Texas-Style Cowboy Chili

By: @mariehealthyhill Marie Hemphill

If there’s one thing Texans agree on, it’s that chili should be all about the meat—no beans in sight. This Texas-Style Cowboy Chili combines ground pork, ground chuck, bison, and a whole pack of crispy smoked bacon for a rich, hearty flavor. It’s the perfect blend of spices, peppers, and a touch of red wine, creating a bold chili that will keep you warm on chilly nights. And, bonus, it’s packed with protein and plenty of veggies, making it a hearty, balanced meal that’s anything but ordinary.

So, grab a ladle and dive into a bowl of this delicious Lone Star classic!

Ingredients:

• 1 lb ground pork
• 2 lbs ground chuck
• 1 lb bison (can sub for ground beef)
• 1 pack (12 oz) smoked bacon or HEB jalapeño bacon
• 2 medium red onions, chopped
• 8-10 cloves garlic, minced
• 2 green bell peppers, chopped
• 1 red bell pepper, chopped
• 2 jalapeños, seeded and chopped
• 4 (8 oz) cans tomato sauce
• 2 (10 oz) cans Original Rotel tomatoes (or similar tomato-chili blend)
• 2 cans chopped green chilies
• 1 (14 oz) can fire-roasted diced tomatoes
• 6 tablespoons chili powder
• 4 tablespoons ground cumin
• 6 tablespoons paprika
• 1 cup red wine or sherry
• 2 bags of beef bone broth (Bonafide Provisions Frontier Blend)
• Finely ground yellow cornmeal or arrowroot for consistency, add a little at a time (create a slurry with broth from chili then add)
• Kosher salt, ground black pepper, and cayenne pepper to taste

Instructions:

1. Preheat & Prepare the Bacon: Preheat your oven to 350°F. Lay out the bacon on a baking sheet and cook for 12-18 minutes, flipping halfway through. Aim for crispy bacon—if it’s not crispy by 18 minutes, give it a few more minutes.
2. Dice & Drain: Remove the bacon from the oven, place it on paper towels to drain, then dice it up. Drain the bacon grease and use it to cook the ground pork. After the pork is browned, drain the grease again and cook the ground chuck. For an extra lean result, place cooked meat in a bowl lined with paper towels.
3. Combine Ingredients: In a large pot, cook veggies first then combine all the cooked meat, diced bacon, and remaining ingredients. Stir well to mix everything evenly.
4. Simmer & Thicken: Cover the pot and let the chili simmer on low for a few hours, stirring occasionally. If the chili looks greasy, add a tablespoon of cornmeal or arrowroot to thicken it up. Adjust salt, black pepper, and cayenne pepper to taste.
5. Serve Hot: Ladle into bowls and serve with your favorite toppings like shredded cheese, sour cream, green onions, and pickled jalapeños. Don’t forget the corn chips, plantain chips, or buttered warm cornbread.

Note: Instant Pot Shortcut

If you're short on time but craving that rich, meaty Texas chili, the Instant Pot has your back! Here’s a quick version of the recipe using your Instant Pot:

Ingredients: Use the same ingredients as in the original recipe.

Directions:

1. Crisp the Bacon: Set your Instant Pot to Sauté mode. Cook the bacon until crispy, about 6-8 minutes. Remove and place on paper towels to drain, then dice.
2. Brown the Meats: Drain most of the bacon grease, leaving about a tablespoon in the pot. Add the ground pork, ground chuck, and bison/beef, and cook until browned. You may need to do this in batches. Drain excess fat as needed.
3. Sauté the Veggies: Add the chopped onions, garlic, bell peppers, and jalapeños directly into the Instant Pot. Sauté for about 3-4 minutes until softened.
4. Add the Remaining Ingredients: Stir in the tomato sauce, Rotel tomatoes, chopped green chilies, fire-roasted diced tomatoes, chili powder, cumin, paprika, red wine or sherry, and bone broth. Add the browned meat and bacon back into the pot. Mix well to combine.
5. Pressure Cook: Secure the lid and set the Instant Pot to Manual or Pressure Cook on High for 20 minutes. Make sure the vent is set to Sealing.
6. Natural Release: Let the pressure release naturally for 10 minutes, then carefully do a Quick Release for any remaining pressure.
7. Adjust & Thicken: If the chili is too thin, set the Instant Pot back to Sauté mode and stir in a tablespoon of cornmeal or arrowroot. Simmer for a few minutes until it reaches your desired thickness. Season with salt, black pepper, and cayenne to taste.
8. Serve & Enjoy: Ladle into bowls, add your favorite toppings, and enjoy that same hearty flavor with a fraction of the cooking time!

With this method, you'll have a deeply flavorful, hearty chili in about an hour instead of several—perfect for when time is short but the chili cravings are strong!

Why This Chili is Good for You:

• Loaded with Protein: Thanks to the blend of pork, chuck, and bison/beef, this chili is packed with protein, making it perfect for refueling after a long day or a workout.
• Rich in Essential Nutrients: The combination of beef and bison is rich in iron, zinc, and B vitamins, helping to support your immune system and maintain energy.
• Bone Broth Benefits: Using beef bone broth adds collagen, minerals, and amino acids, which are great for gut health and joint support.
• Packed with Veggies: With bell peppers, onions, garlic, and jalapeños, this chili sneaks in some antioxidants and fiber without compromising on flavor.

Texas Chili Fun Facts:

• In Texas, chili con carne literally means "chili with meat," emphasizing the focus on hearty, beefy flavor over fillers like beans.
• San Antonio is widely considered the birthplace of chili, with early recipes dating back to the 1800s—and you won’t find a single bean in them!
• The International Chili Society upholds that in Texas-style chili competitions, beans are strictly forbidden—true purists wouldn’t have it any other way.

To Bean or Not to Bean? Here’s the Verdict:

It’s a heated debate, but let’s be real—adding beans to Texas chili is like putting pineapple on a pizza. Some folks love it, but if you’re a traditionalist, you just can’t do it. This recipe sticks to its Texan roots, keeping things hearty, beefy, and absolutely bean-free. Try it, and you’ll see why Texans are so passionate about their chili!