Texas Chili Recipe

Looking for a bold, hearty dish that packs a punch? This authentic Texas chili recipe is the perfect blend of smoky spices and slow-cooked beef, capturing the Lone Star State’s love for big flavors and meat-heavy meals. Unlike traditional chili recipes, Texas chili skips the beans and focuses on rich, meaty depth. Whether you’re hosting a game day gathering or craving comfort food with a kick, this dish is guaranteed to satisfy. With a few staple ingredients and a bit of simmering time, you’ll have a bowl of chili that’s thick, flavorful, and truly Texan at heart.

Ingredients Of Texas Chili Recipe

Why You Will Love This Texas Chili Recipe

This Texas chili recipe delivers a rich, meaty flavor without beans, staying true to traditional roots. Its bold spice profile and slow-simmered texture make it deeply satisfying. It’s perfect for meal prepping, game nights, or anytime comfort food is on your mind. Plus, it’s easy to customize, freezes well, and tastes even better the next day.

Preparation Process Of Texas Chili Recipe

Preparing authentic Texas chili is all about layering flavors. Begin by browning beef cubes to create a savory base. Sauté onions and garlic, then bloom your spices to release their full aroma. Add tomatoes, broth, and vinegar, and let everything simmer slowly to tender perfection. This method develops deep, complex flavors with minimal fuss.

Step By Step Instructions

Sear the Beef: Season beef cubes with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 4–5 minutes per side until browned. Remove and set aside.

Sauté the Aromatics: In the same pot, add chopped onions and sauté for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

Toast the Spices: Stir in chili powder, cumin, paprika, oregano, and cayenne. Cook for 1–2 minutes, stirring constantly, to release their aroma.

Deglaze and Simmer: Return the beef to the pot. Stir in beef broth, crushed tomatoes, and tomato paste. Bring to a boil, scraping the bottom to deglaze.

Slow Cook the Chili: Reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the chili thickens.

Finish the Flavor: Stir in apple cider vinegar during the last 10 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed.

How to Serve?

• With warm cornbread
• Over a bed of rice
• Topped with shredded cheddar cheese
• With a dollop of sour cream
• Garnished with chopped green onions or cilantro

Tips & Variations

Nutrition

1. Calories: 380
2. Protein: 32g
3. Fat: 24g
4. Carbohydrates: 8g
5. Fiber: 2g
6. Sugar: 4g
7. Sodium: 680mg

Recipe Card

Texas Chili Recipe

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

5

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

380

kcal

Texas chili, also known as “chili con carne,” is a no-bean, meat-forward dish loaded with bold spices and slow-cooked flavor. This traditional recipe uses beef chuck, rich tomato base, and a blend of classic chili seasonings for a hearty meal that’s perfect for any occasion. Whether you’re feeding a crowd or craving a bowl of comfort, this recipe is simple, customizable, and incredibly satisfying. Pair it with cornbread or rice, and you’ve got a Texan favorite that never disappoints. It’s the ultimate dish for chili purists and flavor lovers alike.

Ingredients

• 2 lbs beef chuck, cut into ½-inch cubes

• 2 tbsp vegetable oil

• 1 large yellow onion, chopped

• 4 garlic cloves, minced

• 3 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp cayenne pepper

• 2 cups beef broth

• 1 can (15 oz) crushed tomatoes

• 1 tbsp tomato paste

• 1 tbsp apple cider vinegar

• Salt and black pepper to taste

Directions

• Sear the Beef: Season beef cubes with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 4–5 minutes per side until browned. Remove and set aside.
• Sauté the Aromatics: In the same pot, add chopped onions and sauté for 4–5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
• Toast the Spices: Stir in chili powder, cumin, paprika, oregano, and cayenne. Cook for 1–2 minutes, stirring constantly, to release their aroma.
• Deglaze and Simmer: Return the beef to the pot. Stir in beef broth, crushed tomatoes, and tomato paste. Bring to a boil, scraping the bottom to deglaze.
• Slow Cook the Chili: Reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the chili thickens.
• Finish the Flavor: Stir in apple cider vinegar during the last 10 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed.

Recipe Video

Notes

• Texas chili traditionally contains no beans or vegetables like bell peppers.
• For a milder version, reduce or skip the cayenne pepper.
• Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
• Browning the meat in batches ensures a rich, caramelized flavor base.

FAQs

Conclusion