Texas Chili

5 from 4 votes

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Texas Chili is a hearty beef chili that will warm you up (and fill you up) on cold days. The large chunks of beef are melt-in-your-mouth tender! This is an easy recipe to use when you are trying to feed a crowd. 

Texas Chili

I got this Texas Chili recipe from my Uncle Ralph. He made it for a family reunion years ago and we all loved it!

This is a hearty beef chili with chunks of tenderly cooked stew meat. The spices and flavor profile are incredible—this chili will warm you from head to toe, and fill you right up. It’s so good!

Make it More or Less Spicy

I love recipes like this one because you can easily adjust the spice level to make this a family-friendly dish. If your family doesn’t like spicy chili, you can leave out the red pepper sauce and only use 3 tablespoons of chili powder instead of 4.

On the other hand, if they do like spice, feel free to add more of the red pepper sauce. You can also add crushed red pepper flakes to Texas chili for an extra kick. We like the flavor of Frank’s Red Hot Original Cayenne Pepper Sauce in this chili.

How to Serve Texas Chili

We garnished our chili with sour cream and cheese, but you could also add chopped white or red onions. This chili is also delicious with our Cake-y Cornbread.

This recipe can be doubled (or tripled) depending on how big of a group you are serving. A single recipe makes 6-8 servings. So, if you are serving a crowd, pour it over rice to stretch out your budget even more.

More Chili Recipes:

How to Make Texas Chili

Texas Chili

5 from 4 votes
This Texas Chili is a hearty beef chili that will warm you up (and fill you up) on cold days. The large chunks of beef are melt-in-your-mouth tender!
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Soup
Cuisine American
Servings 12


For garnish (optional)


  • Heat oil in large skillet. Add beef and brown on all sides.
  • Drain well and put beef into a large stock pot.
  • Add garlic, chili powder, salt, oregano, cumin, red chili paste, and beef broth.
  • Stir well and bring to a boil.
  • Cover and simmer for 1 hour and 15 minutes, stirring occasionally.
  • Add cornmeal and beans. Simmer uncovered for 30 more minutes, stirring occasionally.
  • Garnish with sour cream and shredded cheddar cheese.

Nutrition Information

Calories: 234kcalCarbohydrates: 5gProtein: 27gFat: 11gSaturated Fat: 2gCholesterol: 70mgSodium: 789mgPotassium: 504mgFiber: 1gSugar: 1gVitamin A: 795IUVitamin C: 1mgCalcium: 42mgIron: 3mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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  1. 5 stars
    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.

  2. 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.

    1. 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.

  3. 5 stars
    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.

    1. 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!

  4. 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!

    1. 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!

    1. 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.