This Texas chili recipe is a thick, meat-forward bowl with no beans, no tomatoes, and deep chile flavor built from dried chiles and beef broth. The beef simmers in a rich, spiced sauce until tender, with a texture that coats the back of a spoon.
The recipe takes 2 hours and 30 minutes and yields 8 servings. Toasting the dried chiles before grinding releases their oils and determines the depth of flavor. The chili keeps for up to 5 days in the refrigerator and freezes well for 3 months.
Table of contents
Why This Texas Chili Recipe Works
- Toasting dried chiles for 2 to 3 minutes before grinding brings out their fruity, smoky notes and prevents a flat, bitter taste in the finished Texas chili.
- Searing the beef in batches over high heat creates a browned crust that adds savory depth to the sauce.
- Simmering the chili uncovered for the final 30 minutes thickens the sauce to a spoonable consistency without adding flour or cornstarch.
Texas Chili Recipe
Texas Chili Recipe
8
servings30
minutes2
hours420
kcalTexas chili is a thick, meat-forward dish with no beans, built from dried chiles, beef chuck, and a long simmer. The finished chili has a deep red color and a sauce that coats the back of a spoon, with tender beef cubes and rich chile flavor.
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Ingredients
3 pounds beef chuck roast
4 whole dried ancho chiles
3 whole dried New Mexico chiles
4 cups beef broth
3 tablespoons vegetable oil
1 large yellow onion
4 cloves garlic
2 tablespoons ground cumin
1 tablespoon dried oregano
2 tablespoons masa harina
1 tablespoon kosher salt
1 teaspoon black pepper
Directions
- Toast the dried chiles in a dry skillet over medium heat for 2 to 3 minutes, turning once, until fragrant and the skins blister slightly. Do not let them burn. Transfer the chiles to a bowl and cover with 2 cups of hot beef broth. Let them soak for 15 minutes until softened.
- Blend the chile sauce. Transfer the soaked chiles and their soaking liquid to a blender. Blend on high for 1 to 2 minutes until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all the liquid. Discard the solids.
- Sear the beef in batches. Heat 2 tablespoons of oil in a large heavy pot or Dutch oven over high heat. Add half the beef cubes in a single layer and sear for 2 to 3 minutes per side until browned. Transfer to a plate and repeat with the remaining beef and 1 tablespoon of oil.
- Cook the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic, cumin, and oregano and cook for 1 minute until fragrant.
- Combine and simmer. Return the beef and any accumulated juices to the pot. Pour in the chile sauce and the remaining 2 cups of beef broth. Add the salt and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally, until the beef is tender.
- Thicken the chili. Uncover the pot and simmer for 30 minutes more, stirring occasionally, until the sauce reduces and thickens. Whisk the masa harina into 1/4 cup of cold water until smooth. Stir the masa slurry into the chili and simmer for 10 minutes until the sauce coats the back of a spoon.
Notes
- Toasting the dried chiles for 2 to 3 minutes before grinding releases their oils and prevents a flat, bitter taste in the finished Texas chili.
- If the chili tastes bitter, the chiles were toasted too long. Stir in 1 teaspoon of sugar or a splash of apple cider vinegar to balance the flavor.
- Texas chili keeps for 4 to 5 days in the refrigerator in an airtight container. Substitute ground beef for a faster version, but the texture will be looser and less rich.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 420kcal
- Fat: 24g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
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The sections below cover the key ingredients that shape the flavor of this Texas chili recipe, the techniques that prevent a thin or bitter result, and the best ways to store and reheat leftovers.
Key Ingredients and Substitutions
Each ingredient in this Texas chili recipe plays a specific role in building the thick, chile-forward sauce.
- Chuck roast: This cut has enough fat and connective tissue to stay tender during the long simmer. Substitute beef stew meat if needed, but the chili may be slightly drier. Ground beef cooks faster but produces a looser texture.
- Dried ancho chiles: Ancho chiles give the chili its fruity, mildly sweet base. Substitute dried guajillo chiles for a brighter, tangier flavor, or add 1 dried chipotle for smoke. Avoid using only cayenne or chili powder, which turn the sauce one-dimensional.
- Dried New Mexico chiles: These chiles add earthy heat without overwhelming the dish. Substitute dried California chiles for a milder version, or use 2 tablespoons of New Mexico chili powder if whole chiles are unavailable. The sauce will be less complex.
- Beef broth: Broth thins the chile paste and becomes the body of the sauce. Substitute chicken broth or water, but the chili will taste less rich. Low-sodium broth gives you more control over salt levels.
- Ground cumin: Cumin adds warmth and ties the chiles together. Substitute toasted whole cumin seeds ground fresh for a brighter flavor. Omit it if you want the chiles to stand alone, but the chili will taste flatter.
