Texas Chili. The very words conjure up images of smoky flavors, hearty beef, and a rich, deep red stew that warms you from the inside out. For years, I’ve been on the hunt for the perfect chili recipe, one that truly captures the essence of Texas-style chili, without the beans that some might consider… well, not Texas chili. This recipe, adapted from a beloved family cookbook, has become a staple in my kitchen, and I’m thrilled to share it with you. The first time I made this Texas Chili, the aroma alone had my family gathered in the kitchen, spoons in hand, practically vibrating with anticipation. The rich, meaty flavor, the subtle warmth of the spices, and the melt-in-your-mouth tenderness of the beef were an instant hit. Even my pickiest eater, who usually balks at anything remotely “spicy,” devoured a bowlful and asked for seconds. It’s become our go-to comfort food on chilly evenings, and it’s always a crowd-pleaser at potlucks and gatherings. If you’re looking for an authentic, no-bean Texas Chili recipe that’s bursting with flavor and incredibly easy to make, look no further. This is it.

Ingredients

The secret to truly exceptional Texas Chili lies in the quality and combination of its ingredients. Each element plays a crucial role in building the complex flavor profile that defines this iconic dish. Let’s break down each ingredient in detail and understand why they are essential for creating the best possible chili.

6 pounds boneless chuck, cut into 1-inch cubes: Chuck roast is the undisputed king when it comes to Texas Chili. Why? Because it’s packed with marbling and connective tissue. As it slowly simmers in the chili, this connective tissue breaks down, rendering into incredibly rich, gelatinous goodness that not only tenderizes the meat to fork-tenderness but also adds body and depth of flavor to the entire dish. The fat content in chuck ensures that the chili remains moist and flavorful, even after hours of cooking. When selecting your chuck roast, look for pieces with good marbling – those white flecks of fat throughout the meat. This marbling is key to achieving that melt-in-your-mouth texture and rich flavor. Cutting the chuck into 1-inch cubes is important for even cooking and allows for maximum surface area to sear and develop that crucial browned crust, which is the foundation of deep flavor in any stew or chili. Don’t be tempted to substitute with leaner cuts like sirloin or round steak. While they might seem healthier, they lack the fat and connective tissue necessary for a truly authentic and flavorful Texas Chili. If chuck is unavailable, brisket, particularly the point cut, can be a good alternative, though it may require slightly longer cooking time to become tender.
4 Tbsp vegetable oil: Vegetable oil, or another neutral-flavored oil with a high smoke point like canola or grapeseed oil, is essential for searing the beef. Searing is not just about browning the meat for color; it’s about the Maillard reaction – a chemical reaction between amino acids and reducing sugars that occurs at high heat. This reaction creates hundreds of flavor compounds that are far more complex and delicious than simply boiled or steamed meat. Using a sufficient amount of oil ensures that the beef cubes brown evenly and don’t steam in their own juices. A hot Dutch oven and enough oil are crucial for achieving that deep, flavorful sear that forms the base of your chili. While olive oil can be used, its lower smoke point and distinct flavor might not be ideal for this application. Neutral oils allow the flavor of the beef and spices to shine through without adding their own characteristic taste.
3 garlic cloves, chopped: Garlic is a foundational aromatic in countless cuisines, and Texas Chili is no exception. Fresh garlic, chopped rather than minced, provides a pungent, savory base note that complements the richness of the beef and the warmth of the spices. Chopping the garlic releases its flavor gradually as it cooks, infusing the chili with a fragrant aroma. While 3 cloves might seem like a modest amount, remember that garlic flavor intensifies as it cooks. You can certainly adjust the amount to your preference, but starting with 3 cloves is a good balance for a large batch of chili without overpowering the other flavors. If you are a true garlic lover, consider adding a few more cloves or even incorporating roasted garlic for a sweeter, mellower garlic note. However, be mindful of not overdoing it, as too much garlic can become bitter and detract from the overall flavor profile.
8 Tbsp Chili powder: Chili powder is the heart and soul of Texas Chili, and it’s important to understand that “chili powder” is not just ground chilies. It’s typically a blend of ground dried chilies, cumin, oregano, garlic powder, and sometimes other spices. The quality of your chili powder will significantly impact the final flavor of your chili. Opt for a good quality chili powder blend, preferably one that’s specifically labeled “Texas Chili Powder” or “Southwest Chili Powder” for a more authentic flavor profile. Eight tablespoons might seem like a lot, but remember this is a large batch of chili designed to be deeply flavorful. If you are sensitive to heat, start with 6 tablespoons and taste as you go, adding more to your preference. For a richer, more complex chili flavor, consider using a combination of different chili powders, such as ancho chili powder for depth and mild sweetness, chipotle chili powder for smokiness, and New Mexico chili powder for a brighter, fruitier note. Experimenting with different chili powders can be a fun way to customize your chili to your exact taste.
