West Texas Chili

Main Course

Recipe courtesy of United Tastes of Texas by Jessica Dupuy

Serves 8 to 10


Texans consider beans a Yankee addition from north of the Red River and unequivocally keep them out of chili.

  • 2 large onions, diced 
  • ¼ cup vegetable or canola oil 5 garlic cloves, finely minced
  • 2 lb. ground chuck or venison 
  • 1 tablespoon table salt 
  • 3 tablespoons ancho chile powder 
  • 2 tablespoons ground cumin 
  • 1 tablespoon paprika 
  • 2 (14.5-oz.) cans diced tomatoes 
  • 1 (6-oz.) can tomato paste 
  • 1 (12-oz.) can amber ale beer 
  • 2 Tablespoon masa harina (cornflour) 
  • 1 (16-oz.) can pinto beans, drained and rinsed (optional; see note above) 

West Texas Chili

West Texas Chili

Click image to enlarge


Sauté onions in hot oil in a large Dutch oven or stockpot over medium-high heat 7 minutes or until translucent. Add garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.

Stir in salt and next 3 ingredients; cook 2 minutes. Stir in tomatoes and tomato paste.

Add ¾ cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining ¾ cup beer and ½ cup water; simmer 30 minutes, stirring occasionally.

Add masa; cook 10 minutes. Add additional water to reach desired consistency.


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