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!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 127.
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.
Michele says
Hello Mike, if you cannot find the chili pods, can you use the same ground spices instead?
Mike Hultquist says
You surely can, Michele. Works great!
Connie Bruscato says
Finally…a true chili recipe! I never make chili with any tomato product or beans!
Mike Hultquist says
Thanks, Connie!
Sean E. says
I'm definitely going to try this. Question on the masa harina, which I'm not familiar with - if I can't find it, can you use corn starch instead, or would that mess with the flavor too much?
Honestly I've always been happy with a chili recipe I use with beans/tomatoes/ground beef/onions/green peppers/jalapenos. But saw this recipe and looked so good, I'm gonna have to give it a try. Never used a dried chili paste before, and looking forward to adding it to my cooking repertoire. Thanks for this!
Mike Hultquist says
Sean, in this case, you can either skip it or use a bit of corn flour, or even regular flour, or crumbled corn chips. It's really more as a thickener, if desired. I don't always use it. Enjoy!
Sean E says
Made this recipe last night - and WOW! - so good! I hadn't realized the depth of flavor that a chili paste like in your recipe could provide - and it's not super-spicy as one might expect. There's almost a smoky flavor to it. You've opened up a whole new world of recipes - I'm looking forward to trying many others. Saved off your shrimp fried rice recipe from my first email off your subscription!
I had some difficulty finding all the pepper types listed. I got the anchos, and the pasillas I found at Kroger, of all places, after looking for them at Fiesta. I could not find the New Mexican peppers. Instead I used guajillas - and they did not disappoint. I hadn't realized - again - how many different peppers there are and the variety of flavors they provide.
Mike Hultquist says
Thanks for sharing, Sean. VERY happy you've discovered the world of peppers. So much more to come for you! The flavors! Enjoy.
Karen J eslinger says
So this chili has no hamburger ,tomato products,no beans and 15 peppers,most of which I never ate ! How hot is this ? I will make it as a personal challenge,have to go to my grocers first and look for the peppers.
Mike Hultquist says
Karen, it's not very hot, as the dried chilies used are fairly mild. It CAN be hot, though, if you include hotter fresh peppers. If you can't find the dried peppers, you can use the powder equivalent.
Cory says
This was freaking awesome! I added a bit of chipotle for smokiness and some paprika for color. I've lived in Texas my whole life, but have never tasted any chili remotely this good
Mike Hultquist says
Glad you enjoyed it, Cory! Yay!!
Kyle says
I can’t find most of the peppers in my area. Can I use a packaged chili paste as substitute? If so, how much?
Mike Hultquist says
Kyle, yes, you can. My recipe makes 1.5 to 2 cups of the chili paste, so you can use that amount. Let me know how it turns out for you. Enjoy.
Banjo says
Turned out pretty good...I wish in recipes the cook would specify whether to cover the pot or not when simmer, etc...I'm always struggling with that. I added a little pinch of cinnamon!
Mike Hultquist says
Glad you enjoyed it. Not sure what you mean about the "cover the pot" issue. The recipe clearly states to cover it, in both the written recipe and the video. Take care.
Doug Doty says
I have never added sugar of any kind to any chili I have ever made and they always come out great. What is the sugar for? Just curious.
Mike Hultquist says
Just for a touch of sweet balance, but not not much. Definitely NOT required.
Barbara says
Looking for a good chili recipe, I should have known to come here first! This one is fantastic, and since hubby doesn;t want beans in his chili, just right for us!! Thanks, Mike!!
Mike Hultquist says
Nice! Thanks for sharing, Barbara! I really appreciate it! Glad you enjoyed it. =)
Tony Boyd says
I forgot about the other difference. When it's time to brown the meat, I used a technique passed down from my great grandmother. Put down a layer of salt on the bottom of a hot pan and put all the meat in. The salt pulls the water out of the meat and stews it in its own juices. Reduce until all the liquid is gone and develop a beautiful fond on the bottom of the pan and browning on the meat.. I then cooked the onion, jalapeno and garlic in the pan and deglazed with some beef stock.
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Tony! I love it.
Tony Boyd says
I used 5 California, 5 Guillo, & 1 Arbol for the paste for 3-1/2 pounds of meat. (I couldn't find any pasilla) I let the onions get some good color before adding the jalapenos. I used 4 jalapenos. I didn't have any serrano which is why I added the dried arbol to the paste. I let it simmer for about 2-1/2 hours. Super delicious. I believe I did my ancestors proud, which happen to be the founders of Dallas. Please forgive any misspellings on the peppers.
Michael Hultquist - Chili Pepper Madness says
Awesomeness right there, Tony. I love it. Wish I could have a taste.
Dave says
My supplies are limited to dried jalapenos, dried cayenne and dried lemon drop peppers, wondering if this mixture would work and what you thought the heat level would get to? Note I like spicy stuff!!
Michael Hultquist - Chili Pepper Madness says
Dave, the recipe really wouldn't be the same with those ingredients. It would work, but you'd get quite a bit of heat from the cayenne, which is fine, but none of the flavor nuance from the missing peppers. Maybe see if you can acquire some powders? At minimum, an American chili powder blend? Otherwise, yes, still would work, but different flavors. Let me know how it goes if you try it.
Tammy Jarrett says
This is a great recipe! My parents are both from a small central Texas town whose annual festival is a chili cookoff. And they competed, with my Aunt and Uncle, in CASI (Chili Appreciation Society International) sanctioned chili cookoffs (including the town festival, I grew up going to it every year). Even won or placed sometimes!
I agree that the chunks of chuck are more akin to a Texas Bowl 'O Red, but there's nothing wrong with that - I would shred them some, myself. I use course ground chuck for chili, myself.
I should mention that CASI does not prohibit tomato products. My parents' recipe uses one 8 oz can of tomato sauce in their recipe for every 2 lbs of beef. It's just another flavor layer, IMO.
CASI does not allow any fillers, like beans, pasta, rice, pozole ... none of that. I'm not opposed to beans, personally, but I keep them separate from the chili when trying to feed a crowd. Also, the most awesome thing to go with chili, IMO, is ... CORNBREAD! Jalapeno cornbread, even better! Yum yum.
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks for sharing, Tammy! Much appreciated.