REAL Texas Chili


How long has it been since you've had a big, thick steaming bowl of REAL Texas Chili? Well, that's too long! Here's an easy recipe for the real thing!

I’m a Texan, so there’s one thing you should know about me if you don’t already: I take my chili very seriously.

I make good old-fashion Texas Chili. This means NO BEANS and NO ONIONS ever… unless you want to serve them on the side. (Frankly, I don’t think beans should be in the same room with Texas Chili.) Some Texans say you shouldn’t even add tomatoes (sauce or whole), but I think it adds a little depth to the chili if you add just a little (but just a little).

One thing that separates Texas Chili from those other poseurs you might find is the meat. Texas Chili always uses cubed meat… doesn’t matter if it’s beef, venison, pork or alligator, the meat is never ground.

To thicken the chili, use masa harina (Mexican corn flour) to make a “slurry.” Making a slurry is important so you don’t have little flour balls floating in the chili. To make a slurry, whisk together 1 part masa harina, with 2 parts liquid from the chili. Stir the slurry into the cooking chili until it’s as thick as you like.

So, neighbor, how long has it been since you’ve had a big, thick steaming bowl of REAL Texas Chili? Well, that’s too long!

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13 thoughts on “REAL Texas Chili

  1. Sharon - Her Organized Chaos

    YES. REAL TEXAS CHILLI. I’m a born and raised Texan that lives in Nebraska. Did you know that here in NE, people eat chili with cinnamon rolls?! I was shocked and thought it was a disgrace to chili! lol Pinning and sharing. Thanks for sharing this at Totally Terrific Tuesday last week! I can’t wait to see what you have to share this week!

    Her Organized Chaos

  2. Alexa McAllister

    Mmmmm, that sounds like a real hot hot hot chilli. I might pass all this spice and take just a sprinkle of it. Looks mighty good though for a real cold day.
    Alexa-asimplelife visiting from Sydney, Australia

    1. Christina Post author

      Thanks so much Alexa! It is HOT… but that’s how we like it in Texas! We had some crocodile chili when we where in Australia… it was so wonderfully flavorful! Thanks for saying hi!

  3. nicolthepickle

    I didn’t know that there were no onions in Texas Chili. I always put onions in mine, but I’m in NB, and my recipe is a variation from who knows where.


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: