E. Degolyer's Chili
Old-school Texas chili with no beans. Beef and ham slow-simmered in rendered suet with cumin, oregano, and chili pulp for a rich, smoky bowl of pure Lone Star heat.
YIELD
8 servingsPREP
30COOK
READY
This is Texas chili the way it was meant to be: no beans, no tomatoes, no apologies.
Named after E. DeGolyer, a legendary Dallas oilman and epicure, this recipe builds layers of flavor the old-fashioned way. Rendered beef kidney suet creates a silky, rich base that vegetable oil simply cannot match.
Ground beef and cubed ham simmer low and slow for over two hours with cumin, oregano, and a full cup of chili pulp until the meat practically melts into the sauce.
The result? A thick, fiery bowl that’ll have you arguing it’s the best chili in the whole dang state.
Pitmaster Tips
- Suet matters. Ask your butcher for beef kidney suet and render it yourself for the most authentic flavor. No suet? Bacon drippings are your next best bet.
- Chili pulp vs. powder. If you can find dried whole chilis (ancho, guajillo, or New Mexico), rehydrate and blend them into a pulp. It’s a world of difference from store-bought powder.
- Low and slow wins. Don’t rush the simmer. That two-plus hours is where all the magic happens, breaking down the meat and melding the spices.
- Serve it right. Top with raw diced onion, shredded cheddar, and a squeeze of lime. Saltine crackers on the side are non-negotiable in Texas.
Ingredients
Directions
Cook onion and garlic in rendered beef suet until onion is limp and yellow.
Add beef and ham and cook, stirring often, until it is a uniform gray color.
Add water, mix well, simmer one to one and a half hours.
Add cumin, oregano, chili pulp or powder, and salt to meat mixture.
Stirring frequently to prevent sticking, simmer for an additional hour.
Note* The 1 cup chili pulp can be replaced with 6tb chili powder
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