2 tsp Cumin, ground: Cumin is a warm, earthy spice that is absolutely essential to the characteristic flavor of Texas Chili. It provides a foundational savory note that complements the chili powder and beef beautifully. Ground cumin is convenient and readily available, but for an even more intense cumin flavor, consider toasting cumin seeds lightly in a dry pan before grinding them yourself. Freshly ground cumin has a brighter, more aromatic flavor that can elevate your chili. Two teaspoons is a good starting point, but feel free to adjust to your preference. Some chili recipes even call for a combination of ground cumin and cumin seeds for layered flavor complexity.
6 Tbsp flour: Flour, surprisingly, plays a crucial role in Texas Chili. It acts as a thickening agent, helping to create a rich, velvety texture. Six tablespoons might seem like a lot, but it’s necessary for a large batch of chili and contributes to that classic Texas Chili consistency – not too watery, not too thick, but just right. The flour is incorporated early in the cooking process, coating the beef and then blooming in the hot oil and spices, which helps to prevent lumps and ensures smooth thickening. All-purpose flour works perfectly fine. For a gluten-free option, you can use a gluten-free all-purpose flour blend, tapioca starch, or arrowroot starch, though you might need to adjust the amount slightly as gluten-free starches can sometimes have different thickening properties.
2 Tbsp oregano (dried): Dried oregano adds a subtle herbaceous and slightly peppery note to the chili, complementing the other spices and adding another layer of flavor complexity. Mexican oregano is often preferred in Texas Chili for its slightly more citrusy and robust flavor compared to Mediterranean oregano. If you can find Mexican oregano, it’s worth seeking out. Two tablespoons of dried oregano is a good balance, but you can adjust to your preference. Fresh oregano can also be used, but dried oregano often holds up better in long-cooked dishes like chili. If using fresh oregano, you’ll typically need to use about twice the amount as dried oregano.
55 oz each beef broth (Total 110 oz): Beef broth is the liquid base of our Texas Chili, and it’s crucial to use a good quality broth for the best flavor. Low-sodium beef broth is recommended so you can control the saltiness of the chili yourself. Using a high-quality beef broth adds depth and richness to the chili, enhancing the beefy flavor. Avoid using water as the sole liquid, as it will result in a less flavorful chili. If you want to elevate the flavor even further, consider using homemade beef broth or a combination of beef broth and beef stock. Stock is typically richer and more gelatinous than broth, which can contribute to a richer texture in the chili. The recipe calls for a significant amount of broth (110 oz total), which is added in stages. The initial 8-16 oz helps to deglaze the pot and create a flavorful base, while the remaining broth is added later to ensure the chili has the desired consistency and to allow for slow simmering.
2 tsp salt: Salt is the fundamental flavor enhancer in any dish, and it’s crucial to season your chili properly. Start with 2 teaspoons of salt, and then taste and adjust as needed throughout the cooking process. The amount of salt needed will depend on the saltiness of your beef broth and your personal preference. It’s always better to start with less salt and add more to taste, rather than over-salting the chili. Kosher salt or sea salt are generally preferred for cooking because they are less processed and have a cleaner flavor than iodized table salt.
½ tsp pepper: Black pepper adds a subtle warmth and a touch of spice to the chili, complementing the other spices and enhancing the overall flavor. Freshly ground black pepper is always preferred for its brighter, more pungent flavor compared to pre-ground pepper. Half a teaspoon is a starting point, but you can certainly adjust to your preference. For a bolder pepper flavor, consider using coarsely ground black pepper or even adding a pinch of cayenne pepper for extra heat, if desired.
Toppings: 1 cup sour cream, 1 lime cut into wedges, Shredded cheddar cheese: Toppings are the finishing touches that elevate Texas Chili from a simple stew to a truly satisfying and customizable meal. Sour cream adds a cool, creamy tanginess that balances the richness and spice of the chili. A squeeze of fresh lime juice brightens the flavors and adds a zesty counterpoint. Shredded cheddar cheese provides a classic cheesy element that melts beautifully into the hot chili, adding richness and a salty, savory note. These are just suggestions, of course. Texas Chili is incredibly versatile when it comes to toppings. Other popular topping options include: chopped white onions, diced jalapeños (for extra heat), cilantro, avocado, crushed tortilla chips, or even a dollop of guacamole. Get creative and experiment with different toppings to find your perfect combination!

Instructions

Creating this mouthwatering Texas Chili is surprisingly straightforward, even though it requires a bit of time to allow the flavors to fully develop and the beef to become incredibly tender. Follow these step-by-step instructions for chili perfection:

Heat the Dutch Oven and Sear the Beef: Begin by placing your 8-quart (or larger) Dutch oven, preferably cast iron for its excellent heat retention and even cooking, over medium-high heat on your stovetop. Add 4 tablespoons of vegetable oil to the pot and let it heat up until it shimmers slightly. This indicates that the oil is hot enough for searing. Working in batches, carefully add the 1-inch cubed chuck roast to the hot oil. Don’t overcrowd the pot, as this will lower the temperature and cause the beef to steam instead of sear. Sear the beef cubes on all sides until they are nicely browned. This searing process is crucial for developing deep, rich flavor in your chili. Remove the browned beef from the Dutch oven and set aside. Don’t worry about cooking the beef all the way through at this stage; we are just focusing on browning the exterior to create that flavorful crust.
Sauté Garlic and Build the Spice Base: Reduce the heat under the Dutch oven to medium-low. Add the chopped garlic to the pot and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. The aroma of sautéing garlic will fill your kitchen and start building the aromatic foundation of your chili.
Bloom the Spices and Flour: In a separate small bowl, combine the 8 tablespoons of chili powder, 2 teaspoons of ground cumin, and 6 tablespoons of flour. This dry spice mixture will be added to the pot to bloom the spices and create a flavorful base for the chili. Sprinkle this chili powder mixture over the garlic in the Dutch oven and stir to coat the garlic and cook for about 1 minute, stirring constantly. This process, known as “blooming” the spices, helps to release their essential oils and intensify their flavor. The flour will also start to toast slightly, adding a nutty note and contributing to the thickening of the chili later on.
Incorporate Oregano and Beef: Add the 2 tablespoons of dried oregano to the pot and stir to combine with the spice mixture. Return the seared beef cubes to the Dutch oven, nestling them into the spice mixture. Stir everything together to ensure the beef is well coated with the spices.
Deglaze and Add Initial Broth: Pour in 8-16 ounces of beef broth into the Dutch oven. Use a wooden spoon to scrape up any browned bits that may have stuck to the bottom of the pot during searing. These browned bits, called “fond,” are packed with flavor and will add depth to your chili. Stir until the liquid is combined with the spice mixture and beef, creating a slightly thickened sauce.
Season, Bring to a Boil, and Simmer: Add 2 teaspoons of salt and ½ teaspoon of pepper to the pot. Stir to distribute the seasonings evenly. Bring the chili to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the Dutch oven partially, leaving a slight gap for steam to escape, and simmer gently for 1.5 hours, stirring occasionally. Simmering at a low temperature for a long period is crucial for tenderizing the chuck roast and allowing the flavors to meld and deepen. It’s normal for a little bit of chili to stick and even slightly burn to the bottom of the Dutch oven during this long simmer. This is part of the character of Texas Chili and adds a subtle smoky note. Just make sure it’s not excessive burning. If it seems to be burning too much, lower the heat even further.
Add Remaining Broth and Final Simmer: After 1.5 hours of simmering, add the remaining beef broth to the Dutch oven. Stir well to combine. Continue to simmer, partially covered, over low heat for another 30 minutes, or until the beef is incredibly tender and easily falls apart when prodded with a fork. The total simmering time will be approximately 2 hours, but it may vary slightly depending on the size and cut of your beef and the heat of your stovetop. Taste the chili and adjust seasonings as needed. You might want to add a little more salt, pepper, or chili powder to your preference.
Rest and Serve: Once the chili is cooked to your liking, remove the Dutch oven from the heat and let it sit for at least a few hours before serving, or even better, overnight in the refrigerator. Resting allows the flavors to further meld and deepen, and the chili will actually taste even better the next day. Before serving, reheat the chili gently over low heat. Serve hot, garnished with your favorite toppings such as shredded cheddar cheese, sour cream, and lime wedges.

