This post may contain affiliate links. See my disclosure policy.
This hearty Texas Chili Recipe, also known as Texas Red Chili, is a true Lone Star classic made without beans or tomatoes. Instead, it’s all about tender chunks of slow-cooked beef simmered in a rich chili pepper sauce made from dried chiles. It’s bold, smoky, and deeply flavorful – the ultimate comfort food for chili lovers.
No Beans. No Tomatoes. No Apologies.
We’re talking Texas chili, of course!
There are few dishes more iconic to the Lone Star State than Texas chili, AKA Texas Red Chili or simply “Bowl o’ Red”. Now, unlike other chili recipes, Texas chili is all about big chunks of beef slowly braised in a rich and smoky chili pepper sauce. That’s right, you guys, no beans and no tomatoes.
Texas’ no-bean rule can be traced back to the 1800s in San Antonio, where “Chili Queens” sold bowls of spicy chili con carne flavored simply with dried peppers, cumin, and oregano. Beans, aka frijolas, were available as a side dish. Their mission was to serve up a meal that was as flavorful as it was filling. (source) As for how chili con carne and frijoles came together, one explanation points to the cattle drives during the mid to late 1800s. There’s a lot more history that you can read about in this post.
From backyard gatherings to legendary chili cook-offs, every family, restaurant, and chili enthusiast (hi! me!) has their own opinion on what makes the perfect Texas chili.
This recipe is my take on the classic. It’s made with tender chunks of chuck roast simmered in a homemade sauce made from whole dried ancho, guajillo, pasilla, and chipotle peppers, and thickened just slightly with masa harina. It’s bold, smoky, and exactly what you’d expect from an authentic Texas chili recipe. The best part? It tastes even better the next day!
Table of Contents
What You’ll Need
This classic Texas Chili Recipe keeps the ingredient list simple, letting the beef and dried chili peppers shine. Each element plays an important role in building the bold, smoky depth that makes this chili unforgettable.
- Dried Chili Peppers: The backbone of Texas chili comes from a combination of whole dried chili peppers, each contributing a unique flavor. Ancho chiles are mild with a sweet, raisin-like richness, while pasilla chiles add a darker, almost chocolatey depth. Guajillo chiles bring tangy, fruity notes and a moderate heat that balances the stew, and chipotle chiles deliver the signature smoky heat that makes Texas chili stand out.
- Beef: Traditional Texas chili is built around chuck roast, a well-marbled cut that breaks down beautifully after hours of slow cooking, leaving tender, flavorful chunks of beef. Brisket or short ribs can also be used for an even richer result, while ground beef works as a quicker, more accessible alternative though it won’t provide the same hearty texture as larger pieces of roast.
- Aromatics: Onion and fresh garlic lay the foundation of flavor. Yellow or red onions can be swapped in without issue, and if fresh garlic isn t available, garlic powder can be used in a pinch (about ½ teaspoon per clove).
- Spices: The spice profile is intentionally simple to let the peppers shine. Mexican oregano has a citrusy, herbal quality that enhances the chili’s earthy tones. If unavailable, regular Mediterranean oregano with a touch of marjoram works as a substitute. Ground cumin contributes warmth and smokiness Finally, salt and black pepper season in layers, helping balance and deepen the dish.
- Liquids & Thickener: A few supporting ingredients bring everything together. Olive oil is used to brown the beef and sauté the aromatics, but any neutral oil like canola, vegetable, or avocado oil will do. Low-sodium beef broth provides the braising liquid, though chicken or vegetable broth can also be used. To finish, masa harina, a finely ground corn flour, thickens the chili and adds a subtle corn flavor that ties the dish together.
- Garnishes (Optional): While traditionalists may insist on nothing but a bowl o’ red, optional garnishes can brighten and balance the richness. Fresh cilantro, lime wedges, or chopped onion add freshness, while shredded cheese, sour cream, or pickled jalapeños offer a more modern twist.
How to Make Texas Chili
This is how I make my Texas chili recipe. Feel free to check out the full list of ingredients and instructions in the printable recipe card at the bottom of the post.
Toast the dried peppers in a dry skillet for a minute or two on each side; just long enough to bring out their natural oils. Let them cool, then remove the stems and seeds.
Next, rehydrate the peppers. Bring a medium pot of water to a boil. Once boiling, remove from the heat and add all of the dried chiles. Cover the pot and let them soak for about 20 minutes, until they become soft and pliable. This step rehydrates the peppers so they can be blended into a smooth, flavorful paste.
While the chiles soak sear the beef. Heat a little olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef chuck until browned on all sides, seasoning generously with salt and pepper as you go. Transfer the browned beef to a plate and continue until all of the meat has developed a nice crust. This step is crucial in adding depth and richness to the final chili.
Soften the aromatics. In the same pot, add the diced onion and cook until softened and lightly golden, about five minutes. Stir in the garlic and cook just until fragrant, about one minute more.
Once the aromatics are ready, return the beef to the pot and pour in the beef broth.
Prepare the chili paste. By now, the chiles should be fully softened. Remove them from their soaking liquid and place them in a blender with ½ cup of fresh water (not the soaking liquid, as it can taste bitter), along with the Mexican oregano, cumin, and a pinch of salt and pepper.
Blend until completely smooth, forming a deep red chili paste.
Pour the paste into the pot with the beef and broth, then stir in the masa harina to help thicken the mixture.
