Texas chili recipes are defind by thier lack of the use of beans. Meat is the main ingredient followed by chili peppers. If you where to ask a texan where chili was invented they would no doubt tell you that it was invented in San Antonio, in the 1700s but the most likly case is that a ranch cook learned to cook it from a mexican indian. I wouldn't argue the point with them because we will never know for sure and they might not offer you any of their chili if you make them mad.

6 pounds Beef chuck; in 1/2-inch cubes
3/4 cup Minced onion
1/4 cup Minced garlic
3 cups beef broth
3 cups Dark beer
1 1/2 cup Water
1/4 cup chili powder add more to taste
6 pounds Canned tomatoes; drained and chopped
1/3 cup Tomato paste
1 1/2 tablespoon Minced fresh oregano
Salt to taste
1 tablespoon Cayenne pepper; to taste


Brown the beef in a large skillet and drain the grease.
Reduce heat to medium low and add the onions and garlic and saute until softened. Poor into the stockpot along with the broth, beer, the water, chili powder, tomato, tomato paste, and oregano.
Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check occasionally and add more broth if mixture seems dry.
Cook an additional 5 minutes to thicken. This traditional Texas Chili Recipe should keep them coming back for more.