My Texas chili recipe is the tried-and-true beef chili recipe of your dreams! Thick, spicy, and smoky as all chili recipes should be, this “Bowl o’ Red” covers the flavor bases with homemade goodness your family will love.
Chili is the state dish of Texas, so you know this chili recipe isn’t messing around! It’s also a no bean chili — part of what makes this chili, well, Texas chili is the absence of beans and the punch of other flavors and texture.
We love chili in our house! Try a few more of my best chili recipes next! My Moms Old Fashioned Chili is a huge favorite in our house. My White Chicken Chili, and Steak chili are always in our dinner rotation.
Simmer up a pot of full-flavored chili today! Let’s get cooking!
What is Texas Chili?
The Houston Press describes it as a uniquely Texan invention from the 1800’s, popularized by working-class “chili queens” on Military Plaza in San Antonio. Some stories trace this popular dish back to a 1600s Spanish nun, known as the lady in blue whose actual name was Maria de Agreda. It was said that her spirit traveled across the ocean to preach Christianity to the Native Americans, according to National Chili Day.
Whatever you believe about the mythic origins of chili, today’s Texas chili is best known for tender beef, seasoned onions, and ground chilies. My recipe plays with some other yummy ingredients. Let me walk you through the flavors!
Why Doesn’t Texas Chili Have Beans?
Authentic Texas chili NEVER has bean! Why? Because the ladies who created this iconic dish, the chili queens, made a chili of meat, chile peppers, and sauce. They served beans, as an option on the side but never in the chili.
Ingredients You’ll Need
- Beef: You will need a cut that has sufficient fat to hold up to the simmering process and deliver a texture that isn’t dry. Hand-cut cubes from a chuck roast work beautifully.
- I prefer a coarsely ground 80/20 (also called a “chili grind”) that I can pick up from my local butcher. You might also use a standard grind 80/20, but it will have a smoother, less chunky texture. You can also use a chuck roast that’s been cut down into 1-inch cubes.
- Oil: Any neutral flavored vegetable oil will work.
- Onions: I use yellow onion.
- Garlic: Use fresh garlic not the stuff that comes minced in a jar. The liquid it comes in give it an off flavor.
- Chili Powder: Chili powder is no trivial matter for true chili aficionados. My family prefers meals on the milder side, so I usually go for a good commercial blend.
- The result gives you a sturdy chili flavor with deep tones and detectable smokiness without burning your tastebuds!
- If you’re interested in more info on chili powder, here’s an article you might enjoy.
- Cumin: Adds an earthy, slight citrusy, smoky flavor.
- Paprika: I use a mild, sweet paprika in this recipe. If you want you can up the heat level with hot paprika.
- Oregano: Adds an aromatic, pungent, herbaceous flavor.
- Salt: Regular table salt.
- Black Pepper: For the best taste, use freshly ground black pepper.
- Bay Leaves: Add an herbaceous flavor with notes of black pepper.
- Crushed Tomatoes: This is the most controversial ingredient in an authentic Texas chili! Some chefs swear by tomatoes; others refuse to even entertain the idea. If you scoff at tomatoes in your chili, give this recipe a try — I’ll make a tomato convert out of you yet!
- Tomato Paste:
- Better than Bouillon: I love adding Better than Bouillon to my soups and stews to give dishes an extra punch of beef flavor! This is one of the secret ingredients to make your chili taste like it’s been simmering all day. Better Than Bouillon is available at most supermarkets.
- Amber Ale Beer:
- Water
- Masa: Masa is flour made from corn. It’s most often used to make tortillas and other baked goods in Mexican cuisine. But for this recipe, you’ll use it the same way you use corn starch — as a thickener!
Toppings:
- Cheddar Cheese
- Sour Cream
- Red Onions
- Jalapeño
Storing + Freezing
The best part of chili is the leftovers! Chili tastes even better the next day, once the spices and flavors have a chance to really settle in.
- How Long Can You Keep This In The Fridge? This recipe will store in your fridge for up to four days. I think it always tastes better the next day, once the ingredients have had time to settle, so this makes a great next-day lunch leftover meal!
- You can shake up the flavor combination day to day by using different toppings. One day, go for cheese; the next, do avocado and salsa for a Mexican splurge. The possibilities are endless!
- Can You Freeze This? Yes! This chili recipe will last you up to six months in the freezer. Just make sure you thoroughly cool the chili before you freeze it — the residual heat will create steam during the freezing process, which will lead to freezer burn. And no one likes freezer burn!
