Let’s Make Some Texas Chili!
When you’re craving a beef-forward, richly-seasoned, hearty bowl of chili, Texas chili is the way to go. ♡
It’s the kind of chili that puts the beef front and center — big, tender chunks simmered low and slow in a boldly spiced tomato sauce, with zero beans in sight. (Texas-style!) Load it up with all of your favorite toppings and dive in with a spoon, or let your tortilla chips do the scooping!
I’ve included options below for making this one on the stovetop, in the Instant Pot or in the Crock-Pot. And if you’re lucky enough to have leftovers, they freeze beautifully or taste even better the next day. Let’s make some Texas chili!
Texas Chili Tips
A few helpful notes before you get started to make sure your chili turns out rich, tender, and full of flavor every time.
- Finish with lime. That final splash of acid wakes everything up and keeps the chili from tasting flat — don’t skip it!
- Brown in batches. Don’t crowd the pot when searing the beef. Giving the meat space helps it brown properly, which adds so much flavor to the final chili.
- Toast the spices briefly. That 30 seconds of blooming makes a difference and brings out the best flavor of the spices.
- Simmer gently, not aggressively. A low, steady simmer keeps the beef tender. If it’s bubbling hard, turn the heat down.
- Adjust thickness at the end. Chili naturally thickens as it cools, so don’t overdo it early. You can always add masa harina or extra stock near the end.
Texas Chili Variations
This chili is a great base recipe, so feel free to tweak it depending on your mood or what you have on hand.
- Add more heat by adding in extra jalapeño or serrano peppers.
- Make it smokier by adding in chipotle powder or using fire-roasted tomatoes.
- Add a touch of sweetness with a teaspoon or two of brown sugar or honey if you’d like to balance the acidity of the tomatoes.
- Make it thicker and stew-like by adding an extra tablespoon of masa harina.
- Add beans by stirring in a can of pinto or black beans for extra protein (not traditional Texas-style, but still delicious!).
- Stir in a splash of beer in place of one cup of the beef stock.
FAQ
Yes, this chili freezes great! Store in airtight containers for up to 3 months, then thaw overnight in the fridge before reheating.
Chuck roast is my go-to. It’s well-marbled, affordable, and gets perfectly tender after a long simmer.
Nope, it’s optional! The chili will thicken on its own as it reduces, but masa harina adds a subtle corn flavor and extra body if you want it.
Texas Chili
- Prep Time: 25 mins
- Cook Time: 2 1/2 hours
- Total Time: About 3 hours
- Yield: 6–8 generous servings 1x
Description
This classic Texas chili is slow-simmered with tender chunks of beef in a richly seasoned tomato sauce — no beans in sight!
Ingredients
- 3 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons neutral oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, minced (seeds removed for less heat)
- 2 tablespoons chili powder
- 1 tablespoon ancho chile powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons fine sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed or diced tomatoes
- 3 cups beef stock (plus more as needed)
- 2 tablespoons masa harina (optional, for thickening)
- 1–2 tablespoons lime juice, to finish
- optional toppings: chopped white onion, cilantro, shredded cheddar, sliced jalapeños, or tortilla chips
Instructions
- Sear the beef. Heat the oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Transfer to a plate and set aside.
- Sauté the aromatics. Add onion and jalapeño to the same pot and sauté for 4–5 minutes, until softened. Stir in garlic and cook 1 minute more.
- Bloom the spices. Stir in chili powder, ancho powder, cumin, paprika, oregano, salt, and pepper. Toast for 30 seconds until fragrant, then add tomato paste and cook another minute.
- Build the base. Return the beef to the pot along with the crushed tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom.
- Simmer low and slow. Bring to a boil, then reduce heat to low. Partially cover and simmer 2–2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is thick and rich. Add extra stock if it gets too thick.
- Thicken (optional). If you prefer an even heartier texture, whisk masa harina with ¼ cup water and stir it into the chili during the last 10 minutes of simmering.
- Finish and serve. Stir in lime juice to brighten. Taste and add extra salt or seasonings as needed. Serve warm with your favorite toppings and enjoy!
Notes
Instant Pot Instructions: Use the Sauté function to sear the beef in batches, then remove and set aside. Add the onion and jalapeño to the pot and sauté until softened, followed by the garlic. Stir in the spices and tomato paste and let everything cook briefly until fragrant. Return the beef to the pot, add the tomatoes and beef stock, and scrape up any browned bits from the bottom. Secure the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure. If you’d like a thicker chili, switch back to Sauté and stir in the masa harina slurry, simmering for a few minutes until thickened.
Slow Cooker (Crock-Pot) Instructions: For best flavor, start by searing the beef on the stovetop in a skillet or Dutch oven, then transfer it to the slow cooker. In the same pan, sauté the onion and jalapeño until soft, add the garlic, spices, and tomato paste, and cook until fragrant. Transfer everything to the slow cooker, add the tomatoes and beef stock, and stir to combine. Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the beef is tender. If you’d like to thicken the chili, stir in the masa harina slurry during the last 30 minutes of cooking.
0 Comments