If you’re craving a hearty, soul-warming dish that packs a punch, you absolutely must try this Texas Chili Recipe. It’s a fabulous blend of tender chunks of beef, layers of smoky and spicy chili powders, and just the right hint of sweetness to round everything off. This chili isn’t just a meal—it’s an experience that fills your home with incredible aromas and your belly with pure comfort. Whether you’re feeding a crowd or just want to savor a bowl on a chilly evening, this recipe is your ultimate go-to for authentic Texas-style chili.
Ingredients You’ll Need
Simple yet powerful, these ingredients form the backbone of the Texas Chili Recipe. Each one has been thoughtfully chosen to build deep flavor, satisfying texture, and the rich color that makes this dish so visually irresistible.
- Boneless beef chuck roast: The star of the dish, cut into 1-inch pieces for ultimate tenderness after slow cooking.
- Kosher salt: Essential for enhancing and balancing all the savory flavors.
- Ground black pepper: Adds subtle heat and depth without overpowering the chili.
- Vegetable oil: Needed for a perfect sear, sealing in juices and flavor.
- Jalapeno peppers: Bring fresh, vibrant heat and a bit of crunch early in the cooking process.
- Garlic cloves: The aromatic backbone that infuses the chili with that unmistakable richness.
- Ground pasilla chili powder: Offers smoky and mildly sweet undertones.
- Dried ancho chili powder: Adds a deep, fruity smokiness to the mix.
- Dried New Mexico chili powder: Provides a bold spicy kick—adjust to your preferred heat level.
- Low-sodium beef broth: Builds a flavorful liquid base without overwhelming saltiness.
- Water: Helps balance the thickness and consistency.
- Canned crushed tomatoes: Impart natural acidity and body to the sauce.
- Corn flour (masa harina): Key for thickening the chili while adding a subtle corn flavor—don’t substitute with cornstarch!
- Brown sugar: Balances the heat and acidity with a touch of sweetness.
- Dried oregano: Brings in earthy herbal notes that complement the spices.
- Ground cumin: Adds warmth and a slight nuttiness to the chili.
- Ground cinnamon: A surprising but delightful ingredient that deepens the overall flavor.
- Chopped fresh cilantro (optional): Perfect for brightening each bowl just before serving.
How to Make Texas Chili Recipe
Step 1: Season the Beef
Patting your beef dry is an important first step because it allows the seasoning to stick and the meat to brown beautifully. Sprinkle the beef all over with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. This simple seasoning is the foundation for developing rich, meaty flavor in every bite.
Step 2: Brown the Beef
Heating vegetable oil in a heavy Dutch oven creates the perfect surface for browning the beef chunks. Work in batches to avoid overcrowding—this ensures each piece develops a deep caramelized crust instead of steaming. Browning both sides, about 10 minutes total, locks in juices and adds incredible complexity to the chili’s base.
Step 3: Sauté the Jalapenos and Garlic
After removing the beef, reduce the heat to medium and add your diced jalapenos and minced garlic right into the pot. Cook them for about 3 to 4 minutes until they soften and release their vibrant aromatics. This step helps build layers of flavor that dance perfectly with the chili powders coming next.
Step 4: Toast the Chili Powders
Here’s where that signature Texas chili flavor starts to take shape. Sprinkle in the ground pasilla, ancho, and New Mexico chili powders, stirring constantly until you smell their fragrant oils blooming. Toasting the spices lightly intensifies their smokiness and adds a richness that’s totally irresistible.
Step 5: Add the Liquids and Seasonings
Pour in beef broth, 2 cups of water, and crushed tomatoes to create a luscious sauce. Stir in corn flour (masa harina) to thicken the chili naturally, along with brown sugar to balance the spice and acidity. Finish by mixing in dried oregano, ground cumin, cinnamon, and the remaining salt and pepper. This combination creates a harmonious blend of warming spices and complex flavors.
Step 6: Simmer to Perfection
Return the browned beef to the pot and bring everything to a boil. Lower the heat to a gentle simmer, cover the pot but leave the lid slightly ajar to allow steam to escape. Cooking this chili low and slow for about 2 hours breaks down the meat until it’s meltingly tender and allows the flavors to meld beautifully into that iconic Texas Chili Recipe finish.
How to Serve Texas Chili Recipe
Garnishes
Adding fresh garnishes can transform your bowl of Texas Chili Recipe from hearty to heavenly. A sprinkle of chopped cilantro adds brightness and freshness that balances the chili’s depth. Other excellent garnishes include diced onions, shredded cheddar cheese, sour cream, or sliced jalapenos for an extra kick of heat.
Side Dishes
Nothing complements this Texas Chili Recipe like some classic sides. Cornbread with a pat of melting butter is perfect for soaking up every last drop of the chili’s luscious sauce. You can also serve it with fluffy white rice, tortilla chips for crunch, or a simple green salad to brighten the meal.
Creative Ways to Present
Looking to impress your friends or family? Try serving this chili in miniature bread bowls for an interactive experience. Another fun idea is to use it as a topping over baked potatoes or hot dogs to take your Texas Chili Recipe to exciting new places. Don’t be afraid to get inventive; this chili is versatile and pairs wonderfully with countless serving styles.
Make Ahead and Storage
Storing Leftovers
After enjoying your Texas Chili Recipe, let any leftovers cool completely, then transfer to an airtight container and keep in the refrigerator. It will stay fresh for about 3 to 4 days, making it a fantastic option for easy weeknight meals or lunches.
