Texas Chili

5 from 2 votes

This authentic Texas chili features tender chunks of beef, bold spices, and no beans. It's a thick, hearty bowl of red that's perfect for game day, chili cook-offs, or cozy family dinners.

Course Dinner

Cuisine American, Southern

Keyword authentic texas chili, easy texas chili, Texas Chili, texas chili recipe, texas red chili, texas style chili

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings cups

Calories 418kcal

Author Blair Lonergan

Equipment

Dutch oven

Ingredients

4 lbs. boneless beef chuck roast, trimmed and cubed (or use beef stew meat)
3 tablespoons vegetable oil, divided
1 small yellow onion, diced
1 jalapeño pepper, stemmed, seeded, and minced (optional)
2 cloves garlic, minced (about 2 teaspoons)
3 tablespoons chili powder
2 tablespoons cumin
1 teaspoon dried oregano
4 cups beef broth (plus more to thin if necessary)
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
2 tablespoons fresh lime juice
Kosher salt and ground black pepper, to taste
Optional garnish: fresh cilantro; sour cream; grated cheese; sliced green onions; diced avocado; sliced jalapeño

Instructions

Season the beef generously with salt and pepper.
Brown the beef in batches. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Brown half of the beef (about 10 minutes), then remove to a plate. Repeat with the remaining beef. Drain off excess fat but leave the browned bits in the pot.
Cook the aromatics. Add 1 tablespoon of oil to the pot and heat over medium heat. Add the onion and jalapeño (if using) and cook until softened, about 5 minutes. Stir in garlic, chili powder, cumin, and oregano; cook until fragrant, about 30 seconds.
Build the base. Pour in the broth, scraping up any browned bits from the bottom. Return the beef and any juices to the pot. Stir in crushed tomatoes, tomato paste, and sugar.
Simmer low and slow. Bring to a boil, then reduce heat to low. Simmer uncovered for about 2 hours to thicken, then cover and continue cooking for another 1 to 1½ hours, until beef is fall-apart tender. Stir occasionally and add more broth if needed.
Finish and serve. Stir in lime juice just before serving. Ladle into bowls and add your favorite toppings.

Notes

Best beef: Chuck roast gives you the most tender, flavorful results. Cut into 1-inch cubes for even cooking.
Adjusting heat: For mild chili, skip the jalapeño. For spicier, leave in the seeds or add cayenne.
Don't skip the sear. Browning the beef in batches builds deep flavor. Don't crowd the pot.
Bloom your spices. Toasting the chili powder, cumin, and oregano for 30 seconds intensifies the flavor.
Consistency check: Simmer uncovered to thicken; add broth if it gets too thick. Stir occasionally to prevent scorching.
Lime juice: Add it at the very end. It brightens the rich flavors and balances the dish.
Make ahead: This chili tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth to loosen if needed.

Nutrition