Description

There’s nothing quite like a bowl of Texas-Style Beef Chili to bring warmth and comfort to the table. This hearty, bold, and deeply flavorful dish is a true Texan classic, built on rich chili paste, tender chunks of beef, and smoky spices. Unlike other chili variations, this version skips the beans and lets the beef and spices shine. Perfect for gatherings, family dinners, or a cozy night at home, this chili celebrates authentic tradition while delivering unbeatable taste.

Ingredients

Scale

3 pounds beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons vegetable oil
1 large yellow onion, diced
6 cloves garlic, minced
4 cups beef broth
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)
Salt and freshly ground black pepper, to taste
2 tablespoons masa harina (or all-purpose flour)
1 tablespoon apple cider vinegar
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (for garnish)
Shredded cheddar or Monterey Jack cheese (optional)

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Instructions

Toast the dried ancho, guajillo, and pasilla chiles in a dry skillet over medium heat for 30 seconds on each side until fragrant. Remove stems and seeds, soak in hot water for 20 minutes, then blend with some soaking liquid until smooth.
Heat oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, searing until caramelized. Transfer beef to a plate.
In the same pot, sauté diced onions for 5–6 minutes until softened. Add garlic and cook 1 minute, stirring to release browned bits.
Stir in chili paste, chipotle peppers, smoked paprika, cumin, oregano, coriander, and cayenne. Toast spices for 2–3 minutes to deepen flavor.
Return beef to pot, pour in beef broth, and bring to a gentle boil. Reduce heat, cover, and simmer 2–2.5 hours until beef is tender and flavors meld. Stir occasionally.
In the last 15 minutes, mix masa harina with warm water to form a slurry. Stir into chili to thicken and add subtle corn flavor.
Stir in apple cider vinegar before serving. Taste and adjust seasoning with salt and pepper. Garnish with cilantro, jalapeños, or cheese, and serve hot with cornbread, tortillas, or rice.

Notes

Use beef chuck roast for best flavor and tenderness.
Toasting dried chiles and spices brings out their full depth.
Chili tastes even better the next day—perfect for making ahead.
Leftovers can be enjoyed over nachos, baked potatoes, or stuffed into burritos.
Adjust spice level by adding more or fewer dried chiles or chipotles.

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes