Delicious Texas-Style Chili Recipe

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Rich, hearty, and unapologetically bold, Texas-Style Chili is more than a bowl of comfort—it’s a celebration of robust flavors that define Lone Star cuisine. This no-bean chili highlights chunks of beef, aromatic spices, and a simmered tomato base, transforming a simple stew into a true Southern staple.

The beauty of Texas chili lies in its simplicity and depth. By skipping the beans, this dish doubles down on meaty richness. Smoky undertones from chili powders, tender beef morsels, and the slow-cooked depth make every spoonful warming and deeply satisfying. Perfect for tailgates, cold nights, or whenever you crave a rustic, full-bodied meal.

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Ingredients for this Texas-Style Chili Recipe

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 lb ground beef (optional, for extra texture)
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 (15 oz) can crushed tomatoes
• 2 cups beef broth
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar (optional)
• Fresh chopped cilantro and diced onion, for garnish

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Step 1: Sear the Beef

In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, sear the beef chuck cubes until well-browned on all sides. Transfer to a plate and repeat until all the beef is browned.

Step 2: Sauté the Aromatics

Lower the heat to medium. In the same pot, add diced onions and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Bloom the Spices

Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir well and let the spices bloom for 1–2 minutes. This step intensifies the flavor.

Step 4: Mix in Tomato Paste and Tomatoes

Stir in the tomato paste, followed by the crushed tomatoes. Let it simmer for a few minutes so the tomato base melds with the spices.

Step 5: Return the Beef and Simmer

Return the seared beef (and add ground beef now if using) to the pot. Pour in the beef broth. Bring everything to a gentle boil, then reduce the heat and simmer, uncovered, for 1.5 to 2 hours. Stir occasionally and scrape the bottom to prevent sticking.

Step 6: Final Touches

Once the chili is thickened and the beef is fork-tender, stir in apple cider vinegar and brown sugar if desired. Simmer for another 10 minutes to round out the flavors.

Step 7: Serve and Garnish

Ladle into bowls and top with freshly chopped cilantro and diced onions. Serve hot with cornbread or tortilla chips for an authentic Texan experience.

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Frequently Asked Questions

What makes Texas chili different from other chili recipes?

Texas chili is known for being bean-free and meat-focused. It typically features beef, bold spices, and no fillers like beans or corn.

Can I use ground beef only instead of beef chunks?

Yes, ground beef works well and is quicker to cook. Using both gives a nice texture contrast.

Is this chili spicy?

It has a mild to moderate heat. You can adjust the cayenne pepper for more or less spice.

Can I make this in a slow cooker?

Absolutely. After browning the meat and blooming the spices, transfer everything to a slow cooker and cook on low for 6–8 hours.

What toppings go well with Texas chili?

Diced onions, shredded cheese, sour cream, jalapeños, and crushed tortilla chips all make great additions.

How do I thicken my chili if it’s too runny?

Let it simmer uncovered to reduce. You can also mash a few pieces of beef or add a tablespoon of masa harina.

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