Authentic Southwestern Chili

Authentic Southwestern Chili

  • Prep: 25 min
  • Cook Time: 2 hr 45 min
  • Total: 3 hr 10 min
  • Serving: Serves 4-6

Authentic southwestern chili actually has no beans or tomato in the recipe; instead it is made with meat, chilies and spices.


  • 4 tablespoons olive oil
  • 3 pounds Beef Chuck, cut into 3/4-inch cubes
  • 3 pounds Pork Shoulder, cut into 3/4-inch cubes
  • 1 large Onion
  • 6 large Garlic Cloves
  • 6 tablespoons pure Chili Powder
  • 1 tablespoon Oregano
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Black Pepper
  • Salt to taste
  • Corn Starch to thicken


  1. Remove any bone, gristle or fat from the meat and then brown in a large soup pan with 3 tablespoons of olive oil. Fry the meat until just browned, being careful not to overcook.
  2. Place the onion and the garlic into a blender with 1 tablespoon of olive oil and blend until the mixture becomes creamy. Remove and place in a small sauté pan and sauté for 3 minutes on medium-high heat.
  3. Place the meat, garlic mixture and the rest of ingredients in the soup pot along with 7 cups of hot water and bring the mixture to a boil over high heat.
  4. Once meat mixture is boiling, reduce the heat to medium-low, cover, and simmer for 2-1/2 hours; you should be able to cut through the meat easily with a fork. Remove any excess fat for froth from the surface and discard.
  5. Thicken the chili with cornstarch as needed by mixing 1 tablespoon of flour at a time in 1/4 a cup of cold water until dissolved, and then adding to the soup and simmering for 3 minutes.
  6. Ladle into bowls and serve with cayenne or hot chili for those who want a bit more heat.


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