Texas Style Chili
Prep time
Cook time
Total time
Recipe type: Entree
Kitchen Type: Kitchen
Serves: 8
  • 4 pieces of smoky bacon, chopped
  • 4 pounds of short ribs (meat only), cut into ¼ inch cubes
  • 1 large onion, diced
  • 1 cup of dark roast coffee
  • 1 pint of local beer, stout preferably
  • 1cups of home-made beef stock
  • 6 dried poblano peppers, dried
  • 2 chipotle peppers, dried
  • 2 green jalapeno peppers, dried
  • 2 serrano peppers, dried
  • 4 Thai chilies, dried
  • 2 Tbsp adobo sauce
  • ½ tsp cinnamon
  • ½ tsp clove
  • ½ tsp allspice
  • 1 tsp coriander
  • ½ tsp cayenne
  • 1 tablespoon cumin
  • 1 tsp sea salt
At Home Instructions
  1. In a large cast iron fry pan over medium heat, heat the dried chilies for 2 minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chilies, and let them soak for half an hour. If you have ever made chili with dried peppers and missed this step you’ll know how important it is. Someone always ends up with a mouth full of the spiciest pepper.
  2. In a large Dutch oven over medium heat, render bacon until all the fat is crispy. Remove bacon from pan, reserving the fat. In the bacon fat, cook the short ribs in two batches, a few minutes on each side until lightly browned. Allow beef to rest in a large mixing bowl while you prepare the other ingredients.
  3. Add your onions to bacon fat in Dutch oven. Cook for 3-5 minutes, until onions become translucent. Add the beef and the dry spices and salt. Mix well and cook until mixture becomes very fragrant. Turn the heat up to med-high and mix in the coffee, the beer, beef stock, bacon crumbles.
  4. To make the chili flavor bomb, drain the now rehydrated chilies. In your kick-ass 1960’s blender, puree the chilies along with the garlic, adobo sauce and 1 cup of cold water. Add to Dutch oven when chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once an hour, and if the flavors are too muted, add more salt.
Back Country Instructions

This recipe is a constant favorite on my back country trips. Perfect served over dehydrated mashed potatoes at the end of a long day on the lake or trail. However, simply dehydrating straight from fresh isn't the best method for preparing back country meals. You run the risk that the meal could go rancid before you get a chance to cook it due to all the animal fat from the beef and bacon.

Dehydration Preparation

In a large cast iron pan, brown beef in bacon fat. Once fully cooked add onion and cook for 3-5 minutes. Remove from heat and drain fat off through a large metal strainer. Rinse with hot water until all the fat is washed from the beef. Add beef to Dutch oven and continue with the original recipe

Allow to cool. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the meat setting, dehydrate for 8 ours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.

To rehydrate, stir serving into 1 cup/8 oz of boiling water. Boil for 5 minutes, stirring often. Remove from heat and set aside for 10-15 minutes. Serve over dehydrated mashed potatoes (Optional, The chili is better solo, but sometimes you need the extra carbs)
Recipe by Back Country Culinary at http://backcountryculinary.com/texas-style-chili/