The Best Little Bowl of Chili in Texas

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“While some say "authentic" Texas chili has no beans in it, I beg to differ. I'm a born and bred Texan and have always had beans in my chili. With that, if you want to leave the bean out, go for it! It's still delicious! The process of adding spices at different times during the cooking is an old chili cookoff technique to get the most taste....and yes, this is a chili cookoff winner!”
3hrs 20mins

Ingredients Nutrition


  1. In a heavy pot, brown meat in vegetable oil. Drain excess oil. Add beef broth, chicken broth, tomatoes, prunes, tobasco and spice mix #1. Bring to a boil, lower heat, cover pot and cook for about 2 hours.
  2. Remove prunes and chop finely and add back to the pot (the sweetness really balances the heat without tasting sweet). Add water if necessary. Add beans and continue cooking until meat is tender.
  3. 45 minutes before serving add spice mix #2 and cook over low heat.
  4. 15 minutes before serving add spice mix #3 and continue cooking over low heat.
  5. Salt to taste and serve! Definately even better the next day. If making ahead cool and refrigerate after second spice mix addition has cooked. Warm next day and add third spice mix before serving.

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