Terlingua Chili Recipe

Name: Terlingua Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

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.

Ground beef chili cooking in a cast iron skillet, with a rich, red sauce.

Terlingua Chili

This delicious chili recipe combines a rich blend of spices with a touch of heat, making it perfect for any occasion.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

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

For a richer flavor, use a combination of ground beef and ground pork.

If you like your chili spicy, add an extra ½ teaspoon of cayenne pepper or a pinch of red pepper flakes.

Leftover chili can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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.

A skillet filled with richly seasoned ground beef chili, ready to be served.

I hope you enjoy it as much as we do!

Terlingua Chili Tips

Use Fresh Spices: Fresh spices can make a big difference in the flavor of your chili. If your spices have been sitting in the pantry for a while, consider replacing them for a more vibrant taste.
Brown the Meat Well: When browning the ground beef, let it cook undisturbed for a few minutes before stirring. This helps develop a deeper, richer flavor.
Simmer Time: Don’t rush the simmering process. Allowing the chili to simmer for the full 20 minutes (or even longer if you have time) helps the flavors meld together beautifully.
Adjusting Thickness: If your chili is too thick, add a bit more water or broth to reach your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce.
Taste as You Go: Taste the chili periodically and adjust the seasoning as needed. This ensures that the final product is perfectly seasoned to your liking.
Serve with Sides: This chili pairs well with cornbread, a simple green salad, or a baked potato for a complete meal.

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:

Ingredients for making ground beef chili, including ground beef, spices, tomato sauce, and ketchup, laid out on a wooden surface.

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!

Serving Suggestions

Serve with cornbread, rice, tortilla chips, sour cream, shredded cheese, chopped onions, and green salad.

Troubleshooting and Help

Can I use a different type of meat instead of ground beef?

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.

How can I make this chili vegetarian?

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.

Is there a way to make this chili less spicy?

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.

Can I make this chili in advance?

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!

Storing Leftovers

Refrigerator:

Let the chili cool to room temperature.
Transfer it to an airtight container.
Store in the refrigerator for up to 3 days.

Freezer:

Let the chili cool completely.
Portion it into airtight containers or freezer bags.
Label with the date and freeze for up to 3 months.

To Reheat:

If frozen, thaw the chili in the refrigerator overnight.
Reheat on the stovetop over medium heat, stirring occasionally, until hot.
You can also reheat individual portions in the microwave. Heat on high for 2-3 minutes, stirring halfway through.

This chili freezes very well, making it perfect for meal prep or saving leftovers for later.

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!

7 Comments

Jeffrey Bryant says:

February 8, 2022 at 9:39 pm

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.

1. Laura says:
  
  March 13, 2022 at 5:54 pm
  
  Thank you! I was about the post the same thing! No beans in Terliqua chili!
  
Megan Shah says:

October 10, 2019 at 12:31 pm

I must make this! Any tips for making ahead for a crowd? Is it possible to free it? And reheat in a crockpot?

1. Katie Shaw, Heart’s Content says:
  
  October 10, 2019 at 1:21 pm
  
  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.
  
  1. Megan Shah says:
    
    October 16, 2019 at 8:29 pm
    
    Thank you so much!! I’m also hoping to make your pepperoni bread for our party too – wish me luck!
  2. Katie Shaw, Heart’s Content says:
    
    October 17, 2019 at 1:53 pm
    
    oh yay! good picks 🙂
2. Gregory says:
  
  October 13, 2020 at 10:15 am
  
  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.

Terlingua Chili Recipe