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Authentic Texas Chili Recipe

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★★★★★

4.8 from 68 reviews

This Authentic Texas Chili recipe captures the rich, robust flavors of traditional Texas chili through a simple, high-quality ingredient list and slow simmering technique. Featuring tender chuck roast, a blend of uniquely flavorful dried chilies including ancho and guajillo, plus classic spices and optional additions like coffee and fire-roasted diced tomatoes, this chili delivers a deep, complex heat with a satisfying savory beefiness. It’s a labor of love requiring slow cooking to meld flavors perfectly, producing a hearty, comforting dish true to Texas culinary roots.

Ingredients

Scale

The Heart of Authentic Texas Flavor

  • 3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground
  • 1/4 cup Chili Powder (Authentic Texas Style)
  • 3–5 Dried Ancho Chiles, stemmed and seeded
  • 2–3 Dried Guajillo Chiles (optional), stemmed and seeded
  • 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 (or 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. Rehydrate and Puree the Dried Chiles: Wearing gloves, remove stems and seeds from dried ancho and guajillo chiles. Simmer in 2 cups water for 15-20 minutes until softened. Transfer chiles and 1 cup soaking liquid to blender and puree until smooth. Strain through fine-mesh sieve to remove solids. Set chile puree aside.
  2. Brown the Beef: Pat cubed or coarsely ground chuck roast dry. Heat 2 tablespoons oil or beef tallow in a heavy pot or Dutch oven over medium-high heat. Sear beef in batches without overcrowding until deeply browned on all sides. Remove beef and set aside.
  3. Sauté Aromatics and Spices: Add diced onion to pot and cook over medium heat until translucent, about 5-7 minutes, scraping up browned bits. Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Stir and cook for 1 minute until fragrant.
  4. Combine Ingredients and Simmer: Pour chile puree into pot; cook 2-3 minutes stirring to meld flavors. Add diced tomatoes if using. Return browned beef to pot. Pour in beef broth and coffee (if using). Stir to combine, bring to simmer, then reduce heat to low and cover. Simmer gently for 2-3 hours or longer for deeper flavor, stirring occasionally.
  5. Season and Adjust: After at least 2 hours, taste and season with salt and black pepper. Adjust heat by adding more cayenne if desired. Optionally simmer uncovered for last hour to thicken chili.
  6. Serve and Enjoy: Let chili rest 15-20 minutes before serving to allow flavors to settle. Serve hot with your choice of classic toppings such as shredded cheddar, diced onions, sour cream, cilantro, jalapeños, and lime wedges. Enjoy authentic Texas flavor!

Notes

  • For milder chili, remove more chile membranes and reduce or omit cayenne pepper.
  • Use Mexican oregano for authentic citrusy flavor; substitute regular oregano if unavailable.
  • To intensify spices, lightly toast cumin seeds and oregano before grinding.
  • Slow simmering for longer than 3 hours enhances tenderness and flavor meld.
  • Make ahead and refrigerate; flavors deepen after resting overnight.
  • Can be adapted for slow cooker (6-8 hours low) or Instant Pot (30-40 minutes high pressure).
  • Optional coffee adds richness without a coffee taste, balancing chili flavors.
  • Serve with cornbread, tortillas, or over rice for full meal.
  • Authentic Texas chili traditionally omits beans; add if preferred during last hour of cooking.

Keywords: Texas chili, authentic chili recipe, chuck roast chili, ancho chile, guajillo chile, slow simmer chili, spicy beef chili, Texas style chili

Find it online: https://dinewithlily.com/authentic-texas-chili-recipe/