Texas-Style Beef Chili Recipe

There are few meals more comforting, hearty, and satisfying than a bowl of Texas-Style Beef Chili. This classic dish captures the spirit of the Lone Star State—bold flavors, rich spices, and a deep, meaty heartiness that warms you from the inside out. Perfect for game day gatherings, family dinners, or a cold winter night, this recipe celebrates the tradition of chili as it was meant to be enjoyed—without beans, without shortcuts, and with plenty of robust beef flavor.

The inspiration behind Texas chili comes from its storied past. Born out of ranching culture and cowboy campfires, chili was a dish that relied on simple ingredients that could be stretched to feed many. Over the years, it became a hallmark of Texan cuisine, standing apart from bean-filled or tomato-heavy variations by spotlighting the beef itself. This recipe honors that tradition, giving you a chili that’s rich, smoky, and bursting with spice in every bite. Whether you’re making it for a big crowd or meal-prepping for the week, Texas-Style Beef Chili is a dish that never disappoints.

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Why You’ll Love This Texas-Style Beef Chili

Texas-Style Beef Chili isn’t just another chili recipe—it’s an experience. Here are a few reasons why you’ll fall in love with it:

• Rich, meaty flavor – This chili uses chunks of beef chuck rather than ground meat, giving it incredible texture and depth.

• Authentic Texas roots – True to tradition, there are no beans in this recipe, allowing the smoky spices and beef to shine.

• Perfect for any occasion – From tailgate parties to family dinners, chili is a crowd-pleaser that keeps everyone coming back for seconds.

• Make-ahead friendly – Like many stews, chili tastes even better the next day after the flavors meld together.

• Customizable heat level – Whether you prefer mild or fiery spice, you can adjust the chili peppers and seasonings to match your taste.

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Ingredients

For an authentic Texas-Style Beef Chili, you’ll want to use the freshest spices and quality beef. Here’s what you’ll need:

Beef & Base

• 3 pounds beef chuck roast, trimmed and cut into 1-inch cubes

• 2 tablespoons vegetable oil (or other neutral oil)

• 1 large yellow onion, diced

• 6 cloves garlic, minced

• 4 cups beef broth

Chili Paste & Seasonings

• 4 dried ancho chiles

• 4 dried guajillo chiles

• 2 dried pasilla chiles

• 2 chipotle chiles in adobo, minced

• 1 tablespoon smoked paprika

• 2 teaspoons ground cumin

• 2 teaspoons dried oregano (Mexican oregano if available)

• 1 teaspoon ground coriander

• 1 teaspoon cayenne pepper (optional, for extra heat)

• Salt and freshly ground black pepper, to taste

Thickening & Finish

• 2 tablespoons masa harina (corn flour) or all-purpose flour

• 1 tablespoon apple cider vinegar

• Fresh cilantro, chopped (for garnish)

• Sliced jalapeños (for garnish)

• Shredded cheddar cheese or Monterey Jack (optional)

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Directions

1. Prepare the Dried Chiles

The foundation of a true Texas-Style Beef Chili lies in the depth of flavor that comes from dried chiles. Start by heating a dry skillet over medium heat and carefully place the ancho, guajillo, and pasilla chiles inside. Toast them for about 30 seconds per side, pressing lightly with a spatula to release their natural oils. The goal is to bring out a smoky, slightly nutty aroma without burning them, which would make the chili bitter. Once toasted, remove the stems and seeds to control the spice level. Place the chiles in a bowl and cover them with hot water, letting them soak for 20 minutes. They will soften and plump, becoming easier to blend. After soaking, transfer the softened chiles into a blender with about half a cup of their soaking liquid. Blend until you have a smooth, velvety paste. This chili paste becomes the backbone of your dish, giving it a rich color and bold, authentic flavor.

2. Brown the Beef

While the chiles are soaking, focus on preparing the beef. Heat a Dutch oven or heavy-bottomed pot over medium-high heat, then add the vegetable oil. Working in batches, add the beef cubes in a single layer. Resist the temptation to stir too often—let the meat sear for a few minutes on each side so it develops a deep brown crust. This process, known as the Maillard reaction, locks in flavor and creates a savory base for your chili. Overcrowding the pot will cause the beef to steam rather than sear, so take your time with this step. Once browned, transfer the beef to a plate and set aside, leaving behind the flavorful browned bits at the bottom of the pot.

3. Sauté the Aromatics

In the same pot, add the diced onions and cook them until they soften and turn golden, usually about 5–6 minutes. The onions will naturally loosen some of the browned bits from the bottom of the pot, infusing the dish with more flavor. Once the onions are softened, stir in the garlic and cook for an additional minute. Garlic burns quickly, so keep a close eye on it while stirring constantly. This step adds sweetness and depth to balance the smoky chiles and robust beef.

