True Texas Pandemonium Chili Recipe

A fiery taste of Texas chili cook-off glory! This recipe, perfected over years of friendly competition, delivers authentic Texas flavor without the overwhelming heat. Get ready for a rich, savory chili that's perfect for game day, family gatherings, or a cozy night in. Easy to follow instructions and ingredient substitutions make this recipe perfect for chili lovers of all skill levels.

Prep Time 30 mins
Cook Time 240 mins
Calories 795.2 kcal
Protein 112g
Rating 5.0 (1 Reviews)
True Texas Pandemonium Chili 48

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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How to Make True Texas Pandemonium Chili

  1. Heat 2 teaspoons of Wesson oil in a large pot or Dutch oven over medium-high heat.
  2. Add 2 pounds of ground beef and cook, breaking it up with a spoon, until browned. Add 1 large onion, diced, 2 Anaheim peppers, seeded and minced, and 1 serrano pepper, seeded and minced, and cook for another 5 minutes.
  3. Stir in 4 cups of beef broth, 2 cups of water, 1 (28-ounce) can of Hunt's tomato sauce, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, and ½ teaspoon cayenne pepper (First Spices).
  4. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the beef is almost tender (approximately 1.5-2 hours).
  5. 30 minutes before serving, stir in 1 (28-ounce) can of Hunt's tomato sauce, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ¼ teaspoon onion powder (Second Spices).
  6. 20 minutes before serving, add ½ teaspoon ground cloves, and ¼ teaspoon cinnamon (Third Spices).
  7. 10 minutes before serving, stir in ¼ teaspoon of ground ancho chili powder, a pinch of cayenne pepper (Fourth Spices), and 2 ounces of unsweetened chocolate, chopped.
  8. Season with salt to taste. Add Tabasco sauce to adjust the heat level according to your preference.

Nutrition Information (Approximate per serving)

Sodium

77 g

Sugar

29g

Fat

106g

Carbs

6g