Terlingua Chili Recipe
Get ready to enjoy a warm and comforting meal of hearty and slightly spicy Terlingua chili with a secret ingredient. This easy-to-make dish is perfect for busy weeknights or cozy weekends. With a rich blend of spices and a touch of heat, it’s sure to become a family favorite. The key to success is simmering the chili for the full 20 minutes to let the flavors meld perfectly. Whether you’re serving it plain or with your favorite toppings, this chili is a crowd-pleaser that you’ll want to make again and again.
Terlingua Chili
Ingredients
- 2 pounds ground beef
- ⅔ cup water
- 10 ounces tomato sauce
- 1 cup ketchup
- 5 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper adjust to taste for heat levels
- salt and pepper to taste
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Instructions
- Heat. Heat a large skillet over medium heat, brown the ground beef until cooked through and no longer pink. Drain any excess grease from the pan if necessary.
- Add. Add the water, tomato sauce, ketchup, chili powder, cumin, paprika, garlic powder, onion powder, cinnamon, cayenne, salt, and pepper to the skillet. Mix well to incorporate all the spices.
- Simmer. Allow the mixture to simmer over low heat for approximately 20 minutes, stirring occasionally.
- Taste. Taste to adjust the seasoning as needed.
- Serve. Serve plain or topped with your favorite toppings.
Notes
Nutrition
This chili recipe is a huge hit in our house. We love, love, LOVE a good bowl of chili, especially on chilly evenings. My family is all about big, bold flavors, and this recipe delivers just that. I usually whip this up when we’re craving something hearty but easy to make. It’s one of those dishes where everyone goes back for seconds. Plus, it’s perfect for topping with cheese, sour cream, or even a few tortilla chips for some crunch.
I hope you enjoy it as much as we do!
Key Ingredients and Tools
When making this chili, a few specific tools and ingredients can make a big difference. Here are some key items and why they matter:
- Ground Beef. Opt for a mix of ground beef with a bit of fat for a richer flavor. You can also use a combination of ground beef and ground pork for added depth.
- Chili Powder. This is the primary spice for the chili’s flavor, so make sure yours is fresh. If you don’t have chili powder, a mix of paprika, cumin, and cayenne can work as a substitute.
- Cinnamon. This may seem unusual, but a small amount adds a subtle warmth and complexity to the chili.
- Cayenne Pepper. Adjust this to your heat preference. If you don’t have cayenne, crushed red pepper flakes can be a good alternative.
- Tomato Sauce. Provides the base for the chili sauce. If you’re out, you can blend canned tomatoes until smooth as a substitute.
- Large Skillet. A large, deep skillet allows enough space to cook the meat and simmer the chili without splattering.
These tools and ingredients are essential for making the most flavorful and satisfying chili. Happy cooking!
Troubleshooting and Help
Absolutely! You can use ground turkey, chicken, or even a mix of ground beef and pork. Each will give the chili a slightly different flavor and texture, but they’ll all work well.
You can swap the ground beef for a plant-based meat alternative or use a combination of beans, such as black beans, kidney beans, and pinto beans. Just adjust the cooking time as needed since the beans won’t need as long to cook.
Definitely! You can reduce the amount of cayenne pepper or omit it altogether. If you’ve already made the chili and it’s too spicy, try adding a bit of sugar or serving it with a dollop of sour cream to balance the heat.
Yes, this chili is great for making ahead, especially if you are doing a chili cookoff. In fact, it often tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge and reheat it when you’re ready to eat.
Please feel free to reach out if you have any more questions or need more tips on making this recipe just right!
I hope you enjoy making and eating this Hearty Ground Beef Chili as much as we do. It’s a simple, flavorful dish that’s perfect for any occasion. Whether you’re making it for a family dinner or a gathering with friends, this chili is sure to be a hit. Don’t forget to try out some of the suggested toppings and sides to make it even more delicious. Happy cooking!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Please remove the “Terlingua” name from your chili. Your recipe would be disqualified at Terlingua due to the addition of beans. Keep northern bean soup recipes where they belong, in the north.
Thank you! I was about the post the same thing! No beans in Terliqua chili!
I must make this! Any tips for making ahead for a crowd? Is it possible to free it? And reheat in a crockpot?
Yes I freeze it ALL the time! Reheating in a crockpot is a great idea. For a crowd, you could double it if you have a big crock pot. I have a four quart one (its super old) and it fills it to absolute very top.
Thank you so much!! I’m also hoping to make your pepperoni bread for our party too – wish me luck!
oh yay! good picks 🙂
This is by far not Terlingua chili. In Terlingua, Texas where the world champions chili cook off is. You are strictly forbade to use any fillers such as beans. Real Texas chili is only meat and chilies and some veggies. Like onions and green chilies. The meat is 100% chili ground chuck or just cubes of good quality beef. Do not over cook your beef to mush. You want tender but have resistance. Look up casi chilli cook offs and recipes if you want to make real Texas chili. You can get these recipes. Also Do Not add bead to your beef we are not feeding the ducks. Leave in bigger pieces try not to over work or over stir.