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Tex-Mex Chili

Bold is the best way to describe this "bowl of red." Use the minimum amount of red pepper unless you like three-alarm heat.


Makes 6 servings


4 bacon slices, diced
2 pounds boneless beef top round or chuck shoulder steak, trimmed and cut into 1/2-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon hot pepper sauce
4 cups water
Additional chopped onion for garnish


  1. Cook bacon in 5-quart Dutch oven over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Add half of the steak to bacon drippings in Dutch oven; cook until lightly browned. Remove steak from Dutch oven. Repeat with remaining steak. Reduce heat to medium. Cook onion and garlic in pan drippings until onion is tender. Return steak and bacon to Dutch oven. Add chili powder, oregano, cumin, salt, ground red pepper, hot pepper sauce and water. Bring to a boil. Cover; reduce heat and simmer 1-1/2 hours. Skim fat. Simmer, uncovered, 30 minutes or until steak is very tender and chili has thickened slightly. Serve in individual bowls. Garnish with additional chopped onion.

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