Nina's Texas Chili Recipe -
Nina's Texas Chili Recipe
  • READY IN hrs

Nina's Texas Chili

Recipe by  

"This is the best chili you will ever have! It's not your ordinary chili with chopped meat! I make this and let it cook in a slow cooker. It's great for parties or cold winter nights."

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Ingredients Edit and Save

Original recipe makes 6 quarts Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 15 mins

    2 hrs 45 mins


  1. Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2008

unbelievably awesome. great taste, great heat and sweetness.

Most Helpful Critical Review
Oct 06, 2012

This wasn't bad, but rather spicy, and I cut the cayenne and chili powder down. I didn't add the sugar, but did put in the honey--I guess it's a good thing I did, although I was worried about making it sweet. It didn't. I didn't have sirloin so just left it out and halved the sausage. Not bad, but I'd cut the chili powder even more and leave out the cayenne if I made it again. Hubs stated it was too spicy for him, so we'd have to adjust. Thanks for the recipe.

Jan 03, 2011

Awesome recipe. I tried it with and without the sausage, and prefer it without. I also eliminate the beans b/c it's TEXAS chili. I used 1/2 can of chicken broth instead of chicken buillon. I also cook it in a slow cooker on low for about 8-10 hours. I also add about 8 oz more of tomato. Best chili I've ever had.

Feb 10, 2009

This is a pretty awesome chili. Especially on the third straight rainy night. A little too spicy, but I just left out most of the cayenne..worked out perfectly. Even the kids liked it!!

Nov 15, 2011

I made this for Recipe Group and it was excellent! I followed the recipe except for the masa, which I could not find in my small town grocery, I also made mine in my slow cooker. (If you want thicker chili & don't have masa just crack the lid on the slow cooker for the last hour or so to thicken.) I browned and drained the meat then just tossed everything except the cheese, stirred that in just before serving. Tastes a lot like bbq sauce to me. This is a real crowd pleaser being that the recipe makes 6 qts, brought mine to my sister's house for football Sunday, everyone commented how tasty it was. Served it with mini corn muffins. I will make this again, maybe serve over brown rice (like our usual chili).

Nov 13, 2011

Made this for Recipe Group. I liked this chili. I used a chuck steak which worked out fine and was cheaper for the value. I didn’t use the sausage because I don’t like it and left out the green pepper using roasted yellow and orange ones. I only used half the cayenne and it was plenty spicy on the back of the throat. The sugar and the honey both made this a little too sweet for me. I always add a few tablespoons of sugar when I cook with tomatoes to take out the acid. I thought the cheese would make this a slimy mess, but it just dissolved right in there. I cooked stovetop as this sounded like what directions call for, even though it says she does it in the crockpot. I have never used masa before and was impressed with it as a thickener. I only made a half batch and got a quart and a half out of it. I’m not sure why it calls to add part of the ingredients after you get the meat browned and the onions and peppers soft and then add spices in one at a time. I would add the spices in with the meat and vegetables to flavor the meat, then add the rest in and cook it. All in all a nice chili! Thanks for the recipe.

Jun 28, 2010

I liked this chili. I always add more spice than called for because I like flavor.

Nov 19, 2011

Recipe Group Selection: 12, November '11. I only made a half batch of this and it made plenty for the two of us. I didn't have a can of kidney beans so I used mild chile beans. I fixed this one day, refrigerated it and we ate it the second day. It was nice and thick and had wonderful flavor, although it was a little too spicy for me. My husband loved it, and topped his with shredded cheese. I added sour cream to mine to help cut the heat a little. Overall a very good recipe and I can adjust the spices the next time.


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  • Calories
  • 675 kcal
  • 34%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 48.3 g
  • 97%
  • Sodium
  • 1695 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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