This West Texas Chili Doesn’t Mess Around

April 10, 2019

West Texas Chili

Bring home the big, meaty flavors of the Lone Star State.

Prep Time 35 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Author Lewis Grant


  • 2 large onion diced
  • 1/4 cup vegetable oil
  • 5 garlic cloves minced
  • 2 lb ground chunk or venison
  • 1 tbsp salt
  • 3 tbsp ancho chile powder
  • 2 tbsp ground cumin
  • 1 tbsp paprika
  • 2 cans tomatoes diced
  • 1 can tomato paste
  • 1 can amber ale beer
  • 2 tbsp corn flour


  1. Sauté the diced onions in hot oil in a big Dutch oven (or stockpot) over medium-high for 7 minutes or until they turn translucent. Then add the minced garlic, and sauté for 1 minute. Add the beef, and cook while stirring often for 6 minutes or until the meat crumbles and loses its pink. Drain, reserving 2 tablespoons of the drippings, then return the beef to Dutch oven.

  2. Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika and cook for 2 minutes. Stir in the diced tomatoes and tomato paste.

  3. Add 3/4 cup beer and 1 cup water and simmer 20 minutes, stirring occasionally. Add remaining 3/4 cup beer and 1/2 cup water and continue simmering for 30 minutes, stirring occasionally.

  4. Add the cornflour and cook for 10 more minutes and you're done. If it's not as thick as you'd like, add additional water to reach desired consistency.


You May Also Like