed. A lot of the competition guys will say not to use beer. They also only use dried spices with no fresh vegetables. For what it's worth. Maybe that's changing now. I'm not an expert.

jwhaby said:

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Our elementary school hosts a chili cookoff every year and a gentleman who has won Terlingua twice serves as a judge. He tasted a sample of a chili and he asked the cook if he used beer in the recipe. The cook excitedly replied that he did in fact use beer. The judge said "don't do that, it makes it smell like feet." Completely crushed the cook, but I laughed. A lot of the competition guys will say not to use beer. They also only use dried spices with no fresh vegetables. For what it's worth. Maybe that's changing now. I'm not an expert.

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A lot of competition food is worse than it could be or should be. It just meets the judging criteria.

Interested in this.

Grew up with my Nana making chili with potatoes in it. She grew up with nothing on a farm in the depression and it made the meat go further for a bunch of growing kids.

Now we serve it (no potatoes) over rice because that's what you do in rice country.

Still do it the old way on occasion.

LostTexasBoy said:

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I got this recipe off of TexAgs years ago. Too lazy to find the exact thread link. I think it was from the food board. I've made it a few times and people rave over it.


2 lbs. chuck, diced
1 large yellow onion diced small
3 jalapenos diced small
1 head garlic minced
2 tbsp. tomato paste
1 large can crushed tomatoes
2 large cans tomato sauce
1 large tomato can of water
1 beer of choice (I used Shiner because I like cooking with it)
3 each dried ancho, New Mexico and guajillo chiles
2 each chile de arbol
1 tbsp. ground cumin (have it)
1 tbsp. ground coriander
1 tbsp. ground ancho powder
1 tbsp. ground chipotle powder
1 tbsp. chile powder
1 tbsp. paprika
1 tbsp. Mexican oregano
1 tsp. cayenne pepper
Kosher salt, to taste
Bacon fat, as needed

1. Remove stems and seeds from dried chiles and place in a small saucepot with enough water to cover them. Bring to a boil, place lid on pot and turn off heat. Allow chiles to steep for 15 minutes and then puree.

2. Season beef with kosher salt and set aside. Meanwhile heat some bacon fat in a cast iron skillet and brown meat in batches to ensure even browing. Remove from pan and set aside.

3. Once all meat is browned, drain excess fat out of pan and deglaze with about a 1/4 of the beer and scrape the bottom of the pan to remove the yummy goodness.

3. In a separate stockpot, heat about 3 tbsp. of bacon fat and add onions and jalapenos. Season with some salt and cook for 3-5 minutes and then add garlic and continue cooking for an additional 3-5 minutes being careful not to burn the garlic.

4. Once the aromatics have cooked, add meat and pan drippings to pot. Now add all of your spices and tomato paste. Let this cook for about 5 minutes to allow the spices and tomato paste to toast. Be sure to stir often to prevent burning of the tomato paste.

5. Once that spices have had time to toast, add the remaining part of the beer and reduce by half. After the beer has reduced, add your tomatoes, tomato sauce, chile puree and water.

6. Turn heat to low and allow the chili to simmer for 2-3 hours until the meat is tender. Adjust seasoning with salt to your liking and serve however you'd like.

If the consistency is too thick then add water a little at a time to get the desired consistency. If it is too thin, continue cooking down or thicken slightly with a little bit of masa harina mixed with water.

Also, if you want a spicier chili then add more cayenne and leave the seeds in the jalapenos.

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This. I'll have some taco stand green sauce (Serranos, jalapeño, garlic) on the side to mix in for those that want to kick it up a notch.

My mom always made chili with beans, but she's not from Texas. We also never head cornbread with our chili - it was always paired with cinnamon rolls.

Claude! said:

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My mom always made chili with beans, but she's not from Texas. We also never head cornbread with our chili - it was always paired with cinnamon rolls.

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...what?!