Bold Hearty Texas Chili

This Texas chili recipe delivers all the bold, rich flavors of authentic Lone Star State cooking without any beans—just perfectly tender chunks of beef swimming in a deeply savory, spice-infused sauce that'll warm you from the inside out.

I first made this chili for a football watch party, and it disappeared faster than any other dish. My friends now request it for every gathering between September and March, regardless of the occasion.

Ingredients

• 2 tbsp vegetable oil creates the perfect searing medium for developing rich flavor on the beef
• 2 lbs beef chuck ideal cut with the perfect balance of meat and fat that becomes meltingly tender when slow-cooked
• 1 large onion diced provides essential sweetness and aromatic foundation
• 4 cloves garlic minced builds depth and savory notes throughout the dish
• 3 tbsp chili powder the backbone of any good chili, look for fresh, vibrant colored powder for best flavor
• 1 tbsp smoked paprika adds wonderful smoky dimension without needing a grill
• 1 tbsp ground cumin brings earthy warmth essential to authentic Tex-Mex flavor
• 1 tsp dried oregano adds subtle herbal notes that complement the meat
• 1 tsp ground coriander provides citrusy brightness that balances the rich flavors
• 1/2 tsp cayenne pepper completely optional but wonderful for those who enjoy heat
• 2 tbsp tomato paste concentrated umami that thickens and enriches the sauce
• 1 can crushed tomatoes provides body and subtle acidity to balance the richness
• 2 cups beef broth use low sodium so you can control the salt level yourself
• 1 tbsp apple cider vinegar secret ingredient that brightens all the flavors at the end

Step-by-Step Instructions

Sear the Beef

Season beef cubes generously with salt and pepper. Heat vegetable oil in a Dutch oven until shimmering but not smoking. Work in batches, placing beef cubes with space between each piece, and let them develop a deep brown crust before turning. This takes about 2 minutes per side. Overcrowding causes steaming instead of searing, robbing you of essential flavor. Transfer each batch to a plate.

Build the Flavor Base

Add diced onion to the same pot with all those browned bits from the beef. Cook for 5 minutes, stirring occasionally, until onions become translucent and slightly golden. Add minced garlic and all ground spices to the pot, stirring constantly for one full minute. This blooms the spices, waking up their essential oils and maximizing flavor. Add tomato paste and cook for another 2 minutes, allowing it to caramelize slightly and deepen in color.

Simmer the Chili

Return the seared beef to the pot, including any accumulated juices. Add crushed tomatoes and beef broth, stirring to combine everything. Bring mixture to a boil, then immediately reduce to a gentle simmer. Cover with lid slightly ajar and maintain a very low bubble for at least 90 minutes, stirring occasionally. The beef should become fork-tender and the sauce rich and thickened. In the final minutes, stir in the apple cider vinegar, which brightens all the flavors without making it taste vinegary.

Serve with Style

Ladle chili into wide, shallow bowls to showcase the chunks of tender beef. Offer an array of toppings separately, allowing everyone to customize their bowl. The contrast of cool, creamy toppings against the hot, spicy chili creates the perfect bite. Let the chili stand for 5 minutes before serving to allow flavors to settle.

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The smoked paprika is my secret weapon in this recipe. I learned about its transformative power from a Texas pit master who swore it was essential for getting that "cooked over fire" taste without actually using a smoker. My family now keeps a dedicated tin just for chili-making.

The Secret to Tender Meat

The key to meltingly tender chunks of beef lies in both the cut selection and cooking method. Chuck roast contains sufficient marbling that slowly breaks down during cooking, essentially self-basting the meat. Cutting the beef into even, half-inch cubes ensures it cooks uniformly. Never rush the simmering stage. The collagen in the meat needs time to convert to gelatin, which creates that luxurious mouthfeel. If your beef is still tough at the 90-minute mark, simply continue cooking in 15-minute increments until fork-tender.

Spice Level Customization

This recipe offers wonderful flexibility when it comes to heat. As written, it provides a moderate warmth that most people find pleasantly stimulating without being overwhelming. For family meals where preferences vary, I keep the base chili mild by omitting the cayenne pepper entirely from the pot. Instead, I offer a "heat bar" of fresh sliced jalapeños, hot sauce varieties, and cayenne pepper so each person can dial up the intensity to their preference. Alternatively, for chili-heads, double the cayenne and add one finely diced chipotle pepper in adobo sauce to the onion sautéing stage.

Serving Suggestions

While purists enjoy Texas chili in nothing but a bowl with perhaps a few choice toppings, this versatile dish becomes a magnificent foundation for numerous presentations. Spoon it over a baked potato with sharp cheddar for a complete meal. Use it to create epic nachos by layering over tortilla chips with melted cheese and fresh toppings. For breakfast, top a crispy hash brown patty with chili and a fried egg. My personal favorite serving method involves laying a thick slice of golden cornbread in the bottom of a bowl, ladling hot chili over it, then finishing with sharp cheddar, sour cream, and thinly sliced green onions.

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Recipe FAQs

→ Why doesn't Texas chili contain beans?

Traditional Texas chili ('chili con carne') is deliberately made without beans to focus on the meat and spice flavors. Texans proudly maintain this distinction, considering bean-free chili the authentic version. The emphasis is placed on developing complex flavors through quality beef and a careful blend of spices rather than adding beans as filler.

→ What cut of beef works best for Texas chili?

Beef chuck is ideal for Texas chili because it contains enough fat to remain tender during long cooking and develops excellent flavor. Other good options include brisket or short ribs. The key is choosing a cut with good marbling that can withstand the long simmering time while becoming tender rather than tough.

→ Can I make Texas chili in advance?

Yes, Texas chili actually improves with time! Making it a day ahead allows the flavors to deepen and meld together. Simply refrigerate after cooking, then gently reheat on the stovetop before serving. Many chili enthusiasts believe the flavor peaks on the second or third day after cooking.

→ How can I adjust the spice level?

To increase heat, add more cayenne pepper or include diced jalapeños or serranos during cooking. For a milder version, reduce or omit the cayenne pepper and use a mild chili powder. You can also serve hot sauce on the side so individuals can customize their own spice level.

→ What are the best side dishes to serve with Texas chili?

Traditional accompaniments include cornbread, warm flour tortillas, or corn chips. Texas chili also pairs wonderfully with baked potatoes, rice, or a simple green salad with tangy dressing to balance the rich flavors. For authentic Texan style, serve with sliced raw onions, shredded cheese, and pickled jalapeños on the side.

→ How thick should Texas chili be?

Authentic Texas chili should have a moderate thickness—not soupy but not so thick that it's pasty. It should coat the back of a spoon but still flow slowly when ladled. If your chili is too thin, simmer uncovered for longer; if too thick, add a little beef broth until you reach the desired consistency.