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.
Bennie Hines says
I only used pasilla , guajillo, and chipotle in adobo.toasted cumin and coriander is wonderful finely ground. Unsweetened baking cocoa gives it a whole deeper level of flavor along with some smoked paprika. I choose to really brown the chuck and flank meat rendering out the liquid it sweated out for that hard sear. I prefer more onion cooked down. Your recipe is amazing just as it is. I just tweaked it to my flavor profile. You’re a great teacher. Thank you !!!
Mike H. says
I really appreciate it, Bennie. Thank you for the motivation! =)
Kolasa Robert Joseph says
Hi Mike. Has anyone tried making this chili with lamb?
Mike Hultquist says
I have not personally, but think it would be delicious!
Red says
Mike as always a great chili! Made it as is and all loved it. I have yet not cooked things from you that have not been great. Spiced and peppers meet and wow! Keep this up and hoping to get more recipes to cook in my old Dutch oven over coals. Takes time and the love starts at the end.
Mike Hultquist says
Thanks so much, Red! I appreciate it! Very glad you enjoyed it. I really love this recipe.
Trace says
Mike, I am excited to try this recipe as it sounds great, and I hope to make it this weekend, but I wanted to know how long I cook it in a slow cooker.
thank you for your time on this question
Mike Hultquist says
Trace, follow the directions through step 10, then you can transfer everything to your slow cooker and cook on low for 4-6 hours, or high for 2-3, or until the beef is tender to your preference. Enjoy!!
Opal Barker says
Thank you for another wonderful recipe. Whenever I soak purchased dried peppers in water I always remove them from the soaking water using a slotted spoon. then, I strain the soaking water through paper coffee filters to remove any girt or dirt, etc. this step is not necessary if I am using peppers that I have dehydrated.
Mike Hultquist says
Thanks for sharing, Opal!
Rachel Fox says
Never made chili myself before so naturally I came to Pinterest, & it had to be TEXAS style! Technically I have yet to try the finished product but when the flavor is packing this much punch and heat from jump, before it’s even done!…….call it a hunch, but I just know it’s gonna be so wildly delish, can hardly wait to serve it! Gratitude to you for sharing this with the world, definitely a Major recipe flex friends
Mike Hultquist says
Awesome! Thanks, Rachel! Enjoy!
Nancy says
my super bowl menu is complete! Making this for the first time and it sounds amazing. Hope I can find the dried peppers in my area.
Mike Hultquist says
Nice! Enjoy, Nancy! Perfect addition, I think!
Beer-Man says
Wowwww! The chili puree took it to a whole new flavor level. So good in fact that my "Mild" friends embraced the heat to get to all that tender meat and goodness.
Well done and thanks for enlightening me.
Side note: a couple of extra Chipotles and Serranos to appease the Chef's tastes.
Mike Hultquist says
Boom!! Great to me, my friend! Glad everyone enjoyed it! I love it. Extras for me, too! =)
Sammy says
I don’t like the skins of the chilis. Do you know of a good way to peel them after soaking? A Mexican friend strains them, but that seems wasteful. I saw one recipe I can no longer find that described scraping the softened chiles somehow.
Thank you.
I haven’t made this yet, so can’t rate.
Mike Hultquist says
Sammy, the best way is to strain them. You can try to scrape them, but they're so thin. It would hard to not waste the good stuff. You can also soften them and try to peel off any hard skin/material, see if that helps, though it is difficult to get off all the thin skin. I usually just strain.
Donna Castro says
I'm fixing to make this recipe next week. Would a bottle of Guinness work for the dark beer in this recipe?
Mike Hultquist says
It surely would, Donna! I hope you enjoy it! Let me know how it turns out for you. =)
Mike says
Made this for the 1st time today. It was fantastic!! Only used 2 jalapeño when cooking because with doesn’t like heat. It was perfect for her. I just added more heat after. An excellent recipe!!
Mike Hultquist says
Boom! Glad you enjoyed it, Mike!
Ashley Motter says
Made exactly as written and this was absolutely delicious! My husband is averse to chili with ground beef and this definitely hit the spot. Will make again for sure. We made frito pie out of it topped with cheese and sour cream!
Mike Hultquist says
Boom! Awesome, Ashley! Glad you both enjoyed it! Bonus with Frito Pie! I love it. =)
Degüello says
Made me up a pot of this basic recipe yesterday after checking out the YouTube video. It was an excellent result. I had tried to reconstitute dried chiles to make chili before, but botch it each time. The video clarified the technique perfectly, and I made it work. I even used the same combo of peppers and am quite happy with the result. Of course, like any chili-head, I had to modify a tad…no beer (after judging several chili contests, I hate beer in chili), used chicken broth and 2lbs. chili-grind, 1lb. hand-diced chuck.
Thanks for the tips and recipe.
Mike Hultquist says
Hey, GREAT, Degüello! Very happy you enjoyed it! Yes, it's fun to be able to change it up and make it your own. Thanks for sharing this!