Chili Recipe
Photo: Oxmoor House

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..


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

Total time: 3 Hours, 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 3 Hours, 30 Minutes

Nutritional 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


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)


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.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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