I might have mentioned a few times that I’m from Texas, land of longhorns, barbeque, and chili. I’m a big fan of all three. With fall in the air, this is the perfect time to enjoy a steaming hot bowl of Texas chili with a big wedge of jalapeño cornbread on the side. One of the major things that distinguishes many Texas chili recipes from others is that there are no beans. My version also has no tomatoes and I cut the beef into small pieces rather than using ground. This recipe has a nice spicy flavor, but you can adjust the heat by reducing the number of jalapeños. I hope you enjoy it.

Wayne’s Texas Chili


2 Ancho Chilies
3 cu Water
6 Slices Bacon, chopped
2 lg Onions, finely chopped
1 lg Green Pepper, finely chopped
4 jalapeños, finely minced
6 cloves Garlic, peeled, smashed and finely chopped
1 tbl Ground Cumin
1 tbl Ground Oregano (Mexican if you can find it)
1 tsp Paprika
1/2 tsp Cayenne Pepper
1/4 cu Chili Powder
2 cu Beef Broth
2 tbl Olive Oil
4 lb Beef Round or Chuck, cut into 1/2″ pieces, trimming away the fat
1 tbl Salt
1 tsp Pepper
1/4 cu Corn Masa


Remove stems and seeds from the ancho chilies. Place chilies in a bowl and cover with two cups of water. Soak for 1 hour. Drain chilies and reserve water. Finely mince chilies and set aside.

Meanwhile, cook bacon in a large skillet over medium heat until bacon is slightly crisp. Add onions, green pepper, jalapeños and garlic. Saute until onions are translucent, about 5 minutes. Add cumin, oregano, paprika, cayenne pepper, and chili powder. Saute for an additional 2 minutes. Remove from heat and transfer ingredients to a large stockpot.

Season the beef with salt and pepper. Return skillet to a medium heat and saute beef in olive oil until brown, about 5 minutes. Transfer beef to stockpot with a slotted spoon. Add beef broth, ancho chilis, and the 2 cups of water used to soak the chilis .

Bring mixture to a boil and then reduce heat to a very low simmer. Place the corn masa in a bowl and slowly stir in the remaining cup of water. Mix thoroughly to remove any lumps. Add mixture to chili. Simmer chili uncovered for about 2-1/2 to 3 hours, stirring on a regular basis. Be sure to keep the temperature as low as possible. Add more water if necessary to keep beef just barely covered.

This chili tastes best if you can refrigerate it overnight and then reheat it the next day.

Serve with shredded jack cheese, sour cream, sliced jalapeños, hot sauce, and cornbread on the side.