Texas Beef Chili (Chili Con Carne)

4.5 stars based on 109 votes
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With tender chunks of beef enveloped in a deep, spicy and smoky sauce, Chili con Carne is like a chili-flavored beef stew.

chili con carne

With tender chunks of beef enveloped in a deep, spicy and smoky sauce, Texas beef chili (or Chili con Carne) is essentially a chili-flavored beef stew. I can’t claim this version is authentic — I’ve never even been to Texas — but it is immensely satisfying, and everything I imagine the ultimate Texas beef chili to be.

The recipe requires over an hour of prep and active cook time, plus several hours to simmer on the stove so it’s best to make it on a lazy weekend. You might also consider doubling the recipe; you can freeze some for another night (you’ll be so glad you did) or use leftovers for tacos, burritos or topping rice or baked potatoes. For a delicious side, try these easy Cornbread Muffins or Chile con Queso.

What you’ll need to make chili con carne


Before we get to the recipe, it’s very important to select the right cut of meat, which is a chuck roast that is well-marbled. It should have a good amount of white veins of fat running through it.

Stay away from meat generically packaged as “stew meat,” especially if it looks lean — it will never get tender. You’ll need to trim the excess fat; don’t go overboard, just remove any large flaps like the one the knife is pointing to below.


Next, let’s talk about chile peppers. Purists insist that Texas chili be made with whole dried chiles (the kind you see in plastic bags in the produce department), toasted and ground into a homemade chili powder. This is labor intensive, plus every grocery store carries different kinds of peppers — there are enough varieties to make your head spin.

So, rather than traipsing all over town searching for dried chiles, I use fresh jalapeños and a combination of two readily available pure chile powders: ancho and chipotle, which you can find at most large grocery stores.


Note that these are dried, ground chile peppers — not to be confused with standard chili powder, which is a blend of ground chilies and other spices. Ancho chile powder is made from dried poblano peppers and has a moderately spicy flavor. Chipotle chile powder is made from dried and smoked jalapeños, which have a smoky and spicy flavor. 

How to make chili con carne


Okay, on to the recipe! Begin by combining the spices and cornmeal in a small bowl. The cornmeal is used to thicken the stew. Add a bit of water to form a paste, then set aside.


Next, fry the bacon until the fat has rendered and the bacon is crisp.


Use a slotted spoon to transfer bacon to a paper towel-lined plate.


Pour all but a few teaspoons of the bacon fat into a small bowl, then sear the meat in batches (the meat should be in a single layer) until well browned on at least one side, adding more of the reserved bacon fat as necessary. This process creates a depth of flavor and adds wonderful dimension to the stew.


Transfer the seared beef to a plate.


Add some water to the pan — it will smoke — and scrape the bottom with a wooden spoon to release all the brown bits. This is called deglazing. Pour the flavorful liquid over the beef.


Add a few tablespoons of the reserved bacon fat to the pan and cook the onions until soft and translucent.


Add the garlic and jalapeños and cook a minute more.


Next, add the reserved spice paste and cook, stirring frequently, until fragrant, a few minutes.


Add the beef broth the pot.


And use a whisk to stir until all of the spices are dissolved into the broth.


Add the water, beer, crushed tomatoes, molasses, cocoa powder, seared beef and cooked bacon to the pot.


Bring to a simmer.


Then cover and cook with the lid just slightly ajar for 2-1/2 – 3 hours, or until the meat is tender and the sauce is nicely thickened.


Ladle the stew into bowls and top with chopped cilantro and grated cheese if desired.


If you’re wondering about the spice level of this chili, it definitely has some heat but it’s not off the charts. I have even served it to kids, albeit ones with more adventurous palates.

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Texas Beef Chili

With tender chunks of beef enveloped in a deep, spicy and smoky sauce, Chili con Carne is like a chili-flavored beef stew.

Servings: 4-6
Prep Time: 45 Minutes
Cook Time: 3 Hours 35 Minutes
Total Time: 4 Hours 20 Minutes


  • 1/4 cup ground ancho chili pepper
  • 1 tablespoon ground chipotle chili pepper
  • 2 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/4 cup cornmeal
  • 1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
  • 8 ounces (about 8 slices) bacon, cut into 1/4-inch pieces (see tip below)
  • 2 teaspoons salt
  • 2 small yellow onions, cut into 1-inch chunks
  • 5 garlic cloves, chopped
  • 3 jalapeño chiles, cored, seeded and finely diced (see note)
  • 4 cups ( 32 oz) low sodium beef broth
  • 2 cups water water, plus more for the chili paste and deglazing the pan
  • 1-1/4 cups lager beer
  • 1 cup canned crushed tomatoes
  • 1 tablespoon molasses, such as Grandma's Original
  • 2 teaspoons natural unsweetened cocoa powder

