Texas-style chili is a bold and hearty dish with deep, smoky flavors, slow-simmered beef, and just the right amount of heat. Unlike traditional chili, this version ditches the beans for a thick, meaty consistency that highlights the rich flavors of ground beef, jalapeños, and aromatic spices. Whether you’re making it for a family dinner or a big game-day gathering, this chili is sure to satisfy. What makes Texas chili truly stand out is its simplicity and focus on quality ingredients. With a slow-cooked depth of flavor and just the right balance of spice, it’s a dish that brings warmth and comfort with every bite. Serve it with shredded cheese, fresh jalapeños, or a side of cornbread to take this Texas classic to the next level.
Full Recipe:
Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 jalapeños, chopped
- 5 garlic cloves, minced
- 2.5 pounds of ground beef
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons ground cumin
- 1 teaspoon ground coriander
- 3 ounces tomato paste
- 28 ounces canned diced tomatoes
- 2 cups beef stock (more for a thinner consistency)
Directions:
- Heat a large Dutch oven or soup pot over medium heat. Add olive oil, onions, and jalapeños, and cook for about 6-8 minutes until onions are translucent.
- Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef, salt, and pepper, breaking up the meat but leaving some larger chunks for texture. Cook until browned, about 8 minutes. Drain excess grease if needed.
- Stir in the chili powder, cumin, oregano, and coriander, cooking for about 1 minute to bloom the spices.
- Add the tomato paste, diced tomatoes, and beef stock, mixing well. Bring to a simmer.
- Reduce heat to medium-low and let it cook uncovered for 30 minutes to 1 hour, stirring occasionally, until the chili thickens to your desired consistency.
- Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, diced onions, or jalapeño slices.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 452 kcal per serving | Servings: 8 servings
A Brief History of Texas Chili
The origins of Texas chili date back to the early 19th century, when cowboys, cattle drivers, and pioneers needed hearty meals that could be prepared over an open flame. These early settlers relied on simple ingredients that were easy to transport, and chili quickly became a favorite due to its rich flavor and filling nature.
One of the most famous contributors to the chili legacy was the “San Antonio Chili Queens.” In the late 1800s and early 1900s, these women operated food stalls in San Antonio’s plazas, serving up steaming bowls of chili to locals and travelers. Their secret spice blends and cooking techniques helped shape what we now recognize as traditional Texas chili.
As chili gained popularity, Texas solidified its reputation as the home of the best chili recipes. In fact, in 1977, the state legislature officially declared chili as the official dish of Texas!
What Makes Texas Chili Unique?
Texas-style chili stands apart from other varieties in several key ways:
- No Beans: Unlike many other chili recipes, Texas chili does not include beans. Traditionalists believe that beans dilute the rich, meaty flavor of the dish.
- Chunky and Meaty: While some variations use ground beef, the most traditional versions opt for larger chunks of beef, such as chuck roast, that break down into tender, flavorful bites over a long cooking period.
- Bold Spices: Texas chili uses a combination of chili powder, cumin, oregano, coriander, and sometimes smoked paprika or ancho chili powder to achieve its signature deep, smoky flavor.
- Tomato Debate: Authentic Texas chili purists argue that true Texas chili should not contain tomatoes. However, many modern recipes (like this one) include diced tomatoes or tomato paste for added depth and balance.
Flavor Profile and Cooking Process
The secret to a great Texas chili lies in its slow-cooking process. The longer it simmers, the more the flavors meld together, creating a rich and thick consistency.
1. Building the Base
The recipe starts by sautéing onions, garlic, and jalapeños in oil, which sets the foundation for the dish. This combination provides both heat and aromatic depth to the chili.
2. Browning the Meat
Browning the beef is a crucial step that helps develop its deep, rich flavor. Unlike quick-cooking ground beef chili, Texas-style chili benefits from using larger chunks of beef or a higher-fat ground beef, such as 80/20 or 85/15, which renders more flavor into the dish.
3. Spice Infusion
The addition of chili powder, cumin, oregano, and coriander creates the bold, smoky taste that Texas chili is known for. The key is to let these spices “bloom” in the oil before adding liquid ingredients. This process enhances their flavors and gives the chili its characteristic depth.
4. Slow Simmering
Once the spices and beef are well combined, the liquid ingredients typically beef broth and sometimes tomatoes are added. The chili is then left to simmer for at least 30 minutes, though many cooks prefer to let it cook for an hour or longer to deepen the flavors.
5. The Perfect Thickness
Texas chili is meant to be thick, almost like a stew. If the consistency is too thin, letting it simmer uncovered for a longer period will allow excess liquid to evaporate. For those who prefer an extra hearty texture, a small amount of masa harina (corn flour) can be added to thicken the chili while also enhancing its flavor.
Best Toppings and Side Dishes
One of the best things about Texas chili is how customizable it is. Here are some classic toppings and sides that pair perfectly with this dish:
Toppings
- Shredded Cheese: Sharp cheddar, Monterey Jack, or Pepper Jack cheese melt beautifully over the hot chili.
- Sour Cream: Adds a cool, creamy contrast to the chili’s heat.
- Green Onions: Chopped green onions or diced red onions provide a fresh bite.
- Jalapeño Slices: Extra heat for spice lovers!
- Chopped Cilantro: A fresh and herby finish.
Sides
- Cornbread: A slightly sweet, crumbly contrast to the spicy, savory chili.
- Tortilla Chips: Great for scooping up every last bit.
- White or Mexican Rice: Helps balance out the heat and adds extra texture.
- Flour or Corn Tortillas: Perfect for dipping or even making chili tacos!
Tips for the Best Texas Chili
- Use the Right Meat: While ground beef is a convenient choice, using chunks of chuck roast or brisket gives the chili a more traditional and flavorful texture.
- Bloom the Spices: Don’t just dump spices into the pot let them cook in oil for a minute to maximize their flavor.
- Low and Slow: The longer the chili simmers, the better it will taste. If you have time, let it cook for at least an hour.
- Adjust the Heat: For a milder chili, remove the seeds from the jalapeños before adding them. For a spicier version, add chipotle peppers in adobo sauce or extra cayenne pepper.
- Make it Ahead: Chili always tastes better the next day as the flavors continue to develop overnight. Store it in the fridge and reheat for an even more delicious meal.
Storing and Freezing Texas Chili
If you have leftovers, Texas chili stores incredibly well.
- In the Fridge: Store in an airtight container for up to 4 days.
- In the Freezer: Freeze in portioned containers for up to 4 months. Thaw overnight in the fridge before reheating.
- Reheating: Heat on the stovetop over medium heat, adding a little beef broth if needed to loosen the consistency.
Conclusion:
Texas-style chili is more than just a meal it’s a taste of history, culture, and tradition. With its rich flavors, thick consistency, and hearty beefy base, this chili stands out as one of the most satisfying comfort foods you can make. Whether you’re cooking for a crowd on game day, preparing a cozy family dinner, or simply craving a bowl of something warm and bold, this Texas chili recipe is sure to hit the spot.
