5 from 1 vote
Chili and Hamantaschen
Texas Chili
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs

A hearty dish to warm your bones and your soul.  I am not a big fan of beans, and most Texas style chilis don't call for them, so I left them out of this recipe.  You can add as little or as much spice as you would like by adjusting the amount of chipotle peppers you add.

Course: Appetizer, Soup
Cuisine: BBQ, Kosher, Tex-Mex
Servings: 12 Bowls
Author: Daniel Peikes
  • 2 lb Beef Something from the chuck, cut in to 1/2" cubes
  • 28 oz Can of Crushed Tomatoes
  • 2 Large Onions 1/4" Dice
  • 1 Large Red Bell Pepper 1/4" Dice
  • 1 Large Green Bell Pepper 1/4" Dice
  • 6 Cloves Garlic Finely Minced
  • 1 Bottle Beer Not too cheap or too expensive, Sam Adams Boston Lager is a good option
  • 3 tbsp Chili Powder
  • 1 tbsp Smoked Paprika
  • 7 oz Can of Chipotles in Adobe Sauce Optional if you want some heat
  • 3 tbsp Cooking Oil
  • Salt and Pepper To taste
  • 2 tbsp Masa Harina (corn flour NOT corn meal) Ground up tortilla chips will work in a pinch
  1. Add the cooking oil to a heavy pot or Dutch oven and place over high heat. Once the oil starts to shimmer add the meat in batches, making sure not to crowd the pan. Brown the meat on all sides and remove from the pot.

  2. Turn the heat down to medium and add the onions, salt, and pepper.  Cook until they are translucent. Then add the garlic and continue to cook until the garlic starts to brown.

  3. Add the bell peppers, chili powder, and smoked paprika and cook until the peppers begin to soften.

  4. Turn the heat down to low and add the beef back in along with the tomatoes, masa harina, and beer. Add the chipotles now if desired.

  5. Cover and simmer on low for an hour or until desired consistency is achieved.