Classic Chuckwagon Texas Beef Chili
Experience the roots of one of the most iconic dishes from the Old West: Classic Chuckwagon Texas Beef Chili. This recipe harkens back to the mid-1800s, taking inspiration from the hearty meals enjoyed by cowboys on cattle drives. Using simple, readily available ingredients, this chili highlights the rich, meaty flavors that were staple fare for cowhands. The slow-cooked beef becomes tender and flavorful over hours of simmering, resulting in a dish that is as satisfying as it is historic. While the recipe starts with few ingredients — just beef, onions, garlic, and chili powder — the magic lies in its slow transformation over heat, reflecting the rustic cooking methods of the time. For authenticity, additions like jalapeños or other vegetables were spared until drive stops where bartered goods could enhance the pot's contents. Perfect for a chilly day or for those wanting to connect with culinary history, this Texas Beef Chili is best when cooked low and slow, allowing flavors to deepen as the hours pass.
6
Servings
417
Calories
5
Ingredients
Ingredients
coarsely chopped fatty beef
2 lbs (coarsely chopped)
animal fat
2 ounces (rendered)
garlic cloves
2 (minced)
large onion
1 (chopped)
chili powder
3-5 tablespoons (none)
Instructions
1
1. Start by melting 2 ounces of animal fat in a large pot over medium heat until fully rendered.
2
2. Add 2 pounds of coarsely chopped fatty beef to the pot. Lightly brown the beef, stirring occasionally to ensure even cooking.
3
3. Introduce the minced garlic and chopped onions to the pot, allowing them to cook until the onions are translucent.
4
4. Stir in 3 to 5 tablespoons of chili powder, ensuring the spices are evenly distributed throughout the beef mixture. Remember, authentic chili relies on the fat to carry flavors, so do not drain the drippings.
5
5. Lower the heat, cover the pot, and allow the mixture to simmer gently for at least 2 hours. Stir the chili every 30 minutes to prevent sticking and ensure even cooking.
6
6. Taste and salt to your preference, though minimal seasoning is often needed as the flavors develop.
7
7. If the chili becomes too thick, you may add water sparingly — traditionally, chili is thick enough to stand a spoon upright.
8
8. For optimized flavor, continue cooking the chili for 6 to 10 hours, tasting as you go.
9
9. Optional enhancements for future renditions include the introduction of jalapeños, tomatoes, or green peppers, honoring how historical drives might have enriched their meals when fresh produce was acquired.
Nutrition Information
30g
Fat
7g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the history behind Classic Chuckwagon Texas Beef Chili?
This recipe is inspired by the hearty meals eaten by cowboys on cattle drives during the mid-1800s in the Old West.
What type of beef is best for this Texas chili?
The recipe calls for two pounds of coarsely chopped fatty beef to ensure rich flavor and tenderness.
Why is animal fat used in this recipe?
Animal fat is used to render the base and carry the flavors of the spices, which is a key characteristic of authentic chuckwagon cooking.
How much animal fat is needed?
The recipe requires two ounces of animal fat to be melted and rendered.
How should the garlic be prepared?
Two cloves of garlic should be minced before being added to the pot.
What is the onion requirement for this chili?
The recipe uses one large onion that has been chopped.
How much chili powder should I add?
You should add between three and five tablespoons of chili powder depending on your preference.
Should I drain the fat after browning the beef?
No, do not drain the drippings because the fat is essential for carrying the flavors throughout the dish.
How long does the beef need to be simmered?
The chili must simmer gently for at least two hours, but can go for up to ten hours for better flavor.
How often should I stir the chili while it cooks?
You should stir the chili every 30 minutes to prevent it from sticking to the pot.
What is the traditional consistency of Texas Beef Chili?
Traditionally, the chili should be thick enough to stand a spoon upright.
What if the chili becomes too thick during cooking?
If the chili becomes too thick, you may add water sparingly to adjust the consistency.
When is the best time to add salt?
Salt should be added at the end of the cooking process based on your taste preference.
Can I add vegetables like tomatoes or peppers?
While not in the base recipe, additions like tomatoes, jalapeños, or green peppers are optional enhancements.
How many servings does this recipe make?
This recipe makes six servings.
What is the calorie count per serving?
Each serving contains approximately 417 calories.
How much protein is in a single serving?
There are 33 grams of protein in each serving of this chili.
How much fat is in one serving of the chili?
Each serving contains 30 grams of fat.
What is the carbohydrate count for this recipe?
There are 7 grams of carbohydrates per serving.
Are there beans in this Classic Chuckwagon recipe?
No, this authentic Texas recipe does not include beans.
What temperature should be used for browning the beef?
The fat is rendered and the beef is browned over medium heat.
Is this a one-pot meal?
Yes, this is a classic one-pot meal that simplifies cleanup.
What is the recommended maximum cooking time?
The recipe suggests cooking for 6 to 10 hours for optimized flavor transformation.
How should the onions be cooked?
The chopped onions should be cooked until they are translucent.
Is this recipe suitable for cold weather?
Yes, it is described as perfect for a chilly day and a great way to connect with culinary history.
What are the primary tags for this recipe?
The recipe tags include texas chili, chuckwagon, beef, one-pot meal, and historical recipe.
Can I use different types of meat?
While the recipe specifies fatty beef for authenticity, you can experiment with meat acquired via bartering as historic cowboys did.
Should the pot be covered during simmering?
Yes, you should lower the heat and cover the pot to allow the mixture to simmer properly.
What makes the beef tender in this recipe?
The low and slow transformation over several hours makes the beef exceptionally tender.
Does this recipe require complex spices?
No, it relies on simple, historically available ingredients like chili powder and garlic.