4. Build the Flavor Base

Now it’s time to layer the spices. Add the chili paste to the pot, followed by the minced chipotle peppers, smoked paprika, cumin, oregano, coriander, and cayenne. Stir everything together, coating the onions and garlic in the aromatic blend. Allow the mixture to cook for 2–3 minutes. Toasting the spices in hot oil releases their essential oils, intensifying the flavor and giving your chili that unmistakable Texan punch. The paste should darken slightly as it thickens and fills your kitchen with a mouthwatering aroma.

5. Simmer the Chili

Return the seared beef to the pot, pouring in any juices that collected on the plate. Add the beef broth and stir to combine. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer slowly for 2 to 2.5 hours. Stir occasionally to prevent sticking and to ensure even cooking. During this time, the beef will break down and become fork-tender, while the chili flavors meld into a deep, complex richness. Patience is key—long, slow cooking is what transforms this dish from good to unforgettable.

6. Thicken the Chili

About 15 minutes before the cooking time ends, make a slurry by mixing masa harina with a few tablespoons of warm water. Stir this into the chili to thicken the sauce. Masa harina not only gives the chili a slightly thicker consistency but also imparts a subtle corn flavor that complements the smoky chiles beautifully. If you don’t have masa harina on hand, you can substitute with flour or cornstarch, but the unique flavor of masa is worth seeking out for authenticity.

7. Adjust & Serve

Once the chili has thickened and the beef is melt-in-your-mouth tender, stir in the apple cider vinegar. This small addition brightens the dish and cuts through the richness of the beef, balancing all the flavors. Taste the chili and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the chili into bowls and finish with fresh garnishes—chopped cilantro, sliced jalapeños, or shredded cheese. Serve hot with cornbread, warm tortillas, or a scoop of rice on the side. Every bite should be bold, smoky, and deeply satisfying, a true taste of Texas tradition.

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Tips for the Best Texas Chili

• Use beef chuck roast – Its marbling breaks down into tender bites during the long simmer, making it the best cut for chili.

• Toast your spices – Always toast dried chiles and ground spices before simmering. This simple step enhances their depth and complexity.

• Low and slow cooking – Don’t rush the simmering process. Giving the chili time allows the beef to tenderize and the flavors to develop.

• Make it ahead – Chili tastes even better after resting overnight, so consider cooking it a day in advance.

• Skip the beans – True Texas-style chili never includes beans, which helps the bold beefy flavor stand out.

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Serving Suggestions

While Texas-Style Beef Chili is flavorful enough to stand on its own, pairing it with sides and toppings makes the experience even better:

• Classic cornbread – The sweetness of cornbread balances the chili’s spice.

• Flour or corn tortillas – Perfect for scooping up hearty bites.

• Rice – A bed of fluffy white rice or Mexican rice makes the chili a full meal.

• Fresh toppings – Jalapeños, cilantro, onions, lime wedges, and shredded cheese add brightness and contrast.

• Baked potatoes – Spoon chili over baked potatoes for a Tex-Mex twist.

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Storing & Reheating

One of the best parts of chili is how well it stores and reheats. Here’s how to keep it fresh:

• Refrigerator – Store cooled chili in an airtight container for up to 4 days.

• Freezer – Freeze chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating – Warm on the stovetop over medium heat, adding a splash of broth or water if it thickens too much.

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Variations

Though traditional Texas chili sticks to beef and spices, you can customize it while keeping the essence of the dish intact:

• Spicier version – Add more chipotle peppers or fresh jalapeños for extra heat.

• Smoky version – Incorporate smoked beef or add a dash of smoked salt.

• Chunky vegetables – While purists avoid beans, you can add diced bell peppers or fire-roasted tomatoes for a slightly different twist.

• Ground beef option – If you prefer a quicker cook time, swap the cubed beef chuck for 2 pounds of ground beef and simmer for 45 minutes to 1 hour.

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Nutritional Information (Per Serving, Approximate)

• Calories: 480

• Protein: 45g

• Fat: 24g

• Carbohydrates: 18g

• Fiber: 5g

• Sodium: 720mg

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 25 minutes

• Cook Time: 2 hours 30 minutes

• Total Time: 2 hours 55 minutes

• Yield: 6–8 servings

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Notes

• Texas-Style Beef Chili is a dish meant for sharing. Double the batch if you’re cooking for a crowd.

• Leftovers can be used creatively—serve them over nachos, stuff them into burritos, or use as a topping for hot dogs.

• For an extra layer of flavor, try finishing the chili with a squeeze of fresh lime juice before serving.

Frequently Asked Questions

Can I make Texas chili in a slow cooker?
Yes, after browning the beef and preparing the chili paste, you can transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

What if I can’t find dried chiles?
If dried ancho or guajillo chiles are unavailable, substitute with chili powder blends, though the flavor won’t be as authentic. Aim for about 3–4 tablespoons of a good-quality chili powder.

How spicy is Texas-Style Beef Chili?
It’s naturally smoky and moderately spicy, but the heat level depends on the chiles you use. Remove seeds for milder flavor or keep them in for extra kick.

Do I need masa harina?
Masa harina is traditional for thickening chili, but you can use cornstarch or flour instead. Masa, however, adds a distinctive Tex-Mex flavor.

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