texas style chili

Meat, beer, chile. The basics for this authentic and spicy Texas chili recipe.

Texas Chili

extra virgin olive oil

pasilla peppers

guajillo peppers

chile de arbol

water

beef rub

meat,

yellow onions ((About two medium sized yellow onions))

garlic,

beer ((We used lager))

beef stock

salt

masa flour

jalapeño,

white onion

cilantro

sour cream

cheddar cheese

Toast Chile

In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 - 8 minutes until you smell the aroma of the toasting chiles.

Place in Blender

Remove the stems from the chiles and place into a blender with 1 cup of water.

Blend

Puree for 1 minute or until the texture of the paste is smooth.

Chili Paste

Season Beef

Add 1 tablespoon olive oil and beef rub to the cubed chuck.

Brown Meat

Add 1 tablespoon of olive oil to the same pot the chile was roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). Stir the beef to brown the sides. Remove and reserve the beef for later.

Soften Onions and Garlic

Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.

Add Beef and Beer

Return the beef to the pot and then add the beer. Stir for 1 minute.

Add Chili Paste

Add the chile paste to the pot and stir and incorporate the beer and paste, keeping the heat on medium.

Add stock

Add the beef stock, salt, and stir to incorporate. Bring the chili to a simmer and continue simmering uncovered for 2 - 3 hours stirring occasionally.

Check Beef

The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.

Add Masa Flour

Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.

Serve

Make Chili

This recipe for Texas-style chili without beans or tomatoes is the perfect hearty beef chili that cooks in just one pot. It&#x27;s gluten free and see my tips for making dairy-free/paleo.

No Tomato Chili

butter

chuck

shallots, shallots

garlic cloves,

broth

chili powder

paprika

cinnamon

cumin

chives

kosher salt and pepper

Trim the fat from your chuck roast and cut into 1/2inch cubes.

Heat 1-2 tablespoons of ghee or butter on medium high in a large dutch oven. Cook meat till browned on both sides. I salt my meat with 1 teaspoon of kosher salt here, but if you&#x27;re sodium sensitive you can wait till the very end to see if it needs any. 

Add chopped shallots and minced garlic and stir for about a minute. Pour in all 4 cups of vegetable broth. Your meat should be barely covered by the broth. 

Add chili powder, paprika, and cinnamon and stir to combine. Do NOT add the cumin here, it will come later. Bring all ingredients to a boil, cover and turn down the heat to simmer on low.

Simmer for 1 hour and check. If it looks like there&#x27;s still too much liquid, remove the cover and allow to simmer for an extra 30 min uncovered. If there&#x27;s not enough, you can add more broth. Add the cumin here and mix in. Simmer another 30 minutes or until your desired thickness is achieved - I prefer mine a little thicker rather than soupy.

Add salt, pepper, or any additional spices as you need. Serve warm or cool and add to ziplock bags to freeze and reheat at a later date.

Texas-Style Chili

lbs. Ground Beef, (90% lean)

vegetable oil

onion,

green bell pepper, chopped

jalapeño pepper, ribs and seeds removed, chopped

Tbsp. chili powder

Tbsp. cumin

oregano

½ tsp. black pepper

Kosher salt

(8 oz.) tomato sauce

(10 oz.) diced tomatoes & green chilies, undrained

beer

½ cup (2 oz.) shredded reduced-fat sharp cheddar cheese

Sour cream

Sliced green onions

Heat a large Dutch oven over MEDIUM-HIGH heat; add oil. Lower heat to MEDIUM; add onion, bell pepper and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.

Add Ground Beef. Cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally. Pour off drippings, as necessary.

Add chili powder, paprika, cumin, oregano, black pepper and salt; cook 1 minute.

Add tomato sauce, diced tomatoes &amp; green chilies, and beer; bring to a boil.  Reduce heat to low, cover and cook 30 minutes. Add shredded cheese. Serve with your favorite toppings.

How to Make Texas-Style Chili

Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

Rancher's Texas Chili Recipe (Chili con Carne)

EACH: ancho chili powder AND cornmeal

EACH: chipotle chili powder, ground cumin, cocoa powder AND smoked paprika

coriander AND Mexican oregano

EACH: oil AND Worcestershire sauce

poblano peppers, diced (or bell peppers)

minced

brown sugar

beef broth*

(14-ounce can) tomato sauce

(14-ounce) cans rinsed/drained pinto beans (OPTIONAL)

PASTE: Combine the ingredients for the paste in...

