Steve's Kicked Up Texas Red Chili Recipe

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Texas Red Chili doesn't ordinarily contain tomato products of any kind, but the small amount in this plays it's part. Steve always swore by this recipe and it's an amazing chili. Steve used a dark beer in the recipe, and Mexican chocolate, but I use a bottle of lager, and regular unsweetened baking chocolate and had as good a result. I serve it with rice or cornbread and a garden salad. It's another one of those dishes that improves even more by the next day, and it takes well to freezing.

Serves 8 or more

Prep time:
Cook time:
Servings: 8


Cost per serving $2.81 view details


  1. Cook bacon in a Dutch oven or stew pot until crisp. Remove bacon and set aside for another use. Leave drippings in pot and sauté beef and pork on medium heat in pot, in batches until the cubes are just browned. Reduce heat to low, then add all the meat back to pot, then add onions and jalapenos, cook until onions are tender. Then add cumin, Serrano peppers, chili powder, garlic and salt, then stir. Add the grated chocolate, and cinnamon, stir, then pour in the beer, 1 cup of water and brewed coffee, then the tomato paste, stir well and increase heat and bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours, checking occasionally to stir well, and make sure to add a little water if it looks as though the liquid has evaporated. At this point, mix 2 tbsp masa harina (corn flour) with 6 tbsp water in a small bowl, and then add to the chili, and stir well, (this is to thicken the broth). Simmer an additional ½ hour. Pour in the lime juice, and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 419g
Recipe makes 8 servings
Calories 375  
Calories from Fat 186 50%
Total Fat 20.72g 26%
Saturated Fat 7.83g 31%
Trans Fat 0.02g  
Cholesterol 72mg 24%
Sodium 1268mg 53%
Potassium 809mg 23%
Total Carbs 23.64g 6%
Dietary Fiber 4.8g 16%
Sugars 5.05g 3%
Protein 22.67g 36%
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