Because really, everything is bigger in Texas.
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?
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.
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.
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.
Anyway, it has been snowing and cold and the days have been super long and super tiring.
Chili was needed.
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.
What a freak, right?
Oh, and that cornbread you see?
It’s these biscuits made into bread. So good. You must make it.
Big Time Jalapeno Lime Black Bean Texas Chili.
Servings: 6 Servings
Calories Per Serving: 963 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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
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- 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 | https://www.halfbakedharvest.com/sweet-honey-jalapeno-cheddar-cornbread-biscuits/], a dollop of greek yogurt or sour cream, shredded cheddar cheese, fresh chopped cilantro and diced avocado.
Hope this spices up your Monday and keeps you warm and cozy all over!