Optional Garnishes

  • Fresh chopped cilantro
  • Grated Cheddar or Monterey Jack cheese
  • Lime wedges


  1. Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in 1/2 cup water to form a thick paste; set aside.
  2. Season the beef with the salt; set aside.
  3. In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
  4. Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it -- leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
  5. Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit -- that's okay).
  6. Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low, and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2-1/2 - 3 hours. Taste and adjust seasoning if necessary.
  7. Note: When selecting the meat, be sure not to buy anything generically labeled "Stew Meat." Also, you will lose about 1/2 pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3-1/2 pounds.
  8. Tip: To make bacon easier to chop, try placing it in the freezer for 15-20 minutes first. The colder it is, the easier it is to cut.
  9. Note: If you touch the seeds of the jalapeño pepper, just be sure to wash your hands well and avoid touching your eyes.
  10. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 644
  • Fat: 32g
  • Saturated fat: 11g
  • Carbohydrates: 22g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 66g
  • Sodium: 1648mg
  • Cholesterol: 195mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I don’t eat pork. What can I substitute the bacon fat with?

    • — Stacey on October 24, 2019
    • Reply
    • Hi Stacey, Go ahead and just leave the bacon out; you’ll just need to add vegetable oil for searing the beef and vegetables. It will still be delicious.

      • — Jenn on October 24, 2019
      • Reply
      • That is what I did and it was great! I didn’t read the reviews in advance and I should have browned the meat a lot more for that smokey flavour but it was delicious anyway. We didn’t have the right dried chillies and had to use “mexican” chilli powder and “chipotle” chilli powder and cut back on the amount (2 T mexican and 1 T chipotle). It was hot and luscious!

        • — Kathie on May 25, 2020
        • Reply
    • Someone in my house ate all the bacon, so I rendered the excess fat I trimmed off the roast and used that. The crispy meaty bits weren’t as flavorable as bacon, but still nice texture when sprinkled on top.

      • — Lisa on October 28, 2019
      • Reply
  • Great chili, here’s a couple changes I made: Ground some dried whole chilis: ancho, chipotles, seranos – can basically throw in whatever. And substituted beer with white wine for those that are celiac.

    • — Victor Chang on October 13, 2019
    • Reply
  • I did this with beef short ribs it was really good

    • I forgot to add I had to cook it about an hour longer

      • Hey, anybody ever made this adding corn and beans? If so, how did it turn out?

        • — Nina on October 10, 2019
        • Reply
        • That’s a sin in Texas….

          • — Ben on November 4, 2019
          • Reply
  • i liked the idea of this recipe, and really liked that you use some of my “secret” ingredients (molasses, for one) to make chili that much more better. but i have dozens of ways to make chili, that vary based on the types and numbers of proteins and veggies and beans used, not to mention the method of cooking now that i’ve had an instant pot for a few years.

    having said that, i did a few things…

    went full instant pot on this. sautee and slow cooker modes.
    subbed in red bell pepper for jalapeno (plenty of heat from the chipotles and chorizo).
    subbed in chorizo for the bacon for more spice and specific flavor.
    went with a pureed chipotle/garlic/seasoning rub (coriander, cumin, sazon, about 1hr) for the beef before browning.
    subbed in a Tb dona maria mole, mixed in with beef stock .
    used only 3 cups stock, 1/2 cup guinness.
    subbed in masa flour for corn meal (slight difference, but important).
    omitted cinnamon.
    sequence: chorizo (remove and leave fat), beef (remove), bell pepper, onion, garlic, re-add chorizo, masa flour, re-add beef, tomatoes, stock.
    the masa is the thickener and needs a little cooking before adding too much liquid.
    slow cook 3 hours, or until beef is tender.

    so…yeah, i kinda completely reworked your recipe but the flavor, spice and thickness are superb. it’s smoky, sweet, spicy and thick. please don’t be upset because i almost never follow a recipe and usually combine 2 or more to get where i wanna be. yours was a great inspiration for a dish that i can make with my eyes closed, but needed a fresh look.

  • This recipe is a proven winner! Took our company chili cookoff title with it this week. A few things I added were Allepo pepper and Brown Sugar. Also threw in a lime to tame it will simmering.

  • I hope I can get this question answered in time! I’ve made this and it is too spicy for my kids. Wonderful taste, but too spicy! What would you suggest I do/add to tone this down? I know there is a solution to this. Thanks so much I’m advamce!

