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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: 963 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


  • 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.
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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. What’s the bake temp and time if you’re making the cornbread into bread vs. the biscuits?

    1. Hi Christy,
      I would keep the oven temp the same, but starting checking for doneness at 45 minutes. Please let me know if you have any other questions, I hope you love the recipe! xT

  2. Hey Tieghan- first off I’m absolutely obsessed with you. I make one of your recipes pretty much every single night and always a different one. Your recipes are always incredible.

    Question- can I sub ground beef here?

    1. Hey Ashley,
      Thanks so much for your kind message and making so many recipes! Sure, ground beef would be great here! I hope you love this recipe:) xx

    1. Hi Suzanne,
      You will want to use one bottle of beer. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  3. 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

  4. 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.

  5. 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!

  6. 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!

  7. I read thru all the comments. “Looks amazing”, “sounds good”, “looks so good”. Did anybody actually make the dish? This was to be my superbowl main dish. A lot of work (not unusual for a good chili), a lot of ingredients, a lot of cost for ingredients. And just like the superbowls, much hype. Biscuits were good.

    1. The first couple of times I made it, it was really good but after that initial one it just never was that great again? And I never did make anything else from this site because you’re right all the recipes are just way too pricey for a regular meal.

      1. Sorry you are disappointed. Some recipes are just not for everyone. Thanks so much for giving it a try. Have a great week 🙂

    2. Sorry you are disappointed. Some recipes are just not for everyone. Thanks so much for giving it a try. Have a great week 🙂

  8. Just started reading your blog and really enjoying so far. You seem to know a lot about food already at such a young age! Wish I knew as much back then. Anyway, I know this post is already over a year old and you have since probably learned so much more. But wanted to throw out there that there are tons of great web sites to get dried chili’s on line. I personally use Penzeys. But, know there are lots of other sites to choose from! Try it and see. You will love the flavors you develop from dried chilis too! Keep cooking!

    1. WOW!! Thank you so much for the kind words!! I hope you love everything you try!! 🙂
      Oh and I hear Penzey’s is awesome!!

    1. I tried making it in the slow cooker and I highly do not recommend! It needs to reduce on the stove to get that thickness. I ended up just throwing back into a pot and letting it reduce because it does not get thick whatsoever in a slow cooker.

    2. Hey Kristin,

      I am not sure. There might be too much liquid for this to cook in the crockpot. I would try reducing the liquid and then cooking the chili for 6-8 hours on low. Let me know if you have questions!

  9. On my quest for a SuperBowl Chili I selected your’s as the center piece of my SB spread. My wife always makes 5 way Cincinnati chili over pasta and was a bit skeptical of Texas Chili. My family eats a lot of chili and hands down this was the best. I made it in a large cast iron dutch oven. I made homemade chips and served it with rice, avocado, sour cream, cilantro. Everyone loved it. We had the last of it last night and it did get even better with time. Last night it seamed to have meshed together with all the coffee & coco coming through . Warm and comforting, but still big like Texas. Thank you Thank you.
    I put some Pics on my instagram above
    Keep up the great work

      1. I plan on making this Sunday for superbowl. Do u think stew meat would work? Only cause I already bought it ? I was planning on making my normal chili but this looked so good and “different “ ….. thoughts?

        1. Hey Stacey,
          Sure, that should be fine for you to use! Let me know if you give the recipe a try, I hope you love it! xTieghan