Texas Chili

This bold Texas chili recipe features tender chunks of beef, rich spices, and no beans. It’s a thick, hearty bowl of red that’s perfect for game day or cozy family dinners.

Made with beef chuck and a zesty, slow-simmered broth, this is comfort food at its best. Serve it with cornbread, your favorite toppings, and get ready for seconds.

If you love a good pot of chili, you might also enjoy my beef and beer chili or cowboy chili. And for more warming favorites, check out my collection of the Best Chili Recipes.

What Makes This Texas Chili

Traditional Texas chili (often called “a bowl of red”) is all about the beef and the spices. Unlike regular chili, authentic Texas chili skips the beans entirely and keeps tomatoes to a minimum. The focus is on tender chunks of meat, bold chili powder, cumin, and a rich, thick broth that coats every bite.

This version stays true to that tradition. Beef chuck roast becomes fall-apart tender after simmering low and slow, and the spices build deep flavor without overwhelming heat. It’s the kind of chili you’d proudly enter in a cook-off or serve to a hungry crowd on Game Day.

Before You Get Started

A few tips to set you up for success with this recipe:

• Beef chuck roast is the best choice here. It’s flavorful and becomes fall-apart tender with long cooking. Stew beef works in a pinch, but chuck gives you better texture.
• Control the heat. Leave out the jalapeño for a mild version, or remove the seeds for less spice. You can also add cayenne or use spicier chili powder if you like more kick.
• Simmer patiently. Low and slow is the secret to tender meat and deep flavor. Rushing this step will leave you with tough beef and a thinner broth.

TIP: Prep all your ingredients ahead of time. Once the beef hits the pan, the process moves quickly.

How to Make Texas Chili

Think of this as your friendly kitchen guide, walking you through each step 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 over medium-high heat and brown the meat in two batches.

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

Step 2: Cook the Vegetables and Spices

Once the beef is set aside, add the onions and jalapeño (if using) to the pot. Cook until the onion softens, about 5 minutes, then stir in garlic, chili powder, cumin, and oregano.

** Flavor Booster: Let the spices toast for about 30 seconds. This “blooms” them 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 bottom of the pot. Stir in crushed tomatoes, tomato paste, and sugar. Return the beef and any accumulated juices to the pot.

** Tip: A wooden spoon works best here. It helps release all that savory goodness from the bottom without scratching your Dutch oven.

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 until the beef is fall-apart tender.

** Getting the Right Texture: If the chili seems too thick, splash in extra broth. Too thin? Let it bubble uncovered a bit longer until it reaches your desired consistency. Stir occasionally to prevent the bottom from scorching.

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 top with your favorites.

Serving Suggestions

Create a chili bar by setting out toppings and letting everyone build their own bowl. For toppings, try shredded cheddar cheese, sour cream, sliced green onions, diced onion, avocado, fresh cilantro, or extra jalapeños.

Try these Cornbread recipes:

• Jiffy Mexican cornbread (with jalapeños and cheddar)
• Cast iron cornbread
• Sweet cornbread
• Southern cornbread recipe
• Cornbread muffins

For dessert: Try my white Texas sheet cake. It’s a perfect Texas-sized dessert to follow this chili.

Variations and Customizations

• Make it Spicier: Add cayenne pepper or use a spicier chili powder blend. Chipotle peppers add a nice smoky kick.
• Beer Braised: Replace 1 cup of broth with your favorite beer for extra depth. (For a full beer-braised chili, try my beer chili.)
• Dried Chiles: For a more traditional approach, toast and rehydrate dried chiles (like ancho or guajillo) and blend them into a paste to use alongside or instead of chili powder. This adds complexity and a deeper, earthier flavor.
• Different Beef: Swap chuck roast for brisket or even ground beef for a quicker version.
• Add Beans: If you’re not a Texas purist, feel free to add kidney or pinto beans.

** Leftover Idea: Turn extras into chili mac or spoon 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.

Freeze: Cool completely and freeze in freezer-safe 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 to loosen it up.

** Quick Note: Chili almost always tastes better the next day once the flavors have had time to meld. This makes it a great prep-ahead meal for busy weeknights or game day gatherings.

Frequently Asked Questions

What makes Texas chili different from regular chili?

Traditional Texas chili (also called “a bowl of red”) skips the beans and focuses on tender beef and bold spices. It typically has less tomato than other styles and relies on dried chiles or chili powder for deep, rich flavor.

What types of chiles or chili powder work best?

A good-quality chili powder is the easiest option. For a more authentic approach, use dried chiles like ancho, guajillo, or New Mexico chiles. Toast them, rehydrate in hot water, and blend into a paste.

What cut of beef works best for Texas chili?

Chuck roast is the classic choice because it becomes tender and flavorful with long cooking. Stew beef or brisket also work well.

Can I make Texas chili in a slow cooker?

Yes. Brown the beef and sauté the veggies on the stovetop first, then transfer everything to a slow cooker. 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 to your desired consistency. You can also stir in a spoonful of masa harina or cornmeal near the end for extra body.