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Re: Binion's Texas Chili
On 10/19/2026 10:35 PM, mike wrote:
Hello brothers and sisters, can you please help? I grew up in Las Vegas and I miss a couple of things that are no longer there, first at binnions horseshoe downtown they had the best Texas chili no beans of course and The bar coast had the best New England clam chowder in their coffee shop. I would love to get one or both of those recipes. Can you help please and thank you, Mike
Subject: Re: Binion's Texas Chili
From: Phaedrus
Date: 10/20/2026, 10:16 AM
To: mike
Hello Mike,
One at a time on the recipes, please.
Benny Binion brought his bison chili recipe over from Texas when he moved to Las Vegas. In the current "Binion's Gambling Hall", there is no "Binion's Coffee Shop," it has been replaced by "Binion's Cafe" and chili is no longer on the menu. However chili IS on the menu at Binion's in "Binion's Deli" and it's made from Benny's original recipe, possibly with beef, now.
The famous chili served at Binion’s Horseshoe Casino in Las Vegas originated from a recipe brought over from Texas by the casino’s founder, Benny Binion. The official version featured ground bison and was famously served at the casino deli until the 1980s.
The actual, authentic Benny Binion recipe is not, as far as we can determine, available. However, aficionados of Benny's chili have created copycat recipes for it, and my capable associate, Gemini, has created a copycat for you from those recipes and from clues and hints that were found on the web. The beans should be omitted for "Texas-Style" chili, and ground bison should be used for the meat to duplicate Benny's exact recipe that was used before 1980. See the recipe below.
Phaed
Copycat Benny Binion's "truckstop-style" Texas Chili
Prep time: 15 minutes | Cook time: 40 minutes | Servings: 6–8
Ingredients
• 2 ½ lbs ground bison (can substitute with coarse ground beef)
Directions
1. Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot over medium heat, sauté the onions, roasted poblano, celery, bell peppers, and garlic until they are translucent and soft.
• 4 cups onions, diced
• 2 cups bell peppers, diced
• ½ cup celery, diced
• 1 poblano pepper, roasted, seeded, and diced
• ½ cup garlic, minced
• 9 oz dark chili powder
• 1 tbsp ground cumin
• 1 tbsp cayenne pepper
• 1 large can (approx. 28 oz) diced tomatoes
• 1 can (approx. 15 oz) kidney beans, drained (Should be omitted for "Texas-Style" chili)
• 1 can (approx. 15 oz) black beans, drained (Should be omitted for "Texas-Style" chili)
• 24 oz tomato-vegetable juice (such as V8)
• Note: The measurements above are scaled down for home kitchen use from the massive casino-sized portions.
2. Brown the meat: Add the ground bison to the pot. Cook, breaking up the meat with a wooden spoon, until it is entirely browned.
3. Toast the spices: Stir in the dark chili powder, cumin, and cayenne pepper. Mix thoroughly to coat the meat and vegetables, allowing the heat to bloom the spices for about 1 minute.
4. Build the liquid base: Pour in the diced tomatoes, drained kidney beans, drained black beans, and the tomato-vegetable juice.
5. Simmer: Bring the mixture to a gentle boil, then lower the heat. Let the chili simmer uncovered for 40 minutes, stirring occasionally so it doesn't stick to the bottom, until it reaches a thick, hearty consistency.