Name: Texas Chili Recipe
Prep time: 10 min
Cook time: 160 min
Total time: 170 min
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:

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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.

A meaty bowl of Texas Chili served with shredded cheese and sliced chilies on top

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.

Searing meat and vegetables in a pot to make Texas Chili

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"!

A bowl of Texas Chili with cilantro and chilies

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

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.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: chili, recipe, spicy, Tex-Mex

Prep Time: 10

Cook Time: 2 40

Total Time: 2 50

Calories: 447kcal

Author: Mike Hultquist

Servings:

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4.90 from 92 votes

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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

Heat Factor: Mild-Medium, but Texas chili is HUGE on flavor.

Nutrition Information

Calories: 447kcal Carbohydrates: 12g Protein: 39g Fat: 27g Saturated Fat: 10g Cholesterol: 130mg Sodium: 352mg Potassium: 987mg Fiber: 2g Sugar: 4g Vitamin A: 1910IU Vitamin C: 12.3mg Calcium: 67mg Iron: 5.5mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 4/14/25 to include new information, photos and video. It was originally published on 2/18/19.