Texas Chili

This authentic Texas Chili is made with tender chuck roast, onions, jalapeno peppers, garlic, and crushed tomatoes, all simmered in a perfect chili paste made with a perfect blends of peppers and spices. This unique blend of no-bean chili is so full of flavor that you will never miss them. The mouthwatering tender chunks of beef in this homemade chili blend will make you a true believer.

What makes Texas Chili different

Ask a Texan, and they will tell you that Texas chili is never made with beans. The meat is cubed beef, and usually chuck, sirloin, or top round. There are no whole tomatoes or tomato chunk,s as nothing should detract from the taste of the chilies and spices.

It is made with a homemade chili paste made from ground-up dried, canned, or fresh chilies and a lot of flavorful and smoky spices. You would think from the peppers and spices that you add to this chili that it would light your world on fire, but honestly, it all comes together beautifully for one truly unique taste experience that everyone should enjoy.

How to make Texas Chili

To begin, make the chili paste by adding the chipotle peppers, adobo sauce, cider vinegar, cornmeal, brown sugar, cocoa powder, cumin, smoked paprika, coriander, cayenne pepper, and crushed red pepper to the bowl of a food processor. Pulse several times to combine.

Then, heat a little oil in a Dutch oven or heavy stockpot over medium-high heat. Brown the chuck roast working in batches so the meat has surface area to brown. Now remove the browned meat to a plate. If necessary, heat a little more oil in the pot over medium heat. Cook the onion and jalapeno until soft, stirring several times.

Then reduce the heat to low and add the garlic. Cook for about 1 minute, stirring constantly. Now add the homemade chili paste blend from the food processor. Cook for a few minutes stirring several times. Then add the cooked beef, crushed tomatoes, beef broth, and bay leaves.

Cover and simmer for about 3 hours or until the beef is fork-tender. You will need to stir several times to keep the chili from sticking to the bottom of the pot. If you use a Dutch oven, I find it easier to just cover the pot and put it in a preheated 300-degree oven for about 2 1/2 -3 hours or until the beef is fork tender.

Recipe notes and helpful tips

• For best results, use chuck steak. It cooks up so tender and flavorful. When trimming and cutting the chuck roast, leave small amounts of fat so it cooks up so tender that it practically melts in your mouth.
• Canned chipotle peppers in adobo sauce are in the Hispanic food section of most grocery stores.
• Ground beef or stew meat can be substituted for the beef chuck roast, but it is not as tender.  
• I like to use jalapeno peppers and chipotle peppers but you can use serrano peppers, poblano peppers, ancho chili peppers (dried poblano peppers), or pasilla peppers. Keep in mind that serrano peppers are about 5 times hotter than jalapenos.
• Using a Dutch oven, you can simmer the chili on the stovetop or cover it and bake it at 300 degrees for about 3 hours. If simmering on the stovetop, stirring frequently, skimming the bottom to ensure the chili does not burn.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months in a sturdy freezer container or zipper freezer bag. Defrost in the refrigerator overnight.

How do you eat Texas chili?

In a bowl with a spoon of course. The chili is the star here with its full-bodied flavor from peppers and spices so go small and simple on the toppings. Here are a few of our favorites:

• finely minced onions
• Fritos or tortilla chips
• finely minced jalapenos or serrano peppers
• lime wedges
• chopped cilantro
• sour cream

More chili recipes you will love!

Vegetarian Chili

Crock Pot Chili

Chili Cheese Dogs

Chili Cheese Fries

Turkey Chili

White Chicken Chili

Crock Pot White Chicken Chili

Texas Chili

Authentic Texas Chili made with tender chuck roast, onions, jalapeno peppers, garlic, and crushed tomatoes all simmered in an absolutely perfect chili sauce made with a flavorful blend of peppers and spices for a deep rich flavor. 

5 from 8 votes

Print Pin Rate

Course: main meal beef/soup

Cuisine: Texas

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Servings: 6 servings

Calories: 682kcal

Author: Beth Pierce

Ingredients

Chile Paste

• 4 chipotle peppers in adobo sauce
• 4 tablespoons adobo sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons cornmeal or masa harina
• 1 tablespoon brown sugar
• 2 teaspoons cocoa powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 teaspoon coriander
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper

Chili

• 2 tablespoons vegetable oil
• 4 lb. beef chuck roast cut in bite size pieces
• 1 large onion chopped
• 2 jalapeno pepper minced
• 4 cloves garlic minced
• 1 28 ounce can crushed tomatoes
• 4 cups low sodium beef broth
• 2 bay leaves
• salt and pepper to taste

Instructions

• Add the chipotle peppers, adobo sauce, cider vinegar, cornmeal, brown sugar, cocoa powder, cumin, smoked paprika, coriander, cayenne pepper, and crushed red pepper to the bowl of a food processor.  Pulse several times to combine and set aside. 
• Heat the vegetable oil in a Dutch oven or heavy stockpot over medium heat. Brown the chuck roast working in batches so the meat has surface area to brown. Remove the browned meat to a plate.
• If necessary heat a little more oil in the pot over medium heat. Cook the onion and jalapeno until soft stirring several times.  
• Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Add the homemade chili paste blend from the food processor. Cook for 2-3 minutes stirring several times.  
• Add the cooked beef, crushed tomatoes, beef broth, and bay leaves. Cover and simmer for about 3 hours or until the beef is fork tender. Stir the chili frequently to keep the chili from sticking to the bottom of the pot.  Season with salt and pepper to taste. Alternately if you are using a Dutch oven can you put it in a preheated 300 degree oven for about 2 1/2 -3 hours. 

Notes

• For best results use chuck steak. It cooks up so tender and flavorful. When trimming and cutting the chuck roast leave small amounts of fat so it cooks up so tender that it practically melts in your mouth.
• Canned chipotle peppers in adobo sauce are in the Hispanic food section of most grocery stores.
• I like to use jalapeno peppers and chipotle peppers but you can use serrano peppers, poblano peppers, ancho chili peppers (dried poblano peppers), or pasilla peppers. Keep in mind that serrano peppers are about 5 times hotter than jalapenos.
• If using a Dutch Oven you can simmer the chili on the stovetop or cover and bake in the oven at 300 degrees for about 3 hours. If simmering on the stovetop stir frequently skimming the bottom to make sure that the chili does not burn.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months in a sturdy freezer container or zipper freezer bag. Defrost in the refrigerator overnight. 

Nutrition

Calories: 682kcal | Carbohydrates: 14g | Protein: 62g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 2606mg | Potassium: 1452mg | Fiber: 3g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 8mg

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