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Texas-style Pork and Beef Chili
Texas-style Pork and Beef Chili is a traditional American recipe for a classic hot Texas-style chili (with no beans) made with pork and beef and a collection of dried chillies. The full recipe is presented here and I hope you enjoy this classic American version of: Texas-style Pork and Beef Chili.
prep time
20 minutes
cook time
175 minutes
Total Time:
195 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesPork RecipesBeef RecipesUSA Recipes
This is a classic Texan-style chili, made with mixed meats and plenty of chillies, but containing no
beans (as is traditional for true Texas chilis).
Ingredients:
900g lean stewing beef, cut into 3cm cubes
450g pork shoulder, cut into 3cm cubes
70g plain flour
1/2 tsp salt
1/4 tsp
black pepper
3 tbsp vegetable oil
2 medium onions, chopped
6 garlic cloves, minced
1l water
2 medium dried ancho chillies, stems removed
5 dried red New Mexico chillies, stems removed
1 hot Jalapeño or Serrano chilli, finely chopped
1 /2 tsp
ground cumin
3 tsp dried
Mexican oregano (or ordinary oregano, if not available)
Method:
In a shallow bowl or large plate season the flour with the salt and black pepper. Toss the meat cubes in this to coat then heat the vegetable oil in a large frying pan or skillet. When hot add the meat and cook on fairly high heat, stirring frequently, until well browned.
Add the onion and garlic and fry until softened (about 5 minutes) then stir-in the water. Bring to a boil, reduce to a simmer and cook gently for 1 hour.
Meanwhile, soak the dried chillies in hot water and set aside for 20 minutes. After this time transfer the soaked chillies to a blender along with just enough of the soaking liquid to form a smooth purée. Add this chilli purée to the meat mixture then stir-in all the remaining ingredients. Return to a simmer and cook for about 90 minutes more.
Serve ladled into bowls, accompanied by cooked pinto beans and rice.
