¡Chili con carne Texas style!

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Hello friends and fellow foodies!!

I had promised our version of “Texas Style Chili”! Some of you asked what the difference is between Texas Style and regular Chili con carne.  While Chili recipes are infinite (Everyone has their own) most Texans consider “real chili” has no beans in it.

Chili con carne "Texas Style"

That is why Texas Style Chili has a wider variety of components which compensate adding  a deeper, more profound taste.

This is my personal recipe. Enjoy!


  • 2 lb. ground beef.
  • ½ lb. pork feet
  • 2 lb short rib meat
  • ½ pork chops
  • ½ longaniza
  • 2 large red onions
  • ½ cup tomato paste
  • 3 tbsp. cayenne pepper.
  • 3 tbsp. Tabasco sauce.
  • 2 sweet red bell peppers
  • 2 tbsp. green ground oregano.
  • 2 tbsp. black pepper.
  • ½ cilantro bush
  • 1 cilantrico bush
  • 2 tbsp. olives.
  • 5 garlic cloves.
  • 2 ripe large tomatoes
  • 2 cubanela peppers
  • 1 “titi” pepper (or any other hot small chili pepper you have at hand)
  • 1 bouillon cube.
  • Salt to taste.


Soften your pork feet until very soft. Take the meat out of the bone and set apart.

Stir fry your peppers until soft. Add the meats and other ingredients and slow cook to a stew. Allow to cook slowly. Chili is supposed to take its time to develop its flavors. As I said in the previous post, sometimes even overnight.

This recipe comes out very hot (as traditionally Texas Style) If you want it softer I recommend you lower the Cayenne, Tabasco and hot chili or even eliminate completely.

Hope you enjoy!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in From the culinary lab, Low carb, Soups and crémes and tagged , . Bookmark the permalink.

1 Response to ¡Chili con carne Texas style!

  1. Pingback: Fogoncito’s thousand layer lasagna! | El fogoncito

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