Introduction

Experience the bold and hearty flavors of authentic Texas chili, a dish that celebrates rich beef and complex chili peppers without unnecessary fillers. This recipe captures the true spirit of Texas cooking, simmering tender chuck roast with a blend of dried chiles and spices for a deeply satisfying meal.

A close-up of a dark brown chili stew filled with ground meat and small chunks of yellow vegetables, topped with a few green cilantro leaves on the surface. The thick, glossy chili sauce has a rich texture with visible bits of meat and vegetable. A silver spoon is partially dipped into the chili from the right side, showing the stew's thick consistency. The chili is served in a white bowl with two handles, placed against a blurred white marbled texture background with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1/4 cup Texas Style Chili Powder

3-5 Dried Ancho Chiles, stems and seeds removed

2-3 Dried Guajillo Chiles (optional)

1 Large White Onion, diced

4-6 Cloves Garlic, minced or pressed

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

Step 1: Wearing gloves, remove stems and seeds from dried ancho and guajillo chiles. Tear them open lengthwise and if you prefer milder heat, remove the white membranes as well. Place chiles in a saucepan, cover with 2 cups water, and simmer for 15-20 minutes until soft.

Step 2: Transfer softened chiles and 1 cup soaking liquid to a blender. Blend until smooth, adding soaking liquid as needed. Strain puree through a fine-mesh sieve and set aside.

Step 3: Pat the beef dry with paper towels. Heat 2 tablespoons of oil or tallow in a large pot over medium-high heat. In batches, sear beef cubes until deeply browned on all sides. Remove and set aside.

Step 4: In the same pot, sauté diced onion over medium heat until translucent, about 5-7 minutes. Scrape up browned bits from the bottom for extra flavor.

Step 5: Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Stir constantly and cook for 1 minute until fragrant.

Step 6: Pour in chile puree and cook for 2-3 minutes, stirring frequently. If using, add diced tomatoes now.

Step 7: Return browned beef to the pot. Add beef broth and coffee if using. Stir to combine.

Step 8: Bring to a simmer, reduce heat to low, cover, and cook gently for 2-3 hours or longer for deeper flavor. Stir occasionally to prevent sticking.

Step 9: Taste and season with salt, black pepper, and additional cayenne if desired. You can continue simmering uncovered for up to 2 more hours to thicken the chili.

Step 10: Let chili rest for 15-20 minutes before serving to allow flavors to meld. Serve hot with your favorite toppings.

Tips & Variations

Use high-quality chuck roast with good marbling for rich flavor and tender texture.

Toast cumin seeds and oregano leaves in a dry pan before grinding to enhance their aroma.

Omit the diced tomatoes for a traditional tomato-free chili or use fire-roasted for added depth.

Experiment with different dried chiles like chipotle or pasilla to customize heat and flavor.

Make ahead and refrigerate overnight; flavors improve as the chili rests.

FAQs

Can I add beans to this Texas chili recipe?

Authentic Texas chili is traditionally made without beans, focusing on beef and chili peppers. However, if you prefer beans, you can add 1-2 cans of drained and rinsed beans such as kidney, pinto, or black beans during the last hour of cooking.

What if I don’t have chuck roast? Can I use a different cut of beef?

While chuck roast is ideal for its marbling and flavor, brisket or short ribs are good alternatives. Avoid lean cuts like sirloin or round, as they can become dry and tough during long simmering.