If you’ve ever dreamed of crafting a bold, hearty, and unforgettable chili that captures the true spirit of the Southwest, this Texas Chili Recipe is your new best friend in the kitchen. It’s packed with tender chunks of seared beef, smoky spices, and just the right touch of heat, all simmered to perfection in a thick, rich sauce that warms you from the inside out. Whether you’re feeding a crowd or craving a comforting meal, this chili brings authentic Texas flavor to your table with every satisfying spoonful.
Ingredients You’ll Need
This Texas Chili Recipe uses simple, straightforward ingredients that each play an essential role in building the deep, layered flavor and perfect texture of the dish. Quality beef delivers hearty richness, fresh aromatics brighten things up, and spices bring that signature smoky warmth.
- 3 pounds beef chuck roast: Cut into 2-inch chunks for tender, juicy bites after slow cooking.
- 2 tablespoons neutral oil: Perfect for searing the beef without overpowering flavors.
- 1 large yellow onion: Adds sweetness and depth when sautéed.
- 4 cloves garlic: Minced to bring aromatic, savory notes throughout.
- 1 jalapeño: Minced and seeds removed if you want a milder heat that’s still lively.
- 2 tablespoons chili powder: The backbone spice that gives chili its classic warmth.
- 1 tablespoon ancho chile powder: Adds smoky richness and complexity.
- 1 tablespoon ground cumin: Earthy and fragrant, it deepens the chili’s flavor profile.
- 1 tablespoon smoked paprika: Provides a slight sweetness with smoky undertones.
- 2 teaspoons dried oregano: Infuses herbal brightness that cuts through the richness.
- 2 teaspoons fine sea salt: Essential for seasoning every layer perfectly.
- 1 teaspoon freshly ground black pepper: Adds a subtle kick of heat and sharpness.
- 2 tablespoons tomato paste: Concentrates tomato flavor and helps thicken the sauce.
- 1 (14-ounce) can crushed or diced tomatoes: Provides acidity and body to the chili base.
- 3 cups beef stock: Keeps the chili richly flavored and juicy.
- 2 tablespoons masa harina (optional): Adds authentic thickening and a subtle corn flavor.
- 1-2 tablespoons lime juice: Stirred in at the end to lift all the bold flavors.
- Optional toppings: Chopped white onion, cilantro, shredded cheddar, sliced jalapeños, or crunchy tortilla chips bring extra texture and freshness.
How to Make Texas Chili Recipe
Step 1: Sear the Beef
Start by heating the oil in a heavy Dutch oven over medium-high heat. Add the beef chunks in batches so they don’t steam and lose that gorgeous caramelized crust. Sear each side until deeply browned, which locks in juices and builds flavor in every bite. Once browned, set the beef aside on a plate and get ready to layer in more goodness.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and minced jalapeño. Cook them gently for 4 to 5 minutes until they soften and become fragrant, soaking up all those brown bits left behind by the beef. Stir in minced garlic and cook for just one more minute to avoid bitterness, letting the aromatics mingle beautifully.
Step 3: Bloom the Spices
This is where the magic really happens. Sprinkle in chili powder, ancho chile powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Toast these spices in the warm pot for about 30 seconds until their aroma fills the kitchen. Add tomato paste and cook another minute—it deepens the tomato flavor and creates a rich base for the chili.
Step 4: Build the Base
Return the seared beef to the pot and pour in the crushed tomatoes alongside the beef stock. Stir everything together, making sure to scrape up those flavorful browned bits from the bottom of the pot. This technique layers even more depth into your Texas Chili Recipe.
Step 5: Simmer Low and Slow
Bring the pot to a boil, then reduce the heat to low and partially cover it. Let the chili gently bubble away for 2 to 2 and a half hours, stirring occasionally. The slow simmer tenderizes the beef until it’s fork-tender, while thickening the sauce to a luscious, rich consistency. If it looks too thick, simply add extra stock until it’s just right.
Step 6: Thicken (Optional)
If you love a chili with a heartier, stew-like texture, whisk masa harina with ¼ cup water and stir it in during the last 10 minutes of cooking. This traditional addition gives the dish a subtle corn flavor and velvety thickness that’s irresistibly comforting.
Step 7: Finish and Serve
Just before serving, stir in lime juice for a bright pop that balances out the deep, smoky flavors. Taste and adjust salt or seasonings as needed. Ladle your Texas Chili Recipe into bowls and get ready to top it with your favorite garnishes.
How to Serve Texas Chili Recipe
Garnishes
Garnishes elevate this chili from hearty to unforgettable. A sprinkle of chopped white onion adds crunch, fresh cilantro brightens each bite, shredded cheddar melts deliciously on top, sliced jalapeños bring extra heat, and tortilla chips provide a playful crunch. These simple additions make every spoonful a little celebration.
Side Dishes
This chili pairs wonderfully with classic sides like cornbread, which sops up every bit of that rich sauce, or steamed rice for a filling base. For a lighter option, serve with a crisp green salad dressed in lime vinaigrette to complement the smoky spices and fresh lime finish.
Creative Ways to Present
Try serving the Texas Chili Recipe over baked potatoes for a rustic twist, or spoon it into warm, soft pita pockets for handheld comfort food. For game day, turn it into a chili cheese dip by mixing in cream cheese and topping with melted shredded cheese. The possibilities to impress are endless!
Make Ahead and Storage
Storing Leftovers
Leftover chili tastes even better the next day as flavors continue to meld. Store it in an airtight container in the refrigerator for up to four days. This makes it an ideal make-ahead meal that’s ready to reheat for a no-fuss dinner.
Freezing
This Texas Chili Recipe freezes beautifully, making it convenient to save for later. Cool the chili completely before transferring it to freezer-safe containers or heavy-duty bags. It will keep well for up to 3 months, perfect for those busy days when you crave comfort in a flash.
Reheating
To reheat, thaw the frozen chili overnight in the fridge, then warm it gently on the stove over medium-low heat, stirring to prevent sticking. You can also microwave it in a covered bowl, stirring every couple of minutes until hot and bubbling. Add a splash of beef stock if the chili thickened too much while chilled.
FAQs
Can I use ground beef instead of chuck roast?
Absolutely! Ground beef will cook faster and is a common choice for chili. Just brown it first and follow the recipe as usual. The texture will be a bit different but still delicious.
What can I use if I don’t have masa harina?
If masa harina isn’t available, you can thicken the chili with a cornstarch slurry or just let it simmer a bit longer to reduce. Masa harina offers a unique flavor, but these alternatives work in a pinch.
How spicy is this Texas Chili Recipe?
It has a gentle kick from the jalapeño and spices but isn’t overwhelmingly hot. You can always adjust the heat by adding more jalapeños or using chipotle powder for smoky heat, or tone it down by removing seeds and reducing chili powder.
Can I make this chili in a slow cooker?
Yes! After searing the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or high for about 4 hours until the beef is tender and the flavors have melded beautifully.
What’s the best way to store leftovers to keep flavors fresh?
Use airtight containers and refrigerate promptly. For longer storage, freezing is best. Also, try to minimize air exposure to keep the chili tasting just like fresh when reheated.
Final Thoughts
There’s something incredibly comforting about a big bowl of well-made chili, and this Texas Chili Recipe brings all that soulful flavor right to your kitchen. It’s a crowd-pleaser that’s worth every bit of slow-cooked time and care. So grab your pot, invite some good company, and savor the bold, rich taste that only true Texas chili can deliver. I promise it’ll become a favorite you reach for time and time again.
Print
Texas Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex, American
Description
This hearty Texas Chili recipe features tender chunks of beef chuck roast simmered low and slow with a bold blend of chili powders, cumin, smoked paprika, and oregano. Enhanced with tomato paste, crushed tomatoes, and beef stock, this classic chili is perfect for a comforting meal. Optional masa harina thickens the chili for a richer texture, and a splash of lime juice at the end brightens the flavors. Serve with traditional toppings like chopped onion, cilantro, shredded cheddar, jalapeños, or tortilla chips.
Ingredients
Meat and Cooking Base
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons neutral oil
Vegetables and Aromatics
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced (seeds removed for less heat)
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons fine sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
Tomato and Stock
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed or diced tomatoes
- 3 cups beef stock (plus more as needed)
Optional Thickener and Finishing
- 2 tablespoons masa harina (optional, for thickening)
- 1–2 tablespoons lime juice, to finish
Optional Toppings
- Chopped white onion
- Cilantro
- Shredded cheddar cheese
- Sliced jalapeños
- Tortilla chips
Instructions
- Sear the beef: Heat the oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, searing them until browned on all sides. Transfer the seared beef to a plate and set aside to preserve the caramelized crust.
- Sauté the aromatics: In the same pot, add the diced onion and minced jalapeño. Cook for 4 to 5 minutes until softened and fragrant. Then stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
- Bloom the spices: Add the chili powder, ancho chile powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper to the pot. Toast the spices by stirring continuously for about 30 seconds until they become aromatic. Next, mix in the tomato paste and cook it for another minute to deepen its flavor.
- Build the base: Return the seared beef to the pot along with the crushed or diced tomatoes and beef stock. Stir well, scraping the bottom of the pot to lift any browned bits, which add rich flavor.
- Simmer low and slow: Bring the chili to a boil, then reduce the heat to low. Partially cover the pot and let it simmer gently for 2 to 2½ hours. Stir occasionally, until the beef becomes fork-tender and the sauce thickens. Add extra beef stock if the chili becomes too thick during cooking.
- Thicken (optional): For a heartier texture, whisk the masa harina with ¼ cup cold water until smooth. Stir this mixture into the chili during the last 10 minutes of simmering and continue to cook to thicken.
- Finish and serve: Remove the pot from heat and stir in 1 to 2 tablespoons of fresh lime juice to brighten the flavors. Taste the chili and adjust salt or seasonings if necessary. Serve warm with your favorite toppings such as chopped white onion, cilantro, shredded cheddar cheese, sliced jalapeños, or tortilla chips.
Notes
- Removing seeds from the jalapeño reduces the heat, but you can include some or all seeds for spicier chili.
- Masa harina is a traditional corn flour used to thicken and add a subtle corn flavor; it’s optional.
- If the chili thickens too much during simmering, add more beef stock or water to reach your desired consistency.
- Allowing the chili to rest for an hour or overnight in the fridge can enhance the flavors.
- Serve with complementary sides like cornbread or warm tortillas for a classic Texas-style meal.
