Texas Chili by Meat Church
Matt Pittman is at the grill again, which means you’re going to be full, once you’re done cooking his recipe. This time out, it’s his authentic Meat Church Texas Chili. And we say “authentic” because of two things: the cooking portions are Texas-sized, and there are no beans in the pot.
Matt also enjoys cooking his Texas Chili with venison, but he understands that not everyone would be able to find quality cuts of that type, so he suggests a hearty mix of beef, chuck and breakfast sausage for the best flavors.
If you simply can’t do without the beans in your chili pot, Matt suggests replacing a full pound of the ground meat with the beans of your choice. So with that said, let’s get to the ingredients and the prep instructions!
Ingredients for Meat Church’s Texas Chili
- 2 lbs of ground meat (Venison is also great, Matt’s fav)
- 1 lb of HOT breakfast sausage
- 1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
- 3 medium red onions, chopped
- 1 head of garlic, minced
- 2, 28oz can crushed tomatoes with juice
- 1, 28oz Italian Style diced tomatoes with juice
- 1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
- 1 12oz can of beer
- 6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild.
- Add 1-2 T more for even spicier or add 2 T cayenne pepper.
Texas Chili Garnish
- Shredded Cheese
- Fresh Jalapeños
- Chopped White Onions
- Large Slow Cooker or Dutch oven. Matt makes his in a Lodge 7 qt dutch oven.
- Large Skillet (to sauté the veggies)
- 1/3 cup olive oil
Preparing Meat Church Texas Chili
Add the olive oil to a very large skillet. Matt prefers cast iron. Sauté the onions, garlic and adobo peppers (including all the liquid from the can). This is a lot of onion, so you may have to cook in 2 batches if you don’t have a really large skillet.