Bold, smoky, deeply savory, and packed with tender chunks of beef, this Texas Chili is the ultimate cold-weather comfort food. Unlike many familiar chili recipes, this Texas-style version contains no beans. Instead, beef chuck is slowly simmered in a rich sauce made from dried chiles, garlic, onion, cumin, and beef broth.
The long, gentle simmer transforms the beef into tender, flavorful bites while the chile sauce develops a deep, complex flavor.
Serve it with warm cornbread, tortilla chips, crackers, or your favorite chili toppings for a satisfying meal.
Ingredients
For the Chili
- 2 ½ pounds beef chuck roast, cut into ¾–1-inch cubes
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 2 dried New Mexico chiles
- 1–2 dried chile de árbol, optional for extra heat
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons olive oil or beef tallow
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 3 cups low-sodium beef broth
- 1 cup water, plus more if needed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons masa harina, optional
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Finely chopped white onion
- Sliced jalapeños
- Fresh cilantro
- Lime wedges
- Shredded cheddar cheese
- Sour cream
- Warm cornbread or tortilla chips
Instructions
1. Prepare the Dried Chiles
Remove the stems and most of the seeds from the dried ancho, guajillo, and New Mexico chiles.
If using chile de árbol, remove the stems as well.
Heat a dry skillet over medium heat.
Add the dried chiles and toast them for about 20–30 seconds per side, just until fragrant.
Be careful not to burn them, as burnt chiles can make the chili bitter.
Transfer the toasted chiles to a bowl and cover with hot water.
Let them soak for approximately 15–20 minutes, until softened.
2. Make the Chile Sauce
Drain the softened chiles and place them in a blender.
Add about 1 cup of beef broth or water and blend until smooth.
For an exceptionally smooth chili, strain the sauce through a fine-mesh sieve to remove any remaining chile skin or seeds.
Set the chile sauce aside.
3. Season the Beef
Pat the beef cubes dry with paper towels.
Season generously with salt, black pepper, cumin, smoked paprika, and Mexican oregano.
Dry beef browns much better than wet beef, so don’t skip this step.
4. Brown the Beef
Heat the olive oil or beef tallow in a large Dutch oven over medium-high heat.
Working in batches, add the beef cubes.
Sear for several minutes, turning occasionally, until the pieces develop a deep brown crust.
Avoid overcrowding the pot. If too much beef is added at once, it will steam rather than brown.
Transfer the browned beef to a plate.
5. Cook the Onion and Garlic
Reduce the heat to medium.
Add the chopped onion to the same pot and cook for about 5 minutes, stirring occasionally.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
6. Build the Chili
Return the browned beef and any accumulated juices to the pot.
Pour in the prepared chile sauce.
Add the remaining beef broth, water, Worcestershire sauce, and brown sugar.
Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle simmer.
7. Simmer Slowly
Reduce the heat to low.
Partially cover the pot and simmer for approximately 2½–3 hours, stirring occasionally.
The chili should maintain a gentle simmer rather than a vigorous boil.
Continue cooking until the beef is fork-tender and the sauce has become thick, rich, and deeply colored.
If the chili becomes too thick before the beef is tender, add a little more beef broth or water.
8. Thicken the Chili
About 15–20 minutes before serving, check the consistency.
If you want a thicker chili, mix the masa harina with a few tablespoons of water to create a smooth slurry.
Stir it into the chili and simmer until thickened.
Masa harina is optional, but it adds a subtle earthy corn flavor and helps give the chili a luxurious consistency.
9. Balance the Flavor
Turn the heat to low and stir in the apple cider vinegar.
Taste the chili and adjust the seasoning with additional salt, black pepper, cumin, or chile heat as desired.
The small amount of vinegar helps brighten the deep, rich flavors.
10. Rest and Serve
Turn off the heat and let the chili rest for about 10–15 minutes before serving.
Ladle into bowls and garnish with chopped onion, cilantro, jalapeños, or your favorite toppings.
Serve hot with cornbread, tortilla chips, or warm flour tortillas.
Helpful Tips
Brown the beef well: A deep brown crust creates much more flavor in the finished chili.
Don’t burn the chiles: Toast them only until fragrant. Dark, burnt spots can create bitterness.
Keep the simmer gentle: A low simmer gives the beef time to become tender without making it tough.
Make it ahead: Like many slow-cooked dishes, chili often tastes even better after resting overnight as the flavors have more time to develop.
Adjust the heat: Ancho and guajillo chiles provide rich chile flavor without excessive heat. Add chile de árbol or cayenne if you prefer a spicier bowl.
Don’t add beans: For this Texas-style version, the beef and chile sauce are the stars.
Easy Variations
Smoky Texas Chili
Add one canned chipotle chile in adobo sauce to the blender with the dried chiles for extra smoky heat.
Brisket Chili
Replace some or all of the chuck roast with beef brisket cut into bite-sized cubes.
Extra-Spicy Chili
Add additional chile de árbol, fresh jalapeños, or a pinch of cayenne pepper.
Beer-Braised Chili
Replace 1 cup of the beef broth with a dark beer or lager for an even deeper flavor.
What to Serve With Texas Chili
This hearty chili pairs beautifully with:
- Skillet cornbread
- Corn chips
- Tortilla chips
- Warm flour tortillas
- Crusty bread
- Pickled jalapeños
- Chopped white onion
- Fresh cilantro
- Shredded cheddar
- Sour cream
- Lime wedges
Storage
Allow the chili to cool before transferring it to an airtight container.
Refrigerate for up to 4 days.
For longer storage, freeze in individual portions for up to 3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop. Add a splash of beef broth or water if the chili becomes too thick.
Final Result
This Texas Chili is rich, meaty, smoky, and intensely flavorful without relying on beans or a heavy tomato base. Tender chunks of beef simmer slowly in a deep red chile sauce until they are almost falling apart.
It’s the kind of chili that gets even better after a night in the refrigerator and is perfect for game days, family dinners, cold evenings, or a big bowl of comfort food.