Texas Chili packs intense, layered flavors from slow‑cooked beef and authentic chile spices. Its thick, savory texture and smoky complexity make it deeply satisfying without relying on beans or fillers — perfect if you’re craving something rich, warming, and genuinely traditional.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Beef chuck roast, cut into bite‑sized pieces • Dried chiles such as guajillo, ancho and arbol • Chipotle peppers in adobo (optional) • Olive oil • Onion, diced • Jalapeño peppers, seeded and chopped • Garlic, minced • Beef stock • Strong brewed coffee • Apple cider vinegar or similar acid • Cocoa powder or dark chocolate (optional) • Spices: cumin, smoked paprika, Mexican oregano, cayenne, coriander, cinnamon, allspice • Masa harina or cornmeal (for thickening) • Salt and pepper to taste
Directions
Prepare Chiles: Toast dried chiles in a dry pan until fragrant, then simmer them in some beef stock until softened.
Make Chile Paste: Blend softened chiles with chipotle peppers and some of the simmer liquid until smooth.
Brown Meat: Heat oil in a large pot or Dutch oven. Brown the beef pieces in batches; set aside.
Cook Aromatics: Sauté onion and jalapeños until softened, then add garlic.
Combine: Return beef to the pot. Stir in chile paste, beef stock, coffee, vinegar, and spices. Bring to a simmer.
Simmer: Reduce heat and cook low and slow for at least 2–3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Thicken: Stir in masa harina or cornmeal in the last 10–15 minutes if you want a thicker texture.
Season: Adjust salt and spices to taste before serving.
Servings and timing
• Servings: About 6–8 bowls of chili, depending on portion size • Prep time: ~30–45 minutes (including chile preparation) • Cook time: ~2–3 hours of simmering to develop robust flavor
Storage/Reheating
• Refrigerator: Store leftover chili in an airtight container for up to 3–4 days. • Freezer: Freeze in freezer‑safe containers for up to 3 months. • Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.
FAQs
What makes Texas chili different from other chili styles?
True Texas chili is traditionally made without beans and relies on meat and dried chile peppers for flavor, rather than tomato or bean bases.
Can I use ground beef instead of beef chuck?
Yes — some versions use ground beef for convenience, but chunked beef yields a more authentic texture.
Do I have to use dried chiles?
Dried chiles give authentic depth, but you can substitute chile powders in a pinch.
Is Texas chili spicy?
It can be, especially with peppers like arbol and jalapeño; adjust heat levels based on your preference.
Can I add beans if I want?
While not traditional, you can add beans if you prefer a more familiar chili style.
What toppings go well with Texas chili?
Common toppings include shredded cheese, diced onion, sliced jalapeños, and sour cream.
Can I make this in a slow cooker?
Yes — after browning everything, transfer to a slow cooker and cook on low for 6–8 hours.
What if my chili is too thin?
Simmer longer uncovered or add a bit more masa harina to thicken.
What beer is best in chili?
Lager or pilsner adds mild depth without overpowering the chili.
Can I use fresh chiles instead of dried?
Fresh chiles add bright flavor but won’t give the same deep, earthy complexity as dried chiles.
Conclusion
Texas Chili is a deeply flavorful, satisfying dish that highlights the essence of Texan comfort food. With its rich beef, bold chiles, and slow‑cooked depth, it’s a recipe worth mastering — whether for a weeknight supper or a crowd‑pleasing centerpiece.
Authentic Texas-style chili made with tender chunks of beef, a rich blend of dried chiles, and warm spices, slow-simmered for deep, smoky flavor without beans.
Author:Catherine
Prep Time:40 minutes
Cook Time:2 hours 30 minutes
Total Time:3 hours 10 minutes
Yield:6–8 servings
Category:Main Dish
Method:Stovetop
Cuisine:Texan
Diet:Halal
Ingredients
2 1/2 pounds beef chuck roast, cut into bite-size pieces
3 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1–2 dried arbol chiles (optional, for heat)
1–2 chipotle peppers in adobo (optional)
2 tablespoons olive oil
1 large onion, diced
2 jalapeño peppers, seeded and chopped
5 cloves garlic, minced
4 cups beef stock
1 cup strong brewed coffee
1 tablespoon apple cider vinegar
1 tablespoon cocoa powder or 1 ounce dark chocolate (optional)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon allspice
2 tablespoons masa harina or cornmeal
Salt and black pepper, to taste
Instructions
Toast the dried chiles in a dry skillet over medium heat until fragrant, about 1–2 minutes per side.
Transfer chiles to a saucepan with 1 cup of beef stock and simmer for 10 minutes until softened.
Blend softened chiles with chipotle peppers and some soaking liquid until smooth; set aside.
Heat olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. Remove and set aside.
In the same pot, sauté the onion and jalapeños until softened, about 5 minutes. Add garlic and cook 1 minute more.
Return beef to the pot and stir in the chile paste, remaining beef stock, coffee, vinegar, cocoa powder, and spices.
Bring to a simmer, reduce heat to low, cover partially, and cook for 2–3 hours, stirring occasionally.
In the last 10–15 minutes, stir in masa harina to thicken if desired.
Season with salt and pepper to taste and serve hot.
Notes
Texas chili is traditionally made without beans.Adjust chile varieties to control heat level.The flavor improves even more after resting overnight.Can be adapted for a slow cooker after browning the beef.
