I think I understand why Texas Chili has no beans.  It's because there's so much meat there's no need for beans.  I know for BBQ beans are a side dish and perhaps that's why Texans are adamant about no beans.  I get it and kinda agree.

Since this is my first-time making Texas Chili, may as well use a local seasoning and recipe from Meat Church in Waxahachie, about 90 minutes from me.

Ingredients

• 2 lbs. of ground beef
• 1 lb. of HOT breakfast sausage
• 1 lb. of smoked brisket, chopped
• 3 medium red onions, chopped
• 1 head of garlic, minced 
• 2 - 28oz can crushed tomatoes with juice
• 1 - 28oz Italian Style diced tomatoes with juice
• 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid
• 1 beer - Corona
• 6 T Meat Church Texas Chili Seasoning  This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.

Garnish

• Shredded Cheese
• Fresh Jalapeños
• Chopped White Onions

Directions

1. Set slow cooker on low 6-8 hours, stirring occasionally.
2. Brown ground beef to large skillet, strain the fat and add to slow cooker. 
3. Using the same pan, keep a little of the fat from the ground beef to sauté the onions, garlic and adobo peppers (including all the liquid from the can), add to slow cooker.
4. Add the chopped brisket and sausage into the pan. Brown the meat in the same skillet, add to slow cooker.
5. Add the 3 cans of tomatoes with the juice, 1 beer and 6 T of Meat Church Texas Chili Seasoning to slow cooker. Mix thoroughly.
6. Add garnish and serve over rice, Hawaii style!