Award-Winning Texas-Style Chili
This award-winning Texas-style chili combines ground chuck, hot breakfast sausage, and the Texas Trinity of onion, jalapeños, and garlic, slow-simmered for a rich, deeply flavored one-pot meal.
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This award-winning Texas-style chili combines ground chuck, hot breakfast sausage, and the Texas Trinity of onion, jalapeños, and garlic, slow-simmered for a rich, deeply flavored one-pot meal.
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In a large pot or Dutch oven, brown the ground chuck. Once cooked, drain the excess grease.
Add the hot breakfast sausage to the pot with the ground chuck and cook until browned. Do not drain the grease from the sausage.
Add the diced onion, jalapeños, and minced garlic to the pot. Sauté with the meat until the vegetables are softened.
Stir in the diced tomatoes, hatch green chiles, and tomato sauce.
Add the chili seasoning mix and tomato paste.
Stir everything together until well combined. Bring to a simmer, then cover the pot and let it simmer for about 1 hour.
After an hour, stir in the cans of chili beans.
Continue to simmer, uncovered, for another 30 minutes to allow the flavors to meld.
Serve hot, topped with corn chips and shredded cheese if desired.
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop over medium heat, stirring occasionally.
Dutch oven or large heavy-bottomed pot · Large skillet (for browning meat separately)
Yes. This chili tastes even better the next day as flavors deepen. Make it up to 3 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop.
Texas chili traditionally uses chunks or ground meat with no beans, relies on chiles and spices for heat, and skips tomato as the primary base—though this recipe uses tomatoes and sauce for body and flavor.
Yes. Use Italian sausage, chorizo, or omit it entirely and increase ground chuck to 4 lbs for a leaner, less spicy chili.
Reduce jalapeños for milder chili, or add more for spice. Hatch green chiles add flavor with moderate heat; use fewer for less kick.
Refrigerate up to 4 days or freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
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