American Texas Chili

American Texas Chili

Giddyup! This Southwest American classic has been headlining cook-off competitions since the days of the wild west with its fiery concoction of beef, spices and chilli powder. A red-hot family favourite perfectly complemented with crunchy corn chips, this dish can be easily modified to turn down the heat. Or add a habanero chilli pepper to pack a punch and you’ll have the hoards hollering ‘Yeeha!’


Serves 4

2 lbs ground beef (optional: 1 lb diced stew meat or venison and 1 lb ground beef for chunkier texture)
8 oz tomato puree
10 oz diced tomatoes
2 cups water
2 tsp paprika
2 tsp oregano
4 tsp cumin
1 tbs dried onion flakes (or ½ onion, chopped and sautéed)
1/4 tsp garlic salt
1/2 cup chilli powder
1 tsp ground red pepper
1 diced jalapeño or habanero chilli pepper (optional, for extra heat)
2 tbs masa harina (dried corn) flour
1/4 cup hot water
Cheese, sour cream and corn chips to serve (optional)


  1. In a Dutch oven or cast-iron skillet, brown the beef and then drain.
  2. Add the tomato puree and diced tomatoes, 2 cups water, paprika, oregano, cumin, onion flakes, garlic salt, chilli powder and ground red pepper (diced jalapeño/habanero pepper optional).
  3. Cover and simmer for 30 minutes, stirring occasionally.
  4. Dissolve 2 tablespoons of masa harina into ¼ cup hot water to make a thick, but flowable, mixture. Add masa mixture to chilli.
  5. Cover and simmer another 15–20 minutes.
  6. Serve topped with cheese, sour cream or corn chips if desired.