- Masa harina: Masa harina thickens the sauce and adds a subtle corn sweetness. Substitute fine cornmeal in the same amount, or use 2 tablespoons of all-purpose flour whisked into cold broth. The texture will be slightly less smooth.
How to Get Texas Chili Right
These techniques control the texture and flavor of the finished chili.
- Toast the chiles: Heat the dried chiles in a dry skillet over medium heat for 2 to 3 minutes, turning once. Stop when they smell fragrant and the skins blister slightly. Toasting too long makes them bitter.
- Sear the beef in batches: Sear the beef cubes in a single layer over high heat for 2 to 3 minutes per side. Crowding the pan steams the meat instead of browning it, and the chili loses depth.
- Simmer covered, then uncovered: Simmer the chili covered for 1 hour and 30 minutes to tenderize the beef. Remove the lid for the final 30 minutes to reduce the sauce to a thick, spoonable consistency. Leaving the lid on the entire time produces a soupy result.
- Stir in masa at the end: Whisk the masa harina into 1/4 cup of cold water, then stir it into the chili during the last 10 minutes. Adding it too early or without dissolving it first creates lumps.
- Rest before serving: Let the chili sit off the heat for 10 minutes before serving. The sauce thickens further as it cools, and the flavors settle. This recipe for Texas chili tastes even better the next day after the spices have had time to meld.
Slow Cooker Method
Sear the beef and toast the chiles as directed, then transfer everything to a slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Stir in the masa slurry during the last 30 minutes on high with the lid off to thicken the sauce.
What Went Wrong
Why Is the Chili Bitter?
The chiles were toasted too long or burned. Dried chiles turn bitter when overheated. Toast them just until fragrant, 2 to 3 minutes total. If the chili is already bitter, stir in 1 teaspoon of sugar or a splash of apple cider vinegar to balance the flavor.
Why Is the Sauce Thin?
The chili was not simmered uncovered long enough, or the masa was omitted. Uncover the pot for the final 30 minutes to reduce the liquid. If the sauce is still thin, whisk 2 tablespoons of masa harina into 1/4 cup of cold water and simmer for 10 more minutes.
Why Is the Beef Tough?
The chili was not simmered long enough, or the heat was too high. Chuck roast needs at least 1 hour and 30 minutes at a gentle simmer to break down. If the beef is tough after the full cooking time, cover the pot and simmer for another 30 minutes. High heat tightens the meat instead of tenderizing it.
Variations
Spicy Texas Chili
Add 2 to 3 dried arbol chiles or 1 dried chipotle to the chile mix before toasting. This Texas chili recipe variation brings sharp heat without masking the other flavors. The chili will be noticeably hotter.
Brisket Texas Chili
Substitute 3 pounds of beef brisket cut into 1-inch cubes for the chuck roast. Brisket has more fat and produces an even richer sauce. Simmer for 2 hours covered instead of 1 hour and 30 minutes. Try beef brisket chili recipe for a version built entirely around brisket.
Venison Texas Chili
Substitute 3 pounds of venison shoulder or stew meat for the beef. Venison is leaner, so add 2 tablespoons of lard or bacon fat when searing. The chili will have a gamier flavor and a slightly drier texture.
What to Serve With Texas Chili
Serve the chili with cornbread or saltine crackers to soak up the thick sauce. Shredded cheddar cheese, diced white onion, and pickled jalapeños are traditional toppings. A side of Texas trash dip with tortilla chips makes a filling appetizer before the chili. Avoid sour cream and beans, which are not part of the Texas style.
How to Store and Reheat Texas Chili
Texas chili keeps for 4 to 5 days in the refrigerator in an airtight container. The sauce thickens as it sits, and the flavors deepen. Freeze the chili for up to 3 months in freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion.
Reheat the chili on the stovetop over medium-low heat for 10 to 15 minutes, stirring occasionally. Add 1/4 to 1/2 cup of beef broth or water if the sauce has thickened too much. Reheat individual portions in the microwave on high for 2 to 3 minutes, stirring halfway through. The chili can also be made up to 2 days ahead and reheated before serving.
Texas Chili FAQs
Texas chili contains no beans, no tomatoes, and uses dried chiles instead of chili powder. The recipe focuses on beef and a thick chile sauce. This Texas chili recipe follows that traditional style with ancho and New Mexico chiles.
Yes, substitute 1/4 cup of chili powder for the dried chiles. The chili will be less complex and slightly more bitter. Toast the chili powder in oil for 1 minute before adding the broth.
Removing the seeds reduces heat and bitterness. Tear the toasted chiles open and shake out most of the seeds before soaking. Leave some seeds in if you want more heat.
The chili is ready when it coats the back of a spoon and leaves a trail when you drag your finger through it. This happens after 30 minutes of uncovered simmering. The sauce thickens further as it cools.
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