The ingredients for Meat Church’s Texas Chili include 2 lbs of ground meat (venison is also great), 1 lb of hot breakfast sausage, and 1 lb of chuck roast.
For a flavorful chili that will satisfy even the pickiest eater, Matt Pittman of Meat Church recommends this authentic Texas-style chili with beef and sausage.
For this recipe, the chef emphasizes using premium cuts of meat. He recommends using a combination of brisket, venison medallions and quarters.
Additionally, the recipe calls for 1.5 cups dry red kidney beans (or Camellia Beans) and 1.5 cups dry white northern beans, as well as Meat Church Texas Chili Seasoning.
Meat Church Chili ingredients
Ingredients
Matt Pittman loves his Texas-style chili with a blend of beef, chuck and breakfast sausage. He recommends using one pound of ground meat but brisket or venison medallions or quarters can also be used – it will surely satisfy even the pickiest appetite!
For authenticity, no beans are necessary in true Texas chili; if you would like them in your recipe then add half a pound ground meat instead.
Matt uses Meat Church Chili Seasoning which provides just enough heat without burning your tastebuds when added.
You may adjust seasoning levels by backing down to 4 T for mild or increasing it by 1-2 T for spicy variations – you may add hot paprika for extra kick!
Preparation
BBQ fans know that sauce is key – and this Meat Church Texas Chili seasoning delivers!
Packed with all of the spices needed to make your meat-based chili recipes stand out, this convenient pouch makes 5 batches of deliciousness! The secret? An adobo sauce which adds an extra layer of depth and flavor other chili spice blends can’t match.
Plus, the most important ingredient: smoky-sweet blend that will have guests begging for more. We hope you give this Meat Church chili recipe a try and let us know what you think!
Cooking
Meat Church Chili is a robust, meaty dish that will satisfy even the pickiest eaters. Traditional Texas-style chili is made with beef chuck roast or brisket, breakfast sausage and venison medallions for extra flavor and added convenience.
Matt Pittman of Meat Church is an accomplished BBQ pitmaster whose passion lies in uniting people through food. He began his culinary journey by spending time in the kitchen with his grandmother and quickly developed an enthusiasm for teaching others how to prepare delicious dishes.
His Texas Chili recipe is straightforward, yet packed with incredible flavors. It requires quality ingredients and a touch of love to make, making it both easy to make and customizable to your personal preferences!
For an extra spicy kick, add beans! Don’t forget the Meat Church Texas Chili seasoning – five batches in one bag! A must have for all Meat Church fans! Check out Matt’s blog for the full recipe.
Serving
A large bowl of this chili recipe will have you feeling like a Texas cowboy or cowgirl in no time.
Matt Pittman suggests using thick slabs of chuck roast or brisket as the base for this meaty stew, with sides of smoky jalapeo cornbread and tall glasses of milk for fat absorption.
This Meat Church creation pays homage to classic Texas cooking with modern day flair; you can try it out yourself if you’re patient enough! The key to successful batches lies in being patient and not burning yourself while waiting too much.
Meat Church Chili cooking instructions
Meat Church’s Texas Chili is a hearty, meaty chili that can be made with beef, chuck roast or venison. To make it, start by sautéing onions and garlic in olive oil for 10 minutes until the onions are translucent.
Then add diced chuck roast to the skillet and cook until browned.
Add 6 Tbsp of Meat Church Texas Chili Seasoning and 2 Beers (one for the chili and one to drink while making it), then stir in 1.5 cups dry red kidney beans (or other desired bean).
Finally, bring the liquid to a low boil before reducing heat to low to gently simmer the chili for 25 minutes. You can also add 2 teaspoons of cayenne pepper for a spicier dish.