    • Hi Colleen, You could try adding some dairy to the kids’ portions, like sour cream (or if you don’t have that, cream, milk or evaporated milk would work, too) — that will tone it down a lot. You could also try some lime, but I think dairy is your best bet. Hope that helps!

      • Thank you…sour cream and cheese, plus extra tomatoes (2 cans) and some brown sugar helped a lot. Love the taste, so now I’ll know better how to tone it down next time! Your cookbook is right next to my old-time favorites in a prominent place in my kitchen!

  • This is a really hearty, flavorful chili. I have never tried a Texas-style chili, and wanted a new version. It is rather labor intensive, and took longer to prepare than I anticipated from reading the recipe. Served it with grated cheddar, tortilla chips, lime wedges and cornbread. I think I prefer what I think of as a more traditional chili (ground beef/chicken chili with beans), but this was really tasty. I might use a little less chili powder if I make this one again.

  • Great chili. I did make the following adjustments:
    1. added a small can of tomato paste
    2. instead of 1 cup tomatoes, i added 1 can of rotel tomatoes
    1. added masa paste and 1/2 cup shredded monterey jack at the end to make it thicker
    2. added some cayenne to kick up the heat

    it was delicious! Thanks for the base recipe.

    • — Valeta Cornwell
    • Reply
  • I made this incredible chili two nights ago. I followed the recipe exactly and it is truly the very best I’ve ever tasted…. my husband and foodie friends completely agree. The flavors are deep and dark, underlying heat is just right – I could step up the ground chipotle and garnish with chopped jalapeños in the future. The beef was lean, and “melt in your mouth” tender/fall apart. Wow is this fantastic!!!!!

  • I was excited to make this chili but very disappointed with the result. I followed the recipe exactly but ended up with a watery soup instead of chili. I think it has way too much water and needs much more flavor. Maybe increase the chili powder and cumin and definitely reduce the water!

    • I agree – WAY too much liquid in this.

  • Can this be made with ground beef and be used as enchilada sauce?

    • Hi Amy, did you mean enchilada filling (not sauce)? If so, while I think it could work, I think you’d have better luck with a recipe that already includes ground beef like this chili.

      • Haha she definitely means sauce… traditional enchilada sauce in Texas is a chili “gravy.”

        • — Marie Delahoussaye on October 13, 2019
        • Reply
        • My son felt there was a sweetness to the chili that he didn’t like. What would I adjust for this? Molasses, cocoa, cinnamon, all of them?

          • — Rena on March 27, 2020
          • Reply
          • Hi Rena, you could cut back or omit the molasses and/or the cinnamon.

            • — Jenn on March 27, 2020
  • The absolute most AMAZING chili I’ve ever tasted. Sure, it takes awhile to prepare, but it’s SOOOO worth it!

  • I am always wary of a new recipe with chilis in it. This one is absolutely perfect. What I found is there is tons of flavor, but not heat. Just wonderful. I used 2T ancho powder and 1T ground chipotle powders from our pepper people at the Saturday Farmer’s Market. I didn’t know about using the huge pieces of chuck roast, but they were absolutely tender at 3 hours. I totally forgot the bacon. I used one jalapeno, because I just wasn’t brave. 😉 I made cheddar cheese, chive, bacon biscuits to go with it (used the bacon after all) This is another of Jenn’s super duper good recipes. Give it a try!! says an Oregon Gringo. (Oh, then I threw in 3 cans of pinto beans because the sauce was soooo delicious and now it will go further. 🙂 )

    • — Linda Barnhart
    • Reply
  • My favorite chili con carne recipe. I add about a tablespoon or so of brown sugar for more of a sweet heat. I also reduced the water by half a cup or more and add some cornmeal to thicken it.
    I only use one jalapeno since my daughter won’t eat it if it’s too hot. I guess the jalapenos we always have are very hot! Just one and you can taste it. The meat gets so tender! I cooked it on low for 3 hours yesterday and it was perfect! We served it with cornbread muffins and on top of Fritos with some cheese and sour cream.

  • I would say this is medium-low on the spicy heat scale. I used the same spice brand as Jenn. The presentation of this recipe was very helpful because I’m not a very good cook. The folks at my Sportsman club really loved this, I had nothing left to take home.

  • Love this recipe…it’s great and easy to make my own with additions. It’s my go to chili recipe.

  • I entered my office chili cook off contest, never made chili before, used this recipe and won. The recipe takes some work and patience but worth it.

    • Woohoo! ☺️

  • This is the best chili we have ever eaten, period. It’s our chili recipe from now on. Thanks!

