Texas-Style Chili With Beef and Pork

Texas-style chili

Acme Food Arts / Photolibrary / Getty Images

Prep: 20 mins
Cook: 2 hrs 20 mins
Total: 2 hrs 40 mins
Servings: 8 servings

If you're craving an authentic Texas-style chili, this recipe will fit the bill. This meaty chili includes pork and beef, along with a variety of chile peppers and seasonings. Dried chile peppers are soaked and pureed, but If you don't have dried chile peppers, use a good quality ground chile in the dish. Chili powder contains cumin and oregano along with other spices, so if you substitute chili powder for the ground chile, reduce the amount of cumin and oregano. Taste as you season.

The best cuts to use are beef chuck and pork shoulder because they become tender and flavorful over a long period of cooking.


  • 2 pounds lean stewing beef (use beef from the chuck)
  • 1 pound pork shoulder (also known as Boston butt)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 medium onions
  • 6 cloves garlic
  • 4 cups water
  • 2 ancho chile peppers (dried, medium size, stems and seeds removed)
  • 5 red New Mexican chile peppers (dried, stems and seeds removed)
  • 1 jalapeno pepper (or serrano chile, seeds removed, finely chopped, or more or less to your taste)
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons dried Mexican oregano (or to taste)

Steps to Make It

  1. Cut beef and pork into 1-inch cubes.

  2. In a wide bowl or food storage bag, combine flour with the salt and pepper. Toss meat cubes with the seasoned flour.

  3. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, add the meat cubes. Cook until well seared, stirring frequently.

  4. Meanwhile, chop the onions and mince the garlic.

  5. Add the onions to the meat and continue cooking until the onions are translucent.

  6. Add the minced garlic and cook for about 1 minute longer.

  7. Add the 4 cups of water and bring to a simmer. Reduce the heat to low, cover the pan, and simmer for 1 hour, stirring occasionally.

  8. Meanwhile, soak the dried chile peppers in hot water for 15 to 20 minutes.

  9. Process soaked chile peppers in a blender or with an immersion blender, adding just enough of the soaking water to make a puree. Strain through a mesh sieve and discard any excess liquid.

  10. Add the puree to the meat mixture along with all remaining jalapeno or serrano pepper, cumin, and Mexican oregano; simmer for about 1 1/2 to 2 hours longer.


  • Chili goes well with a side of pinto beans and some hot boiled rice. Add cornbread and some tortilla chips, or serve it with a good, crusty bread.
  • Garnish bowls of chili with shredded cheese and chopped cilantro or green onions, if desired.
  • Offer guacamole, some extra shredded cheese, and sour cream at the table.
  • For wine, choose a medium to full-bodied red wine, like a cabernet or syrah.
  • For beer, choose a dark beer. A coffee-flavored stout or porter are good choices. Or go with a Mexican beer.


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