Dakota's Texas Style Chili

Dakota's Texas Style Chili

21 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Recipe by  Dakota01

“A spicy Texas-style chili: no beans, tomatoes or ground beef. Great on a cold winter day and goes especially well with Golden Sweet Cornbread (which can also be found on Allrecipes). If you don't want to use beer in the chili, simply replace it with the same amount of water.”

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Adjust Servings

Original recipe yields 8 cups



  1. In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices.
  2. Stir in the beef, water, beer, chipotle peppers, and cornmeal; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.

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Reviews (21)

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This is a wonderful recipe! It was nice to find a recipe for chili that didn't include beans. This is no wimpy chili either, because it has hunks of beef in a spicy yet extraordinarily flavorful sauce. We froze the extras & when thawed we heated, added some fresh shredded cheese & sour cream & it was still great. We will definitely make this again! By the way, take the submitters advice & make the delicious cornbread that was mentioned, the two recipes make for a great meal.



Hi, I'm the author of the recipe. If you like chili with some zip but not too much heat, try omitting the cayenne pepper. I tried that last night and it was perfect!



I knew this recipe would be pretty "spicy" (too much so for the kids) so I only added 2 chipotle peppers. Are those sirens I hear?...Yep...this is definitely 5 alarm chili. Yikes, my burning mouth! LOL. It was good but not kid friendly. To save my kids I had to add the following to tone down the heat: 1 can tomato sauce and 1/4 cup of sugar. I also felt the chili needed salt so I added a few teaspoons of the kosher variety. I served with shredded cheddar, cilantro, sour cream and corn bread. Much better. Oh, and have an ice cold glass of milk at the ready to extinguish further "fires". Thanks for sharing the recipe. It was fun!

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Amount Per Serving (8 total)

  • Calories
  • 675 cal
  • 34%
  • Fat
  • 49.1 g
  • 76%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 42.4 g
  • 85%
  • Cholesterol
  • 168 mg
  • 56%
  • Sodium
  • 351 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Italian Style Chili


next recipe:

Real Texas Chili