  • So good I ate it for breakfast the next morning.

  • Have made this chili several times…easy to make and the flavor is complex. We love it…it’s become our go to chili.

  • MY FABORITE CHILI RECIPE! but I can’t do chili without beans, so I do add chili beans!! Ever since I first made this, my husband prefers this WAY over ground beef chili! Pre ordered your cookbook..CAN HARDLY WAIT!

    • — Cynthia Lucarotti
    • Reply
  • Do you know what the total volume of this recipe is? I need to bring 1.5-2 gallons of chili to a party and I’m not sure if I need to triple or quadruple the recipe.

    • Hi Charlotte – it’s been a while since I made this, so I can’t reliably tell you the volume – I’m sorry! Do you know how many people it will need to serve? If you’re in doubt, you could always make more than you think you’ll need – it freezes nicely for future meals!

      • I’m not sure of the guest count, I was just asked to bring that much by the host. Happy to hear it freezes well, I’ve never had leftovers because our family eats it all, we love it so! Thank you for replying.

  • Hi, what would be a good substitute for the lager beer? White wine perhaps?

    • Hi Ciara, you can just replace the beer with water. Hope you enjoy!

  • Hi! I decided to make this wonderful chili for the Superbowl yesterday. I followed the recipe exactly and it was truly wonderful. The flavors all came together perfectly. I had rave reviews from my guests. I would not change a thing. I was worried about there being too much liquid but it really did thicken up nicely. I also made Jen’s cornbread recipe and it was a delicious complement to the chili. Thanks so much for this recipe!

  • This was incredible! I made two batches, one vegetarian and one with the meat. I had to dial back on the spice for the one with meat as I can’t eat spicy food. The flavours of this were incredible. The beef just melted into the chili! I will definitely be making again.

  • Can you make this in the instand pot and if so how many minutes would I set the pressure cooker? Thank you …Michelle

    • I don’t have an instant pot (although I know they have really grown in popularity)! I’m a bit more of a traditionalist, so I’m not sure if I will be purchasing one (unless I cave :)), but these tips look like they could be useful in converting traditional recipes to ones that would work in a pressure cooker. Hope that helps!

  • OMGosh! I thought I made good chili until I made Jenn’s Texas Chili🌶 . Without a doubt, the BEST chili I’ve ever eaten…. and I’ve lived in Texas and Southern California. The complement of spices are out of this world. I would not change a thing. This recipe deserves 6 ⭐️’s.

  • I rarely make a recipe for the first time when I have dinner guests but every recipe I’ve made from Jen has been fantastic. I followed the recipe exactly and it was a big hit. I also made her Cornbread recipe which is my new go to.

  • First off, I am a Texan. Second, I just made your recipe. I subbed the jalapeños for four poblanos. I simmered for eight hours. At the end, I added two tablespoons of cornstarch mixed with two tablespoons of water. Simmered for 10 minutes and it thickened beautifully. You perfected a cross between Texan and Mexican flavors!

  • This is the best chili recipe! I’ve made it twice and am making it again today- so perfect for a cold winter night!

  • Absolutely the best Texas Chili recipe I’ve ever tried. Yes, there was some juice left over but I added some browned ground beef and a can of black beans (which makes it no longer “Texas Chili”) and got another meal out of it. The flavors are fantastic and no complaints about leftovers for another dinner. Would change a thing.

    • — Elaine Pietrantonio
    • Reply
  • Texas chili – I’m not from Texas either, and while this had interesting, complex flavors, it was WAY TOO MUCH liquid. Should be served with a straw. Recognizing this while making, I reduced liquids by 25 – 30%, and increased the masa harina to add some thickening. Still VERY soupy, not at all chili like.

    • Rather than knock the recipe, I would recommend you leave the lid ajar when you make it so some of the liquid evaporates. After 3 hours simmering generally you get goulash like consistency. If that still doesn’t solve it, you can either bind it with corn flour or before you start the cooking process you can coat the raw meat in plain white flour.

      • — Marc van Hussen
      • Reply
  • I love the flavors in this recipe! Delicious!
    Although… it turned out a little bit more soupy then i’d usually have my chilli. I added in a small amount of flour and substituted the beer for Coke.

  • Has anyone used a pressure cooker for this recipe? Most have a sauté ability before finishing with the pressure so would still be a one pot dish.

  • Absolutely outstanding! Best chili recipe I’ve found. Followed it to an absolute T, except that I used boneless short ribs (my fave cut to use for chili) instead of chuck roast. Thank you…I’ve found my keeper!