PASTE: Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.

SEAR THE MEAT: Season the meat with a...

SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.

CHILI: If you need it, add another drizzle...

CHILI: If you need it, add another drizzle of oil to the pan along with the chopped onions and the poblanos. Use a wooden spoon to help scrape any brown bits left behind by the meat and cook for 5 minutes. Then, add the garlic and jalapeños and continue to cook for another 1-2 minutes or until fragrant. Add the prepared chili paste to the pot and stir it in so that it coats everything nicely. Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that none of the chili paste is sticking.

COOK: Add the seared meat and allow the chili...

COOK: Add the seared meat and allow the chili to come to a boil before lowering the heat to low and allowing it to cook for 2 ½ - 3 ½ hours. Set aside 1 cup of water and add in a ¼ cup every time you stir the chili if it's thickened. Stir the chili every 30-45 minutes to make sure it's not sticking. You may not need all of the water if you're going bean-free, with beans you generally need a little more. I like to add the beans around the 2-hour mark so that they have a chance to cook for at least half an hour before serving. Serve topped with all your favorite chili toppings!

This shredded beef Texas chili is rich and hearty, made with 8 simple ingredients! Just saucy chunks of tender beef that shreds apart with the lightest pull of a fork!

Slow Cooker Texas Style Chili

avocado oil

beef

yellow onion, finely diced

green chiles

tomatoes

onions

Cheddar cheese

Chips or cornbread

Prep everything

Chop, measure, get everything all set up first.

Brown the beef

Heat the oil in a large Dutch oven over high heat. Toss the cut beef chunks with salt. Add the beef to the pot and let it cook, undisturbed, for a few minutes on each side until it gets nice and browned. You may need to do this batches depending on the size of your pan. Remove beef chunks and transfer to the slow cooker.

Saute onions and garlic

Add onions and garlic (and a bit more oil if needed); sauté until golden and softened. This process should lift a lot of yummy browned bits from the bottom of the pan.

Add spices

Add the brown sugar and spices; sauté for 3-5 minutes until nice and fragrant.

Add tomatoes and chiles

Add green chiles and crushed tomatoes; simmer for 3-5 minutes until bubbly and delicious. 

Cook low and slow

Pour tomato mixture into the slow cooker over the beef chunks; gently nudge them around so they are surrounded in the sauce. Cook on high for 4-ish hours or low for 8 hours.

Shred the beef into big tender chunks (you should be able to do this directly in the slow cooker) and season with more salt to taste. Serve with sour cream, cheddar, green onions, and cornbread.

Made this today and it turned out perfectly, wouldn’t change a thing! Used half Penzey’s hot and half Penzey’s regular chili powder. I had to add some water when cooking the spices as they were sticking to the pan, but I think that made it even better!

Made this tonight and it was so yummy. I used stew meat instead since the chuck roasts were $35!  I cut acorn squash in half and roasted them - then filled with chili topped with cheese and under the broiler for a few minutes. Sooooo good. Thank you!

This is CRAZY delicious and super easy! I cooked it for 35 mins on high in an instant pot. Meat was fall-apart tender. Honestly I have never been disappointed with one single recipe by Pinch of Yum, and I have made MANY of them. Your weekly recipe emails form the backbone of my meal planning. THANK YOU, Lindsay!

Whole family loved this recipe! Thank you!

This came out SO good! Topped with some cheddar and sour cream and it was the perfect dinner for a cold night.

Best chili I’ve ever had!! My mom and husband both agree.  Sooo good and super easy to make! 👍🏻

I did this in the oven, used my Staub Dutch oven, definitely needs the  one cup of water, maybe more. End result is amazing! Cooked it at 250° for 4-5 hours.

I made this today and it turned out wonderful; I wouldn't alter a thing! I used half Penzey's Hot and half Penzey's Regular chile powder. I had to add little water while cooking the spices since they were adhering to the pan, but I believe that made it even better!

https://content.jwplatform.com/videos/z5v5NSas.mp4

This shredded beef Texas chili is rich and hearty, made with 8 simple ingredients! Just saucy chunks of tender beef that shreds apart with the lightest pull of a fork. YUM.

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Texas Chili

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Top 6 texas style chili recipes from across the web

The most viewed texas style chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Texas Chili

No Tomato Chili

Texas-Style Chili

Rancher's Texas Chili Recipe (Chili...

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Slow Cooker Texas Style Chili

The most viewed texas style chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine