Texas Chili Recipe

Texas Chili Recipe – Authentic Texas-Style No-Bean Chili

Make this hearty Texas Chili recipe with tender beef, dried chilies, tomatoes, garlic, and warm spices. A rich, smoky, authentic Texas-style chili with no beans.

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Texas Chili Recipe

If you're looking for a hearty, bold, and deeply flavorful chili, this Texas Chili recipe is the perfect choice. Unlike many American chili recipes, traditional Texas-style chili is known for focusing on the beef and chile-based sauce rather than beans.

Tender chunks of beef are slowly simmered with dried chilies, tomatoes, onions, garlic, beef broth, and warm spices until the meat becomes incredibly tender and the sauce develops a rich, smoky flavor. It's comforting, satisfying, and perfect for a cold evening, game day, family dinner, or weekend gathering.

The secret to great Texas chili is giving the beef and chilies enough time to develop their flavor. The longer the chili gently simmers, the richer it becomes.

Why You'll Love This Texas Chili

• Bold and smoky: Dried chilies give the chili deep, complex flavor.
• Tender beef: Slow simmering makes the beef wonderfully tender.
• No beans: This recipe follows the classic Texas-style approach.
• Perfect comfort food: A warm bowl of chili is ideal for chilly evenings.
• Great for gatherings: Make a large pot for game days, parties, and family dinners.
• Even better the next day: The flavors become deeper after resting overnight.
• Easy to customize: Adjust the chilies and spices to your preferred heat level.
• Freezer-friendly: Texas chili freezes well for convenient future meals.

What Is Texas Chili?

Texas chili, often called Texas Red, is a beef-centered chili traditionally made without beans. It typically features chunks of beef slowly cooked with dried or fresh chilies and aromatic spices.

Unlike many chili recipes that rely heavily on ground beef and beans, Texas-style chili emphasizes tender beef and a rich chile-based sauce.

Texas Chili Ingredients

For the Chili

• 2 lb (900 g) beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 cups beef broth
• 1 cup crushed tomatoes
• 2 tablespoons apple cider vinegar
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon brown sugar, optional

For the Dried Chile Paste

• 4 dried ancho chilies
• 3 dried guajillo chilies
• 2 dried New Mexico chilies
• 1–2 dried árbol chilies, optional for extra heat
• 2 cups hot water

Optional Garnishes

• Chopped cilantro
• Diced white onion
• Sliced jalapeños
• Shredded cheddar cheese
• Sour cream
• Lime wedges
• Cornbread or tortilla chips

How to Make Texas Chili

Step 1: Prepare the Dried Chilies

Remove the stems and seeds from the dried ancho, guajillo, and New Mexico chilies.

Place the chilies in a dry skillet over medium heat and toast them for about 30–60 seconds per side. Be careful not to burn them, as burnt chilies can become bitter.

Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for about 15–20 minutes until softened.

Step 2: Make the Chile Paste

Drain the soaked chilies, reserving about 1/2 cup of the soaking liquid.

Blend the softened chilies with the reserved liquid until smooth.

Set the chile paste aside.

Step 3: Brown the Beef

Pat the beef cubes dry with paper towels and season them lightly with salt and black pepper.

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Brown the beef in batches, making sure not to overcrowd the pot.

Cook until the beef develops a deep brown crust on several sides. Transfer the browned beef to a plate.

Step 4: Cook the Aromatics

Reduce the heat to medium.

Add the chopped onion to the same pot and cook for 5–6 minutes until softened and lightly browned.

Add the minced garlic and cook for another 30–60 seconds.

Step 5: Add the Tomato Paste and Spices

Stir in the tomato paste, chili powder, cumin, oregano, and smoked paprika.

Cook for about 1–2 minutes, stirring constantly.

This helps toast the spices and intensify their flavor.

Step 6: Build the Chili

Return the browned beef to the pot.

Add the prepared chile paste, crushed tomatoes, beef broth, apple cider vinegar, and brown sugar if using.

Stir everything together and bring the mixture to a gentle simmer.

Step 7: Simmer Slowly

Reduce the heat to low and partially cover the pot.

Simmer for approximately 2–3 hours, stirring occasionally.

The beef should become fork-tender and the sauce should become thick and rich.

If the chili becomes too thick before the beef is tender, add a little more beef broth.

Step 8: Adjust the Flavor

Taste the chili and adjust the salt, pepper, chili powder, or vinegar as needed.

For a thicker chili, remove the lid during the final 20–30 minutes of cooking and allow some of the liquid to evaporate.

Let the chili rest for 10–15 minutes before serving.

Pro Tips for the Best Texas Chili

• Use beef chuck: It contains enough connective tissue and fat to become tender during slow cooking.
• Brown the beef properly: Deep browning creates a richer flavor.
• Toast the dried chilies carefully: A short toast enhances their flavor, but don't let them burn.
• Use several types of chilies: Combining ancho, guajillo, and New Mexico chilies creates greater depth.
• Simmer slowly: Low and slow cooking produces tender beef and a rich sauce.
• Don't rush the chili: Two to three hours gives the beef time to become tender.
• Taste near the end: Adjust salt, acidity, and heat after the chili has reduced.
• Make it ahead: Texas chili often tastes even better the following day.

