• Written by Tim Kennedy

Cooking with Tim Kennedy: Killer Texas Chili

It’s finally getting cold here in Texas. There is nothing that warms your innards and your soul more than a delicious bowl of chili. Traditional Texas chili has no beans in it. I’m not one to follow rules so like the honey badger, I’ll do what I want (and add beans).  The protein used is entirely up to the cook. I used deer for this one, but occasionally I love a good sirloin chili too.


  • 2 (15.5 oz) cans of Chili Beans. NOT CHILI, Not chili and beans
  • 1 (15.5 oz) can of kidney beans
  • 2 (28oz) cans of DICED TOMATOES
  • 2 small cans of diced green chilies (NOT jalapenos)
  • 2’ish tablespoons of chili powder
  • 1’ish tablespoon of liquid smoke
  • 1’ish tablespoon of cumin
  • ½ cup brown sugar
  • Add salt pepper, garlic salt to taste


  1. Combine everything into a crock-pot.
  2. Cook on high for 30 minutes.
  3. Dice 2 yellow onions, cut and fry until brown. Cook Garlic 2-4 cloves with onions.
  4. If you use beef, deer, pork or lamb (cube/chunk), cook with some garlic salt and oil. Slightly undercook them (rare/medium rare).
  5. Cover and cook everything together for about 1.5 hours on medium or 2 hours on low. 20 minutes before you are ready to eat, add a couple tablespoons of flour and stir it in.

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