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Chile - Texas Style


Invented by a guy from California, and modified by me. This can be as spicy or mild as wanted based on the type of chiles added.

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  • 3 lbs. chunk beef (chuck or other coarse steak)
  • 11/2 lbs. chorrizo (Mexican sausage), use fresh sausage, remove casings
  • 4 medium yellow onions, chopped
  • 3 tblsp olive oil
  • 2-4 cloves garlic, chopped
  • 2 cups red wine
  • 2 large cans of whole tomatoes (28 oz cans)
  • 2 cans tomato paste
  • 1 large can refried beans
  • 1 cup fresh cilantro, coarsely chopped
  • 1 tbsp ancho chile powder
  • 2 tbsp dry mustard
  • Cayenne, black, & white pepper to taste



Step 1

Braise Beef
Cut into 1” cubes. In a large pot, add water to cover beef, bring water to boil, add 3 tblsp cayenne (I add about 1 tblsp), and 3 tblsp meat tenderizer (I never do this). Cover pot and cook 1-2 hours until very tender. Drain meat saving liquid.

Sauté chopped onions in olive oil, add chopped garlic cloves, cayenne, white and black pepper, cilantro, chile powder, and mustard. When onions are half-cooked, add red wine and cook thoroughly.

Combine refried beans with water drained from braised beef and tomato sauce drained from tomato cans (if available). Mixture (Legumistino paste) is added to chili to thicken as needed.

Combine sautéed onion and chorrizo mixture with browned beef in large stew pot. Add tomatoes and tomato paste. Add Legumistino paste to thicken. Simmer for 1 hour.

Serve hot with salad, ribs, cornbread, and ice-cold beer.

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