This authentic 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 textures.
We love chili in our house! Try a few more of my best chili recipes next! My turkey chili, and Mom’s classic chili are huge favorites 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 1800s, 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 style 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!
What Makes Chili Chili?
Generally, chili is a combination of ground meat, generally beef, ground chili powder or fresh peppers, and beans….just not in authentic Texas.
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.
Texas Chili Ingredients
- 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 gives 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, slightly citrusy, smoky flavor.
- Paprika: I use 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!
- 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
How To Store + Freeze + Make-Ahead Texas Chili
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 can be stored 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 no bean 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 Texas Chili The Next Day
Why is chili better the next day? As the chili cools and rests, the flavors mingle and marry and become mellower and more well-rounded. The meat breaks down and as it does, it releases more flavor. This Texas Chili is no exception!
Serving Recommendations
What goes with Texas chili? I love it with cornbread! My sweet cake-like Bisquick cornbread, jalapeno bacon cornbread, or my Southern cornbread are all equally delicious accompaniments.
If you’re more in a biscuit mood for dunking, try my butter swim biscuits, easy-peasy drop Bisquick biscuits, or huge and yummy cat head biscuits!
My hubs like it with a side of Mexican rice, KFC Coleslaw, or 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
- Hot Dog Chili
- Boilermaker Chili
- Chili Mac
- Pioneer Woman Chili
- Taco Chili
- Frito Pie (Frito Chili Pie)
- Chili Cornbread Casserole
- Green Chicken Chili
- Turkey Chili
- Alton Brown Chili
- Chicken Chili
Did You Try This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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) bottle 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.
Nutrition
On your phone? Check the web story here.
Jenifer Barlow says
And what if you don’t have that kind of beer that Ali beer can I use any beer
Kathleen says
Hi Jennifer! I haven’t used other beers for this recipe but you can give it a try! 😀 Let us know how it turns out!
Kimberley Garcia says
I made this today for a benefit dinner for one of our firefighters who lost his leg due to a medical condition. Everyone there loved it so much they stated it was the best they ever had. I used 10 lbs of ground beef so I times it by 5. Now I did change things a little like using fresh tomatoes from my garden and purreed them up and added 3 cans of Chipotle chilies in Adobo sause. I only used 3 bolltes of the Amber Ale. The Chipotle’s gave it a more smoky taste and kick to it. Now I have been asked to make it again at the Christmas Dinner in December.
Kathleen says
Oh my goodness Kimberley! You absolutely made my day! I’m so happy your guest enjoyed this Texas Chili and that it was made for a benefit to serve others. God bless you and thank you so much for sharing this! <3 <3 <3
Shannon says
Can this be made in a crockpot?
Kathleen says
Hi, Shannon! You can certainly make this in a crockpot but I haven’t tried it yet, so I can’t advise. But if you do give this a try, please let us know how it turns out for you. Happy cooking! 😀
Gidget says
Do you have to put the Amber Ale in it ??
Kathleen says
Hi Gidget. No, you can substitute it with chicken broth.
Gidget says
Thank You it was really good but .. we love beans I got all of the ingredients and realized their was no beans lol.
Ariel says
Perrrfect!
Nicole says
Phenomenal. I roasted 2 jalapeños until the skin was black, chopped and added for an extra kick. Made this for my husbands work potluck. I could not stop taste testing.
Kathleen says
That’s great, Nicole! 😀
Kali Mitchell says
I love this recipe and am needing to scale it up for a chili cookoff ?. About how many quarts does this recipe make?? I see it says to use 6 qt pot but I can’t remember how full it gets.
Kathleen says
Hey Kali. I’m sorry, I can’t remember how full the pot gets either! Honestly, I’ve never measured how many quarts the recipe makes. Good luck with your cookoff!! Please let me know how you do <3
Will says
I use cubed chuck roast instead of ground. All other ingredients are exactly as presented.
This chili is phenomenal!!!
Kathleen says
Thank you so much, Will! So happy to hear you enjoyed it! ?
Brittney says
Wow. That’s all I can say. I definitely had seconds. This chili recipe is AMAZING! Thank you.
