Texas Chili Recipe

I still remember the first time I tasted real Texas chili. I was visiting a food festival and, surprisingly, one tiny booth caught my attention with the bold smell of smoky peppers and slow-cooked beef. I took one bite, and it instantly became one of those unforgettable food moments. Because it was rich, deep, spicy, and hearty, it felt like comfort and adventure in one bowl. Since that day, I knew I had to master my own version. So today, I am sharing the version I perfected in my own kitchen, slowly simmered until the beef becomes melt-in-your-mouth tender. While many chili recipes use beans, traditional Texas chili focuses on beef and dried peppers, which creates an intense flavor. As I tested different pepper combinations and spices, I discovered that the key to perfect Texas chili is patience, balance, and simple ingredients prepared with love.

Because this recipe highlights natural spices and slow cooking, it fits perfectly into busy family kitchens as well as weekend comfort cooking. And even though the preparation looks traditional, you will notice that it suits modern cooking styles and gives room to adjust spice levels and texture. While some dishes depend on many complicated steps, this one proves that bold flavor can come from simple cooking.

Why You Will Love This Recipe

Because every bite bursts with deep, smoky chili flavor, you will feel satisfied and warm. Also, the tender beef combined with spices creates a dish that feels comforting yet exciting. In addition, this chili freezes well and reheats beautifully, which means you can enjoy leftovers without losing flavor.

Versatile

Although this recipe stays true to Texas traditions, you can easily adjust heat levels, thickness, and serving style. For instance, you can enjoy it alone, spoon it over rice, serve it with tortillas, or top it with cheese and onions.

Budget-Friendly

Even though it tastes luxurious, it uses affordable ingredients like dried chilies, beef chuck, and pantry spices. Since slow cooking tenderizes the meat, you do not need expensive cuts.

Ingredients for Recipe

• Ancho peppers

• Pasilla peppers

• New Mexican dried peppers

• Beef chuck

• Cumin

• Salt and pepper

• Olive oil

• White onion

• Jalapeno peppers

• Serrano peppers (optional)

• Garlic

• Beef stock

• Water

• Masa harina

• Brown sugar

• Worcestershire

• For serving

  How to Make This Recipe

  When I make this Texas chili, I always begin by preparing the dried peppers because they build the heart of the flavor. First, I gather everything in front of me, because having ingredients ready keeps the process smooth and enjoyable. Although the steps may look detailed, they flow easily once you start. Since we toast, soak, sear, and simmer, each step adds depth, richness, and a beautiful smoky character. And while it might feel like slow food, it rewards every minute with bold taste. Because of that, I always plan a little extra time, turn on relaxing music, and let the kitchen fill with that classic chili aroma.

  Step-by-Step Instructions for Making

  Toast and soak dried peppers:
  First, place the dried ancho, pasilla, and New Mexican peppers in a dry pan. Then lightly toast them for one to two minutes per side. Because this step activates essential oils, it boosts the natural flavor. After that, remove the peppers and let them cool slightly. Next, remove stems and shake out most seeds. Since seeds add bitterness, removing them keeps the taste smooth. Afterward, soak the peppers in hot water for about twenty minutes until soft.

  Blend into chili paste:
  Next, add the softened peppers to a food processor. Then pour in about half to one cup of the soaking liquid, and sprinkle a little salt. After blending until smooth, set the paste aside. Because this chili paste becomes the soul of the dish, you want it silky and rich.

  Season and sear the beef:
  Now place your cubed beef in a bowl. Then add cumin, salt, and pepper. Toss well so every piece is coated. Meanwhile, heat one tablespoon of olive oil in a large heavy pot. Once hot, add the seasoned beef. Sear the meat for six to seven minutes, stirring occasionally. Since browning locks in flavor, take your time here. After searing, remove the beef and set aside.

  Cook aromatics:
  Add the remaining oil to the same pot. Then stir in chopped onion, jalapeno, and serrano peppers. Cook for about five minutes. Because vegetables soften and release flavor, this step builds your flavor base. Afterwards, add garlic and stir for one minute.

  Combine and simmer:
  Return the beef to the pot. Then add the chili paste and stir well. Cook for two to three minutes so the paste toasts slightly. Next, pour in beef stock and two cups of water. Because the recipe traditionally suggests beer, stock keeps the flavor rich while staying alcohol-free. Stir in brown sugar, Worcestershire, and masa harina. Then bring the pot to a quick boil.

  Slow cook:
  After boiling briefly, reduce the heat, cover, and simmer for about two hours. Stir every thirty minutes. Since tougher cuts sometimes need more time, continue simmering until the beef becomes tender. If the chili thickens too much, add one-quarter cup water at a time. If you want a thicker finish, add a little more masa. Because patience makes this chili perfect, do not rush the simmer.

  Finish and serve:
  Once the chili is thick and the meat is tender, taste and adjust seasoning. Then serve hot with your favorite toppings like onions, shredded cheese, or cornbread on the side.

