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Photo: Oxmoor House
Total time 3 hrs, 30 mins

Serves 16 (serving size: 3/4 cup chili and 1/2 cup rice)

Sometimes you just don’t mess with a classic. This Texas-style recipe takes chili back to its true Western roots. If you like, you can add beans to stretch the dish—but try it first as it’s meant to be..


  • Chili:
  • 4 tablespoons chili powder
  • 2 tablespoons New Mexico chili powder
  • 1 tablespoon ancho chili powder
  • 3 tablespoons olive oil, divided
  • 4 pounds trimmed tri-tip beef (or sirloin), cut into 1/4-inch cubes
  • 1 medium-sized red onion, minced
  • 4 garlic cloves, minced
  • 3 serrano chiles, minced, with seeds
  • 1/2 pound hot breakfast sausage
  • 3 tablespoons ground cumin
  • 1 teaspoon ground cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup lower-sodium tomato sauce
  • 1 cup dark beer
  • 1 teaspoon kosher salt
  • Finishing Spice Mixture:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ancho chili powder
  • Remaining Ingredients:
  • 8 cups cooked rice
  • Fat-free Greek yogurt, pickled jalapeños, lime wedges, cilantro leaves (optional)

Nutrition Information

  • calories 340
  • fat 11.9 g
  • satfat 3.6 g
  • monofat 2.5 g
  • polyfat 5.5 g
  • protein 28.2 g
  • carbohydrate 26.4 g
  • fiber 1.1 g
  • cholesterol 79 mg
  • iron 3.3 mg
  • sodium 436 mg
  • calcium 52 mg

How to Make It

  1. Add first three chili powders (through ancho chili powder) to a medium skillet. Toast over medium heat until fragrant, stirring constantly, about 2 to 3 minutes. Remove powders from pan, and reserve.

  2. Heat 2 tablespoons olive oil in a 6-quart pot. Add beef to pan, and cook, in batches, until browned on each side. Remove and reserve. Add 1 tablespoon olive oil and onion; cook until beginning to soften, about 3 minutes. Add garlic and serrano chiles, and cook until fragrant, 1 to 2 minutes. Add breakfast sausage, breaking up with a spoon, and cook until brown, about 3 minutes.

  3. Return beef to pan, and stir in toasted spices. Cover with 6 to 8 cups warm water. Allow chili to come to a gentle simmer; cover, and simmer slowly 1 1/2 hours.

  4. In a small skillet, toast cumin, cayenne, onion powder, and garlic powder over medium-low heat until fragrant, stirring constantly, about 1 to 2 minutes. Add spices to pan; stir in tomato sauce, beer, and salt.

  5. Return chili to a slow simmer and cook, uncovered, 1 hour, stirring occasionally.

  6. Add all ingredients for finishing spice mixture to a small skillet. Toast over medium-low heat until fragrant, stirring constantly, about 1 to 2 minutes. Add to chili, and cook 30 minutes. Serve warm, over rice, garnished as desired.

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