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.
Steve says
Thanks Mike for your recipes. If I need a recipe that deals with chili peppers, I always check with you first, and have not been disappointed!!!
Mike Hultquist says
Thank you so much, Steve! I really appreciate it.
Sam says
I’ve been using this recipe for about two years now and it’s a knockout every time! The whole chilis make all the difference. I like to add a few habaneros for some kick. I also add a little less water than what the recipe calls for, and end up adding a lot of masa to get it really thick.
Mike Hultquist says
Awesome! Glad you like it, Sam! Thanks!
Michael says
Mike,
When ever I use dried chili's, After the soak I use a food mill, this breaks the flesh from the skin and then there is less bitterness.
Thanks for flavorful dishes.
Mike Hultquist says
Thanks for sharing, Michael!
Norbert says
Hi Mike! I read your recipe with great interest and paying attention to details wondering at times what made it different from a version of Hungarian goulash (there’s quite a number of differences). Long story short, you answered all my questions, so I give you all the stars and a big thumbs up! Good job, keep going, much appreciated! Saying hello from Germany, have fun cooking, I fancy trying your recipe myself, soon!!
Mike Hultquist says
Thank you so much, Norbert! I greatly appreciate your comments!
Gia C. says
YUM. This recipe has such depth of flavor. It's a bit more involved than other recipes, but it's worth it. My husband thought he lost this recipe the second time we tried to make it, so we went with another recipe. Not good. Fortunately, it was this recipe was hiding in an Other Bookmark folder. Thank you for sharing, Mike.
Mike Hultquist says
Thanks so much, Gia. Glad you both enjoyed it! Yes!!
Doc Thompson says
Yeehaw... no beans is a real game changer. Great chilli with which we made & ate with what you guys call biscuits( Biscuits here in the UK are sweet things that folks dip in tea?!?!?...yuk).
Absolute winner!
Mike Hultquist says
Thanks, Doc! Glad you liked it!!
Betty Rubble says
THIS is chili to beat the band . Both this recipe and the one I have used have the same DNA: it all starts with the chili peppers. This looks like a terrific variation so I will definitely try it. Good work!
Mike Hultquist says
To beat the band! I love it! Glad you like it, Betty. Thanks so much! =)
Ellen Upton says
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!
Mike Hultquist says
Congratulations, Ellen! Award winning recipe! Glad to be helpful!
Rea says
Today I made the Texas chilli beef although I had to substitute some of the chilli's but wow it was so nice we didn't want it to end and have some left for tomorrow. It was so flavoursome, can't wait to cook it again. I was apprehensive about doing it as it seemed so complicated but it's not. we just loved it thanks Mike
Mike Hultquist says
Thanks so much, Rea! Very happy you enjoyed it! We definitely LOVE it here.
Lloyd Johnson says
I've made this once and really enoyed it!
Mike Hultquist says
Glad you enjoyed it, Lloyd!
Jessi says
I can’t wait to make this! Quick question though. Every time I’ve used dried peppers my puree always comes out bitter. Any suggestions on how to combat this? I was thinking of trying a dash of vinegar but wasn’t sure how much and when to incorporate it. Thanks so much for any advice you have!
Mike Hultquist says
Jessi, sometimes the skins can be rather bitter. You can often balance that out with salt and sweet (like honey or sugar). Also, the soaking water can be pretty bitter, so you can skip that and use fresh water instead. And yes, dilution from other ingredients works too, like vinegar or tomato, but it also dilutes the flavor. Look for the freshest dried chilies you can find, or you can also use powders.
Travis Barker says
Excellent recipe … I make it often for my family and friends and they love it / also leaves many ways for you to sub in ingredients to personalize to your liking
Mike Hultquist says
Yes!! Thanks, Travis! Super customizable. =) Glad you enjoyed it!
Dolores says
This reminds me of the chili from the Pueblos, when I was at school in Santa Fe. The chili was usually served with plain sopapillas or fried bread.
Mike Hultquist says
Yes, there are a number of different chilis made very similarly, with chunks of meat simmered in a chili sauce. One from the New Mexico reason is Carne Adovada: https://www.chilipeppermadness.com/recipes/carne-adovada/. I hope you make the Texas Chili. You might even give it 5 stars! =)