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.
Ashley Jones says
I won my work chili cook off using this recipe! I always follow any recipe exactly the first time I do it. That’s what I submitted and it was a hit!! Tonight I added fresh diced jalapenos with the onion step and a little chili oil for heat. I mixed a bit of pork with my beef this time too and I’m impatiently waiting for it to finish simmering!!
Kathleen says
Hi, Ashley! Wow, congratulations! I’m so happy you won and I love your tweaks too. Thank you so much for your feedback 🙂
Dale says
Excellent! I made this last night and everyone loved! My husband, who has been our chili chef for the last 28 years, has now passed the chili torch! lol My teen who never eats chili even loved it. Thanks so much!
Kathleen says
Wow, Dale, that’s amazing! I’m glad your teen is now a chili believer! Thank you so much for your positive review. I’m gonna share what you said on FB! 🙂
Eric N Clough says
After years of searching I found my favorite chili recipe!!! I added a can of chili beans, and in the future I would probably halve the suggested amount of salt, but this was otherwise perfect, coming from a native Texan.
Kathleen says
Thank you so much, Eric! 🙂
David Laidig says
Made two single batches and one double batch so far. Excellent chili. I’m using self-rising flour instead of Mesa.
Kathleen says
That’s amazing! Thank you for your positive review, David!
Brian B says
Can I make this in a crock pot?
Kathleen says
Yes! I’d brown everything on the stovetop then simmer it in the crockpot!
Sandy Roth says
Hi, This is more a question than a comment since I haven’t made yet! Kathleen you say a serving is 1/6 of the recipe can you tell me about how many cups that would be? I’m trying to figure out because watching my portion to calorie ratio 🙂 this is pretty high calorie but I love chili but still want to try to watch! :)) I truly hope I get an answer 🙂 Thanks
Kathleen says
Sandy, I’m so sorry, I didn’t measure it out that way so I can’t answer your question! 🙁
John Ferrell says
Texas native here! I made it tonight, had to substitute a few things myself, I used mild rotel instead of crushed tomatoes, to add some kick, and didnt add the salt(rotel has enough salt in it). I also substituted red wine instead of beer, lastly I added a can of mixed chili beans and a can of red beans just to give it character. Rinse the red beans so it doesnt over salt the chili. Also made some jalapeno corn bread to go with it. Everyone had 2 bowls lol. Thank you for posting your recipe.
Kathleen says
Hi, John! That sounds perfect, we gotta try your tweaks! It’s perfect with cornbread right? Thank you for your positive review!
TerryH says
I’ve made this recipe half a dozen times. It is always a hit. I stick with the basic recipe but sometimes make minor substitutes such as shredded beef, different chili powders, tomatoes, etc. The consistency is fine without thickening. I make a lot of chili and this is my “go to”.
Kathleen says
Hi, TerryH! Thank you for your feedback! Happy to hear that this is always a hit! 🙂
Terry H says
Love to see more of your recipes.
Kathleen says
Thank you, Terry! We have lotsa of them <3 !
Michael Sagehorn says
Why are some of your readers afraid of beer? It’s a liquid food. I use Guinness, pale ale, and my favorite- Miller High Life lager. Use jalapeños, a dried Serrano, and chile powder from ground passilas chile. No sugar, but a splash of mable syrup. Cumin is important and I enjoy a little smoke paprika.
Samantha Ann Schultz says
If I don’t have Amber ale what can I use in place of it? And what type of white wine would be good? Dry?
Kathleen says
Samantha, I always stick with beer in this recipe. Just use your favorite type.
Rebecca Drennan says
Could you use venison in this recipe?
Kathleen says
Hi, Rebecca! I haven’t tried using venison for this recipe, but yes, you can use ground venison. Hope this helps! Let us know how it turns out! 🙂
Samantha says
I will start by saying that I have never liked chili. Every chili I’ve ever eaten has had beans which I cannot stand the texture of. In comes this Texas Chili recipe and now I love chili! This was an easy recipe to follow using ingredients that I have on hand. I don’t typically have made, but corn meal worked great as a replacement for the flavour. With a side of cornbread, this made 6 very filling portions. Thanks for sharing your recipe!
Kathleen says
Thank you for sharing your great review! Welcome to the world of no bean chilis:D
Yes, this is perfect with cornbread on the side!
Samantha Schultz says
Can someone tell me what masa is?
Kathleen says
Hi, Samantha. Masa is flour made from corn. I use it to thicken this chili
Julianna Hernandez says
Absolutely delicious! I made this for my super picky boyfriend and we both loved it. I’d like to add jalapeños and beans next time (with his blessing). When in the recipe would you recommend I add the jalapeños and beans? Thank you for this recipe!!
Alisa Wolfe says
I just made this. Coming from Texas, I have to say, this is an excellent recipe. Will keep this one for sure.
Victoria Delgado says
Ive made this several times already but I like to make it my own….I add kidney beans, or black beans and chopped jalapeños for extra spiciness. Instead of beer, I just add water. Not a fan of alcohol in dishes 🙂 eventually I hope to make some that THC infused lol
Joe Ottaviano says
Damn! This recipe was spot on!! I followed it to the letter and it was so good. Sometimes there’s nothing better than a bowl of Texas red on a cold winter day. I tossed in a handful of corn chips, some cheddar cheese and fresh jalapeno slices. I was in chili nirvana! I wholeheartedly agree chili is even better the next day. I can hardly wait if it makes it that far. My new chili go to recipe.
Kathleen says
Thanks Joe!
Thuthuy Tran says
If I don’t have beer can I substitute with more water?
And how much vegetable oil should I use, also if I were to cook it in a crock pot would it work?
Kathleen says
Hi Thuthuy! In place of beer, you can either use chicken/beef broth, white wine, ginger ale, or white grape juice. You can use around 2 tablespoons of vegetable oil for this recipe. And yup, you can cook 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! ?
Trevor Giustini says
Love your recipe. Almost exactly how I make it. I use red wine instead of beer. I do not use the corn masa I just let it thicken naturaly. My chilli lasted 3 weeks in the fridge because I made so much. The acid in the tomato, wine, spices and salt preserved it from spoiling and I kept it at 1° above frezzing.
Kathleen says
Wow, that’s so awesome, Trevor! I haven’t tried using red wine yet but that sounds amazing. 😀 Love the little tweaks you made!
Carolyn says
Super flavorful , and like you said, tastes better the next day. I used a combination of regular chili powder, ancho and chipotle powder, and it was great.
Kathleen says
Nice! Glad it turned out awesome for you, Carolyn! 😀
Marsha says
This was really good!