Jo’s Great Texas Red Chili


by: calou84523

This is a recipe my wife and I developed over the course of our marriage. It is a recipe that is true to the chili recipes of old . . . no beans (unless you want them), no veggies, no filler just plain ole beef chili the way it was meant to be.


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serves: 8-10

1/4 pound suet, finely chopped

6 lbs of lean beef, coarsely cubed into 1/4-inch pieces

1 cup chili powder (about 4½ ounces)

2 tablespoons crushed cumin seeds or ground cumin

2 tablespoons ground oregano

2 tablespoons salt

1 tablespoons to 2 cayenne pepper

4 cloves garlic, minced

2 quarts beef stock or canned beef broth

1/2 cup masa harina or cornmeal

1/2 cup cold water

Nutrition Facts
Jo’s Great Texas Red Chili

Servings Per Recipe: 8

Amount per Serving

Calories: 518

  • Total Fat: 25.4 g
  •     Saturated Fat: 11.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 120.3 mg
  • Sodium: 2450.4 mg
  • Total Carbs: 35.3 g
  •     Dietary Fiber: 6.3 g
  •     Sugars: 1.2 g
  • Protein: 39.2 g

how is this calculated?

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1.  Fry suet in a stock pot or kettle until crisp.

2.  2, Brown the beef, about 1 lb. at a time, remove each lb. as it browns.

3.  When all beef is browned, return it to the pot. Add all the seasonings and the beef stock. Cover and simmer for 1½ - 2 hours. Skim off any fat that rises to the surface.

4.  Combine masa harina or cornmeal with the cold water and stir the mixture into the chili. Insure that the water/corn meal mixture is thoroughly incorporated into the chili.

5.  Simmer for 30 minutes more until Chile thickens.

6.  Service:

7.  Serve the chili accompanied by tortillas, chopped onion and cheddar cheese.

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