Nutrition Facts

(Estimated, per serving, based on recipe yield of 8 servings. Nutritional values can vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 1.5 cups
Calories: 650-750
Protein: 50-60g
Fat: 40-50g
Saturated Fat: 20-25g
Cholesterol: 150-180mg
Sodium: 800-1000mg (can vary based on broth and salt added)
Carbohydrates: 20-25g
Fiber: 5-7g
Sugar: 5-7g

Preparation Time

Prep Time: 20 minutes (chopping vegetables, cubing beef, measuring spices)
Cook Time: 2 hours (1.5 hours initial simmer + 30 minutes final simmer)
Total Time: 2 hours 20 minutes (excluding resting/refrigeration time)

How to Serve

Texas Chili is a hearty and satisfying dish on its own, but it truly shines when served with the right accompaniments and toppings. Here are some delicious ways to serve your homemade Texas Chili:

Classic Toppings:
- Shredded Cheddar Cheese: A must-have for many chili lovers, providing a sharp and salty counterpoint to the rich chili.
- Sour Cream or Crème Fraîche: Adds a cool, creamy tanginess that balances the spice and richness.
- Lime Wedges: A squeeze of fresh lime juice brightens the flavors and adds a zesty touch.
- Chopped White Onion: Provides a sharp, pungent bite and textural contrast.
- Diced Jalapeños: For those who like extra heat, diced fresh or pickled jalapeños are a perfect addition.
- Fresh Cilantro: Adds a fresh, herbaceous note and a pop of color.
Side Dishes:
- Cornbread: A classic Southern pairing, cornbread’s slightly sweet and crumbly texture is perfect for soaking up the chili.
- Tortilla Chips: For scooping up chili or crushing on top for added crunch.
- Saltine Crackers: Another simple and traditional accompaniment for chili.
- White Rice: A neutral base that allows the chili flavors to shine through.
- Baked Potatoes: Top a baked potato with a generous ladle of chili for a hearty and satisfying meal.
- Coleslaw: A cool and crunchy coleslaw can provide a refreshing contrast to the warm chili.
Creative Serving Ideas:
- Chili Cheese Fries: Spoon chili over a bed of crispy french fries and top with cheese for a decadent treat.
- Chili Dogs: Use Texas Chili as a topping for hot dogs for a flavorful and satisfying meal.
- Chili Mac and Cheese: Stir chili into your favorite mac and cheese recipe for a chili-mac fusion.
- Chili Stuffed Peppers: Stuff bell peppers with chili and bake for a complete and flavorful meal.