  • I LOVE so many of your recipes but since I LOVE chili..I have to say you Texas beef chili ( chili con carne) is THE BEST!! I do add a quart of canned tomatoes and leave out the bacon. I do adore bacon🙃 But really prefer the chili without it, after making it both ways. Nothing better than chipotle powder!

    • — Cynthia Lucarotti
    • Reply
  • I have made this recipe five times now. Hands down one of the best chili recipes I have found online. Yes, I alter the recipe a bit depending on my mood and always add one or two chopped fresh ghost chilies. This recipe is a keeper. Thanks Jenn!

  • Your Texas Beef Chilli has become a weekly staple in our home and is, without a doubt , our favourite chilli recipe ever. I may substitute a bottle of Guinness one day just to change it up since my wife is Irish.!

    Thank you, Jen

  • This is a terrific recipe (and I live in Texas y’all). I made it for the Super Bowl celebration and it was a big hit, and so it made an appearance again for the Final Four festivities.
    The first time I followed the recipe exactly, second time I made it without the bacon, and I thought it equally good. A keeper.

  • Delicious, nuanced flavors and perfect amount of heat. Even simmering for hours with the lid off, this was very “soupy” and I had to reduce the liquid at a low boil for 45 minutes or so to hit a stew/chili consistency. Will probably omit 2 cups water next time.

  • Hi Jenn – Thank you for another very easy recipe to follow!

    I have a question. The chili is still simmering. I just tasted it and it is delicious, although too spicy for my family. Do you have a recommendation of an ingredient I can add tomorrow to bring the heat down a notch before I serve the chili? (I plan to serve it with rice, beans and cornbread.)

    Thank you very much!
    ~ Terri

    • Hi Terri, You could add a dollop of sour cream to each bowl when serving. The dairy will help neutralize the heat a bit. You could also try adding more of the crushed tomatoes. This piece has some interesting suggestions too. Hope that helps!

      • Thank you, Jenn. The tomatoes, plus two pinches of sugar, did the trick. The chili was a big hit. I appreciate the help!! Looking forward to trying more recipes.

  • My favorite chili recipe! I will sometimes substitute the bacon with spicy sausage. I also use El Pato tomatoe sauce (red can) and will deglaze after the beef sear with red wine and some water.

  • A real crowd pleaser! Easy and delicious.
    Thank you

  • This recipe makes a bomb chili!! I switched peppers, chopping one poblano instead of the jalapeños. That turned down the heat just enough for our palate.
    And I don’t keep corn meal around, so I used a 1/4 cup of corn bread muffin mix, and the paste was still perfect… And it only took a Jiffy! Next time I’m gonna add in some corn… About one ear of roasted sweet corn cut off the cob should be amazing!

  • Hey Jenn,
    I may actually tempt to make your recipe for Texas Beef Chili, but I wonder if I can substitute turkey for the beef. If so, any hints to doing it?

    • — Michael Miller
    • Reply
    • Hi Michael! Unfortunately, turkey won’t work here, but you could give my new chili recipe a try and replace the ground beef with ground turkey. Hope you enjoy it if you make it!

  • My Chili is very soupy can you please tell me if there is a way to thicken it up without compromising the flavor.
    Thank You
    Love your recipes

    • Hi Nanci, If you continue simmering the chili with the lid off, it will thicken up nicely. You can always add a little more cornmeal too, if necessary (but not too much).

      • Thank you

  • Just made this again!! It’s the best chili ever!! The layers of flavors are perfect! Thank you!

  • I’m very excited to make this recipe this weekend. However I’ll be using a slow cooker to make it. Other than frying the bacon and searing the meat, are there any suggestions or advice on how to make it using the slow cooker? Any advice is greatly appreciated! Thanks…

    • Hi Bobby, I would also cook all the vegetables on the stovetop, and then transfer everything to a slow cooker for 4 – 5 hours on high. Hope that helps!

    • I have a slow cooker that will sear the meat and then I can adjust to slow cooking. You may want to look for an all in one slow cooker. Love mine!

  • Wonderful stuff! The flavor is incredible. (but I sure made multiple messes in the kitchen!) I decided to leave the jalapenos out and it was still plenty spicy. I suggest making a big batch and freezing for winter dinners. Enjoyed this dish New Year’s Day after making it in October! This recipe won the chili cookoff!

  • This was different. Good, but different. Using chuck roast is the absolute best! I’m pretty well known for my chili and have requests from all over for my recipe. I plan to make this again for a group that is willing to try a bold flavored variance type chili. Personally, I’m not a fan of ground meat. So, people are going to have to start getting used to “chuck roast chili” from this point on. Thanks for a great recipe

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