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Molly's Chunky Texas Chili


Courtesy of Ellen Sweets

All this needs is beer and a hunk of jalapeño-Cheddar cornbread. Molly (Ivens) made her cornbread from scratch, but darned if I could find the recipe.

Super easy

Molly's Chunky Texas Chili


For 4 Person(s)


  • 1 tablespoons bacon drippings
  • 3 yellow onions, chopped
  • 1 large green bell pepper,
  • 1 chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3 pounds coarsely ground chuck
  • 1 can beer
  • 1 small can tomato sauce
  • 4 tablespoons chili powder
  • 1 tablespoons ground cumin
  • 1 tablespoons dried oregano
  • 1 large bay leaf
  • 1 teaspoons dry mustard
  • 2 cups beef stock
  • Salt and pepper to taste

Molly's Chunky Texas Chili Directions

  1. Heat the bacon drippings in a heavy-bottomed stockpot and sauté the onions, pepper, celery and garlic until vegetables soften.
  2. Add the chuck and stir until it browns.
  3. Add the beer, tomato sauce, chili powder, cumin, oregano, bay leaf, mustard, and beef stock and bring to a boil.
  4. Lower the heat and simmer, covered, about 2 hours. Check periodically to see if more liquid is needed. If so, add water. Check for seasoning. Just before serving, remove bay leaf.

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