Spicy Texas Chili Recipe

Spicy Texas Chili Recipe

How To Make Spicy Texas Chili

Ground beef is simmered with spices, tomato sauce, beer, peppers, and beans for a spicy and filling Texas chili that’s perfect for the cold weather.

Preparation: 20 minutes
Cooking: 3 hours
Total: 3 hours 20 minutes



  • lbsground beef
  • 1yellow onion,chopped, divided
  • 1habanero pepper,chopped
  • 1jalapeno pepper,chopped
  • 2clovesgarlic,chopped
  • 15oztomato sauce,(2 cans)
  • 16ozkidney beans,(1 can) rinsed and drained
  • 10ozdiced tomatoes with green chile peppers,(1 can) such as RO*TEL®, drained
  • 2tbspchili powder,plus ½ tsp more
  • 1tbspground cumin,plus ½ tsp more
  • 1tbspcayenne pepper
  • ½tspsalt
  • ½tspground white pepper
  • ½tspground black pepper
  • 12fl ozamber beer,(¼ can) or bottle
  • 2tbspworcestershire sauce
  • 1cupcheddar cheese,shredded
  • 1sleeve crackers


  1. Heat a large skillet over medium-high heat. Cook and stir beef, half the onion, habanero pepper, jalapeno pepper, and garlic in the hot skillet for 5 to 7 minutes until meat is browned and crumbly; drain and discard grease.

  2. Transfer beef mixture to a large pot and add tomato sauce, kidney beans, diced tomatoes with green chiles, 2 tablespoons chili powder, 1 tablespoon cumin, cayenne pepper, salt, white pepper, and black pepper.

  3. Bring beef mixture to a boil; reduce heat to medium-low and simmer for 30 minutes. Stir in beer, Worcestershire sauce, ½ teaspoon chili powder, and ½ teaspoon cumin. Continue to simmer chili for about 2 hours until flavors blend.

  4. Spoon chili into bowls and top with Cheddar cheese, crackers, and remaining half onion.

  5. Serve warm and enjoy.


  • Calories: 667.87kcal
  • Fat: 28.27g
  • Saturated Fat: 11.73g
  • Trans Fat: 1.38g
  • Monounsaturated Fat: 10.61g
  • Polyunsaturated Fat: 1.70g
  • Carbohydrates: 60.46g
  • Fiber: 22.94g
  • Sugar: 7.85g
  • Protein: 42.04g
  • Cholesterol: 89.53mg
  • Sodium: 948.14mg
  • Calcium: 337.95mg
  • Potassium: 1862.06mg
  • Iron: 10.73mg
  • Vitamin A: 150.33µg
  • Vitamin C: 36.07mg
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