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.
Danielle says
I love this recipe! Quick question. What’s the serving size for the nutritional info?
Mike Hultquist says
Thanks, Danielle. I calculated the whole pot will make 6 good sized bowls for serving, but you might only get 4 much larger bowls out of it.
Ellen says
Love the chili!! Could you share how many ounces the pot makes?
Mike Hultquist says
Thanks, Ellen. I didn't measure exactly, but it makes roughly 4 quarts, or 128 ounces.
Steve says
This recipe looks great! Question about the dried peppers though.. I have had issues with rehydrating peppers and found that even when puréed there is skin in the mix that spoils the texture. I was thinking about running the purée through a food mill to separate the skin. Am I missing something?
Mike Hultquist says
Steve, absolutely. You can strain your pureed pepper sauce after processing to remove any bits that remain. I often strain. It just depends on the batch.
Mike ODonnell says
This was phenomenal. I made this for a group in Michigan to show them how different chili could be from what they are used to. People were skeptical. Once they tasted it they were in awe. Just an amazing recipe. Also gave me a reason to seek out my local Mexican grocery. Thank you for this.
Mike Hultquist says
I LOVE to hear this, Mike! Great story! Thanks for sharing it.
Katie says
I noticed several folks couldn't find the peppers for the recipe in their local stores. I couldn't either. I ordered all three types of dried chilies from Amazon. I am looking forward to trying this recipe when my chilies arrive. I'm a native Texan living in Florida. Haven't had real Texas chili in years.
Mike Hultquist says
Thanks, Katie. Enjoy!
Alisha says
I’m a Texan so I appreciate this recipe. It was excellent! I used a combo of stew meat and ground beef and threw in some smoked paprika. Then I let that sucker simmer for hours. It was spicy, savory, thick and delicious. Tomorrow after all the ingredients marry, it’s gonna taste even better.
Mike Hultquist says
Thanks, Alisha! Glad you enjoyed it!!! Yes, always better the next day.
Rick says
Best Texas chili recipe I’ve had! The combination of peppers is amazing, wish I could give it 10 stars!
Mike Hultquist says
Awesome! Glad you enjoyed it, Rick! I think it's the BEST, too!
Matt says
I am making this now. I am using flank steak and doing it in a pressure cooker. It smells amazing.
Mike H. says
Yummo! Let me know how you like it, Matt!
Jae Ogletree says
I’m born and raised in Texas and this is hands down THE BEST Texas chili recipe I’ve ever come across. I do not change one thing about the recipe when I make it. Love the chili paste and love the heat. Incredible recipe
Mike Hultquist says
Thanks, Jae!
tim s says
the chili was good meat was tender and full of flavor
Mike Hultquist says
Excellent! Glad you enjoyed it, Tim.
Trey Topper says
This recipe for chili is insanely good, though I do change a few things. I use 3 lbs of ground beef or a mix of ground beef and turkey (just haven't bothered cutting up beef chuck like it calls for though I do want to and know it'd be amazing that way too). I just use 1/4 of an onion instead of a whole one because I don't like onion in general. I skip the serrano peppers, and put in a single chile de arbol into the chile paste instead for the heat (I want there to be a little spice, but I'm not super acclimated to super spicy food and want to be able to put it away without having to eat slow because of the spice level). I use a can of Guinness for the beer, and about 2 cups of beef stock instead of the 2.5 cups water At the point that it is simmering, I also throw in about a tablespoon of cocoa powder. I add a good bit more masa, but I do it gradually. I add it until it's about half the thickness the chili should be, let it cook for about 20 minutes, stir, and repeat until the meat is cooked through and it is the right thickness. It is usually done earlier than the recipe says this way, because it's ground beef.
Jimmie says
Gotta have the onion, it cooks away, adds flavor that you won't even realize is from the onion. Gotta have the onion. Even a pot of Texas pinto/kidney beans has to have the Onion.
Haven't tried the recipe yet, doing a dive in to chili recipes tonight. Have decided to follow this one, use Chili powder instead of dried chilis, and given I have a bumper crop of Poblanos even in November, use Poblanos as the main fresh pepper, and a fresh Serrano or two.
Masa is the only thing I did not grow up with being used in chili or anything else - that I recall. If it needs thickening I'll use a bit of cornstarch -- and I'll look for masa as a thickening agent at my grocer in future.
And I've never had home cooked Texas Chili with a chuck roast cut up - but then I grew up in the recession of the 70's. I have chili meat in the freezer from my own beef - it is a thicker grind. Chunks of roast belong on a plate of good roast. Stew meat I can see working, some butchers really excel at stew meat and meaty soup bones - but chili is not stew/soup - in my Texas - where I've lived all my life. Adding coffee I saw a lot - to both pots of beans and chili. This recipe sounds good to me and I'm going to use it this week! With chili powder and fresh poblanos.
Mike Hultquist says
Thanks for sharing, Jimmie. I hope you enjoy the recipe. I'm sure you can really customize it based on your experience. All the best to you.
Sally Nichols says
is pumpkin puree good in this chili?
can it be made in an instapot?
Mike Hultquist says
I would give pumpkin puree a try, absolutely. Yes, you can make this in an Instant Pot. You still want that SEAR on the meat, then get everything into the Instant Pot and either slow cook it, or pressure cook about 90 minutes, or until nice and tender.
Nick says
Hello Mike… do you have the chili powder equivalents fro the dried chilies?
Thanks
Mike Hultquist says
Nick, 3 tablespoons chili powder = 1 ounce dried pods.
Nick says
thank you
Sean says
I just tried this recipe (with hamburger --minus the serrano peppers with 3 added jalapeno peppers instead ) and it lacked heat. I ended up adding salt, chili powder, and cayenne pepper to patch it up.
Mike Hultquist says
Sean, perhaps keeping the serranos would have allowed for the heat you were looking for. Best.
Billy says
Sean it says in the recipe that the seranos are what gives it the extra heat
Scott says
Don’t change the recipe then knock off stars when you didn’t even follow it.
Rick Hovland says
Best chili I have ever eaten! The perfect mix of peppers add so much flavor to this recipe. Served it for a Packer game with friends several weeks ago and they are still talking about it. I highly recommend this recipe!
Sean Elgin says
Really enjoyed your Texas chili recipe - made it 2x now, excellent both times!
I looked around on your site for something I've always wanted to try making at home - pork posole - but I couldn't find one. My apologies if I missed it - you have so many good recipes. If you do have one, would you mind directing me to it, and if not, what a good opportunity for a new recipe!
Mike H. says
Thank you, Sean. You are right - I have Chicken Pozole but that is a great idea! And if you like pork, check out my Green Chili with Pork recipe - I lick my fingers every time I make it 😉