Authentic Texas Chili Recipe

Introduction

This authentic Texas chili recipe celebrates bold, rich flavors with tender chuck roast and a complex blend of dried chiles. Slow-simmered to develop deep, smoky, and spicy notes, this chili is perfect for a cozy meal that warms from the inside out.

Ingredients

• 3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground
• 1/4 cup Chili Powder (Texas Style)
• 3–5 Dried Ancho Chiles, stems and seeds removed
• 2–3 Dried Guajillo Chiles (optional), stems and seeds removed
• 1 Large White Onion, diced
• 4–6 Cloves Garlic, minced
• 2 tbsp Ground Cumin
• 1 tbsp Dried Oregano (Mexican oregano preferred)
• 1 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper (adjust to taste)
• 1 (12 oz) Can Diced Tomatoes (optional)
• 4 cups Beef Broth
• 1 cup Strong Brewed Coffee (optional)
• Salt and Black Pepper, to taste
• Vegetable Oil or Beef Tallow, for browning

Instructions

1. Step 1: Wearing gloves, remove stems and seeds from dried ancho and guajillo chiles. Tear them open lengthwise, removing membranes for less heat. Place chiles in a saucepan, cover with 2 cups water, and simmer for 15-20 minutes until softened.
2. Step 2: Transfer softened chiles and 1 cup of soaking liquid to a blender. Puree until smooth. Strain through a fine-mesh sieve, pressing to extract liquid, and discard solids. Set aside chile puree.
3. Step 3: Cut chuck roast into cubes or coarsely grind it. Pat dry with paper towels for good searing. Heat 2 tablespoons of oil or tallow in a large pot over medium-high heat. Brown beef in batches until deeply seared on all sides. Remove beef and set aside.
4. Step 4: In the same pot, sauté diced onion over medium heat until translucent, 5-7 minutes, scraping up browned bits. Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook, stirring, for 1 minute until fragrant.
5. Step 5: Stir in chile puree and cook 2-3 minutes to meld flavors. Add diced tomatoes if using. Return browned beef to the pot. Pour in beef broth and coffee if using. Stir well to combine.
6. Step 6: Bring to a simmer, then reduce heat to low. Cover and simmer gently for at least 2-3 hours, stirring occasionally, until beef is tender and flavors have developed deeply.
7. Step 7: Taste and season with salt, black pepper, and additional cayenne if desired. Continue to simmer uncovered for 1-2 hours to thicken, if time allows.
8. Step 8: Let the chili rest for 15-20 minutes before serving. Serve hot with your favorite toppings for a true taste of Texas.

Tips & Variations

• Toast dried chiles lightly before rehydrating to enhance smokiness.
• Use Mexican oregano for authentic flavor or regular oregano as a substitute.
• Adjust cayenne pepper to control heat; omit for milder chili.
• Omit diced tomatoes for a traditional “no-tomato” Texas chili.
• Substitute beef tallow with vegetable oil if preferred.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of chuck roast?

For the best authentic texture and flavor, use chuck roast cubed or coarsely ground. Pre-ground beef tends to lack depth and can become mushy in the slow simmer.

Is it necessary to use dried chiles?

Dried ancho and guajillo chiles are essential for the authentic smoky, fruity heat that defines Texas chili. Using fresh chiles or chili powder alone won’t replicate the same depth and complexity.

Authentic Texas Chili Recipe

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★★★★★

4.9 from 80 reviews

This Authentic Texas Chili recipe features tender chuck roast simmered with a robust blend of dried ancho and guajillo chiles, aromatic spices, and optional additions like diced tomatoes and brewed coffee to create a deeply flavorful and richly textured chili. Slow-cooked in a heavy pot, this chili honors traditional Texas flavors without beans, focusing on the bold beef and chile flavors perfect for chili lovers seeking a genuine taste of Texas.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Texan, Southwestern American

Ingredients

Scale 1x2x3x

Meat

• 3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground

Chiles and Spices

• 1/4 cup Chili Powder (Texas Style)
• 3–5 Dried Ancho Chiles, stems and seeds removed
• 2–3 Dried Guajillo Chiles (optional), stems and seeds removed
• 2 tbsp Ground Cumin
• 1 tbsp Dried Oregano (Mexican oregano preferred)
• 1 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper (or to taste)

Aromatics

• 1 Large White Onion, diced
• 4–6 Cloves Garlic, minced or pressed

Liquids

• 4 cups Beef Broth
• 1 cup Strong Brewed Coffee (optional)
• 1 (12 oz) Can Diced Tomatoes (optional)

Fats and Seasoning

• Vegetable Oil or Beef Tallow for browning
• Salt and Black Pepper to taste

Instructions

1. Rehydrate and Puree the Dried Chiles: Wearing gloves, remove stems and seeds from ancho and guajillo chiles. Tear them open lengthwise. Place chiles in a saucepan, cover with 2 cups water, and simmer for 15-20 minutes until softened. Transfer softened chiles with about 1 cup soaking liquid to a blender, puree until smooth, and strain through a fine-mesh sieve. Set aside chile puree.
2. Brown the Beef: Pat the cubed or coarsely ground chuck roast dry. Heat 2 tablespoons vegetable oil or beef tallow in a large heavy-bottomed pot over medium-high heat. In batches to avoid overcrowding, sear beef cubes on all sides until deeply browned. Remove and set aside.
3. Sauté Aromatics and Spices: In the same pot, add diced onion and sauté over medium heat for 5-7 minutes until softened and translucent, scraping up browned bits. Add minced garlic, chili powder, ground cumin, oregano, smoked paprika, and cayenne pepper. Stir constantly and cook for about 1 minute until fragrant.
4. Combine Ingredients and Simmer: Pour chile puree into the pot and cook for 2-3 minutes, stirring to meld flavors. Add diced tomatoes if using. Return browned beef to the pot. Pour in beef broth and brewed coffee if desired. Stir well and bring to a simmer. Reduce heat to low, cover, and simmer gently for 2-3 hours or longer, stirring occasionally to prevent sticking.
5. Season and Adjust: After at least 2 hours simmering, taste chili and season with salt and black pepper. Adjust heat with additional cayenne if needed. If desired, simmer uncovered for the last hour to thicken and intensify flavor.
6. Serve and Enjoy: Allow chili to rest 15-20 minutes before serving to let flavors deepen. Ladle hot chili into bowls and garnish as preferred. Enjoy the authentic taste of Texas chili.

Notes

• Wearing gloves while handling dried chiles prevents skin irritation.
• Removing seeds and membranes from chiles controls heat intensity.
• Browning the beef in batches prevents steaming and enhances flavor.
• Mexican oregano offers the most authentic flavor but regular oregano can be used.
• Strong brewed coffee adds richness without overpowering the chili.
• Optional diced tomatoes add slight acidity; omit for traditional tomato-free chili.
• Simmering longer develops deeper, richer flavors and tender beef.
• Beef tallow adds authentic richness; vegetable oil is a neutral substitute.

Keywords: Texas chili, authentic chili, chuck roast chili, slow simmered chili, no beans chili, beef chili, dried chiles, spicy chili recipe