Texas Chili is the perfect way to feed a hungry crowd and absolutely full of flavor. This recipe is packed with a generous portion of beef (chuck is best) and an interesting array of spices that will lend a touch of sophistication to your Texas chili bowl.
Unlike a classic chili recipe made with ground beef, this recipe doesn’t include beans. Serve it with a big ol’ chunk of cornbread or garlic bread for dipping!
What is Texas Chili?
To make Texas chili, you really only need to remember one thing. No Beans! Also, keep in mind this regional recipe generally uses only stew beef and not ground beef. Purists will argue that true Texas-style chili is designed to let the flavors of beef and peppers to prevail, and therefore they only use stew beef, chilies, and tomatoes.
But most people spice things up to some degree, and I’m in that camp. This Texas chili has an amazingly rich flavor that comes from not only the beef, but also an unexpected combination of spices and ingredients, including cinnamon, cumin, and even a pinch of unsweetened cocoa!
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BEEF for this recipe can be either stewing beef or chuck. Chuck is uniformly marbled and the tissues break down cooked over low and slow heat until melt in your mouth tender. Stewing beef is another great option but can be made up of various cuts of beef so it doesn’t cook as uniformly.
One of the best things to love about chili is that it lets you exercise your creativity, so go ahead and experiment with all those delightful dried and canned chilies available in specialty grocery stores or even ethnic food aisles. Guajillo, ancho or pasilla peppers are all excellent options.
To Make Texas Chili
- Brown the stew beef in an oiled stew pot, then remove and set aside.
- In the same pot, sauté onions, garlic, and chili peppers.
- Stir in the seasonings and cook briefly.
- Add beef and the rest of the ingredients and simmer until very tender.
Serving Suggestions
By now you know that the best Texas chili recipes contain no beans, but that doesn’t mean you can’t serve them on the side. Keep it simple. Or, mash up some kidney, red and pinto beans, and refry with some butter or lard, garlic powder and other spices. Spanish rice also make an excellent companion dish.
Cornbread should also be considered for dipping or soaking up that spicy sauce. For a tasty finishing touch, top your Texas chili with sour cream or shredded Mexican cheeses.
Got Leftovers?
FRIDGE: Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
FREEZER: This recipe freezes perfectly once cooled. Pack it into freezer containers, leaving an inch of headspace for expansion or even freezer bags. It will keep for up to four months. No need to thaw before reheating. Just remove and place in a pot on low heat, and allow to get piping hot before serving.
More Delicious Chili Recipes
- The Best Chili Recipe – A classic family favorite!
- Easy White Chicken Chili – a fun twist on a classic!
- Vegetarian Chili – who needs meat?
- Instant Pot Chili – super fast!
- Turkey Chili – a healthier option
- Easy Crock Pot Chili Recipe – so easy
- Savory Pumpkin Chili – simmer & enjoy
Ingredients
- 4 pounds beef chuck roast trimmed of excess fat, cut into ½ inch chunks
- salt and black pepper to taste
- 6 tablespoons olive oil divided
- 3 jalapeños seeded and diced
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 28 ounces crushed tomatoes 1 can
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
Seasoning Mix
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
Instructions
- Season the beef with kosher salt and black pepper.
- In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
- Add remaining 2 tablespoons of olive oil and heat 30 seconds. Add the jalapeno peppers and onions and saute for about 10 minutes onions are softened. (Do not brown them).
- Stir in garlic and seasoning mix and cook 30 seconds or just until fragrant.
- Add the beef back into the pot along with remaining ingredients.
- Bring the chili to a boil and then turn the heat down to low.
- Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed.
- Before serving remove the bay leaves and serve plain or covered with sour cream, shredded cheese, or green onions.
Notes
While cooking the meat in the chili should slightly shred - this is normal.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course
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So yummy! Thank you!!
We made this in the crockpot last week when we were stuck inside with a winter storm. We weren’t able to use chuck as the stores were pretty bare but we used ground beef and followed the rest of the ingredients. Turned out sooooo good husband is already asking to make it again this week!! Super good leftover as well😋
Hi Holly .. I am very much wanting to make this and have all the ingredients required with the exception I am unable to find the chipotle pepper in adobo sauce in the area I am living .. hence any suggestions as to substitutions ..
Thanks
Randy
You can find chipotle peppers online if that’s an option for you. If not, chipotle powder ½ teaspoon per pepper or smoked paprika and extra diced jalapeno.
you need to look at your recipe, never added the tomatoes, beef stock ,paste ,you missed a bunch!!!
They’re added in step 5.
5. Add the beef back into the pot along with remaining ingredients.
I was looking for a simpler chili and this is perfect! Spicy and wonderfully full of flavor
This has become our go to chili recipe. I always add extra meat ie: sausage, ground beef because we like a meatier chili. I also don’t add all the liquid at the beginning, I can always add it if I need to. Everything else I do as the recipe states. It’s so delicious and just enough heat. I’ve got it simmering on the stove now. Yum!!!