Chilli, Chili, Chilli con Carne, (not Chilly), Chilli should be rich, bold and loaded with real flavour — not packed with filler, beans or jarred sauces.

Texas Red is our purist’s blend: smoky, savoury, slow-cooked perfection in a can. Whether you’re batch-cooking for the week or feeding a crowd on game day, this is how to do it right.

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🥩 Step 1: Choose Your Cut

• Ground beef – classic, fast, and easy to portion
• Diced brisket or chuck – for deep, melt-in-the-mouth texture
• Optional add-ins: pork mince, short rib, or leftover burnt ends for bonus flavour

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🧂 Step 2: Rub + Brown

• Use 1–2 tablespoons of Texas Red per 500g of meat
• Brown meat in a heavy-bottomed pot or Dutch oven
• Sprinkle the rub in as it browns — toasting the spices enhances the flavour

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🍅 Step 3: Simmer Low & Slow

• Add a chopped onion and a few garlic cloves
• Pour in one tin of chopped tomatoes
• Optional extras: splash of black coffee, dark beer, or beef stock for richness
• Simmer gently for 1–2 hours (longer if using large cuts)
• Stir occasionally and top up with water or stock as needed

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🧀 Step 4: Serve It Right

Texas-style means no beans, no pasta — just meat, spice, and toppings done right.

• Serve with cornbread, tortilla chips, or plain white rice
• Add sour cream, grated cheese, lime wedges or chopped coriander
• Optional: Load it onto fries or nachos for the ultimate weekend plate

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🔥 Bonus Tips

• Add a dash of Spitfire for an extra spicy kick
• Finish with a second pinch of Texas Red before serving
• Chilli always tastes better the next day — batch it and thank yourself later

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🛒 Grab Your Texas Red

Buy Texas Red here →

• Pair with SPG for balance or Spitfire for extra heat
• Designed for long cooks, but works in the Instant Pot or slow cooker too

Tag your chilli bowls with @Smokey.Rebel and use #TexasRedChilli for a chance to be featured!

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❓ FAQs – Making Chilli with Texas Red

What’s in Texas Red?

Texas Red is a BBQ-inspired chilli rub with warming spice, deep smokiness, and zero filler. It’s designed for slow-cooked beef or pork-based chilli with no beans.

Can I use it with beans or veggie chilli?

Yes, but it’s best with beef. For veggie versions, pair Texas Red with tomato, sweet potato, black beans and use it to season early in the cook for depth.

How much rub should I use?

Start with 1–2 tablespoons per 500g meat. Add more to taste after simmering or just before serving for a fresh hit of flavour.

Can I use Texas Red in the slow cooker?

Absolutely. Brown your meat first, then slow cook for 6–8 hours on low. Stir in more rub or lime juice at the end to finish.

How long does the can last?

Each 170g can gives 8–10 batches of chilli. Keep sealed between uses — it stays fresh for up to 2 years.