Freezing
This chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty zip-lock bags, leaving some space for expansion. It can be frozen for up to 3 months without losing its vibrant flavor or tender texture, perfect for when you want to thaw and enjoy a comforting meal later on.
Reheating
Reheat your Texas Chili Recipe gently on the stovetop over medium-low heat, stirring occasionally. If the chili has thickened too much, add a splash of water or beef broth to loosen it up. Alternatively, microwave in short intervals, stirring in between to heat evenly and maintain that perfect texture.
FAQs
Can I use a different cut of beef for this Texas Chili Recipe?
Absolutely! While boneless beef chuck roast is perfect for tender and flavorful chili, you can also try brisket or stew meat. Just ensure the pieces are cut evenly and cooked low and slow for the best results.
Is it necessary to use all three types of chili powder?
Using pasilla, ancho, and New Mexico chili powders creates a complex, layered chili flavor that’s signature to this Texas Chili Recipe. However, if you don’t have all three, you can mix and match or substitute with your favorite chili powder blend—it will still be delicious!
What can I use if I don’t have masa harina?
Masa harina is key for thickening this chili naturally with a slight corn flavor. If you can’t find it, finely ground cornmeal is the closest substitute, though texture will be a little different. Avoid cornstarch, as it won’t add the same depth of flavor.
Can I make this chili in a slow cooker?
Definitely! Brown the beef and sauté the peppers and garlic first, then combine everything in your slow cooker. Cook on low for 6 to 8 hours or on high for about 4 hours until the beef is tender and flavors are well blended.
How spicy is this Texas Chili Recipe?
The heat level is customizable by adjusting the amount of New Mexico chili powder and jalapenos. This recipe balances spice with smoky and sweet notes, but feel free to tone it down or ramp it up according to your taste buds.
Final Thoughts
This Texas Chili Recipe is truly one of those dishes that feels like a warm hug in a bowl. From the deeply flavored beef and carefully layered spices to the variety of ways you can serve and enjoy it, this chili is a surefire crowd-pleaser and comfort food champion. I can’t wait for you to make it your own and savor every hearty, spicy spoonful.
Print
Texas Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings (6 bowls)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Texan, Southwestern American
Description
This classic Texas Chili recipe features tender chunks of beef chuck roast simmered in a rich, flavorful blend of pasilla, ancho, and New Mexico chili powders along with aromatic spices. Slow-cooked in a heavy pot, this hearty chili is perfect for a comforting meal and garnished with fresh cilantro for an optional bright finish.
Ingredients
Beef and Seasoning
- 3–4 pounds boneless beef chuck roast, cut into 1-inch pieces
- 3 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
Vegetables and Aromatics
- 3 jalapeno peppers, diced
- 8 cloves garlic, minced
Spices and Seasonings
- 2 tablespoons ground pasilla chili powder
- 2 tablespoons dried ancho chili powder
- 1–2 teaspoons dried New Mexico chili powder (adjust to taste)
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon brown sugar
Liquids and Thickener
- 2 cups low-sodium beef broth
- 2–2½ cups water
- 1 cup canned crushed tomatoes
- 2 tablespoons corn flour (masa harina, not cornstarch)
Fats and Oils
- 2 tablespoons vegetable oil
Optional Garnish
- Chopped fresh cilantro
Instructions
- Season the Beef: Pat the beef pieces dry with paper towels. Season all over with 1 teaspoon kosher salt and ½ teaspoon black pepper, ensuring even coverage.
- Brown the Beef: Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer and brown on two sides, about 10 minutes total. Work in batches if necessary to avoid overcrowding. Remove browned beef and set aside, leaving the oil in the pot.
- Sauté Jalapenos and Garlic: Reduce heat to medium. Add diced jalapeno peppers and minced garlic to the pot. Cook, stirring frequently, until softened and fragrant, about 3-4 minutes.
- Toast the Chili Powders: Stir in the pasilla chili powder, ancho chili powder, and New Mexico chili powder. Cook while stirring constantly for about 1-2 minutes until the spices become fragrant and lightly toasted.
- Add Liquids and Seasonings: Pour in 2 cups beef broth, 2 cups water, and canned crushed tomatoes. Add corn flour (masa harina), brown sugar, dried oregano, cumin, cinnamon, and the remaining 2 teaspoons kosher salt and ½ teaspoon black pepper. Stir well to combine and dissolve the corn flour without lumps.
- Simmer the Chili: Return the browned beef to the pot and bring the mixture to a boil. Reduce heat to low to maintain a gentle simmer. Cover the pot with the lid slightly ajar to allow some steam to escape. Simmer for about 2 hours, stirring occasionally, until the beef is very tender and flavors are well developed.
- Serve: Taste and adjust seasonings if necessary. Garnish with chopped fresh cilantro if desired. Serve hot in bowls and enjoy your authentic Texas Chili.
Notes
- The New Mexico chili powder can be quite spicy; adjust the amount according to your heat preference.
- Do not substitute corn flour (masa harina) with cornstarch as they behave differently and affect flavor and texture.
- For a thicker chili, use the higher end of water volume or simmer uncovered for a few extra minutes.
- If using a slow cooker, brown the beef and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- This chili tastes even better the next day as the flavors meld.
