Prize Winning Chili Recipe from Texas

This prize winning chili recipe was the winner at a Texas chili cookoffThe Dallas Morning Newspaper published Dorene Ritchey's 5-R Texas chili recipe. Dorene is a four-time CASI winner: 1986, 1990, 1992, 1997

Texas Chili Recipe - Prize Winner


2 pounds cubed or coarsely ground beef, chuck or shoulder arm

1 tablespoon vegetable shortening

Hot sauce to taste

8 ounces (1 cup) tomato sauce

2 beef bouillon cubes

2 jalapeños, skin slit (divided use)

6 tablespoons chili powder (or to taste)

4 teaspoons ground cumin

1 tablespoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon white pepper

3/8 teaspoon cayenne powder

¼ teaspoon oregano

1/8 teaspoon crushed bay leaf


Cook meat over medium heat in melted shortening until meat is gray. Add hot sauce, tomato sauce, bouillon cubes, 1 jalapeño and water to cover.

Simmer, covered, 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in the juice and discard pulp and seeds.

Mix together the chili powder, cumin, onion powder, garlic powder, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions.

Add one portion spice mixture and remaining jalapeño to chili. Continue to cook, covered, for 1 hour, adding water as needed. Remove jalapeño, squeeze juice into chili and discard pulp and seeds.

Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed.

Add the remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)

Makes 4 large servings.

PER SERVING: Calories 681 (67% fat) Fat 51 g (19 g sat) Cholesterol 161 mg Sodium 1,206 mg Fiber 5 g Carbohydrates 14 g Protein 42 g

This prize winning chili recipe is perfect Texas chili recipe to make for any cookoff or gathering

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