Original Texas Chili

Why You’ll Love Original Texas Chili Recipe

This original Texas chili recipe is the real deal for anyone craving an authentic, meaty, and robust chili experience. It’s perfect for game days, cold evenings, or any time you want something rich and satisfying. The slow simmering process builds deep flavor, while the chili peppers bring a smoky heat that true chili fans appreciate. Plus, it’s a great make-ahead meal that tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chuck roast or beef stew meat, cut into small cubes

• Dried chili peppers (such as ancho, guajillo, or pasilla)

• Garlic cloves

• Onion, finely chopped

• Beef broth or water

• Ground cumin

• Oregano (preferably Mexican oregano)

• Paprika

• Cayenne pepper (optional for extra heat)

• Salt

• Black pepper

• Lard or vegetable oil

Directions

1. Begin by preparing the dried chiles: remove stems and seeds, then toast them lightly in a dry skillet until fragrant. Soak the toasted chiles in hot water for about 20 minutes until softened. Blend them with garlic and a bit of soaking liquid to form a smooth paste.

2. In a large Dutch oven, heat lard or oil over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, then set aside.

3. In the same pot, sauté onions until soft and golden. Add the chili paste and cook for a few minutes to deepen the flavor.

4. Return the beef to the pot. Stir in beef broth, cumin, oregano, paprika, salt, black pepper, and cayenne if using.

5. Reduce the heat and simmer uncovered for 2 to 3 hours, stirring occasionally, until the beef is tender and the chili thickens.

6. Adjust seasoning to taste and serve hot.

Servings and timing

This recipe makes about 6 servings and takes approximately 3 to 3.5 hours to prepare, including simmering time.

Variations

• Spicier version: Add extra cayenne or use hotter chili peppers like arbol.

• Milder version: Use milder chiles like New Mexico or reduce the amount of chili paste.

• With tomatoes: Though not traditional, you can add crushed tomatoes for a different depth of flavor.

• Different meats: Substitute with ground beef or a mix of pork and beef for a twist.

• Beer chili: Replace part of the broth with a dark beer for a richer taste.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stove over medium-low heat, adding a splash of water or broth if needed to loosen the sauce. Microwave reheating also works well for single servings.

FAQs

What makes Texas chili different from other chili recipes?

Texas chili typically does not include beans or tomatoes and focuses on chunks of beef and a robust chili pepper sauce.

Can I use ground beef instead of cubed beef?

Yes, you can substitute ground beef, but the texture and richness of cubed beef simmered over time is more authentic to Texas chili.

Do I have to use dried chiles?

For the best flavor, dried chiles are recommended, but you can substitute chili powder in a pinch. However, the result won’t be as deep or authentic.

How spicy is this chili?

The spice level depends on the types and amount of chili peppers used. You can adjust heat by selecting milder or hotter chiles.

Can I make this in a slow cooker?

Yes, after browning the meat and sautéing the onions and chili paste, transfer everything to a slow cooker and cook on low for 6–8 hours.

Is Texas chili gluten-free?

Yes, this recipe is naturally gluten-free as it contains no flour or gluten-containing ingredients.

What sides go well with Texas chili?

Popular sides include cornbread, tortillas, rice, or even baked potatoes.

Can I add beans if I want to?

You can, but it won’t be considered traditional Texas chili. Pinto or kidney beans are the most common choices.

Can I make this ahead of time?

Absolutely. In fact, the flavor improves after a day in the fridge, making it perfect for meal prep.

How do I thicken the chili?

Simmer uncovered to reduce the liquid, or mash some of the meat to help thicken naturally. Avoid using flour or cornstarch for traditional versions.

Conclusion

Original Texas chili is a bold, rustic, and deeply flavorful dish that captures the heart of Texas cuisine. Whether you’re a chili purist or just curious to try a no-bean, meat-focused version, this recipe delivers a rich and satisfying bowl every time. With its flexible spice level and make-ahead convenience, it’s a must-try for anyone who loves hearty comfort food.