texas chili recipe saved my dinner plans more than once (okay, more like twenty-seven times if we’re getting honest). You know how hard it is to please a crowd with one pot? Whew. If you’re anything like me, you’ve been lost in all those “fancy” chili recipes that take half the day or ask for twenty weird spices. Let’s make it easier. This guide’ll show you how to nail the big bold flavor of real-deal Texas chili without any wild goose chases for ingredients. Folks craving a hearty meal or just a taste of Texas, you’re in the right spot. And hey, if you want to check out other speedy comfort food, look at this stellar crockpot chili recipe or my personal weakness—the fluffy texas roadhouse rolls recipe in a bread machine cin butter. 
What is Texas Chili?
Alright, so people outside Texas get this mixed up all the time. Texas chili isn’t your average chili. Forget beans. I mean it. If there’s one hill Texans will die on, it’s that real Texas chili never, ever, has beans. This is straight-up spiced meat, simmered until tender. The recipe hails straight outta the Lone Star State, where chili is practically a state sport (not kidding—there are cook-offs with secret family recipes and everything).
The idea is simple. You grab a good chunk of beef, spice it up, let it bubble away, and somewhere along the line your house starts smelling absurdly delicious. Some say the best part is how it all comes together with just a handful of honest-to-goodness ingredients. Heck, if you feed a bowl of this to a Texan and mention adding corn or kidney beans, you better duck. This is no-nonsense chili, with flavor built from slow-cooked beef and bold spices, perfect for game day or a chilly night when regular soup won’t cut it.
“I never understood all the fuss about chili until I tried Texas chili at my best friend’s ranch in Amarillo. Now it’s my go-to when I wanna impress folks without breaking a sweat.” – Jess G., actual chili convert
Key Ingredients in Texas Chili
Every family’s got their take, but real Texas chili (whether it’s grandma-approved or contest-winning) has a few must-haves. The meat is the star, but it’s the blend of spices and simple add-ins that makes everything sing. Let’s chat through what goes into it, and why you don’t need a PhD in kitchen sorcery to pull it off.
First up is the beef—usually chunks of chuck roast, not ground meat. Chopped into bite-size pieces, it gets that melt-in-your-mouth thing going on. Next? Chillies. I like dried ones (ancho and guajillo if you can find them), soaked and blended into a paste. That’s what gives Texas chili its signature reddish-brown color and a punch of flavor you can’t get from just chili powder. Speaking of which, a good helping of chili powder is fine if you can’t do dried peppers.
Now toss in some onions and garlic, both chopped real fine. They cook down and almost disappear, but trust me—the taste difference if you skip them? Not worth the shortcut. As for liquid, folks usually go with beef broth or water. Tomato sauce shows up here and there, but purists scoff at anything “too tomatoey.”
Spices do the magic. You want cumin, maybe a pinch of oregano (Mexican oregano’s best), and some salt and pepper to bring it alive. I sometimes add a square of dark chocolate for a rich depth. Sounds odd, but it works. Oh, and if you like heat? Chipotle peppers or jalapeños’ll do the trick. Seriously, it’s that simple.
How to Make Texas Chili
Alright, roll up those sleeves—it’s simple, I swear! Get your largest pot (nobody’s ever complained about too much chili) and start browning those beef cubes. You want a hot pan and a splash of oil, let ‘em get a nice sear in stages so every piece has a bit of crust. Makes a difference, trust me.
Next, lower the heat, toss in chopped onions and garlic right into all those pan juices. Let ‘em soften. Then, stir in your chili paste or powder. It’ll look—and smell—kind of wild at this point. Once it’s all mixed up and starting to stick a bit, pour in your broth, scraping any thick bits off the bottom of the pot. That’s flavor gold.
Let it all simmer uncovered. Really, the longer the better. I usually go for two hours, sometimes three if the crew is patient. Stir now and then, check if anything’s sticking. It’ll thicken up, and those beef cubes? Soft as butter by the end. Toss in extra salt or cumin if you feel like it. Some folks add masa harina (fine corn flour) or a bit of chocolate toward the end, but totally optional. That’s it—old cowboy magic in a bowl.
Oh, if you wanna keep the chili craving going but switch it up for weeknights, jump over to my simple slow cooker chili recipe.
Serving Suggestions
Let’s talk about what goes with Texas chili, because—whew—you’re gonna want to soak up every last drop.
- Serve with cornbread or those soft, buttery rolls (my vote’s on these texas roadhouse rolls recipe in a bread machine cin butter if you dare).
- Top with shredded sharp cheddar, fresh onions, or sliced jalapeño (or all three…don’t let anyone judge).
- If you want a slightly lighter meal, pile a scoop of chili over a baked potato (hearty and underrated).
- Corn chips or saltines on the side for old-school crunch.
Get creative, but if you add beans, don’t tell any Texans you got the idea here.
Storage and Make-Ahead Tips
The beauty of Texas chili recipe is how it just gets better in the fridge. Seriously. Leftovers taste richer, and you don’t have to do any extra work. Cool your chili completely before popping it in an airtight container. It’ll hold for about four days in the fridge.
Planning ahead? Chili also freezes like a champ. Scoop portions into freezer bags, lay them flat for easy stacking, and you’ll have homemade chili waiting for your next “oh no, what’s for dinner” moment. Reheat gently on the stovetop so it doesn’t scorch.
More of a meal-prepper? You can totally make the chili a day or two in advance. Just reheat it slowly (stir often if it gets thick), and it’ll taste even better.
Common Questions
Q: Can I use ground beef instead of cubes?
A: Sure thing. It won’t have the same “cowboy stew” vibe, but it’ll still be tasty. Just brown it well for maximum flavor.
Q: My chili’s too runny—how can I fix it?
A: Mix in a spoonful of masa harina or let it simmer uncovered a bit longer. Trust me, it’ll thicken up nicely.
Q: What if I don’t have dried chilies?
A: No sweat—good quality chili powder works fine.
Q: Is Texas chili spicy?
A: It can be, but you control the spice. Add plenty of jalapeños for heat or go mild for picky eaters.
Q: Can I make this in a slow cooker?
A: Absolutely. Brown the meat and veggies first for best flavor, then move everything to a slow cooker and cook on low for 6-8 hours.
Wrapping Up with a Bit of Texas Swagger
Alright, friends, you’ve got everything you need to whip up a pot of legendary Texas chili recipe—no beans, no fuss, just honest flavor. Let this one simmer for that extra “wow” and don’t be afraid to play with toppings or side dishes. For even more inspiration, check out this Texas Chili {Perfect for a Crowd} – Spend With Pennies, or learn from the pros at Authentic Texas Chili Recipe (A Bowl of Red) – Chef Billy Parisi, and don’t skip the clever ideas at Texas Chili Recipe | The Kitchn. Trust me, with this recipe up your sleeve, your next chili night could feel like a five-star restaurant—if Five Star means the whole table’s grinning and fighting for seconds. Now grab that pot and give it a spin!
Texas Chili
Ingredients
Main Ingredients
- 2 pounds chuck roast, cut into bite-size pieces Use chunks instead of ground beef for better texture.
- 4 tablespoons oil For browning the beef.
- 1 cup onions, chopped Chopped real fine for best flavor.
- 4 cloves garlic, minced Adds richness to the chili.
- 4 dried ancho chilies, soaked and blended into a paste For signature flavor and color.
- 2 dried guajillo chilies, soaked and blended into a paste For added complexity.
- 2 cups beef broth For simmering the chili.
- 1 cup tomato sauce Optional; some purists avoid it.
- 1 tablespoon cumin Essential spice for flavor.
- 0.5 teaspoon Mexican oregano Better flavor than regular oregano.
- 1 teaspoon salt To taste.
- 0.5 teaspoon black pepper To taste.
- 1 ounce dark chocolate For depth of flavor.
- 1 to taste jalapeños or chipotle peppers For heat if desired.
Instructions
Preparation
- Heat oil in a large pot over medium-high heat.
- Brown the beef cubes in batches until nicely seared. Remove and set aside.
- In the same pot, lower heat and add chopped onions and garlic. Cook until softened.
- Stir in chili paste or powder and cook until fragrant.
Cooking
- Return the beef to the pot and pour in the beef broth, scraping the bottom of the pot.
- Let the chili simmer uncovered for 2-3 hours, stirring occasionally.
- Adjust seasoning with additional salt and cumin if necessary.
- Optional: Stir in masa harina or chocolate during the last few minutes of cooking.
