Ring of Fire Chili

Jon R Wagner 3

"This is a real Texas-style no-beans chili to rules of CASI (Chili Appreciation Society International), the founders of the famous annual Chili Cook-Off in Terlinqua, Texas. This chili is light on tomatoes; basically it's meat and spices."
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4 h 55 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cook beef suet in a large soup pot over medium heat until pieces render their fat, about 15 minutes. Discard suet solids. Add beef marrow bones, ground chuck, pork, beef short ribs, oxtail, beef shank, flank steak, onions, garlic, 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and bay leaves to the pot. Stir mixture to coat with spices; pour in 1 cup beef broth. Simmer until onion is translucent and soft, 10 to 15 minutes.
  2. Process chipotle chiles and adobo sauce in a blender until pureed; add chipotle puree, tomato sauce, diced tomatoes with green chiles, 1 more cup beef stock, and red wine to meat mixture and stir to combine. Bring to a boil, reduce heat to low, and simmer until meat is tender, 3 to 4 hours. Remove bones from mixture, let cool, and scrape meat and cartilage from bones. Chop meat and cartilage and return to chili; discard bones.
  3. Stir 1/4 cup chili powder, 2 tablespoons hot paprika, 1 1/2 teaspoon salt, 1 1/2 teaspoon black pepper, 1 1/2 teaspoon oregano, and ground cumin into chili (the 'second dump') Pour water into chili to desired thickness; to add more thickness, stir masa harina into chili. Simmer until meat is tender and flavors have blended, about 30 more minutes. Skim excess grease from chili before serving.


  • Cook's Notes:
  • I like Mexene(R) or Tones(R) chili powder from Sam's. I have milled my own from assorted dried chiles: New Mexico, dried chipotle, pasllla, and anchos, lightly toasted in a skillet and ground fine in a coffee grinder.
  • If using molino (fine ground Mexican oregano) use a little less.
  • Texans call the second addition of spices the 'second dump.' Cumin loses its flavor if cooked too long.
  • There will be a lot of grease on the surface when done. Skim off all you can, discard grease, and stir the chili well when serving. To me a little grease is good; beef fat imparts a lot of flavor (think of a well marbled, prime steak or Japanese wagyu beef). A little grease also produces a certain smoothness and palatability that grease-free chilis lack.
  • Strict CASI (Chili Appreciation Society International) rules like the famous Terllngua, Texas annual chili cook-off take off points for grease, which I think is wrong. 'If it ain't got a little grease I don't want any.' CASI rules also only allow straight chili, as preferred by many Texans, no beans or fillers. I have always served beans on the side, not in my chili. I like it both ways.