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.
Martin W Eldred says
Exceptional recipe. Just finished this and I'm letting it rest overnight before our church’s annual Chili Contest. This is my first time making a Texas-style chili without beans, and I must say I am impressed! Just the right amount of heat as is, with plenty of options to customize and experiment for the future.
Mike Hultquist says
Boom! Glad you like it, Martin! Good luck!!!
Michele says
Hi Mike,
Can I substitute ground beef 85/15 in place of beef chuck?
Mike H. says
Yes, Michele, but don't forget to account for that ground beef cooks faster, not overcooking and that ground beef releases more liquid, so you may need ot simmer uncovered if it gets too thin.
Stephen Loizeaux says
I loved this original recipe. The whole roasted chilies give it that authentic taste. I use beef stock, instead of beer, otherwise I followed the recipe to a T. This was my second time making it and it was better than before - I thing the key was 1. browning the beef chuck, thoroughly. 2. Using my Nutria-bullet blended to liquidate the soften chilies. 3. Roasting the peppers and onions in the oven before blending with the chilies.
Mike Hultquist says
Great to hear, Stephen! I love it! Thanks for sharing!
FXS says
I made a triple batch (18 servings) about three weeks. Shared with my sons and neighbors. It’s long gone.
Doing another triple batch today.
Awesome recipe/flavors. Awesome, well written recipe.
Mike Hultquist says
Wow, so great to hear! So happy it's being enjoyed!
Paul:-) says
Hi Mike & Patty,
Made this last night with Chilis that I had to hand, namely the last 2 of both Ancho and Pasilla so given that I have a small mountain of dried Guajillo 3 of those went in along 2 of my last treasured 3 Chili Mixe or Pasilla de Oaxaca.
Divine sauce anyway, but slow cooked with good Beef and Beef Stock it is something else.
Not a bean (or any other pulse or legume) in sight!
Plenty left to enjoy!
Thanks again Chaps
Paul:-)
Mike Hultquist says
Yes!! Another winner. Glad you enjoyed it, Paul. I always appreciate your comments. Cheers!!
Paul:-) says
Hey,
Don’t be scared of the “Wuster” sauce. I used 3 tbsps of Lea & Perrin’s. I may even add half a tin of Anchovies finely chopped next time for that elusive extra meatiness flavour to the sauce. It is divine as I made it but…
…the next level!
Cheers,
Paul:-)
Mike Hultquist says
Oh yeah!! I agree! Thanks again, Paul. =)
Carolyn Hudson says
It says the recipe is 6 serviings. what is considered a serving size?
Mike Hultquist says
A good sized bowl, Carolyn. You can stretch it to 8 or more smaller servings.
Paul:-) says
Hi Carolyn,
If Mike says 6 servings I usually think 9. Possibly 12 on some recipes. Lol.
You will not go short and leftovers can be, well eaten the next day or so or frozen for even later.
That is exactly what I am doing with this.
Enjoy,
Paul:-)
Dave says
Mike, your Texas chili recipe is rock solid. I can say this with confidence as someone who grew up in San Antonio, Texas which is the home of the Chili Queens (women who 100 years ago washed laundry in a steel washtub in the morning, and then made chili in it to sell to hungry laborers in the evenings).
Since I left Texas at 18 to go to college, and never moved back, I had to learn how to make an authentic bowl of red. I agree with you that Beans and Tomato anything do not belong in real Texas chili, but I would also not use fresh green peppers in my chili, except as a topping.
Two thumbs up to using both beef bone broth and a can or bottle of dark beer, but No to sugar or Worcestershire sauce. Texans don't use sugar in their BBQ rubs, nor in their chili.
Last comment, please mix it up a bit more with the dried chili peppers. I use a variety, that varies from batch to batch, which in addition to the dried red peppers in your recipe, includes California, Guajillo, Negros, Cayenne, and Ñora peppers from Spain.
Thanks again for publishing a great Texas style chili recipe.
Parting comment: Historically, Chili was originally a bean soup made by the Native Americans in Texas. Chili, which is the Nahuatl word for the pepper itself ( all peppers green or red came from the Americas), had been made for centuries, possibly millennia before the Spanish arrived in Texas. The Spaniards apparently liked it, but thought it needed some beef, which they had conveniently brought with them, hence the name "Chili con Carne", meaning Chili with Meat. Fast forward 200 years and we have the new Texicans deciding, this Chili con Carne is pretty good stuff, but why do we need them beans?
Mike H. says
Thank you for taking the time to share your experience, Dave. Enjoy the recipe!
Banks says
Made this last night using 3 each of ancho and pasilla and added a few toasted arbols. We added a bit of unsweetened chocolate and coffee and used around a pint of Founders Kentucky Breakfast Stout as part of the base. We had to add a few more tablespoons of masa to thicken it up but the end result was lovely. Served it up with chopped onions, cheddar, sour cream, squeezed lime, and parsley and it was perfect. Thanks, Mike!
Mike Hultquist says
Boom! I'd dig right into that, Banks! Nice!
John Murphy says
Tried it. Loved it. But I need beans!
Mike H. says
Thanks, haha - do it!
Max says
I'm in Australia and we don't get any of those dried chili. We do have Chipotle chili paste in stores though which would be my best alternative - if I'm using pre made chili paste, how much of it do I use?
Mike Hultquist says
Max, the flavor won't be quite the same, but will still be tasty! I would use 1/2 to 1 cup of chipotle paste, depending on how pronounced you want the flavor. Let me know how it turns out for you. Enjoy!
Stevy says
love the Texas Red - I did not test the beef durring the simmer process and it ended up a little tough - I will test next pot to make sure it gets tender - flavor is like nothing I have ever tasted befor - nice experience!
Mike Hultquist says
Glad you enjoyed it, Stevy! Might need a bit more simmering time? It can really vary depending on the meat.
Daymon says
I have to say this is a pretty good recipe for Texas chili, pretty close to my own recipe.
you should try using beef tallow instead of olive oil it brings out the beef flavor a bit more. I also remove the skins from my peppers the mix in beef broth and cook it together before adding the beef. Beer is a nice addition for a slightly different taste.
Growing up in Texas there was always a pot of beans so once you had a small amount of beans and a small amount of chili you can mix them to make chili beans.
Hope everyone has a nice bowl of chili at least once a week it's good for your constitution
Mike Hultquist says
4 stars to your chili, Daymon! I'm sure yours is pretty good, too. Cheers.
Hart says
Dark reddish brown. Complex. Tasty. Spicy? Oh yeah. Serving tonight with sour cream, extra sharp cheddar, and tortilla chips.
Mike Hultquist says
Oh baby! I wish I was there!! =)