What's the best recipe for Texas chili (no beans)? Here's a spicy, streamlined version.

Quite a few readers responded to the Oct. 15 Austin Answered column: "What makes chili chili? Why does everyone else do it wrong by adding beans?"

Several sent in recipes, including one from Australia that includes kangaroo meat, which is likely unavailable in your neighborhood supermarket.

This week's Austin Answered question: What's the best recipe for Texas chili (no beans)?

Here's one inspired by a chili recipe by Sam Sifton, first published in The New York Times and reprinted in this newspaper on Jan. 31, 2018. Do check out Sifton's more detailed story. Both his excellent recipe and my streamlined, spicier version here serve 12.

Texas Chili

2 Tbsp. whole cumin seeds

3 tsp. whole coriander seeds

4 pounds rough-ground chili beef or Mexican chorizo

2 tsp. salt

4 Tbsp. vegetable oil

1 yellow onion, chopped, with more set aside for serving

8 garlic cloves, minced

6 fresh jalapeños, stemmed, seeded and chopped

2 Tbsp. ground chili powder

2 Tbsp. dried oregano

1 bottle Negra Modelo beer (love this touch from Sifton)

2 large cans diced tomatoes

1 ounce unsweetened chocolate

4 whole dried large red chilies

Shredded cheddar cheese, chopped cilantro and flour tortillas for serving

More: Tastes like Texas? Tell us the dish(es) you think best rep our big giant state

Toast the cumin and coriander seeds in a pan or rimmed comal. Grind them in a coffee grinder and reserve.

Heat oil in a large pot. Stirring, brown the salted meat. Once brown, dry meat on paper towels. Don't clean out the pot.

Add onion, garlic, jalapeños, reserved powder, chili powder and oregano to the empty pot. Add oil if needed. Stirring, cook until vegetables have softened, about 8 minutes.

Add meat, beer, whole dried chilies, tomatoes, chocolate and 1 quart water. Simmer for about 90 minutes. Remove dried chilies. Add salt if needed.

Serve with small bowls of extra chopped onion, shredded cheddar cheese and cilantro, along with a covered container of heated tortillas.

Sifton is right about this advice: "The chili tastes best one or two days after it is made."

Or in our case, five days.

Send your questions about Central Texas past and present to "Austin Answered" at mbarnes@statesman.

This article originally appeared on Austin American-Statesman: The best Texas chili recipe? Adjust this one to make it personal