- Make-Ahead Tips: The best way to make this Texas chili recipe ahead is to follow the steps through Step Five, stopping just before you simmer. Since your meat is fully cooked, you can store the chili base as you would normal chili, in the fridge — where it will last for up to four days — or in the freezer — for up to six months.
- Simmering is what gets all the flavors condensed, so once you’re ready to finish the chili, don’t skip the simmering! You’ll definitely want to get all those yummy flavors married together properly.
- Food Safety: Here’s a food safety guide for chili.
Try It The Next Day
Why is chili better the next day? As the chili cools and rests, the flavors mingle and marry and becomes mellower and more well-rounded. This Texas Chili is no exception!
Serving Recommendations
What goes with Texas chili? I love it with cornbread! My jalapeno bacon cornbread or my Southern cornbread is equally delicious accompaniment.
My hubs like it with a side of Mexican rice. A green salad always adds some freshness. I like it with my southwest salad.
How to Make Texas Chili Recipe
- Brown the beef. Set aside.
- Saute the onion.
- Stir in the spices.
- Return the brown beef and add the remaining ingredients. Simmer.
- Serve with any toppings.
See full instructions below.
More Amazing Chili Recipes
- Chili Mac
- Taco Chili
- Frito Pie (Frito Chili Pie)
- Chili Cornbread Casserole
- Green Chicken Chili
- Turkey Chili
Texas Chili Recipe
Ingredients
- 2 pounds coarse ground beef, 80/20 or chuck also called chili grind
- vegetable oil as needed
- 2 cups yellow onions chopped
- 2 tablespoons garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 bay leaves
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 heaping tablespoon Better than Bouillon - beef flavor
- 1 (12-ounce) bottles amber ale beer
- 1 cup water
- 2 tablespoons masa
Toppings:
- cheddar cheese shredded
- sour cream
- red onions chopped
- jalapeno sliced
Instructions
Make Chili:
- In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat (2 pounds) to a paper towel-lined plate.
- Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion (2 cups) and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
- Stir in garlic (2 tablespoons), chili powder (3 tablespoons), cumin (2 tablespoons), smoked paprika (1 tablespoon), and oregano (1 tablespoon) and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
- Return the browned beef to the saucepan and add the salt (2 teaspoons), pepper (2 teaspoons), bay leaves (2), crushed tomatoes (1 can), tomato paste (3 tablespoons), Better than Bouillon (1 heaping tablespoon), 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
- Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa (2 tablespoons) and simmer for 30-40 minutes, stirring occasionally, until chili is thick.
- Serve with any toppings you like.
Fans Also Made:
Video
Notes
- Beef: You will need a cut that has sufficient fat to hold up to the simmering process and deliver a texture that isn’t dry. Hand-cut cubes from a chuck roast work beautifully.
- I prefer a coarsely ground 80/20 (also called a “chili grind”) that I can pick up from my local butcher. You might also use a standard grind 80/20, but it will have a smoother, less chunky texture. You can also use a chuck roast that’s been cut down into 1-inch cubes.
Any alternative for the masa? Thanks 👋
Hi Gary. You can omit it all together and simply simmer it longer until you reach desired thickness. A couple of readers have done it this way.
Does that calorie count include the toppings?
Hi, Bobby. No, the toppings are not included in the nutrition facts. 🙂
where is the peppers? chili needs to have a little heat
Hi, Dee. You can add more. I used chili powder.
This has become a staple recipe in this Texas gal’s house! We like our chili spicy, so I add fresh chopped jalapeños (keep the seeds), some Louisiana Hot Sauce, and Worcestershire sauce for a little more flavor. I also increase the seasoning measurements. If my jalapeños don’t have enough kick, I add a little chipotle powder.
Hi, Minnie! That sounds so good! Thank you for sharing your tweaks 🙂
Is there a substitute for Amber ale beer?
Hi Valerie, you can use any type of beer or plain beef broth.
I made this and it is one of the best chili recipes I’ve tried in 69 years! I made a double batch (4 lbs). Instead of 6 T of generic chili powder, I used 3T of Penderey’s Ft. Worth Light. Near the end, I added 2 tsp of Penderey’s San Antonio Red. For my Colorado friends, I added canned red beans. It was a huge hit! I’m taking some to the Thanksgiving feast!
Hi, Mark! Your version is awesome! Thank you for your positive feedback. Happy Thanksgiving 🙂
I am from Fort Worth and LOVE Penderey’s! Going to try this recipe tomorrow when the hard freeze hits Cowtown!