This hearty, rich Texas chili recipe is packed full of tender chunks of beef, three kinds of chili peppers, jalapeños, and more! It’s super spicy, super thick, and super flavorful. I love making Texas chili to warm my belly on cold nights. If you’re looking for a chili recipe without beans, this is the one!
There’s a great debate about the right way to make chili, but if you ask me, there’s no wrong way to make chili. This Texas chili recipe is famous for its spicy broth made with three kinds of chili powders and its beanlessness… is that even a word? When I’m looking for a hearty, meaty, spicy chili, I turn to this Texas chili to warm my belly.
What’s in This Texas Chili Recipe?
- Beef: Boneless chuck roast is a great choice because it becomes more tender the longer it cooks.
- Jalapeno Peppers: Add a bit of spice to the chili. I like to leave the seeds and ribs in my peppers for extra spice, but they can be removed to reduce the spice level.
- Garlic: Creates a savory base of flavor for the chili.
- Chili Powders: Ground pasilla, ancho, and New Mexico chili powders create a beautiful depth of flavor and add spice to the chili. You can rehydrate and use whole dried chili peppers if you’d like, but most grocery stores carry packets of ground chilis in the international aisle. These powders gave me all the flavor with added ease.
- Broth: Low-sodium beef broth forms the savory, umami base of this chili, adding moisture and flavor.
- Crushed Tomatoes: Add a bit of balancing acidity to the chili. I prefer to use canned tomatoes here for ease.
- Corn Flour: Commonly called masa harina (don’t mix it up with cornstarch!), this thickens up the chili, giving it body and a subtle corn flavor that beautifully complements the spices. I used Bob’s Red Mill, but any brand will work.
- Brown Sugar: Adds a touch of sweetness to balance out the spices.
- Spices: Oregano, cumin, and cinnamon add depth of flavor to enrich the chili.
Tips for Success
- Don’t skip searing the beef; all that caramelization adds tons of flavor to the finished chili.
- Resist the urge to boil the chili, as this can overcook the meat and make it turn rubbery.
- I love using masa harina to thicken up this chili, but if you can’t find it, I have had success mashing up a half cup of cooked pinto beans to thicken up the texture.
- If you taste the chili at the end and feel like it’s a bit too rich, try adding a squeeze of fresh lime juice or some red wine vinegar to help brighten the flavors. I have found it more necessary when I pick up a fattier chuck roast, so taste and adjust as needed.
How to Store and Reheat
Store leftover Texas chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, stirring frequently, until warmed through.
Serving Suggestions
For me, there’s no better side for spicy, chunky Texas chili than cornbread. These cheesy garlic cornbread drop biscuits are another favorite that I think goes especially well with this spicy chili. Yum!!
Texas Chili Recipe
Ingredients
- 3-4 pounds boneless beef chuck roast cut into 1-inch pieces
- 3 teaspoons kosher salt divided
- 1 teaspoon ground black pepper divided
- 2 tablespoons vegetable oil
- 3 jalapeno peppers diced
- 8 cloves garlic minced
- 2 tablespoons ground pasilla chili powder
- 2 tablespoons dried ancho chili powder
- 1-2 teaspoons dried New Mexico chili powder this one is spicy so adjust to taste!
- 2 cups low-sodium beef broth
- 2-2½ cups water
- 1 cup canned crushed tomatoes
- 2 tablespoons corn flour aka: masa harina (not cornstarch!)
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- Chopped fresh cilantro optional, for serving
Instructions
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Pat the beef dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.3-4 pounds boneless beef chuck roast, 3 teaspoons kosher salt, 1 teaspoon ground black pepper
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Heat the oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.2 tablespoons vegetable oil
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Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add the jalapeno peppers and garlic. Cook until softened, about 3-4 minutes.3 jalapeno peppers, 8 cloves garlic
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Stir in the pasilla chili powder, ancho chili powder, new mexico chili powder and cook, stirring constantly until fragrant.2 tablespoons ground pasilla chili powder, 2 tablespoons dried ancho chili powder, 1-2 teaspoons dried New Mexico chili powder
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Add the beef broth, 2 cups water, crushed tomatoes, corn flour, brown sugar, dried oregano, cumin, cinnamon and remaining salt and pepper.2 cups low-sodium beef broth, 2-2½ cups water, 1 cup canned crushed tomatoes, 2 tablespoons corn flour, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 2 teaspoons ground cumin, ½ teaspoon ground cinnamon
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Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.Chopped fresh cilantro
Notes
Nutrition
How to Make Texas Chili Step by Step
Season the Beef: Pat 3-4 pounds of boneless beef chuck roast dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.
Sear the Beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.
Sauté the Jalapeno and Garlic: Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add 3 diced jalapeno peppers and 8 minced cloves of garlic. Cook until softened, about 3-4 minutes.
Add the Chili Powders: Stir in 2 tablespoons of pasilla chili powder, 2 tablespoons of ancho chili powder, and 1-2 teaspoons of new mexico chili powder and cook, stirring constantly until fragrant.
Simmer the Chili: Add 2 cups of beef broth, 2 cups of water, 1 cup of canned crushed tomatoes, 2 tablespoons of corn flour, 1 tablespoon of brown sugar, 2 teaspoons of dried oregano, 2 teaspoons of ground cumin, ½ teaspoon of ground cinnamon and remaining 2 teaspoons of salt and ½ teaspoon of black pepper. Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.
More Chili Recipes To Try
- Creamy White Chicken Chili
- Chili Mac
- Instant Pot Chili Verde
- Crockpot White Chicken Chili
- …Browse All Our Chili Recipes!
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