From the Spindletop International Cooks Cookbook: Good Ol’ Texan Chili

Posted September 13, 2019

Good Ol’ Texan Chili


3 – 3 ½ lbs. lean venison, elk or beef (coarsely ground)

5 cups water

1 can Pearl or Lone Star beer

2 tablespoons ground cumin

1 tablespoon oregano

2 tablespoons tomato paste

2 medium cloves of garlic, crushed

1 large onion, chopped

Salt to taste

6 – 9 red chili pods

3 cups water

2 tablespoons jalapeño juice (to taste)

1 tablespoon Masa Harina


In a large stew pot, brown meat and add 2 cups of water. Drink half of the beer and add the remaining 6 ounces to the meat. Summer until the meat is tender (light grey in color). Add tomato paste; then add spices, garlic, onion and salt. Remove stems and seeds from chili pods and boil in covered sauce pan with 3 cups of water for 15 minutes. Move peppers and water to blender and blend into a thick sauce. Add sauce to meat and simmer 2 hours. If chili needs thickening, add up to 1 tablespoon of Masa Harina (corn flour). This will give a unique Mexican flavor. For low calories, use very lean meat. If desire hotter chili, add cayenne pepper or jalapeño juice.

Optional: add cheddar cheese, chopped onions, fresh jalapeños and/or Fritos on top after serving.