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Savor the bold and hearty flavors of Texas with this meaty Texas Chili recipe. Made with a fiery blend of spices and tender slow-cooked chunks of beef the size of Texas.
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This rich, hearty chili is the perfect meal for Texas-sizes appetites. Cowboys used to enjoy this chili on the trail so it’s a bit of a cowboy tradition. You have the choice to enjoy it just as it is, or personalize it by adding toppings such as onions, cheddar cheese, and jalapeños—making every bite a genuine taste of Texas!
Ingredients in Texas Chili
- Boneless beef chuck roast
- Salt and pepper
- Olive oil
- Jalapenos
- Onion
- Garlic
- Chipotle peppers
- Tomato paste
- Beef stock or beef broth
- Blend of spices: chili powder, paprika, cumin, oregano, sugar, coriander
What Makes Texas Chili Different?
Texas chili is unlike any other chili you’ve tasted. What makes it special? Well, first things first, there are no beans in Texas chili. Nope, it’s all about the meat and the amazing spices that give it that awesome flavor. They use the best meats, like brisket or chuck roast, and cook it slowly until it’s super tender and delicious. The spice mix they use, with things like chili powder, cumin, and garlic, makes it taste just right—robust and full of flavor. Texas chili keeps it simple, focusing on the meat and spices without adding a bunch of extra, unnecessary ingredients.
Substitutions and Regional Variations
The recipe below is a west-central Texas style chili due to it having cubed beef rather than ground. It’s cooked with a combination of chili powder, garlic, and cumin and tends to be thicker in consistency. Here are some more variations and regional styles to try:
- Ground Beef: The recipe below uses tender cuts of steak, but ground beef is also commonly used throughout the state.
- East Texas Style: This variation can have a slightly sweeter and milder profile compared to other regions. It may include a touch of tomato sauce, brown sugar, or even a hint of molasses, giving it a unique flavor profile.
- Mexican-Texan Border: In areas closer to the Mexican border, chili can be influenced by Mexican culinary traditions. This may include the use of ancho, guajillo, or pasilla peppers, resulting in a spicier and richer flavor.
- South Texas Style: These recipes often incorporates a variety of meats, such as beef, pork, and sometimes even venison. It tends to be spicier, reflecting the region’s proximity to the border.
- Tex-Mex Style: In urban areas and regions influenced by Tex-Mex cuisine, you might find chili with additional ingredients such as beans, tomatoes, masa harina (for thickening) and a variety of toppings like sour cream, cheese, cilantro, corn chips, and jalapeños.
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We love chili and the warmth and comfort it brings to the table. It is one of the best dinners that can be made in an instant pot, slow cooker, or on the stove. Make this on a busy school night or when feeding a crowd!
Frequently Asked Questions
The authentic Texas chili does not have beans in the recipe. You can always add them in if needed and wanted.
There are several variations of chili and how it is made as well as classic and traditional chili recipes it is hard to know who invented it. The Texas chili that stands out the most is from “Chili Queens” from San Antonio from the mid-19th and 20th Centuries. These ladies sold the chili combination that started the chili fanatics.
If you’re in Texas you might know good old chili as Red Chili, a Bowl o’ Red or chili con carne. No beans to be found in Texas chili; just cubes of beef chuck, lots of spices and blended chili peppers.
How to Make Texas Chili
Texas Chili
Equipment
- 1 Large Dutch Oven
Ingredients
- 3.5 pounds boneless beef chuck roast trimmed of excess fat, cut into ½ inch cubes
- salt and pepper to taste
- 6 Tablespoons olive oil divided
- 3 jalapeños seeded and diced
- 1 large onion diced
- 4 garlic cloves minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 3 Tablespoons tomato paste
- 4 cups beef stock
- ½ cup water
Seasonings
- 2 Tablespoons chili powder
- 2 Tablespoons smoked paprika
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 1 teaspoons sugar
- 1 teaspoon ground coriander
Instructions
- Season the beef with salt and pepper.
- Heat oil in a large dutch oven over medium heat. Add a single layer of beef and brown all sides. Place in a separate bowl and continue this process until all the beef has been browned.
- Add 2 Tablespoons of oil to the dutch oven and add the jalapeño peppers and onion. Sauté for 10 minutes until onions are softened. Do not brown them.
- Add beef back to the dutch oven and remaining ingredients.
- Bring chili to a boil then turn the heat to low.
- Simmer, uncovered, for 3 to 3 ½ hours stirring occasionally so it doesn't stick. If it becomes too thick, add more water to thin.
- Serve plain or with sliced fresh jalapeños ,shredded cheese and sour cream.
Notes
Nutrition Information
The ingredients look good except for the beans. Never had beans in chili eating out or making it. I’m from the Dallas/Ft Worth area.
I could eat this all week long! I make a toppings bar for my family to load up and customize their own bowls at dinner. Such a family favorite.
Texas chili is amazing. The big chunks of beef are what make it! Could eat this every day.
I love this type of hearty meal, especially in the winter months!
This ought to be interesting! I lived in Idaho for over 16 years and Chilli there had tomatoes and beans with chunks of beef. I was told that was the first batch from the chuck wagon as the crew ate up the tomatoes. No such thing as ground beef in those days. So hence, real chili, as I grew up with had no beans or tomatoes but included onions. But now I’m spoiled and I include both into my chilli along with onions. It’s all a matter of taste. Oh and another thing, corn meal was made into bread as the crews loved it.
Just wondering what is the purpose of the cornmeal in the chili. Is it used as a thickening agent?
Yes 🙂 If you don’t like the flavor of cornmeal you can always leave it out. I don’t notice a difference in taste but if you have extra sensitive tastebuds and a cornmeal allergy or aversion it can be left out.
Fifth Generation Texan here; grew up eating chili with beans, and that’s what I prefer. I have made this recipe twice now, and it is absolutely wonderful. EVERYBODY I’ve cooked it for has loved it.
Thank you so much! We are so glad to hear you like it 😀 We love chili with beans, too. Such a compliment coming from a true Texan!
What size can of beans?
appx. 15 oz cans
Are red beans different than kidney beans? If they’re different, I have never bought them before. I have yet to find a chili recipe my husband likes better than Nalley’s (yes, the canned kind :-O). He doesn’t like chili that’s too sweet or too tomatoey. Hope this is the one!
Red beans are smaller and aren’t as firm as kidney beans. You can usually find them in the same place as kidney beans in the grocery store. If you prefer kidney beans, they would also work great in this recipe. Good luck with the recipe – I hope your husband likes it!
Just curious if you ever made this, and how it compared to Nalley’s? Thanks!
Looks like a great recipe, but real Texas chili has no beans.
I was going to say the same thing. I grew up in Texas. Real Texas chili has no beans.
Amen!
I was a contestant in the Tennessee Open Chili Cook-off, which is involved with the Texas Chili Cook-off, I was surprised but Texas Chili is bean less. Anything else is fair game. There were contestants who used some crazy ingredients like cicadas (during one of the famous cicada invasions), fish or venison, like ours one year.