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A close-up shot of a bowl of Texas chili with a spoon resting inside. Large chunks of beef sit in a thick, deep red sauce, garnished with fresh cilantro leaves scattered on top.
5 from 1 vote

Texas Chili Recipe

This authentic Texas Chili Recipe, also known as Texas Red, is a hearty, no-bean, no-tomato chili made with chunks of tender beef simmered in a smoky chili pepper sauce. Bold, rich, and deeply flavorful, it's perfect for game day, family dinners, or chili cook-offs.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings: 6 servings
Calories: 331kcal
Chef: Jessica Randhawa

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

Dried chile pepper substitutions: 
Note: I purchase my dried chiles on Amazon. Here you can purchase a bundle of ancho, pasilla, and guajillo chiles.
  • 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).
Masa harina: Adds authentic flavor and thickness; start with 2 tablespoons and add more if you prefer a thicker chili.
Slow cooker option: After browning the beef and sautéing the aromatics, transfer everything to a crockpot and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours.
Make ahead: Texas chili tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.

Nutrition

Calories: 331kcal | Carbohydrates: 6g | Protein: 32g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 419mg | Potassium: 860mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 4mg
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