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If You Know Beans About Chili, You Know That Chili Has No Beans
Prepare to be amazed by the ultimate chili experience! This Ritchey, family recipe is a game changer, crafted with love and perfected over time to create the most irresistible bowl of comfort. Every time I make this chili, it never fails to impress. It’s not just a hit in my kitchen, it’s a proven champion, having clinched first place in every contest I’ve entered. The rich blend of spices, the hearty texture, and the deep, robust flavors come together to make each bite a delightful adventure.
And while it stands tall on its own, I prefer to serve it with Fritos and cheese, what some folks know and love as Frito Pie. Salty crunch, melty cheddar, bold chili, pure harmony in a bowl. Give it a try, and I promise you’ll be coming back for more. Your taste buds will thank you. (added video below on May 31, 2025)
Note: I usually double the recipe you see below, so I have plenty to enjoy for a few days. The chili tastes just as good reheated, and sometimes even better once the flavors have had time to meld.
~Cpl. Beddoe
The Ritchey family of Garland, Texas, has had phenomenal success in chili competitions. They can account for five world championships. The late Wes Ritchey won the CASI championship once, and his wife, Dorene, has won the “Behind the Store” Championship four times. This recipe, courtesy of Dorene Ritchey, is a proven winner.
5-R Chili
Step 1: Brown the Meat (5-10 minutes)
Cook meat over medium heat in melted shortening until meat is gray in color.
Step 2: Initial Simmer (40-60 minutes)
Add hot sauce, tomato sauce, bouillon cubes, and 1 jalapeño (if using). Simmer covered for 40 to 60 minutes, stirring occasionally. Add water if needed. When jalapeño is soft, squeeze in the juice and discard pulp and seeds.
Step 3: Prepare Spice Mixture
Mix together chili powder, cumin, onion powder, garlic powder, salt, white pepper, cayenne, oregano, and crushed bay leaf. Divide this mixture into 3 equal portions.
Step 4: First Spice Addition (1 hour)
Add one portion of spice mixture and the remaining jalapeño (if using). Continue to cook for 1 hour, adding water if needed.
Remove jalapeño, squeeze juice into chili, and discard pulp and seeds.
Step 5: Second Spice Addition (30 minutes)
Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed.
Step 6: Final Spice Addition (15 minutes)
Add remaining spice mixture and cook 15 minutes more.
Important Cooking Notes
Keep chili thick during cooking. Adding too much water prevents the spices from properly permeating the meat.
The jalapeños can be omitted entirely for a milder chili, though they add authentic championship flavor.
NOW, ENJOY THE BEST CHILI YOU’VE EVER HAD
This isn’t just a bowl of chili; it’s a celebration of taste, tradition, and the joy of sharing good food. So, gather your loved ones, savor the moment, and indulge in the best chili you’ve ever had. Your journey to chili perfection starts now.
This is the absolute best chili I’ve ever had!!
This chili is the best recipe I have ever tried for chili. I’ve won 2 times in a row and going for 3 on Friday. Thanks for a great chili recipe! I would never cook this chili in a crock pot. Only on iron!
That’s awesome!!!
If I wanted to add finely diced onion, about how much do you recommend. I plan to use a crockpot and pray it goes well. Have you ever made it the day before and reheated for serving? It is for a work Chili Cook Off. I was hoping to reheat in the crockpot the next morning. Any tips? I hate beans and want to do a Texas Chili!
That’s great, still haven’t made this one in a crockpot yet so eager to find out how yours turns out. I usually double the recipe when I make it so I’d probably add 1 yellow diced onion. Let us know how it goes!
I’d love the recipe. We love chili and in Wyoming all chili is covered in beans.
I have been making this recipe a lot – especially when we lived in Spain years ago. I just dug it out again and it’s going on the list for this weekend. Absolutely the best chili I have ever had.
Best chilli ever, I’ll make from now on.. so yummy
Finally a recipe for REAL Texas chili. I have always heard that you can serve pinto beans on the side (never in the chili) along with chopped onions. Some people do put beans in it but then you have to call it chili and beans so purests know what they are getting. Big thanks to Garland from Frisco!
Where I’m from we always use Pinto or Kidney beans mixed in with the chili.
Re-posting this note from Russell H. Ritchey (Texun Trailboss) 2019 (somehow lost it)
My Dad, may he rest in peace, would be honored, and I feel for sure my Mom is going to be when I share this with her tomorrow. She’s in health care right now but she still has enough wits about her to appreciate the recognition you have given to ‘Ritchey Chili’ in general and 5-R Chili in particular, I know I do. So, “Thank you”.
Mom’s in Garland and I’m in Waco but I’ll keep that hug handy for her for my next visit. I just fixed some chili last night as a matter of fact, but it was my own recipe (‘Ritchey’s Red’). Texuns are funny like that when it comes to fix’n chili, gotta do it their way. And theirs is always best, (even when it’s not).
Can you do this in a crock pot?
You know… I’ve been meaning to try this in the crock pot. I’m sure it will come out fine.
It’s in the Crockpot Right now. It’s been in there for about Two hours now. It’s lookin n SmellinGood already!
Cool, you’ll have to let us know how it came out!