Additional Tips for the Best Texas Chili

Don’t Skimp on the Beef: Use high-quality chuck roast with good marbling. The fat and connective tissue in chuck are essential for flavor and tenderness. Resist the urge to use leaner cuts, as they will result in a drier and less flavorful chili.
Sear the Beef Properly: Take the time to sear the beef in batches until it’s deeply browned on all sides. This step is crucial for developing rich, complex flavors that form the foundation of your chili.
Bloom Your Spices: Don’t just dump the spices into the chili. Blooming them in hot oil for a minute or two intensifies their flavor and aroma, making a significant difference in the final taste.
Low and Slow Cooking is Key: Texas Chili is all about slow simmering. The long cooking time allows the beef to become incredibly tender and the flavors to meld and deepen. Resist the urge to rush the process.
Taste and Adjust Seasonings: Throughout the cooking process, taste your chili and adjust seasonings as needed. Don’t be afraid to add more salt, pepper, chili powder, or cumin to achieve your desired flavor profile. Remember that flavors will continue to develop and deepen as the chili simmers.

Frequently Asked Questions (FAQ) – Ingredients

Q1: Can I use pre-cut stew meat instead of chuck roast?

A: While pre-cut stew meat might seem convenient, it’s generally not recommended for Texas Chili. Stew meat is often a mix of different, less desirable cuts of beef and may not have the same level of marbling and connective tissue as chuck roast. Chuck roast is specifically chosen for its fat content and collagen, which break down during slow cooking to create incredibly tender and flavorful chili. For the best results, stick with chuck roast and cut it into cubes yourself.

Q2: What if I don’t have a Dutch oven? Can I use a different pot?

A: A Dutch oven, especially a cast iron one, is ideal for Texas Chili because of its excellent heat retention and even cooking. However, if you don’t have a Dutch oven, you can use another heavy-bottomed pot with a tight-fitting lid, such as a large stockpot or a heavy-bottomed soup pot. The key is to use a pot that can distribute heat evenly and maintain a consistent simmering temperature. Avoid thin pots that are prone to scorching.

Q3: Can I make this chili spicier? How can I increase the heat?

A: Absolutely! If you like your chili spicier, there are several ways to increase the heat. You can:

Add Cayenne Pepper: A pinch or two of cayenne pepper to the chili powder mixture will add a significant kick of heat.
Use Hotter Chili Powder: Explore different types of chili powder blends. Some blends are naturally spicier than others. Look for chili powders that include hotter chilies like chipotle or árbol.
Incorporate Chipotle Peppers in Adobo Sauce: Adding a chopped chipotle pepper in adobo sauce (or even just a tablespoon of the adobo sauce itself) will introduce smoky heat and depth of flavor.
Include Diced Jalapeños or Serrano Peppers: Adding diced fresh jalapeños or serrano peppers (with seeds for more heat) to the chili while it simmers will provide a fresh, green chili heat.
Serve with Hot Sauce: For those who like to control their spice level individually, serve the chili with a variety of hot sauces on the side.

Q4: Can I use canned diced tomatoes in this recipe?

A: While some chili recipes include tomatoes, authentic Texas Chili traditionally does not. This recipe is designed to be a true Texas-style, no-bean chili, and tomatoes are generally not a part of that tradition. The rich, beefy flavor is meant to be the star, rather than the acidity of tomatoes. If you prefer a chili with tomatoes, you could experiment by adding a can of diced tomatoes (drained) towards the end of the simmering process, but it will deviate from the classic Texas Chili profile.

Q5: Can I substitute dried chili peppers for chili powder?

A: Yes, you can absolutely use dried chili peppers for a more authentic and nuanced chili flavor! This requires a bit more effort but can be incredibly rewarding. You would need to rehydrate and process dried chilies to create your own chili paste or powder. Popular choices for Texas Chili include ancho chilies, guajillo chilies, and New Mexico chilies. You would typically toast the dried chilies, remove the stems and seeds, rehydrate them in hot water, and then blend them into a paste. You can then use this chili paste in place of chili powder, adjusting the amount to your desired spice level and flavor profile. This method allows for greater control over the flavor and heat of your chili and results in a truly exceptional, from-scratch Texas Chili.

Texas Chili Recipe

Ingredients

Instructions

Nutrition Facts

How to Serve

Additional Tips for the Best Texas Chili

Frequently Asked Questions (FAQ) – Ingredients