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Texas Chili recipe

Texas Chili Recipe

5 from 1 vote
This authentic Texas Chili recipe is a rich, hearty, and bean-free chili made with tender chunks of beef and a bold blend of spices. Perfect for game days, family dinners, or any occasion when you crave a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Meat Meal
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper optional
  • 1 cup beef broth
  • 1 cup crushed tomatoes
  • 1/2 cup tomato paste
  • 1 tbsp apple cider vinegar
  • 1-2 dried ancho or guajillo chiles rehydrated and blended (optional for extra depth)
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board and sharp knife
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Prepare the Beef: Season the beef cubes with salt and pepper. In a Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef in batches until browned on all sides; remove and set aside.
  2. Sauté vegetables: In the same pot, add the diced onion and cook until softened about 5 minutes. Stir in minced garlic and cook for another minute.
  3. Add Spices: Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if adding). Fry for 1-2 minutes until fragrant.
  4. Deglaze: Add beef broth to deglaze the pot, scraping any browned bits from the bottom.
  5. Simmer the Chili: Add the seared beef back into the pot. Add the crushed tomatoes, tomato paste and apple cider vinegar. If you're using rehydrated dried chiles, blend them into a paste and add them at this point.
  6. Cook Low and Slow: Lower the heat to low, cover and simmer for 1 to 2 hours, stirring occasionally, until the beef is tender and the flavors are developed. Add more broth if needed.
  7. Season: Taste and season with more salt, pepper or spices as needed.
  8. Serve: Spoon the chili into bowls and serve warm with toppings if desired, such as shredded cheese, sour cream, diced onions, or fresh cilantro.

Notes

Optional Toppings: Top with shredded cheddar cheese, sliced jalapeños, diced onions, or a dollop of sour cream.
Texas Chili recipe
Side Suggestions: Serve with cornbread, tortilla chips, or steamed rice.
Make Ahead: This chili tastes even better the next day as the flavors deepen.
Texas Chili recipe