This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas chili.

The Best Texas Chili Recipe
The first time I had Texas chili was, shockingly, down in Texas. I was in the middle of my military training and they let me off base. I'd never tried it, so grabbed a bowl at a local restaurant and...
BOOM! Eyes opened! Talk about flavor.
I've been making a version of that exact bowl ever since. Please note that I am NOT a Texas chili purist. There are different ways to make true Texas chili, but this is how I like to make my recipe for Texas chili - with big chunks of beef, lots of pureed chilies and spices, and no beans.
You’ll find argument after argument about what exactly makes up Texas style chili, and as with any recipe, the ingredients and preparation varies from cook to cook.
See my Recipe Variations notes below on this.
The main thing that practically everyone agrees on, however, is that Texas chili has no beans! This is very important. You don’t put beans in Texas chili. See my further notes on that below as well.
Let’s talk about how to make Texas chili, shall we?
How to Make Texas Chili – the Recipe Method
Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
Heat 1 tablespoon oil in a large pot or large Dutch oven over medium high heat and add the beef. Cook 6-7 minutes, searing the beef all over.

Remove the beef and set aside.
Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili paste and stir. Cook it for 2-3 minutes to let the flavor develop a bit.
Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES below), add them in now.

Reduce the heat, cover and simmer for about 2 hours, or until the meat is tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so.
NOTE: You could also transfer everything to a slow cooker or Instant Pot and let it cook low and slow. I usually use my Dutch oven.
The chili will thicken up nicely as it simmers.
If it becomes too thick, add in a ¼ cup of water and stir. If it is too thin, thicken with more masa.
Serve with your favorite fixins! Get ready for an awesome "bowl o red"!

Now, I'm sure you have questions. Or comments. Let's move onto the overall Texas Chili discussion, shall we?
Does Texas Chili Have Beans?
NO! Texas chili does NOT have beans.
However, as with any cook, you are the one making the recipe, so if you'd like to include BEANS in your Texas chili, go for it. Use just about any bean - kidney beans, black beans, several white bean varieties work nicely.
If you choose to include beans, though, be prepared for your Texas friends to tell you, vehemently, that it is NOT officially Texas chili. I'm sure you'll be okay with that.
What Makes Texas Chili Different from Other Chilis?
Texas chili is unique from other chilis in that it does not contain beans or tomato sauce, or any tomato product. It is made primarily of meat and a thick and flavor chili paste made from dried peppers.
It is more akin to a thick and hearty beef stew that most chilis with a focus on chili pepper flavor. Because of the reddish color from the chili, it is also known as Texas Red Chili or Cowboy Chili.
About the Dried Peppers

I used a combination of three different dried peppers - ancho, pasilla, and New Mexican peppers.
The ancho pepper is the dried form of the poblano chili pepper. It has a mild paprika flavor, with sweet to moderate heat.
Pasilla peppers offer a rich smoky flavor. They're often used as a powder in Mexican salsas as well as in mole and adobo sauces, though they make a wonderful addition to not only Texas chili, but any style of chili.
The New Mexican peppers are earthy and a little sweet. Together, they build the delectable chili paste that makes this Texas chili recipe truly authentic.
You can easily use other dried pods to form your flavor base, or try it with only a single pepper. I've made some chili recipes with only pasilla peppers and with only ancho peppers, and was not disappointed.
About the Fresh Peppers
I used both jalapeno peppers and serrano peppers for both flavor and heat. They break down nicely as you cook them up, and they're readily available.
Other peppers that would work very nicely here include the Anaheim pepper, cubanelle pepper, or the poblano.
Hatch chili peppers would be outstanding in a Texas chili, in my opinion. If you're looking to introduce a nice level of heat, bring in a habanero or two.
Either work with them from fresh, or roast them for a more robust flavor. Feel free to experiment.
Choices of Beef
Chuck roast is always a popular option for Texas chili because it is a tougher meat that benefits greatly from the low and slow cooking process. I prefer beef chuck. All of that tough connective tissue breaks down and it becomes wonderfully tender and flavorful.
You can use any stew meat for this particular recipe.
I've enjoyed some Texas chilis with ground beef, and found them delicious, but it just isn't the same in terms of taste and consistency. But if you're in a bind, I say go for it. Better to have chili than NO chili.
It is still quite delicious.
Additional Ingredients and Recipe Variations
As mentioned, there are other ways to make Texas chili, and the recipe will vary from cook to cook. The largest variations I see involve the use of seasonings.
I rely mostly on the peppers, the meat, and a few simple seasonings to make my outstanding Texas chili (if I do say so myself!), but other ingredients I've encountered with other Texas chili recipes include:
- Coriander
- Mexican oregano
- Hot chili powder or flakes (Yes!)
- Vinegar (1-2 tablespoons usually)
- Chocolate or cocoa powder
- Coffee
- Beer (used instead of broth, or both - I've done this and love it)
- Worcestershire sauce
- Brown sugar/sugar
- Tomato paste/sauce/diced tomatoes/crushed tomatoes (usually a typical can or so)
- Masa Harina (as a thickener)
Note that I did not list BEANS among those ingredients.
How Long Does it Take to Make Texas Chili
Once you've got your pot of Texas chili simmering, it will take a least a good two hours of simmering time for the meats to break down, depending on the type of meat you are using. The key is to let the flavor develop, and for the tough connective tissues (collagen) to break down and become tender.
I've had some of my chilis take nearly 4 hours for it to get to where I wanted it, flavor-wise. Just keep tasting and testing.
If your chili becomes too thick from the simmering process and it still needs developing time, just add a bit of water here and there, about a quarter cup or so at a time, as needed.
Speaking of flavor and simmering time...
Try it the Next Day
Texas chili is GREAT right off the bat, but you can develop even MORE flavor by cooling it and setting it into the refrigerator, covered. Leave it overnight, then reheat it the next day.
It is even better this way.
Serving Up Your Texas Chili
I don't see any real RULES here when serving up Texas chili. Serve it up with whatever fixings you prefer. Fritos are fun and crunchy (Frito pie, anyone?), as are crispy tortillas, but go for the regulars like diced onion, spicy chopped peppers, chili flakes, fresh chopped herbs, limes, crema or sour cream, shredded cheese and more.
Storage Info. How Long Does Texas Chili Last in the Fridge?
Properly sealed in a container with a tight lid, chili should last a week in the refrigerator. If you'd like to keep your chili longer, it is best to freeze it in proper freezer containers. That way your chili will last a good 6 months.
That's it, my friends! I hope you enjoy your Texas chili! Let me know how it turns out for you!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Texas Chili Recipe
Ingredients
- 3 ancho peppers
- 3 pasilla peppers
- 3 New Mexican dried peppers See my NOTES above on the dried pepper choices – I prefer a variety
- 2.5 pounds beef chuck cut into bite-sized cubes
- 2 teaspoons cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 medium white onion chopped
- 3 jalapeno peppers chopped
- 2 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
- 4 cloves garlic chopped
- 2 cups beef stock or use a dark beer
- 2.5 cups water + more as needed (or use chicken or beef stock, or beer)
- 2 tablespoons masa harina corn flour, for thickening, if desired
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire
- FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire
Instructions
- Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
- Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
- Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
- Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
- Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
- Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
- Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
- Add the garlic and stir. Cook another minute.
- Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
- Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
- Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
- Serve with your favorite fixins!
Video
Notes
Nutrition Information

NOTE: This recipe was updated on 2/5/21 to include new information, photos and video. It was originally published on 2/18/19.
Paul:-) says
Hi Mike & Patty,
Made this last night with Chilis that I had to hand, namely the last 2 of both Ancho and Pasilla so given that I have a small mountain of dried Guajillo 3 of those went in along 2 of my last treasured 3 Chili Mixe or Pasilla de Oaxaca.
Divine sauce anyway, but slow cooked with good Beef and Beef Stock it is something else.
Not a bean (or any other pulse or legume) in sight!
Plenty left to enjoy!
Thanks again Chaps
Paul:-)
Mike Hultquist says
Yes!! Another winner. Glad you enjoyed it, Paul. I always appreciate your comments. Cheers!!
Paul:-) says
Hey,
Don’t be scared of the “Wuster” sauce. I used 3 tbsps of Lea & Perrin’s. I may even add half a tin of Anchovies finely chopped next time for that elusive extra meatiness flavour to the sauce. It is divine as I made it but…
…the next level!
Cheers,
Paul:-)
Mike Hultquist says
Oh yeah!! I agree! Thanks again, Paul. =)
Carolyn Hudson says
It says the recipe is 6 serviings. what is considered a serving size?
Mike Hultquist says
A good sized bowl, Carolyn. You can stretch it to 8 or more smaller servings.
Paul:-) says
Hi Carolyn,
If Mike says 6 servings I usually think 9. Possibly 12 on some recipes. Lol.
You will not go short and leftovers can be, well eaten the next day or so or frozen for even later.
That is exactly what I am doing with this.
Enjoy,
Paul:-)
Dave says
Mike, your Texas chili recipe is rock solid. I can say this with confidence as someone who grew up in San Antonio, Texas which is the home of the Chili Queens (women who 100 years ago washed laundry in a steel washtub in the morning, and then made chili in it to sell to hungry laborers in the evenings).
Since I left Texas at 18 to go to college, and never moved back, I had to learn how to make an authentic bowl of red. I agree with you that Beans and Tomato anything do not belong in real Texas chili, but I would also not use fresh green peppers in my chili, except as a topping.
Two thumbs up to using both beef bone broth and a can or bottle of dark beer, but No to sugar or Worcestershire sauce. Texans don't use sugar in their BBQ rubs, nor in their chili.
Last comment, please mix it up a bit more with the dried chili peppers. I use a variety, that varies from batch to batch, which in addition to the dried red peppers in your recipe, includes California, Guajillo, Negros, Cayenne, and Ñora peppers from Spain.
Thanks again for publishing a great Texas style chili recipe.
Parting comment: Historically, Chili was originally a bean soup made by the Native Americans in Texas. Chili, which is the Nahuatl word for the pepper itself ( all peppers green or red came from the Americas), had been made for centuries, possibly millennia before the Spanish arrived in Texas. The Spaniards apparently liked it, but thought it needed some beef, which they had conveniently brought with them, hence the name "Chili con Carne", meaning Chili with Meat. Fast forward 200 years and we have the new Texicans deciding, this Chili con Carne is pretty good stuff, but why do we need them beans?
Mike H. says
Thank you for taking the time to share your experience, Dave. Enjoy the recipe!
Banks says
Made this last night using 3 each of ancho and pasilla and added a few toasted arbols. We added a bit of unsweetened chocolate and coffee and used around a pint of Founders Kentucky Breakfast Stout as part of the base. We had to add a few more tablespoons of masa to thicken it up but the end result was lovely. Served it up with chopped onions, cheddar, sour cream, squeezed lime, and parsley and it was perfect. Thanks, Mike!
Mike Hultquist says
Boom! I'd dig right into that, Banks! Nice!
John Murphy says
Tried it. Loved it. But I need beans!
Mike H. says
Thanks, haha - do it!
Max says
I'm in Australia and we don't get any of those dried chili. We do have Chipotle chili paste in stores though which would be my best alternative - if I'm using pre made chili paste, how much of it do I use?
Mike Hultquist says
Max, the flavor won't be quite the same, but will still be tasty! I would use 1/2 to 1 cup of chipotle paste, depending on how pronounced you want the flavor. Let me know how it turns out for you. Enjoy!
Stevy says
love the Texas Red - I did not test the beef durring the simmer process and it ended up a little tough - I will test next pot to make sure it gets tender - flavor is like nothing I have ever tasted befor - nice experience!
Mike Hultquist says
Glad you enjoyed it, Stevy! Might need a bit more simmering time? It can really vary depending on the meat.
Daymon says
I have to say this is a pretty good recipe for Texas chili, pretty close to my own recipe.
you should try using beef tallow instead of olive oil it brings out the beef flavor a bit more. I also remove the skins from my peppers the mix in beef broth and cook it together before adding the beef. Beer is a nice addition for a slightly different taste.
Growing up in Texas there was always a pot of beans so once you had a small amount of beans and a small amount of chili you can mix them to make chili beans.
Hope everyone has a nice bowl of chili at least once a week it's good for your constitution
Mike Hultquist says
4 stars to your chili, Daymon! I'm sure yours is pretty good, too. Cheers.
Hart says
Dark reddish brown. Complex. Tasty. Spicy? Oh yeah. Serving tonight with sour cream, extra sharp cheddar, and tortilla chips.
Mike Hultquist says
Oh baby! I wish I was there!! =)
Steve says
Thanks Mike for your recipes. If I need a recipe that deals with chili peppers, I always check with you first, and have not been disappointed!!!
Mike Hultquist says
Thank you so much, Steve! I really appreciate it.
Sam says
I’ve been using this recipe for about two years now and it’s a knockout every time! The whole chilis make all the difference. I like to add a few habaneros for some kick. I also add a little less water than what the recipe calls for, and end up adding a lot of masa to get it really thick.
Mike Hultquist says
Awesome! Glad you like it, Sam! Thanks!
Michael says
Mike,
When ever I use dried chili's, After the soak I use a food mill, this breaks the flesh from the skin and then there is less bitterness.
Thanks for flavorful dishes.
Mike Hultquist says
Thanks for sharing, Michael!
Norbert says
Hi Mike! I read your recipe with great interest and paying attention to details wondering at times what made it different from a version of Hungarian goulash (there’s quite a number of differences). Long story short, you answered all my questions, so I give you all the stars and a big thumbs up! Good job, keep going, much appreciated! Saying hello from Germany, have fun cooking, I fancy trying your recipe myself, soon!!
Mike Hultquist says
Thank you so much, Norbert! I greatly appreciate your comments!
Gia C. says
YUM. This recipe has such depth of flavor. It's a bit more involved than other recipes, but it's worth it. My husband thought he lost this recipe the second time we tried to make it, so we went with another recipe. Not good. Fortunately, it was this recipe was hiding in an Other Bookmark folder. Thank you for sharing, Mike.
Mike Hultquist says
Thanks so much, Gia. Glad you both enjoyed it! Yes!!
Doc Thompson says
Yeehaw... no beans is a real game changer. Great chilli with which we made & ate with what you guys call biscuits( Biscuits here in the UK are sweet things that folks dip in tea?!?!?...yuk).
Absolute winner!
Mike Hultquist says
Thanks, Doc! Glad you liked it!!
Betty Rubble says
THIS is chili to beat the band . Both this recipe and the one I have used have the same DNA: it all starts with the chili peppers. This looks like a terrific variation so I will definitely try it. Good work!
Mike Hultquist says
To beat the band! I love it! Glad you like it, Betty. Thanks so much! =)
Ellen Upton says
Made this for a chili contest yesterday and won! This brought in an award for Judge's Choice! I am so excited! This was fabulous. Thank you so much for sharing it. I added a couple of things to this, but it is still the same basic recipe. Thank you again!
Mike Hultquist says
Congratulations, Ellen! Award winning recipe! Glad to be helpful!
Rea says
Today I made the Texas chilli beef although I had to substitute some of the chilli's but wow it was so nice we didn't want it to end and have some left for tomorrow. It was so flavoursome, can't wait to cook it again. I was apprehensive about doing it as it seemed so complicated but it's not. we just loved it thanks Mike
Mike Hultquist says
Thanks so much, Rea! Very happy you enjoyed it! We definitely LOVE it here.
Lloyd Johnson says
I've made this once and really enoyed it!
Mike Hultquist says
Glad you enjoyed it, Lloyd!
Jessi says
I can’t wait to make this! Quick question though. Every time I’ve used dried peppers my puree always comes out bitter. Any suggestions on how to combat this? I was thinking of trying a dash of vinegar but wasn’t sure how much and when to incorporate it. Thanks so much for any advice you have!
Mike Hultquist says
Jessi, sometimes the skins can be rather bitter. You can often balance that out with salt and sweet (like honey or sugar). Also, the soaking water can be pretty bitter, so you can skip that and use fresh water instead. And yes, dilution from other ingredients works too, like vinegar or tomato, but it also dilutes the flavor. Look for the freshest dried chilies you can find, or you can also use powders.