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Texas Chili in a bowl, ready for you to taste

Texas Chili Recipe

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.
Course Main Course
Cuisine American
Keyword chili, recipe, spicy, Tex-Mex
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Servings 6
Calories 447 kcal

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

  1. 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.
  2. Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
  3. Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
  4. Add them to a food processor with 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
  5. 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.
  6. 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.
  7. Add the remaining olive oil along with the jalapenos and onion. Cook them down about 5 minutes.
  8. Add the garlic and stir. Cook another minute.
  9. Pour in the reserved chili paste and stir. Cook it for 2-3 minutes to let the flavor develop a bit.
  10. 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.
  11. 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.
  12. Serve with your favorite fixins!

Recipe Notes

Heat Factor: Mild-Medium, but Texas chili is HUGE on flavor.

Nutrition Facts
Texas Chili Recipe
Amount Per Serving
Calories 447 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g50%
Cholesterol 130mg43%
Sodium 352mg15%
Potassium 987mg28%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 39g78%
Vitamin A 1910IU38%
Vitamin C 12.3mg15%
Calcium 67mg7%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.