Authentic Texas Chili (Print Version)
Bold, smoky beef chili with aromatic spices and tender meat chunks - the ultimate Texan comfort food without beans.
# Ingredients:
→ Main Ingredients
01 -
2 tbsp vegetable oil
02 -
2 lbs beef chuck, cut into 1/2-inch cubes
03 -
1 large onion, diced
04 -
4 cloves garlic, minced
05 -
3 tbsp chili powder
06 -
1 tbsp smoked paprika
07 -
1 tbsp ground cumin
08 -
1 tsp dried oregano
09 -
1 tsp ground coriander
10 -
1/2 tsp cayenne pepper (optional, for extra heat)
11 -
2 tbsp tomato paste
12 -
1 can (14.5 oz) crushed tomatoes
13 -
2 cups beef broth
14 -
1 tbsp apple cider vinegar
15 -
Salt and black pepper, to taste
→ Optional Toppings
16 -
Chopped onions
17 -
Shredded cheddar cheese
18 -
Sour cream
19 -
Sliced jalapeños
20 -
Fresh cilantro
# Steps to Follow:
01 -
Heat oil in a large heavy pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Add beef in batches and brown on all sides. Remove beef and set aside.
02 -
In the same pot, add diced onion and sauté until softened, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, coriander, and cayenne (if using). Cook for 1 minute until fragrant. Stir in tomato paste and cook for another 1–2 minutes.
03 -
Return the beef to the pot. Add crushed tomatoes and beef broth. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until beef is tender and sauce has thickened. Stir in apple cider vinegar. Taste and adjust seasoning with more salt or pepper if needed.
04 -
Ladle the chili into bowls and top with your favorite garnishes. Serve hot.
# Additional Notes:
01 -
Texas chili traditionally excludes beans; if you prefer, you can add pinto or kidney beans during the last 30 minutes.
02 -
Letting the chili sit for a few hours or overnight enhances the flavors.
03 -
Serve with cornbread, tortillas, or over baked potatoes for a hearty meal.