Authentic Texas Chili Recipe: Classic Beef and Spice Guide

This Texas chili recipe will satisfy any chili craving. Hearty, spicy, and loaded with tender beef, it’s everything a great chili should be.

Love chili? This Texas-style version focuses on beef and bold seasoning. Authentic Texas chili traditionally skips beans, letting the meat and spices shine. This recipe follows that spirit with rich, slow-cooked beef and a bright finish of lime.

Hearty Texas Chili Recipe

Making this chili is straightforward. Start by browning cubed chuck roast in olive oil, then add aromatics and a robust blend of spices. Stir in tomato paste, crushed tomatoes, and beef stock, then simmer gently for a couple of hours until the meat is fork-tender. A squeeze of fresh lime at the end brightens the rich flavors.

Serve this chili with cornbread, tortillas, or a simple side salad. Top it with shredded cheese, sour cream, diced avocado, chopped cilantro, or green onions. It’s also excellent spooned over baked potatoes or mixed with macaroni for chili mac.

Grab My Favorite Tools

These are helpful tools for preparing the recipe.

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Cutting Board
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Measuring Spoons

Ingredients for Texas Chili

Refer to the recipe card below for exact ingredient amounts and full instructions.

• Olive oil – extra-virgin is preferred.
• Beef – boneless chuck roast works well; cut into ½-inch pieces.
• Salt – kosher salt recommended.
• Black pepper
• Onion – white or yellow, diced.
• Garlic – minced; add more to taste.
• Jalapeños – seeded and diced; adjust for heat preference.
• Brown sugar – light or dark for a touch of sweetness.
• Dried spices – chili powder, smoked paprika, onion powder, cumin, and oregano for depth of flavor.
• Tomato paste
• Crushed tomatoes – fire-roasted if you want extra smoky flavor.
• Beef stock – chicken stock can be substituted.
• Lime juice – fresh is best for brightness.

Variations

Ideas to adapt the recipe:

• Use ground poultry: Substitute ground turkey or chicken for a lighter chili.
• Add corn: A handful of frozen corn stirred in with the tomatoes adds sweetness and color.
• Adjust the heat: Increase or decrease chili powder and jalapeños to suit your spice tolerance.

How to Make Texas Chili

1. Brown the beef: Heat olive oil in a Dutch oven or large stockpot over medium-high heat. When the oil shimmers, add half the beef pieces, season with salt and pepper, and brown on all sides, about 5–6 minutes. Remove to a plate and repeat with the remaining beef, leaving the rendered fat in the pot.
2. Sauté the aromatics and spices: Reduce heat to medium and add the diced onion, garlic, and jalapeños. Cook 5–6 minutes until softened. Stir in brown sugar, chili powder, smoked paprika, onion powder, cumin, and oregano, and sauté 2–3 minutes until fragrant.
3. Simmer until tender: Add tomato paste, crushed tomatoes, and beef stock. Bring to a boil, then reduce to a gentle simmer. Cook 2 to 2½ hours, uncovered or partially covered, until the liquid reduces and the meat is tender enough to shred with a fork. Stir in lime juice, adjust seasoning, and serve with your favorite toppings.

How to Store Texas Chili

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. For longer storage, freeze in freezer-safe containers or bags for up to 3 months; thaw in the fridge before reheating.

Serving Suggestions

Texas chili pairs well with simple sides and bold toppings:

• Toppings: Shredded cheese, sour cream, chopped cilantro, green onions, and avocado are all great choices.
• Cornbread: Serve warm cornbread or cornbread casserole alongside the chili.
• Salad: A crisp summer salad adds freshness and balance.
• Bread: Crusty homemade bread or garlic bread is perfect for dipping.
• Baked potato: Spoon chili over a baked potato for a hearty meal.
• Chili mac: Combine with macaroni and cheese for classic comfort food.

FAQs

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Texas Chili

This Texas chili is hearty, spicy, and full of tender beef—everything a good chili should be.

4 from 1 vote

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Course: Main Course

Cuisine: American

Author: Kasey Schwartz

Servings: 8 servings

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Ingredients

• 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 jalapeños, 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

Instructions

• Add the olive oil to a Dutch oven or large stockpot over medium-high heat. When the oil shimmers, add half the beef, season with salt and pepper, and brown on all sides, about 5–6 minutes. Remove to a plate and brown the remaining beef, leaving the rendered fat in the pot.
• Lower heat to medium and add the onion, garlic, and jalapeños. Cook 5–6 minutes until softened. Stir in brown sugar, chili powder, smoked paprika, onion powder, cumin, and oregano; sauté 2–3 minutes until fragrant.
• Stir in the tomato paste, crushed tomatoes, and beef stock. Bring to a boil, then reduce to a gentle simmer and cook 2 to 2½ hours until the liquid reduces and the meat shreds easily with a fork. Mix in lime juice, taste and adjust seasoning, then serve with desired toppings.

Video

Nutrition

Calories: 351kcal
|
Carbohydrates: 9g
|
Protein: 30g
|
Fat: 22g

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