Terlingua Chili

4 reviews, 5 star(s). 100% would make again

Ready in 3 hours

This recipe is similar to, and based on the 1994 champion's recipe of the Terlingua chili cookoff. http://www.chili.org/recipes.html. I learned a lot studying the website and hopefully, you'll check it out, as well. Evidently, the secret to good chili is "layering" the flavor. There are no beans in "real Texas chili", but I've tried it with and without beans and it's great either way. Set aside at least 3 hours for this, and if you have leftovers, it freezes well.


2 1/2 pounds Ground beef; (chili grind)
1 tablespoon Bacon drippings; or Crisco
14 oz Swanson Chicken broth
14 oz Swanson Beef broth
1 8 ounce Tomato sauce
1 tablespoon Granulated onion
2 teaspoon Beef bouillon
1 teaspoon Chicken bouillon
3/4 teaspoon Cayenne pepper; divided use
3 tablespoon Chili powder
2 ea Serrano chiles; float and remove when soft
1/4 teaspoon Black pepper
1/2 teaspoon Onion powder
2 teaspoon Granulated garlic
1/4 teaspoon White pepper
1 1/2 tablespoon Ground cumin; divided use
3 tablespoon Light Chili Powder
1/4 teaspoon Salt
1 dash Tabasco sauce; optional
1 15-oz can pinto beans; undrained (optional)

Original recipe makes 8



Step one:

Cook the chili grind meat in the bacon drippings in a stock pot until the meat is a gray color. Add chicken broth, beef broth, and tomato sauce and bring to a boil and then reduce heat to simmer. Add granulated onion, beef bouillon, chicken bouillon, 1/4 teaspoon cayenne pepper, chili powder, and Serrano peppers (whole). Simmer for an hour, stirring occasionally. Remove the peppers.

Step two:

Add black pepper, onion powder, garlic, white pepper, 1 tablespoon of cumin, 1/4 teaspoon of cayenne pepper, and 3 tablespoons of light chili powder. Simmer for 30 minutes, stirring occasionally.

Step three:

Add salt, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, Tabasco, and beans, if desired, and simmer for 15 minutes, stirring occasionally.

Garnish with grated cheddar cheese and chopped onions.

Make chili dogs or Frito pie with leftovers.

Verified by stevemur
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Fritos and cheese.

Calories Per Serving: 409 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Best chili i have ever had!!!!! this is now my go to chili recipe!
stephanieclayton1 1m ago

Salt not necessary. The best chili, good depth of flavor. The dumps make all the difference.
chunkanoli 6m ago

Everyone loves it! I brown the meat in coconut oil with onion and garlic and don't use bouillon (too salty). Yum
Brendafly 11m ago

[I posted this recipe.]
Beachbumette 9y ago

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