The Best Texas Chili Recipe

If you’re looking for a hearty and bold dish that truly represents Texas, you’ve come to the right place. Texas chili is known for being a spicy, beef-filled stew with no beans or tomatoes, focusing on slow-cooked meat and rich chili peppers. This simple approach brings out deep, smoky flavors that make it perfect for game days or cozy weeknights.

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You don’t need a lot of fancy ingredients to make a tasty Texas chili. With just some good-quality beef, dried chiles, and a careful blend of spices, you can create a meal that’s full of warmth and flavor. Whether you’re cooking for a crowd or just yourself, mastering this recipe is sure to become a go-to in your kitchen.

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Authentic Texas Chili Recipe

This chili recipe centers on meat, dried chili peppers, and spices. You’ll skip beans and tomatoes to get a rich, smoky, and bold flavor. The key is slow-cooking tender beef with a sauce made from real dried chiles and simple ingredients.

Related Recipe: 6 Cozy Chili Recipes for Fall Nights

Ingredients

2–3 lbs beef chuck, cut into ½-inch cubes (or coarse ground beef if preferred)
6–8 dried chiles (such as ancho, guajillo, pasilla, or New Mexico)
2–3 fresh jalapeños or serranos, chopped (optional, for heat)
1 large onion, diced
4 cloves garlic, minced
2 cups beef stock (plus more as needed)
2 tbsp tomato paste (optional, for body)
1 tsp smoked paprika
2 tsp ground cumin
1 tsp Mexican oregano
½ tsp ground cinnamon (optional, adds depth)
1–2 tbsp masa harina (corn flour, for thickening)
Salt and black pepper, to taste
Cooking oil or lard, for browning

Start by preparing the dried chiles: remove the stems and seeds, toast them lightly in a dry skillet until fragrant, then soak them in hot water for about 20 minutes. Blend them into a smooth paste with some of the soaking liquid.

In a heavy pot or Dutch oven, heat oil and brown the beef in batches until nicely seared, then set it aside. Using the same pot, sauté the onion until softened, then add the garlic and fresh peppers, cooking just until fragrant.

Stir in the chile paste and tomato paste (if using) and let it cook for a few minutes to concentrate the flavors. Sprinkle in the cumin, paprika, oregano, cinnamon, salt, and pepper.

Related Recipe: Easy Weeknight Slow Cooker Chili

Return the beef to the pot and pour in enough beef stock to cover everything. Bring it to a boil, then reduce the heat and let it simmer gently for 2–3 hours, stirring occasionally, until the beef is tender. Add more stock if the chili gets too thick.

Toward the end of cooking, mix the masa harina with a little water and stir it into the pot to thicken the chili. Taste and adjust the seasoning as needed, adding more salt, pepper, or chile paste if you like.

Serve hot, either plain in a bowl or with toppings like diced onion, shredded cheese, or jalapeños on the side. Cornbread or crackers make a classic pairing.

Tips for Perfect Chili

Use good-quality dried chilies for the best taste. Don’t rush the slow cooking—you need time for flavors to develop and the meat to soften. Stir the chili now and then to avoid sticking or burning on the bottom.

Adjust heat by choosing less or more arbol chiles. Taste as you go but add salt carefully; too much can kill the flavor. If the chili gets too thick, add a little more broth to loosen it.

Common Mistakes to Avoid

Don’t add beans or tomatoes if you want authentic Texas chili. They change the texture and flavor completely. Avoid boiling the chili; keep it on low heat to prevent tough meat.

Don’t skip browning the beef—that step adds depth and richness. Also, make sure your chili paste is smooth so you don’t get burnt chili bits. Lastly, be patient—rushing the cooking time makes the beef chewy and the sauce less flavorful.

Serving and Storing Texas Chili

You can make your Texas chili even better with tasty garnishes and smart sides. When it comes to leftovers, proper storage and reheating keep the flavors fresh. Plus, you can turn any extra chili into new dishes that save time and taste great.

Best Garnishes and Sides

To top your Texas chili, try shredded cheese like cheddar or Monterey Jack. Sour cream adds a cool, creamy contrast to the spicy beef. Fresh chopped onions or jalapeños give crunch and extra heat.

Cornbread or tortilla chips work well as sides because they soak up the rich chili sauce. You could also serve with simple rice or a side salad for balance.

Adding fresh cilantro or sliced avocado gives your bowl a fresh, vibrant touch. These toppings let you customize heat and texture in every bite.

How to Store and Reheat

Let your chili cool before putting it in an airtight container. You can store it in the fridge for 3 to 4 days. For longer storage, freeze it in meal-sized portions for up to 3 months.

To reheat, warm chili on the stove over low heat. Stir often to prevent sticking and add a splash of water if it thickens too much. You can also use a microwave, heating in short bursts and stirring between each.

Avoid reheating chili more than once to keep the meat tender and flavors fresh.

Creative Leftover Ideas

Use your leftover chili to make loaded baked potatoes. Spoon chili over a baked potato and top with cheese and sour cream for an easy meal.

Try chili as a topping for nachos. Spread chips on a baking sheet, add chili, cheese, and bake until melted. Add jalapeños and fresh toppings after.

You can also stir chili into scrambled eggs for a spicy breakfast or use it as a filling in tacos or quesadillas. These ideas help you use every bit without extra cooking time.

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