Recipe: How to make authentic Texas chilli

Texas Chilli

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

Texas Chilli

Few places in the world are as specific about their freshly made chilli sauce as the state of Texas. A big bowl of this stuff accompanies just about everything, from cheesy jalapeno sausages to silky smooth brisket. Although you can’t jet off to Texas right now, we’ve sourced a recipe on how to make the state’s authentic bowl of chilli so you can try your best at recreating a slice of the Lone Star state at home.

Note this recipe serves 6, has a 10 minute prep time, and a 30 minute cook time.


  • 1 tablespoon olive oil
  • 1 yellow onion, dicd
  • 900g beef mince
  • 1.5 teaspoons chili powder
  • 1.5 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne (optional)
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dry oregano
  • 1 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1/2 cup red wine
  • 2 cans crushed tomatoes
  • 1 cup chicken stock
  • Greek yoghurt, for topping
  • Sliced spring green onions, for topping
  • Shredded cheddar cheese, for topping


  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the onion and cook for 4-6 minutes, until softened.
  3. Add ground beef and seasonings (chili powder, paprika, dry mustard, optional cayenne, pepper, garlic, oregano, sea salt and cumin) and break into small crumbles, stirring to combine.
  4. Cook the meat, stirring occasionally in the pan, until well-browned, about 6-8 minutes.
  5. Add crushed tomatoes, chicken stock, and red wine, and stir to combine.
  6. Cover and cook on medium for 20 minutes.
  7. To serve, top with a dollop of Greek yoghurt, sliced green onions, and shredded cheddar cheese.

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.