This past weekend I posted an Instagram Story poling if you thought chili should include beans. I was shocked at how many of my followers thought that beans belonged in chili! One of the “life rules” my parents instilled in me from a young age was that chili should never include beans. Actually, my dad has claimed that the second you drop a bean in a pot of chili, you start making spicy bean soup. To clear up this great debate I thought I would provide a little history on chili, the official state dish of Texas.

According to the Chili Appreciation Society International, chili spread nationally when a couple from San Antonio set up a Texas-style chili stand at the 1893 Chicago Exposition. During the Great Depression, chili gained popularity because the ingredients were so cheap. The first (recorded) chili contest was held at the State Fair of Texas in 1952. The rules clearly stated that chili-containing beans would be disqualified. Fast forward to the present day, the annual, invitation-only, Terlingua International Chili Championship is hailed as the “granddaddy of all chili cook-offs.” The very first rule listed for the Terlingua Chili Championship reads: “NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.”

Considering the history of chili, I think it is pretty clear that beans do not belong, so I am calling my chili recipe “Texas Style Chili”. If you want to add beans, go ahead, just don’t claim your chili to be Texas-style. I also believe that chili should be so spicy that you sweat a little. My Texas Style Chili recipe, listed below, is a little milder, but keep in mind that there is quite a kick. I usually add a few more variations of Chile powder and you can find the best selection at Fiesta or your local Hispanic grocery store. I like to top my chili with a handful of Fritos or warm cornbread. Enjoy! xoxo

Images via Alex Phillips.

Print Texas Style Chili Recipe.

2 tablespoons vegetable oil

2 large white onions, chopped

3 cloves of garlic, chopped

2 pounds sirloin steak, cut into inch cubes

28 oz canned tomatoes, drained

6 oz tomato paste

8 oz chopped green chilies

1 teaspoon cumin

1 teaspoon ground cloves

1 teaspoon chili powder

1 teaspoon chipotle powder

1 teaspoon ancho Chile powder

1/2 teaspoon cayenne pepper

In a dutch oven heat vegetable oil. Add onions and garlic, and cook over medium heat until onions are tender and fragrant. Add sirloin steak searing all sides but not cooking the meat all the way through. Add tomatoes, tomato paste, green chilies, cumin, ground cloves, Chile powder, chipotle powder, ancho Chile powder, and cayenne pepper. Mix well, cover, and let cook on medium heat for about 20 minutes. Reduce heat to low and let simmer for 30 minutes. Garnish with shredded sharp cheddar and Fritos.