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Texas Chili

This is my take on Texas chili, I like the idea of mixing several different types of beans and adding corn too - Enjoy


1 lb of ground beef, you can also use turkey

1 15 ounces can of kidney beans, drained and rinsed

1 15 ounces can of Navy1 beans, drained and rinsed

1 15 ounces can of sweet corn - optional

1 14.5 ounces can of fire-roasted tomatoes, diced

1 12 ounces bottle of beer

1/3 cup bourbon

1/4 cup brown sugar

1 onion, diced

1 jalapeno, diced and seeds removed

2 tablespoons of olive oil

2 tablespoons of tomato paste

1 tablespoon of cocoa powder

1 1/2 tablespoons of tabasco

1 tablespoon of dried chives

2 teaspoons of cumin

1 teaspoon of coriander

1 teaspoon smoked paprika

1 teaspoon of adobe chili powder

Salt & Pepper to taste

Basil of Garnish

Sour Cream - Garnish


Place a Dutch Oven over medium-high heat, add oil, once shimmering add meat and brown, breaking up during the browning, transfer meat to a bowl.

In the same Dutch oven add the onions and jalapeno, and saute until soft, about 5 minutes, next add beer, can of tomatoes, and tomato paste. saute for an additional minute.

Now add the brown sugar, spices, tabasco, cocoa, salt, and kidney beans, and return meat and any juices back to Dutch oven, bring to a boil, and then reduce to low and simmer for about an hour partly covered.

Next add the corn, navy beans, stir, partly cover, and simmer at very low for an additional hour or two. Taste and adjust seasoning along the way.

Serve with a garnish of sour cream and basil leaves - enjoy.

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