Kathleen says
Thanks, Brittney!? So happy to hear you liked it!
Chris says
New favorite chili recipe.
Don’t need the Mesa.
Add some cayenne on the 1st dump of seasoning to give it a little heat.
Add some extra chili powder towards the end and give it an extra 20 minutes to simmer.
Kathleen says
So glad you enjoyed!!
Ruth Horrell Allen says
Love this. I don’t ever use the mesa. But I always add a little extr, like I am making this now as we are going to have really cold weather next week. (22) the coldest ever in middle Mississippi in November. I grid my meat. Kroger hass English pot roast for $2.99 lb. Yes I bought a bunch and used 3 lbs in miy chili
John Murphey says
For more heat try 1/4 t each, Ancho Chili powder, Adoba Chili powder, Gujillo Chili powder, & ground Cayenne. All available from Penzey’s Spices or local Latin grocers.
Also, you can use one jalapeno with seeds instead.
Kathleen says
Thank you, John!? These are great tips!
Rossana says
Loved this texas chili. The only thing i had an issue was it wasnt spicy in any way. I did everthing what it said, but it wasnt spicy at all. What did i do wrong. Mind you it was delicious. But i love my chili to be spicy.
Kathleen says
Hi Rossana! It must be the chili powder you used. Try adding some more and let me know how it turns out. Enjoy! ❤️
Michael Selewach says
Excellent recipe. You covered the very important step of browning the meat. Personally I would increase the chili powder by by 2 or 3 tablespoons but that’s just me. Not for heat but for depth of flavor. I’ve always been know to throw in some ground sausage along with the chunks of beef. Agree with Better Than Bouillon. Great stuff!
Kathleen says
Thank you, Michael! I love your insights and appreciate you sharing them! 🙂
Julie says
This recipe sounds delicious. We like chili beans though, do I need to change the ratios of anything or just add them in? And how many beans would you add?Thanks
Kathleen says
Hi Julie. No, I think the ratios should be fine. I’d just a couple of cans of rinsed and drained beans of your choice. If you add beans, however, it will no longer be Texas Chili……it will just be chili! 😉
Tvo says
What can I use instead of Masa? I’m allergic to corn. Thanks.
Kathleen says
Hi, I’d simply omit the masa. Masa adds a corn flavor but because of it’s fine texture (vs.cornmeal), it blends in without making the chili grainy or kinda gritty. There’s just not a great substitute. It also acts as a thickening agent. So if you decide to omit it, you can simmer the chili a little longer to achieve the desired thickness. Hope that helps 🙂
Diann Athey says
You mention Better than Bouillon as a flavoring but no place to order or buy. Any ideas? This is definitely Texas Red as I grew up with, can’t wait to cook up a batch! Lovely. Texasgal41
Kathleen says
Hi Diann, you can find it at most supermarkets. Here’s an Amazon link if you cant find it . It’s an affiliate link, by the way. Amazon pays me literally a couple of pennies <3
Cathy says
What is masa
Kathleen says
Hi Cathy! Masa is a dough made from corn flour. It is commonly used in Latin American dishes like tamales and tortillas.
John says
If people are really really in a pinch and can’t find masa anywhere I reccomend just buying yourself some corn tortillas and tossing them in a blender and getting it as fine as you possibly can as an alternative. You will get masa harina which you can mix with a little bit of water to make masa like dough/paste to thicken up as well.
Kathleen says
Wow, John! That is such a great idea!! Thank you 🙂
Cathy says
What is masa
Janine says
Looks great! Can the Masa be left out? Have all the ingredients to make this today not no Masa.
Kathleen says
Hi Janine. Yes it can. You might need to simmer the chili longer to get it to thicken up to the correct consistency.
No!caj says
Your nutrition list does not give the size of a single serving. Would you kindly tell me the serving size for this chili?
Kathleen says
Hi. Sorry about that. Will get that fixed soon <3
scott says
You still haven’t fixed it
Kathleen says
Hey Scott, I.m sorry I’m not sure what you’re referring to. The nutrition info has been updated, is that what you mean?
lindsey says
Omg, Do you deliver?? This looks AMAZING!!