This Texas Chili recipe will satisfy any chili craving! It’s hearty, spicy, full of delicious beef, and everything a good chili should be.
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Love chili? Try my version of Texas chili! It’s heavy on the beef and even bigger on flavor.
The main thing that distinguishes Texas chili from other chili recipes is that it contains no beans. That’s right! There are absolutely no beans to be found anywhere in this recipe. So meat is the star of this chili show, and I love that.
Hearty Texas Chili Recipe
This recipe is totally uncomplicated to make. First, you’ll take beef and brown it in some olive oil. Then you’ll pile in lots of chili powder and other seasonings, add beef broth, and slow cook until the flavors develop and the meat becomes ultra-tender, to the point where you can shred it with a fork. A touch of fresh lime juice squeezed in at the end gives this Texas chili a punch of bright citrus flavor.
Texas chili is amazing when you serve it with slices of homemade cornbread or a cornbread casserole. You can eat a bowl plain when you’re in a rush, or top it with shredded cheese, sour cream, avocado, and more. Or tuck it into soft tortillas to make chili tacos. Check out my post on leftover chili recipes for more ideas, too. I hope you give this one a try!
Ingredients for Texas Chili
See recipe card below this post for ingredient quantities and full instructions.
- Olive oil – Extra-virgin olive oil is best.
- Beef – I use boneless chuck roast.
- Salt – I like kosher salt in this recipe.
- Black pepper
- Onion – You can use white or yellow onion.
- Garlic – Add more garlic cloves if you wish.
- Jalapeños – Reduce the amount of jalapeños if you don’t like a lot of spice.
- Brown sugar – Dark or light brown sugar is fine.
- Dried spices – Chili powder, smoked paprika, onion powder, cumin, and oregano to pack the chili with flavor.
- Tomato paste
- Crushed tomatoes – For even more flavor use a can of fire-roasted crushed tomatoes.
- Beef stock – You can substitute chicken broth.
- Lime juice – Fresh is best, but bottled works in a pinch.
Here are a few variation ideas for this chili recipe:
- Swap ground turkey for the beef. For a lighter chili, you can substitute ground turkey or chicken for the beef.
- Add corn. A handful of frozen corn stirred into the chili with the canned tomatoes will add a bit of sweetness and color.
- Subtract or add heat. We all have a different tolerance for spiciness! You can absolutely add more chili powder or reduce the amount, depending on your tastes.
How to Make Texas Chili
- Brown the beef in the olive oil: Add the olive oil to a Dutch oven or large stockpot over medium-high heat. Once heated through and the oil begins to shimmer, add half of the beef and season with salt and pepper. Cook until browned on all sides, about 5 to 6 minutes. Remove to a plate, then repeat with the remaining beef, leaving behind the fat in the pot.
- Cook the vegetables and add the spices: Lower the heat to medium, then add the onion, garlic, and jalapeños. Cook for 5 to 6 minutes, until they begin to soften a bit. Add in the brown sugar, chili powder, paprika, onion powder, cumin, and oregano, and sauté another 2 to 3 minutes until fragrant.
- Add the tomato paste, tomatoes, and broth and cook for 2 hours: Stir in the tomato paste, crushed tomatoes, and beef stock, then bring to a boil. Reduce the heat just enough to keep a gentle simmer, then cook for 2 to 2 ½ hours, until the liquid has reduced and the meat is tender enough to shred with a fork. Mix in the lime juice, then serve with desired toppings.
You can make your own seasoning mix to use in this recipe! My taco seasoning blend will work in place of the chili powder, paprika, onion powder, and cumin. Just swap in 5 ½ tablespoons of the mix for those ingredients. Don’t forget to add the dried oregano!
How to Store Texas Chili
Store leftover chili in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pot on the stove over low heat until hot. You can also freeze chili. Place it in an airtight container or sealable, freezer-safe bag and store it in the freezer for up to 3 months. Defrost in the fridge before reheating.
Texas chili is a classic recipe that goes well with a few toppings and other additions. Here’s how to serve it:
- Add all the toppings! Some of my favorites include shredded Mexican-style cheese, sour cream, chopped fresh cilantro, minced green onions, and avocado slices.
- With cornbread. Cornbread is so homey and comforting and goes perfectly with chili. Try my Homemade Cornbread and Skillet Cornbread recipes, preferably with a drizzle of honey!
- With a salad. A plate of vegetable-packed Summer Salad will add coolness and crunch to a bowl of chili.
- With homemade bread. Homemade bread is always a favorite, and it’s delicious spread with butter and dipped into a hot bowl of Texas chili. You can choose from my Easy Homemade French Bread, Homemade Garlic Bread, Homemade Sourdough, or Homemade White Sandwich Bread recipes.
- With a baked potato. Make a simple baked potato and top it with a generous spoonful of Texas chili, or take it one step further and make Easy Twice Baked Potatoes and serve them with this chili recipe.
- Make chili mac. Combine Texas chili with homemade macaroni and cheese to make the ultimate comfort food, chili mac.
“True” Texas chili contains only beef, chili paste, and a few other flavorings. It doesn’t include beans or tomatoes, so I’ve taken a few liberties with the recipe in this post.
Brown sugar gives chili the smallest hint of sweetness to balance out the spiciness, contributing to the overall depth of flavor.
No, an authentic Texas chili does not contain beans.
- 3 tablespoons olive oil
- 2 ½-3 pounds boneless beef chuck roast, cut into ½-inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 large white onion, diced
- 3 cloves garlic, minced
- 3 jalapenos, seeded and diced
- 1 tablespoon brown sugar
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 teaspoons onion powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 3 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 3 cups beef stock
- 2 tablespoons lime juice
- Add the olive oil to a dutch oven or large stockpot over medium-high heat. Once heated through and the oil begins to shimmer, add half of the beef and season with salt and pepper. Cook until browned on all sides, about 5 to 6 minutes. Remove to a plate, then repeat with the remaining beef, then remove to the plate, leaving behind the fat in the pot.3 tablespoons olive oil, 2 ½-3 pounds boneless beef chuck roast, cut into ½-inch pieces, 2 teaspoons kosher salt, ½ teaspoon black pepper
- Lower the heat to medium, then add the onion, garlic and jalapenos. Cook for 5 to 6 minutes until they begin to soften a bit. Add in the brown sugar, chili powder, paprika, onion powder, cumin and oregano and sauté another 2 to 3 minutes until fragrant.1 large white onion, diced, 3 cloves garlic, minced, 3 jalapenos, seeded and diced, 1 tablespoon brown sugar, 2 tablespoons chili powder, 2 tablespoons smoked paprika, 2 teaspoons onion powder, 1 tablespoon cumin, 1 tablespoon dried oregano
- Stir in the tomato paste, crushed tomatoes, and beef stock, then bring to a boil. Reduce the heat just enough to keep a gentle simmer, then cook for 2 to 2 ½ hours until the liquid has reduced and the meat is tender enough to shred apart with a fork. Mix in the lime juice, then serve with desired toppings.3 tablespoons tomato paste, 1 28-ounce can crushed tomatoes, 3 cups beef stock, 2 tablespoons lime juice