Alamo Texas Chili

Makes a huge batch for a crowd!



  1. Heat the bacon drippings in a large heavy pot over medium heat. When the fat is sizzling hot, add the chopped onions and cook, stirring frequently until they are fragrant and translucent.
  2. In a large bowl, combine the beef pieces with the minced garlic, ground chiles, Texas Chili Seasoning and Cumin. Toss to coat meat with the spices, then add seasoned meat to the onions.
  3. Cook the stew meat, using a heavy wooden spatula to separate pieces, stirring occasionally, about 30 min, until meat is well-browned on every side. Season browned stew meat with paprika and oregano.
  4. Add tomato sauce and paste, water, salt, parsley and jalapeno (if using) to the browned meat, stirring to thoroughly coat.
  5. Bring mixture to a boil over medium heat, then lower heat to a bare simmer. Stir occasionally, and taste and adjust seasonings as necessary.
  6. Cook, uncovered, for at least one hour, or until chili reaches your preferred consistency.


Looking for beans?  You won’t find any here, as a “true” Texas chili does not include beans. If you’re like us, and prefer beans in your chili, you can add two cans of drained and rinsed) beans when you add the tomato sauce and water. You may want to add a little more liquid to accommodate the greater volume of chili ingredients.

Make this recipe your own with a few substitutions:

  • No bacon?  Feel free to any Extra Virgin Olive Oil (Unflavored) in its place.
  • If you prefer, you may use course ground beef for the beef stew meat.
  • If you don’t have crushed ancho chile on hand, you may substitute any red chile such as our New Mexico Chile, Powder.
  • Smoked sweet paprika comes with – you guessed it – a true smoky flavor. If that’s not your preference, you may choose to substitute Paprika, Hungarian Sweet – it’s equally delicious.

Have you made this recipe? Share your experience with us in the comments below.