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–+ servings

Terlingua Chili Recipe

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!
Prep Time:45 minutes
Cook Time:1 hour
Total Time:1 hour 45 minutes

Ingredients

  • 3 pieces of soft bread torn into quarters
  • ¼ cup milk
  • 2 pounds meatloaf mix or 80% ground beef
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons bacon grease or vegetable oil
  • 2 onions finely chopped
  • ¼ cup chili powder
  • 1 tablespoon cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon oregano
  • ½ teaspoons cayenne pepper
  • 6 garlic cloves pressed through a garlic press
  • 2 28 oz cans of crushed tomatoes
  • 1 oz can of whole pinto beans rinsed
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons canned chiles in adobo sauce finely chopped
  • 6 oz of beer half a bottle

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 331kcal | Carbohydrates: 10g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 742mg | Potassium: 227mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2340IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg
Servings: 8 bowls of chili
Calories: 331kcal
Author: Katie