  Quick and Easy

  Even though the cooking time is long, the process remains simple. Because each step has a clear purpose, you will feel confident even if it is your first time making Texas chili. And, once the chili simmers, you barely need to do anything except stir occasionally.

  Customizable

  This recipe gives room for creativity. For example, you can replace serrano peppers with more jalapenos for a milder flavor. Additionally, you can increase chili paste or masa to change heat and thickness. And although the recipe includes beef chuck, you can try brisket or ground beef if needed. Since spice tolerance varies, adjust peppers to your comfort.

  Crowd-Pleasing

  Because the bold flavor satisfies everyone, this chili always impresses. It works for family dinners, game days, cold evenings, and parties. And since it reheats beautifully, you can make it ahead. Store leftovers in airtight containers and reheat gently the next day. Consequently, the flavor even deepens with time.

  Although this version stays true to tradition, it remains flexible, simple, and memorable. Next time guests arrive or chilly weather hits, this bowl of warmth and spice will make you feel ready, confident, and excited to serve.

  FAQs

  Can I make this chili less spicy?
  Yes, you can. Simply reduce the serrano peppers or replace them with more jalapenos. Also, removing seeds lowers heat. Therefore, adjust slowly and taste as you go.

  Can I prepare this ahead of time?
  Absolutely. In fact, this chili tastes even better the next day. Because flavors deepen overnight, making it ahead gives stronger taste. Store it in an airtight container in the fridge and reheat gently.

  Can I freeze Texas chili?
  Yes. Since it holds structure well, you can freeze it for up to three months. Let it cool, place in freezer-safe bags, and label. Then thaw in the fridge and warm on low heat.

  Can I make this without masa harina?
  Certainly. If you do not have masa, you can simmer longer to thicken. Alternatively, you can use a cornstarch slurry. However, masa adds classic texture and flavor.

  Do I need all three types of dried peppers?
  Ideally yes. Because each pepper adds a unique smoky profile, the blend builds depth. But if needed, you can use what you have, and still get rich results.

  Can I use ground beef?
  Yes, though texture changes. Because cubed beef stays chunkier and tender, it feels heartier. Ground beef works too, just cook it thoroughly and drain excess fat before simmering.

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  Texas Chili Recipe

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  This authentic Texas chili features tender chunks of beef simmered in a rich, smoky chili paste made from dried peppers. Without beans, the flavor stays bold and purely Texan. Slow cooking brings out deep warmth, while simple spices create a hearty dish perfect for cold days, gatherings, and family tables.

  • Total Time: 170 minutes
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 3 ancho peppers

  • 3 pasilla peppers

  • 3 New Mexican dried peppers

  • 2.5 pounds beef chuck (cubed)

  • 2 teaspoons cumin

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 1 medium white onion (chopped)

  • 3 jalapeno peppers (chopped)

  • 2 serrano peppers (optional, chopped)

  • 4 cloves garlic (chopped)

  • 2 cups beef stock

  • 2.5 cups water (plus more as needed)

  • 2 tablespoons masa harina

  • 1 tablespoon brown sugar

  • 1 tablespoon Worcestershire

  • For serving

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  Instructions

  • Place dried ancho, pasilla, and New Mexican peppers in a dry pan. Toast 1–2 minutes per side until fragrant.

  • Remove peppers from heat and let them cool slightly. Remove stems and shake out most seeds.

  • Soak peppers in hot water for 20 minutes until soft.

  • Transfer softened peppers to a food processor. Add 1/2–1 cup soaking liquid and a pinch of salt. Blend until smooth. Set aside.

  • Place cubed beef in a bowl. Add cumin, salt, and pepper, and toss to coat evenly.

  • Heat 1 tablespoon olive oil in a large pot. Add beef and sear 6–7 minutes, stirring to brown all sides. Remove beef and set aside.

  • Add remaining oil to the pot. Add onion, jalapeno, and serrano peppers. Cook about 5 minutes until softened.

  • Add garlic, stir, and cook 1 more minute.

  • Return seared beef to the pot. Add chili paste and stir. Cook 2–3 minutes to deepen flavor.

  • Pour in beef stock and 2 cups water. Add brown sugar, Worcestershire, and masa harina. Stir well and bring to a boil.

  • Reduce heat to low. Cover and simmer for 2 hours, stirring every 30 minutes.

  • If chili thickens too much, add 1/4 cup water at a time. If needed, add a little extra masa for thickness.

  • Continue simmering until meat is tender. Taste and adjust seasoning.

  • Serve hot with toppings of choice.

  Notes

  Remove seeds from peppers to control heat. Increase jalapenos for milder spice instead of serranos. Chili thickens more as it cools, so adjust liquid slowly.

  • Author: Layla
  • Prep Time: 10 minutes
  • Cook Time: 160 minutes