Texas Chili

This bold Texas chili recipe features tender beef, rich spices, and no beans. It’s a thick, hearty meal perfect for Game Day or cozy family dinners!

Made with chunks of beef and a rich, zesty broth, it’s a classic Southern meal that never goes out of style. Serve it with cornbread, chips, or your favorite toppings for a hearty and satisfying dinner everyone will love.

Before You Get Started

A big pot of Texas chili simmering on the stove means one thing in our house: comfort food season has arrived. This no-bean chili is a go-to favorite of all my chili recipes! Here are a few tips to keep in mind before you get started:

• Pick the right beef: Beef chuck roast is my top choice since it’s flavorful and it becomes fall-apart tender with long cooking. Stew beef works, too.
• Control the heat: Leave out the jalapeño for a mild version. Remove the seeds for less heat. You can use other hot chili peppers, or add cayenne if you like it spicy.
• Simmer patiently: Low and slow cooking is the secret to tender meat and deep flavor.
• Tip: Prep all your ingredients ahead of time. Once the beef hits the pan, the process moves quickly.

Step-by-Step: How to Make Texas Chili

Think of this as your friendly kitchen guide, walking you through the process with helpful tips along the way.

Step 1: Season and Brown the Beef

Start by seasoning your beef generously with salt and pepper. Heat oil in a Dutch oven and brown the meat in two batches.

** Tip: Don’t crowd the pot. Giving the beef room to breathe helps it sear nicely instead of steaming. Those browned bits on the bottom? That’s pure flavor gold.

Step 2: Cook the Vegetables and Spices

Once you set aside the beef, add the onions and jalapeño to the pot. Cook until the onion softens, then stir in garlic and spices.

** Flavor Booster: Let the chili powder, cumin, and oregano toast for about 30 seconds. This “blooms” the spices and makes the flavor pop.

Step 3: Deglaze and Build the Base

Pour in the beef broth and scrape up the browned bits stuck to the pot. Stir in crushed tomatoes, tomato paste, and sugar. Return the beef and juices to the pot.

** Tip: A wooden spoon works best here. It helps release all that savory goodness from the bottom.

Step 4: Simmer Low and Slow

Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for the first two hours to thicken the sauce, then cover for the last hour or so.

** Perfect Texture: If the chili seems too thick, splash in extra broth. Too thin? Just let it bubble uncovered until it reaches your desired consistency.

Step 5: Finish with Lime Juice

Right before serving, stir in fresh lime juice. It brightens up the rich flavors and balances the chili perfectly. Ladle into bowls and garnish with your favorite toppings!

Serving Suggestions

Create a “chili bar” by setting out a variety of toppings and sides, and then let your family members or guests design their own Texas chili bowl. For toppings, try shredded cheddar cheese, sour cream, sliced green onions, diced onions, avocado, cilantro, or extra jalapeños.

Classic sides include jalapeño cheddar cornbread, Jiffy Mexican cornbread, sweet cornbread, cast iron cornbread, this Southern cornbread recipe, cornbread muffins, flaky biscuits, crusty Dutch oven bread, easy pumpkin muffins, pumpkin muffins, Fritos corn chips, and Saltine crackers. To bulk up the meal, you can also spoon the chili over rice or mashed potatoes, or serve it in bread bowls. Save room for dessert with this white Texas sheet cake!

Variations and Customizations

• Spicier Version: Add cayenne pepper or use a spicier chili powder blend. Use chipotle peppers for a smokier flavor.
• Beer Braised: Replace 1 cup of broth with your favorite beer for extra depth of flavor.
• Low Carb: Omit the sugar and serve with Keto-friendly toppings like cheese, sour cream, and avocado.
• Different Beef: Swap chuck roast for brisket or even ground beef (for a quicker version).
• Beans: Add beans if you’re not a Texas traditionalist.
• Tip: Leftovers can be turned into chili mac or spooned over baked potatoes for easy next-day meals.

Make-Ahead and Storage Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezer-Friendly: Cool completely and freeze in freezer containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed.
• Tip: Chili almost always tastes better the next day once the flavors have had time to mingle. This is a great prep-ahead meal for busy days.

Frequently Asked Questions

• What cut of beef works best for Texas chili? Chuck roast is the classic choice because it becomes tender and flavorful with long cooking.
• Can I make Texas chili in a slow cooker? Yes! Brown the beef and sauté the veggies first, then transfer everything to the Crock Pot. Cook on LOW for 7-8 hours, or until the meat is very tender.
• How do I thicken chili if it’s too watery? Simmer uncovered until reduced, or stir in a spoonful of masa harina or cornmeal near the end.
• How spicy is this Texas chili? It’s mild to medium, depending on the jalapeño. Add cayenne or chipotle for more heat.
• What makes Texas chili different from regular chili? Traditional Texas chili skips the beans and focuses on tender beef and bold spices.