Texas Chili with Beans


Makes 4 gallons


3 Tbsp. vegetable oil
20 lbs. chili meat (coarse grind)
10 ea. yellow onions (peeled, 1/8" diced)
1 c. garlic (chopped)
2 gallons water, warm
2 cans chipotle peppers (blend using burr mixer)
8 oz. beef base
8 c. tomato paste
3 gallons water
3 c. chili powder
½ c. cumin
2 Tbsp. black pepper
2 Tbsp. oregano leaves
1 Tbsp. red pepper flakes
4 Tbsp. Kosher salt
1 can red kidney beans (washed & drained)
4 bottles Shiner Bock beer (dark beer)


1. Using the large tilt skillet on high heat. Heat oil until smoking. Add chili meat to skillet, cook meat until completely cook and browned. Add onions to meat, cook until onions are translucent. Strain grease completely from meat. Turn down the heat of skillet. Add garlic to meat mixture, cook for 5 minutes. Add tomato paste to mixture and blend well. Add beef stock mixture and reduce by half. Add chili powder, cumin, red pepper flakes, white pepper, oregano and kosher salt. Add water, kidney beans and Shiner bock beer to chili mixture. Simmer chili for 1 to 1½ hours. Note: Chili should have a rich thick consistency to it.

9821 Colonnade Boulevard, San Antonio, TX, 78230