Bayou City Chili Recipe

Name: Bayou City Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces; 2 tablespoons vegetable shortening; 1/3 cup chili powder; 2 medium yellow onions diced; 1 teaspoon cumin; 5 medium jalapenos, stems removed, seeded and diced; 11/2 teaspoons cayenne; 1/ 3 cup cornstarch, divided use; 1/2 tablespoon dried oregano; 2 tablespoons kosher salt; 2 beef bouillon cubes; 1 tablespoon black pepper; 2 cups Bud Light Golden Wheat, divided use; 1/2 tablespoon garlic powder; 3-4 cups hot water; 28 ounces canned crushed tomatoes; 2 large poblano peppers, stems removed, seeded and diced

Servings: persons

3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces
2 tablespoons vegetable shortening
1/3 cup chili powder
2 medium yellow onions diced
1 teaspoon cumin
5 medium jalapenos, stems removed, seeded and diced
11/2 teaspoons cayenne
1/ 3 cup cornstarch, divided use
1/2 tablespoon dried oregano
2 tablespoons kosher salt
2 beef bouillon cubes
1 tablespoon black pepper
2 cups Bud Light Golden Wheat, divided use
1/2 tablespoon garlic powder
3-4 cups hot water
28 ounces canned crushed tomatoes
2 large poblano peppers, stems removed, seeded and diced

1
Mix 2 tablespoons of cornstarch with salt, black pepper and garlic powder. Toss the beef in corn starch mixture. Brown the seasoned beef in the shortening on high heat in a large pot.
2
Reduce the heat to medium high and add onions and jalapenos, stirring until onions are clear. Add 1 1/2 cups beer, bouillon cubes, chili powder, cumin, cayenne and oregano. Stir all that up and add water until your meat is covered. Bring to a boil, lower heat to a simmer, and put a lid on it for 11/2 hours. Stir occasionally.
3
Add poblanos, stir and put the lid back on and simmer for 15 minutes more.
4
Whisk together the remaining 1/2 cup beer and 4 tablespoons corn starch, and add to the pot. Add crushed tomatoes and stir again. Simmer for 30 minutes

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 (4 pounds each) boneless rib or shoulder roast trimmed and cut into bite-sized pieces, 2 tablespoons vegetable shortening, 1/3 cup chili powder, 2 medium yellow onions diced, and more.

Yes, Bayou City Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bayou City Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions