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 in Texas during the middle of my military training. I'd never tried it, so when they let me off base, I grabbed a bowl at a local restaurant and...
BOOM! Eyes opened! Talk about rich flavor.
I've been making a version of that exact bowl ever since, over 30 years. Please note that I am NOT a Texas chili purist. There are different ways to make true Texas chili, but this is how I make mine - with big chunks of beef, lots of pureed chilies and spices, and no beans.
You’ll find many arguments about what makes up Texas style chili. Recipes, ingredients, and preparations vary from cook to cook.
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.
Let’s talk about how to make authentic Texas chili, shall we?
Award Winning Texas Chili Recipe
"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!" -- Ellen.
How to Make Texas Chili – the Recipe Method
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Make the Chili Paste. Lightly toast the dried peppers in a dry pan a minute or 2 per side. This will help to release the oils.
Cool, remove the stems and seeds, then soak in hot water to soften.
Add them to a food processor with some of the soaking water and a bit of salt. Process until smooth.
Toss the beef with cumin and salt and pepper, then sear in a large pot or large Dutch oven with vegetable or olive oil over medium high heat until browned.
Remove the beef then cook the jalapenos, serranos, onion, and garlic.
Add the chili paste, then beef broth or beef stock (or beer), water, brown sugar, Worcestershire, and masa and bring to a boil. If you are using the optional additions (see my NOTES below), add them in now.
Cover and simmer for 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 harina.
Serve with your favorite fixins! Get ready for an awesome "bowl o red"!
Recipe Tips & Notes
- Texas chili is GREAT enjoyed right away, but it is even better the next day. Cool it, cover, and refrigerate overnight, then reheat it the next day. It is even better this way.
- For the dried chiles, I used a blend of dried ancho, pasilla, and New Mexican peppers to build a rich, flavorful chili paste for this Texas chili. Ancho adds mild, sweet heat. Pasilla brings smoky notes. New Mexican peppers add earthiness and subtle sweetness. Together, they create an authentic base, but feel free to experiment. This recipe also works great with just one type of pepper, like pasilla or ancho. Chili powders can be used, too.
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. It is no beans Texas chili.
However, 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 beans - 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 authentic 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, tomato sauce, or any tomato product. It is made primarily of meat simmered in a chili sauce made from dried peppers.
It is more like a thick and hearty beef stew than other chilis. Because of its reddish color, it is also known as Texas Red Chili or Cowboy Chili.
Best Beef for Texas Chili
Beef chuck roast is my go-to for Texas chili. It’s a tougher cut that transforms into tender, flavorful meat with low and slow cooking.
While any stew meat will work, chuck really delivers that classic texture.
Ground beef can be tasty in Texas chili, but it doesn’t quite match the rich consistency you get from chunks of slow-cooked roast.
How Long Does it Take to Make Texas Chili
Once you've got your pot of Texas chili simmering, it will take at least two hours of simmering time for the meats to become tender, 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 tenderize.
I've had some chilis take nearly 4 hours for it to get to where I wanted it. Just keep tasting and testing.
If your chili becomes too thick from simmering and still needs developing time, add a quarter cup or so at a time, as needed.
Serving Texas Chili
There are no rules when serving 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 & Leftovers
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 my recipe for Texas chili! Let me know how it turns out for you!
Looking for More Beef Chili Recipes?
Try Some of My Other Popular Chili Recipes
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 4/14/25 to include new information, photos and video. It was originally published on 2/18/19.
Duke says
So does Texas Chili only differ from Chili Colorado because of the masa harina?
Mike Hultquist says
Duke, there are a LOT of similarities, including the types of chilies and spices that can be used. Also, Chili Colorado is often made with pork, but they are close overall.
Perry says
Outstanding Texas Chili recipe! One question, why the water? Why not use all beef stock? Keep 'em coming Mike!!
Mike Hultquist says
You can definitely use beef stock, Perry. I love Knorr bouillon, actually. Enjoy!!
Perry says
Thanks Mike!
David Rowe says
THANK YOU Mike, for the real deal. My family has pioneer roots in Texas and this recipe is how chili is supposed to be made; no beans and no tomatoes.
Mike Hultquist says
Thanks, David! Yes! I appreciate it. I do love this dish.
Joe says
Hi Mike!
Like yourself, I got my first taste of Texas chili while stationed at Ft. Hood. Seemed the definition of "Texas Chili" varied from place to place, be it a vendor on the street or a diner.
I followed your recipe and just made 2 little tweaks. I used about a teaspoon of hot sauce and used the crock pot for most of the cooking.
Just wanted to add, too, that I had already purchased your "Spicy Food Lovers' Cookbook" a little while back prior to seeing it on here. Excellent book!
I highly recommend this book to fans of the spicy reading this.
Great job, Mike! Keep those recipes coming! Your articles are a great distraction from all the crazy news out there!
Mike Hultquist says
Thanks so much, Joe! I really do appreciate it. Definitely some hot sauce for me. Glad you're enjoying my cookbook! Take care, man.