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Because really, everything is bigger in Texas.

Big Time Jalapeño Lime Black Bean Texas Chili |

So this title is just a tad deceiving.

This is chili with a little Texas flare, but it is totally not traditional Texas Chili.

Because traditional Texas chili has no beans and no tomatoes, but I added both and opted out of all the dried chilies because I just cannot not find them anywhere around here. I am sure they would be amazing, but you gotta work with what you got. You know?

Big Time Jalapeño Lime Black Bean Texas Chili |

But I do feel like this chili is fit for Texas.

I mean, it’s spicy, it has big flavor, it is pretty beefy (sorry all the vegetarian or chicken readers I am currently dealing with a red meat freak) and not only is there meat, there may or may not be some beer and tequila involved. I do not know much about Texas because I have never been there, but I do know they like things spicy, meaty and I even hear quite possibly with a good shot of tequila… or two. Happy Monday.

Ugh. Monday.

Big Time Jalapeño Lime Black Bean Texas Chili |

Chili makes up for the Monday blues, right?

Right. Or at least we can tell ourselves that. Or I mean, at least I am going to.

Big Time Jalapeño Lime Black Bean Texas Chili |

Plus, it will not stop pounding snow outside. I actually tried to go for a hike in a complete white out yesterday morning. What the heck was I thinking? I got about half mile up, couldn’t see the trail, got a little freaked and attempted to find the trail to make my way back down. Pretty sure that I just made my own trail, which was pretty ridiculously hard. Stepping into three feet of snow every single step is not fun. Like at all.

But really, neither is the gym. I was reminded of that yesterday when I decided to finish my workout there. So boring. Gym goers, I do not know how you do it.

Yoga? Yes! Treadmill? No. Track? No. Elliptical. Nooo.

Hiking? So my thing.

Big Time Jalapeño Lime Black Bean Texas Chili |

Anyway, it has been snowing and cold and the days have been super long and super tiring.

Chili was needed.

Big Time Jalapeño Lime Black Bean Texas Chili |

Errr, I actually could have gone with a million different meals, but remember? My eldest brother Creighton is still in town and he only eats meat. Every meal must include meat and if I am being honest, it is totally disgusting.

Before I made this chili I was trying out a vegetarian quinoa chili, only I did not tell him there was actually no meat in the chili. He was eating it for a good fifteen minutes before someone had to “spill the seeds” (and tell him that is was quinoa, not beef (FYI _ quinoa is a seed, not a grain). Oh my gosh, he was livid. Like livid.

I mean, yeah the chili really was not that good, but still totally edible. He was just mad because he ate a meal without meat.

SO insane. FYI, I am getting a little tired of the beef. I can only handle it in doses. Not all the time.

But I do have to say there are some epic short ribs coming your way.

Big Time Jalapeño Lime Black Bean Texas Chili |

What a freak, right?

Big Time Jalapeño Lime Black Bean Texas Chili |

Oh, and that cornbread you see?

It’s these biscuits made into bread. So good. You must make it.

Big Time Jalapeño Lime Black Bean Texas Chili |

Big Time Jalapeno Lime Black Bean Texas Chili.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 Servings
Calories Per Serving: 653 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 4 slices bacon chopped
  • 3 pounds tri-tip cubed or use short ribs, not cubed (I used tri-tip, but I actually think short ribs would have been better)
  • 1 onion diced
  • 3 leave jalapeños seeded and diced ( some of the seeds for more heat
  • 1 red pepper seeded and diced
  • 4 cloves garlic minced or grated
  • 6 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoon oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
  • 1 ounce can fire roasted diced tomatoes 14
  • 1 ounce bottle Lone Star Beer 12-, or any beer
  • 1 cup unsweetened coffee
  • 2 ounces tequila optional
  • 3 in whole chipotle chiles adobo minced
  • 4-5 cups beef broth
  • 1/4 cup masa harina
  • 1 ounce dark chocolate
  • 2 cups cooked black beans drained and rinsed if using canned
  • 2 limes juiced

For topping

  • [cornbread |]
  • greek yogurt or sour cream
  • fresh cilantro
  • sharp grated cheddar cheese
  • diced avocado


  • Heat a very large heavy bottom stock pot over medium heat. Crisp the bacon for about 5 minutes, remove and drain on paper towels.
  • Add the cubed meat meat (or whole short ribs) and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapeños, red pepper, garlic, and chili powder. Cook, stirring constantly, until the onions are wilted and start to color, about 4 to 5 minutes. Add the cumin, oregano, salt, pepper, cayenne and cinnamon. Cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the reserved bacon, chipotle chiles, 1 tablespoon adobo sauce and 4 cups of beef stock, coffee, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, at least 2 to 3 hours or up to all day. Add the remaining cup of stock as needed if the chili becomes too dry or thick. You will know the chili is ready when the meat easily shreds. At this point add the masa harina 1 tablespoon at a time to thicken to your desired consistency. Make sure to stir the chili well after each addition. I used the full 1/4 cup. Stir in the chocolate until melted. Add the black beans and lime juice and cook another 20 to 30 minutes to let the flavors mend.
  • When ready to eat remove from the heat and taste, adjust seasonings to your likings and if necessary skim any fat from the top.
  • Serve the chili with fresh hot [corn bread |], a dollop of greek yogurt or sour cream, shredded cheddar cheese, fresh chopped cilantro and diced avocado.

Big Time Jalapeño Lime Black Bean Texas Chili |

Hope this spices up your Monday and keeps you warm and cozy all over!


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  1. 5 stars
    I made this the other day, and it was so good. Spicy, citrusy and filling. I did a taste test pre chocolate, and post chocolate. The difference was amazing! I had a good bit of left overs, so I used the rest to make sheet pan nachos and they were friggin awesome! Thanks for an awesome recipe.

    1. Hey Sarah,
      Happy Sunday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  2. 5 stars
    Made this last night for our Halloween dinner and it was wonderful. I used 3#s of boneless shortribs and threw them in whole. They shredded beautifully. I didn’t need to use the Masa because the consistency was great without. I cut back on the different peppers because of the company I was making it for but it was still delicious topped with sour cream, cheese and avacado.

  3. 5 stars
    I’ve been looking for the perfect chili recipe and my search may be over!! Such rich flavours from some of the ingredients that I haven’t normally used. I used the beef ribs and took the meat off the bone before cooking but added the bones for extra flavours while the liquids reduced for approximately 4 – 5 hours. I also didn’t take the bacon out so I’m not sure what the difference would have been.
    Thanks for another inspiring recipe!

  4. 5 stars
    I was looking for a “good” chili recipe – not something with ground beef and a store mix. This is AMAZING!! Just the right amount of heat and fantastic flavor. I used the beef short ribs as suggested and it was a huge hit with my family. This is my go-to recipe for chili ongoing!

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