This is a true Texas-style competition chili: no beans, no tomato chunks, just deeply flavored beef, layered chili spices, and a rich, glossy gravy. Built in stages and rested for maximum depth, this chili is bold, spicy, and unapologetically meaty. Designed for serious chili lovers who want authentic chili con carne the way it’s cooked in competitions.
Ingredients
Meat
900 g / 2 lb ground beef (80/20 fat ratio), coarse ground
1 small spicy beef sausage (±40 g / 1.4 oz)
Liquids
400 g / 14 oz canned plain tomato sauce (no herbs)
400 ml / 1⅔ cups beef stock
400 ml / 1⅔ cups chicken stock
±1 liter / 4 cups extra beef stock (for pre-cooking the meat)
Seasoning – First Spice Round
2 tbsp mild chili mix
1 tbsp chili powder
2 tsp onion granules
1 beef stock cube
1 chicken stock cube
¼ tsp chili flakes
pinch of salt
Seasoning – Second Spice Round
1½ tbsp red chili powder
1 tbsp chili mix
- 1 tbsp PitmasterX Beef Seasoning
2 tsp garlic granules
1 tbsp ground cumin
¼ tsp cayenne pepper
¼ tsp green chili flakes
pinch of black pepper
- 1 tbsp PitmasterX Pork Seasoning
¼ tsp brown sugar
For Pre-Cooking the Meat
Garlic powder
Black pepper
pinch of salt
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Divide the ground beef into six large balls and place them in a pot, then pour in beef stock until the meat is halfway submerged; lightly season with garlic powder, black pepper, and a pinch of salt.
- Bring to a gentle boil and simmer for about 30 minutes—no longer—so the meat is just cooked and still slightly pink inside.
- Remove the meatballs, wrap them in aluminum foil and keep warm, then clean the pot completely so it is grease-free.
- Add the tomato sauce, beef stock, and half of the chicken stock to the clean pot and bring briefly to a boil.
- Stir in all ingredients from the first spice round and mix thoroughly.
- Add the spicy beef sausage in chunks, then return the beef balls to the pot.
- Let the chili simmer gently for 45 minutes.
- Turn off the heat and let the chili rest for 1 hour—this step is essential for flavor development.
- Remove the sausage, squeeze lightly, and taste (cook’s snack), then return the chili to the heat and bring it back to a simmer.
- Add all ingredients from the second spice round and let the chili cook gently for 15 minutes.
- Roughly chop the beef balls directly in the pot, leaving some larger chunks intact.
- Gradually add the remaining chicken stock until the chili reaches a thick, sauce-like consistency—it should coat a spoon, not resemble soup.
- Let the chili simmer a few more minutes, then turn off the heat 15 minutes before serving to allow the flavors to settle.
