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Homemade Texas Chili

  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 12 cups 1x





  • 3 lbs coarse ground beef
    4-5 dried ancho chiles
    2-3 dried chipotle Chiles
    2 canned chipotle Chiles
    1 medium onion chopped
    8 cloves garlic finely chopped
    2 tbs beef boullion 
    2 tbs tomato paste
    2 cups veg broth 
    2 tbs salt
    2 tbs black pepper
    3 tbs ground cumin
    1 tsp ground cinnamon 
    1 tsp dark cocoa powder
    2 tbsp brown sugar


  • Soak all dried Chiles in boiling water for 30 minutes.(just enough water to cover the chiles)
  • When softened remove seeds from the chiles
  • Blend the dried chiles and the canned chipotles with the water.
  • In a large stock or soup pot brown the beef and add the garlic and onions.
  • When onions are softened add the salt, pepper, cumin, and cinnamon
  • Stir to combine and cook 2-3 minutes more.
  • Pour in the blended chile mixture
  • Add the bouillon, vegetable broth, and tomato paste.
  • Let cook for about 30 minutes then taste for any needed adjustments to the seasoning.
  • Add the cocoa and brown sugar. Let cook for at least an hour or up to 2 hours.
  • If it isn't as thick as you would like, you can add a little cornmeal to the chili and cook to desired thickness
  • Serve topped with shredded cheddar cheese and finely chopped onions.
  • Can serve over tamales, hot dogs or with corn bread on the side (see link below to cornbread)


Source:  Sherry Scott

Link to:  Hoppin' John Taylors Cornbread

  • Prep Time: 30 minutes
  • Cook Time: 2.5 hours
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