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Terlingua Chili Recipe

Terlingua chili in white bowl with toppings

This chili recipe is packed with flavor and has a little heat.  True Terlingua chili does not have beans, but you can add them if you want!

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Ingredients

Instructions

  1. In large mixing bowl, pour the milk over the bread and allow to sit for ten minutes.  Mash with a fork into a smooth paste.  Using your hands, mix in the meat along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  2. In a large Dutch oven or heavy-bottomed pot, heat the bacon grease over medium heat.  Add the onion, chili powder, oregano, cumin, red pepper flakes, and cayenne until the onions have softened, about 4 minutes.  Add the garlic and cook 4 minutes more, until the garlic is softened and lightly browned.
  3. Add the meat mixture to the Dutch oven, 1 pound at a time, breaking up with a spatula.  Cook until the meat is browned.  Pour in half a can of the crushed tomatoes and scrape the pan to get any browned bits.
  4. Add the remaining crushed tomatoes, beans, soy sauce, sugar, canned chiles, and beer.  Bring to a boil then reduce to a simmer and simmer for 1 hour on low heat.  Remove the lid and simmer for 15 minutes, or until it has thickened a little.
  5. Check for seasonings and add salt if desired.  Serve in bowls with sour cream, cheese, and crushed tortilla chips.

Notes

This can also be prepared in a slow cooker.  At step four, add all the ingredients into a slow cooker and cook on low for 6-8 hours.

If using a pressure cooker, cook on low pressure for 20 minutes rather than simmering on the stovetop for 1 hour.

Keywords: Terlingua chili, chili with meatloaf mix, chili with pinto beans