How Spicy Is Texas Chili?

The heat level depends on the chilies you use. Ancho and guajillo chilies provide deep flavor with relatively mild heat, while árbol chilies add significantly more spice.

For mild Texas chili, leave out the árbol chilies. For medium heat, add one. For a hotter chili, use two or more according to your preference.

What Beef Is Best for Texas Chili?

Beef chuck is one of the best choices because it contains enough fat and connective tissue to remain juicy during long cooking.

You can also use brisket or another well-marbled beef cut. Cut the meat into bite-sized cubes rather than using very small pieces so it stays tender during the long simmer.

Does Traditional Texas Chili Have Beans?

Traditional Texas-style chili is generally made without beans. The focus is on beef, chilies, and a rich, flavorful sauce.

However, beans can be added if you prefer them. Adding beans simply creates a different style of chili rather than the classic Texas approach.

What to Serve with Texas Chili

Serve Texas Chili with:

• Cornbread
• Tortilla chips
• Warm flour tortillas
• Jalapeño cornbread
• Steamed rice
• Baked potatoes
• Simple green salad
• Coleslaw

For toppings, try chopped onions, cilantro, shredded cheddar cheese, sour cream, jalapeños, or fresh lime.

Texas Chili Variations

Brisket Texas Chili

Replace the beef chuck with diced beef brisket for a rich, smoky variation.

Spicy Texas Chili

Add extra árbol chilies, cayenne pepper, or fresh jalapeños for more heat.

Smoked Texas Chili

Add a small amount of smoked paprika or use smoked beef for an extra smoky flavor.

Slow Cooker Texas Chili

Brown the beef and onions first, then transfer everything to a slow cooker. Cook on low until the beef is tender.

Ground Beef Texas Chili

For a quicker version, substitute ground beef for cubed beef. The texture will be different, but the chile flavors remain delicious.

How to Store Texas Chili

Allow the chili to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 4 days.

To freeze, place cooled chili in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Frequently Asked Questions

What makes Texas chili different from regular chili?

Texas chili traditionally focuses on beef and chilies and usually does not contain beans. It often uses chunks of beef instead of primarily ground beef.

Why is Texas chili called Texas Red?

Texas Red is a traditional nickname for Texas-style chili, referring to its rich red chile-based sauce.

Can I make Texas chili with ground beef?

Yes. Ground beef can be used, although cubed beef chuck gives the dish a more traditional Texas-style texture.

Is Texas chili supposed to have tomatoes?

Recipes vary. Some traditional Texas chili recipes use little or no tomato, while many modern versions include tomato paste or tomatoes. This recipe uses a modest amount of tomato for additional body and richness.

How do I make Texas chili thicker?

Simmer it uncovered during the final 20–30 minutes of cooking to allow excess liquid to evaporate. You can also mash a small portion of the beef and sauce to naturally thicken the chili.

Can I make Texas chili ahead of time?

Absolutely. Texas chili is an excellent make-ahead meal. The flavors often become even better after resting overnight in the refrigerator.

What is the best chili pepper for Texas chili?

A combination of dried ancho, guajillo, and New Mexico chilies provides excellent depth of flavor. Add árbol chilies when you want additional heat.

Nutrition Facts

Approximate nutrition per serving:

• Calories: 485 kcal
• Protein: 39 g
• Carbohydrates: 17 g
• Fat: 29 g
• Saturated Fat: 9 g
• Cholesterol: 125 mg
• Sodium: 760 mg
• Fiber: 5 g
• Sugar: 8 g

Nutrition information is an estimate and may vary depending on the beef cut, amount of oil, broth, tomatoes, and other ingredients used. Values do not include optional toppings or side dishes.

Similar Recipes

If you enjoyed this Texas Chili recipe, you may also like:

• Cincinnati Chili
• New Mexico Green Chile Stew
• Classic Beef Chili
• Cowboy Stew
• Slow Cooker Beef Chili
• Beef Brisket Chili
• Chicken Chili
• Mexican Beef Stew

Final Thoughts

This Texas Chili recipe is the ultimate hearty comfort food, featuring tender chunks of beef simmered slowly with a blend of dried chilies, garlic, onions, tomatoes, and warming spices. The combination creates a deeply flavorful, smoky, and satisfying chili without relying on beans.

For the best flavor, take your time browning the beef and allow the chili to simmer gently until the meat is fork-tender. Serve it hot with your favorite toppings, cornbread, or warm tortillas for a memorable meal.

Whether you're preparing it for a family dinner, game day, or a weekend gathering, this Texas-style chili is a delicious taste of classic Texas cooking that is sure to become a favorite.