Making Chili is how I got into cooking & baking. I love all kinds of Chili and this Delicious Tex-Mex Chili is right up there with some of the best Chili’s out there.
If you often make chili or eat chili for that matter, you will notice that this Chili does not call for beans or tomatoes. You may not realize that not all chili recipes have beans in them. It usually depends on what part of the country the recipe originated from.
For the hot sauce, I decided to use Sriracha as I always have some in my refrigerator but feel free to use whatever you have on-hand. Depending on how hot the sauce is, you may have to adjust to taste.
If you don’t have any beef broth on hand you can simply substitute for 4 cups of water. I also like to garnish my Chili with tortilla chips and shredded cheese but feel free to modify as needed.
If you’ve ever wondered what part of the pig Bacon comes from check out the picture below. Surprised?
How to Make Bacon
If you need a little help on figuring out how to make the perfect bacon, check out this little tutorial on how to Make the Perfect Bacon 3 different ways.
And don’t throw away that bacon grease! Bacon is expensive and the grease is great for making Scrambled Eggs, Grilled Cheese, Popcorn and even hash browns. It can keep up to 3 months if properly stored in the refrigerator.
If the chili doesn’t thicken to the desired consistency, I would recommend adding 1 tablespoon of cornmeal and letting it simmer for an additional 10 minutes or so.
If you love a good Chili as I do, you must check out my delicious collection of Gourmet Chili Recipes. I’ve won several Chili Cookoffs with my Hot Rod’s Famous Chili Recipe. Don’t let the 25+ ingredients scare you! It’s an absolutely delicious Chili.
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Gather your Ingredients
You will need the following ingredients to make this delicious Tex-Mex Chili recipe (see recipe card for quantities): Bacon, Boneless Beef Top Round, Garlic Cloves, Yellow Onion, Chili Powder, Dried Oregano, Ground Cumin, Red Pepper Flakes, Sriracha and Water.
How to Make Tex-Mex Chili
- Cook bacon in 5-quart Dutch oven over medium-high heat until crisp. Remove with a slotted spoon; drain on paper towels.
- Add half of beef to bacon drippings and cook until lightly browned. Remove beef to a plate and repeat with the remaining beef.
- Add chopped onion and garlic to the pan and cook over medium heat until the onion is tender.
- Return beef and bacon to Dutch oven. Add the chili powder, cumin, salt, red pepper, hot sauce and beef broth. Mix till combined. Bring to a boil over high heat.
- Reduce heat to low, cover and let simmer 1 1/2 hours. Skim fat from the surface. Let simmer uncovered for 30 minutes or until the beef is very tender and the chili has thickened slightly.
- Optionally garnish with additional chopped onion, cheese and/or tortilla chips.
Printable Recipe Card
Delicious Tex-Mex Chili
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Ingredients
- 4 Slices Bacon, chopped
- 2 lb Boneless Beef Top Round, 1/2 in cubes
- 2 Garlic Cloves, minced
- 1 Medium Yellow Onion, chopped
- ¼ Cup Chili Powder
- 1 Tsp Ground Cumin
- 1 Tsp Salt
- 1 Tsp Crushed Red Pepper Flakes, crushed
- 1 Tsp Sriracha Sauce
- 4 Cups Beef Broth
Instructions
- Cook bacon in 5-quart Dutch oven over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels.
- Add half of beef to bacon drippings and cook until lightly browned. Remove beef to a plate and repeat with remaining beef.
- Add chopped onion and garlic to the pan and cook over medium heat until onion is tender.
- Return beef and bacon to Dutch oven. Add the chili powder, cumin, salt, red pepper, hot sauce and beef broth. Mix till combined. Bring to a boil over high heat.
- Reduce heat to low, cover and let simmer 1 1/2 hours. Skim fat from surface. Let simmer uncovered for30 minutes or until the beef is very tender and chili has thickened slightly.
- Optionally garnish with additional chopped onion, cheese and/or tortilla chips.
I love Tex-Mex so when I discovered this recipe I made it for supper one evening. It was so easy to make and very flavourful. A keeper in my book. If i could have given it a 10 I would have.