Simmer. Bring the pot to a boil over high heat, then immediately reduce the heat to low. Cover with a lid and let the chili gently simmer for 3 to 4 hours, stirring occasionally, until the beef is tender enough to fall apart easily. Taste and adjust seasoning as needed.
When ready to serve, ladle the chili into bowls and garnish with lime wedges, fresh cilantro, or chopped onion if desired. Enjoy!
Cooking Tips
The “Rules” of Texas Chili
While every cook puts their own spin on it, many Texans will agree on these core guidelines:
- No beans. Beans are a dealbreaker. Texas Chili is all about the beef and the chili peppers, not fillers.
- No tomatoes. Traditional Texas Red avoids tomato paste, sauce, or canned tomatoes. The chili pepper puree is what makes the base rich and flavorful.
- Big chunks of beef. Ground beef is sometimes used in modern versions, but the gold standard is chuck roast, cut into chunks that become fall-apart tender after hours of simmering.
- Dried chili peppers, not just powder. A defining feature is the use of whole dried chili peppers (like ancho, guajillo, pasilla, or chipotle) that are soaked, blended, and turned into a smoky chili paste.
- Long, slow cooking. Texas Chili is meant to simmer for hours until the beef breaks down and the flavors meld into a rich, velvety sauce.
Of course, rules were made to be broken, so go ahead and add those beans if you really want to (I won’t say anything).
Serving Suggestions
Perhaps the best way to enjoy Texas chili is straight up in a bowl with fresh garnishes like cilantro, onion, or lime. And while many chili “purists” may argue that sour cream and cheese aren’t authentic, you bet I’m adding a scoop of each to my bowl. I may even sprinkle the top with crushed Fritos or salty tortilla chips if I’m feeling especially daring (sarcasm).
And since it’s chili, there must be cornbread. Anything goes here – sweet cornbread, skillet cornbread, or even sweet potato cornbread. Also, potatoes. Add a scoop to a steaming hot baked potato (or baked sweet potato!) or serve some over crispy Air Fryer French Fries for a delicious twist on chili cheese fries.
Make-Ahead and Storage
Like most stews, Texas chili tastes even better the next day, making it an ideal recipe for meal prep, game day, or entertaining.
To make it ahead, prepare it 1 to 2 days in advance, cool completely, and store in the fridge until ready to serve. Simply reheat before serving. Easy, right?
To store leftovers, allow your chili to cool to room temperature before transferring it to an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
Reheat leftovers gently in a pot over medium-low heat, stirring occasionally, until hot throughout. If the chili is too thick, add a splash of beef broth or water, until it reaches your desired consistency. If your chili is frozen, thaw overnight in the fridge before reheating, or reheat slowly on the stovetop with a little extra broth. You may also reheat individual portions in a microwave-safe bowl in 1-minute intervals, stirring between each.
Frequently Asked Questions
Yes, this Texas chili recipe is naturally gluten-free as long as you use certified gluten-free masa harina. Masa harina is made from corn, but some brands are processed in facilities that also handle wheat, so it’s important to check the label.
Yes, Texas chili works really well in the slow cooker. To adapt this recipe, follow the first few steps on the stovetop: soak and blend the dried chiles into a paste, sear the beef in batches, and sauté the onions and garlic. Then transfer everything into your crockpot along with the beef broth, chili paste, and masa harina. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is fall-apart tender. Remember, browning the beef and sautéing the aromatics before adding them to the crockpot is key for building flavor that you won’t get from slow cooking alone.
More Favorite Chili Recipes
Texas Chili Recipe
Ingredients
- 3 dried ancho chili peppers, stems and seeds removed
- 3 dried pasilla chili peppers, stems and seeds removed
- 2 dried guajillo chili peppers, stems and seeds removed
- 2 dried chipotle peppers, stems and seeds removed
- 1 tablespoon olive oil
- 2 pounds chuck roast beef, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 4 cups low sodium beef broth
- 2-4 tablespoons masa harina, depending on desired thickness
- Optional garnishes: lime wedges, cilantro, diced onion
Instructions
- Add the dried peppers to a dry skillet set over medium heat. Toast for 1-2 minutes on each side. Let them cool, then remove the stems and seeds.
- Bring a medium pot of water to a boil, then remove from heat. Add the dried chiles, cover, and let them soak for 20 minutes until softened.
- In the meantime, heat the oil in a large Dutch oven over medium heat. Working in batches, sear the beef cubes on all sides until browned. Season with salt and pepper and transfer to a plate.
- Return the pot to medium heat and add the onions. Sauté until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Place the softened chiles in a blender with ½ cup fresh water (not the soaking liquid), oregano, cumin, and a pinch of salt and pepper. Blend until smooth.
- Return the beef to the pot, pour in the beef broth, and stir in the blended chili paste and masa harina. Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 3 to 4 hours, stirring occasionally, until the beef is fall-apart tender.
- Taste and adjust the seasoning as needed. Serve hot with lime wedges, cilantro, or diced onion. Enjoy!
Notes
- Ancho chiles: Mild and slightly sweet with raisin-like flavor. Substitute: Mulato chiles (similar but darker and smokier).
- Pasilla chiles: Earthy, deep, and almost chocolatey. Substitute: New Mexico chiles for a comparable mild heat.
- Guajillo chiles: Bright, tangy, and moderately spicy. Substitute: California chiles (dried Anaheim) for a milder version.
- Chipotle chiles: Smoky and spicy, with a bold kick. Substitute: Canned chipotles in adobo (use less, as they’re stronger and saltier).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
