Mike'S Three Meat Texas Red Chili - Southern

Y’all, this is Texas chili done right. No beans. No tomatoes. Just six pounds of cubed beef, pork, and veal browned hard in a skillet, then simmered low for three hours in a bath of chili powder, cumin, oregano, and garlic until the meat practically falls apart on your spoon.

The three-meat combination is what gives this bowl its depth. Beef brings the beefy backbone, pork adds sweetness and fat, and veal keeps things tender. Each one gets browned separately so every cube picks up a proper sear before hitting the pot.

Cornmeal stirred in at the end thickens the broth into that velvety, gravy-like consistency that real Texas chili is known for. It’s a classic Lone Star move that beats flour or cornstarch every time.

Top it with grated cheddar, chopped raw onions, or a cool dollop of sour cream. All three at once is the move.

Chef Tips

• Brown the meat in small batches. Crowding the pan steams the cubes instead of searing them, and you’ll miss out on all that caramelized flavor
• Mix the cornmeal with cold water before adding it to the pot. Dump it in dry and you get lumps
• This chili tastes even better the next day after the spices have had time to meld overnight in the fridge
• Works great in a slow cooker on low for 8 to 10 hours if you’d rather set it and forget it

Variations

• Use all beef chuck if veal is hard to find in your area
• Add a couple of dried ancho or guajillo chiles for a smokier, more complex heat
• Stir in a bottle of dark beer with the water for extra richness