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I am a native Texan, and this is the best chili recipe I've ever tasted—it's meaty and spicy. I'd make this whenever I was "homesick" during the years we spent away from Texas due to my husband's military career. —Betty Brown, San Antonio, Texas
Nutritional Facts 1 serving (calculated without optional garnishes) equals 343 calories, 21 g fat (8 g saturated fat), 105 mg cholesterol, 872 mg sodium, 5 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Truly Texan Chili in Country Ground Beef , p10
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Reviewed on Oct. 03, 2012 by crockerycooker
Loved it!
Reviewed on Oct. 03, 2012 by rogpen
I loved this chili. We had some left over so I put it in a flour tortilla, sprinkled a little cheese on it, rolled it up to bake at 350 degrees for 10 minutes. Makes a very good burrito.
Reviewed on Oct. 03, 2012 by h2b4n6d9
This is a good base chili recipe, I like a good thick chili that is hardy and thick to your bones style. If you like your chili hot or mild you can adapt this chili to that flavor and mak it your own style. I'll give this 4.5 stars, would have click on a star but it didn't have any.
Reviewed on Oct. 03, 2012 by lindapcoe
Thank-you Betty for your recipe for Texas chili. It is very close to some chilis that I have judged in chili contests across the states!
Reviewed on Oct. 03, 2012 by pamid
I would make it again but without the beans. You got the name all wrong, just because the lady is from San Antonio doesn't mean it is the real deal. True chili lacks both tomatoes which aren't in this one AND NO BEANS!!
Reviewed on Oct. 03, 2012 by KPater
I am one who has not yet tried this recipe yet, although it is very similar to my own (albeit without the flour). One of the reviewers said "too much garlic". Holy cow, she wouldn't want to eat at my house if she thinks 2 or 3 cloves of garlic is too much.
Reviewed on Oct. 03, 2012 by jln1799
I'm a Texan. My husband is a Texas. We both like this chili. Next time I'll change it up a bit as that just how I am. I like to taylor to whats in the kitchen. As for all those other reviewers. Maybe that wasn't Texas chili to you, ya'll sure don't have Texas manners to me. Don't fall off your horse sounds like it's a LONG way down.
Reviewed on Oct. 03, 2012 by Debbie1234567890
You know why this can be "Truly Texan Chili"? Because there are so many chilis that receive this title. When I taught in SA, our school would sponsor a "chili cookoff" during Fiesta. There were as many chilis as there were contestants -- some with beans, some without; some with ground beef, some with cubed beef; some with tomatoes, some without; some have corn, some don't. Get the picture? This is a big state with big ideas about chili. So cut Ms. Brown some slack, huh? If her version has flour, and her chili is more like a stew, well, many chili's are stew-like. Stop quibbling over the title of her recipe. Welcome home, Betty Brown!
Reviewed on Oct. 03, 2012 by Ohio46
I guess chili is very much a regional thing. I did not make this as it has such an "overload" of meat that it sounded more like a version of sloppy joe compared to how I would picture a bowl chili which in my area is more of a thick soup dish which includes a tomato product which also varies by the cook. This is not a criticism of the recipe-just an observation of how geographical changes seem to make a huge difference.
Reviewed on Oct. 03, 2012 by deebeth71
I never put flour into chili or stew...it gives a "gravy" taste that takes away from the chili flavor. I'm Texas...and we always put beans into our chili, along with a can of tomatoes and jalapenos or green chilies...but no broth or flour.
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