Texas chili is a dish that embodies bold, hearty flavors and a rich, meaty texture. When I want to make a meal that’s both deeply satisfying and steeped in tradition, this is my go-to recipe.

What is Texas Chili?

Texas chili, often called “Texas Red,” is a bold and hearty dish that embodies the spirit of the Lone Star State.

Unlike many other chili recipes that incorporate beans or tomatoes as key ingredients, Texas chili is a purist’s take on the dish, focusing primarily on the rich, smoky flavor of beef and a blend of chili peppers.

The cornerstone of Texas chili is its emphasis on meat—typically chunks of beef, though ground beef is sometimes used—and a carefully curated mix of dried chili powders or whole chilies that are toasted, rehydrated, and blended into a robust, flavorful base.

The result is a thick, spicy stew that’s designed to highlight the savory depth of the beef and the earthy heat of the chilies.

What sets Texas chili apart from other styles, like Cincinnati chili or chili con carne from other regions, is its unapologetic simplicity.

While many chili recipes include ingredients like beans, diced tomatoes, or sweeteners for added texture and flavor, traditional Texas chili rejects these additions.

Texans take pride in their “no beans” rule, asserting that the inclusion of beans or too many additional ingredients detracts from the dish’s essence.

Additionally, Texas chili often relies on a slow-cooking process to ensure the beef becomes tender and the flavors meld together perfectly.

This minimalist approach allows the smoky heat of the chilies and the richness of the beef to take center stage, creating a dish that’s as bold and distinctive as Texas itself.

Texas Chili
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Texas Chili

Recipe by JoanneCourse: MainCuisine: Texan-AmericanDifficulty: Intermediate
Servings

8

servings
Prep time

20

minutes
Calories

480

kcal
Cooking Time

6-8

hours

Ingredients

  • For the Base:

  • 2 tablespoons olive oil

  • 3 red onions, diced

  • 1 head garlic, minced

  • 1 (7 oz) can chipotle peppers in adobo sauce, chopped

  • For the Meat:

  • 2 pounds ground beef (90/10 lean-to-fat ratio preferred)

  • 1 pound hot breakfast sausage

  • 1 pound smoked chuck roast, shredded or cut into bite-sized pieces

  • Spices:

  • 5 tablespoons chili seasoning (store-bought or your favorite blend)

  • 2 teaspoons smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon cayenne pepper (optional for heat)

  • For the Liquids:

  • 56 oz (2 large cans) fire-roasted diced tomatoes

  • 28 oz (1 large can) tomato sauce

  • 1/2 cup beer (Bock-style recommended)

  • Optional Garnishes:

  • Freshly grated cheddar cheese

  • Diced fresh jalapeños

  • Chopped onions

  • Sour cream

  • Tortilla chips or crackers

Directions

  • Step 1: Prepare the Base
  • Heat olive oil in a large skillet over medium heat. Add onions, garlic, and chipotle peppers with their adobo sauce. Sauté for 10 minutes until softened and fragrant.
  • Transfer the mixture to a large Dutch oven or slow cooker.
  • Step 2: Cook the Meats
  • In the same skillet, brown the ground beef and sausage. Cook until fully browned and crumbled, about 7-10 minutes. Drain any excess fat.
  • Add the ground meats to the Dutch oven.
  • Prepare the smoked chuck roast: Shred or cut it into bite-sized pieces and add it to the pot. (If not smoked, sear it in a skillet until browned before adding.)
  • Step 3: Add the Spices
  • Stir in chili seasoning, smoked paprika, cumin, coriander, and cayenne (if using). Mix well to coat the meat and base mixture evenly.
  • Step 4: Add the Tomatoes and Beer
  • Pour in the diced tomatoes (including their juices), tomato sauce, and beer. Stir to combine.
  • Bring the chili to a simmer over medium heat.
  • Step 5: Simmer or Smoke
  • For Stovetop Cooking: Cover and simmer the chili over low heat for 3-4 hours, stirring occasionally.
  • For Smoker Cooking: Transfer the Dutch oven to a smoker set to 225°F with hickory or mesquite wood pellets. Smoke for 6-8 hours, stirring occasionally.
  • Step 6: Serve
  • Once the chili has thickened and the flavors have melded, ladle it into bowls.
  • Top with shredded cheese, jalapeños, onions, and sour cream as desired.

Recipe Video

Notes

  • For a more intense smoky flavor, add additional chipotle peppers or smoked paprika.
  • If you prefer a slightly thinner chili, add an extra 1/2 cup of beef broth or beer during cooking.
  • This recipe is perfect for meal prep; the flavors deepen and improve after a day in the fridge.
  • Bock-style beer is a strong, malty lager that originated in Germany, known for its rich, slightly sweet flavor and smooth finish.

Storage and Reheating

Refrigeration: Store in an airtight container in the fridge for up to 5 days.

Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm on the stovetop over medium heat or in the microwave until thoroughly heated.