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If you love hearty, authentic chili, then this classic Texas chili recipe is for you! Often called a “bowl of red,” true Texas chili is a rich, robust stew of beef and spices. For more on this culinary tradition, explore the history of bean-free Texas chili. This recipe delivers incredibly deep, complex flavors, slow-simmered to perfection. Get ready to enjoy a satisfying, crowd-pleasing meal that truly warms the soul. You’ll master this flavorful dish in no time.
Why You’ll Love This Texas Chili Recipe
This incredible Texas chili recipe will become a favorite for many reasons:
- Authentic Flavor: Experience the rich, deep, and complex taste of traditional Texas chili, just like the pros make it.
- Hearty & Satisfying: It’s a substantial, comforting meal that truly fills you up, perfect for chilly evenings.
- Crowd-Pleaser: Ideal for gatherings, game day, or a cozy family dinner, everyone will ask for the recipe.
- Freezes Beautifully: Prepare a large batch and freeze portions for convenient, ready-to-eat meals throughout the week.
- Simple Simmering: While it cooks low and slow, most of the time is hands-off, letting the flavors develop beautifully.
Ingredients
This Texas chili recipe uses quality ingredients to build its signature flavor profile.
- Beef Chuck Roast: 4 pounds, trimmed of excess fat, cut into ½-inch chunks.
- Salt and Black Pepper: To taste.
- Olive Oil: 6 tablespoons, divided.
- Jalapeños: 3, seeded and diced.
- Yellow Onion: 1 large, diced.
- Garlic: 5 cloves, minced.
- Chipotle Pepper in Adobo Sauce: 1, seeded and finely chopped.
- Crushed Tomatoes: 28 ounces (1 can).
- Tomato Paste: 3 tablespoons.
- Beef Stock: 4 cups, low sodium or homemade.
- Bay Leaves: 2.
- Chili Powder: 2 tablespoons, use a good quality blend.
- Smoked Paprika: 2 tablespoons, for smoky warmth.
- Cumin: 1 tablespoon, ground.
- Dried Oregano: 1 tablespoon, Mexican oregano preferred.
- Chipotle Chili Powder: 2 teaspoons, for extra smoky heat.
- Unsweetened Cocoa Powder: 2 teaspoons, deepens color and flavor.
- Ground Coriander: 1 teaspoon, adds earthy, citrusy notes.
- Cinnamon: ½ teaspoon, just a pinch to enhance spices.
Notes & Substitutions
You can easily adapt this Texas chili. For beef, brisket or short ribs also work well. Adjust the spice blend to your liking; good quality chili powder is key. Control the heat by adding more or fewer jalapeños or chipotle. For the liquid, homemade beef stock offers the best flavor depth. Remember, authentic Texas chili traditionally contains no beans, focusing solely on the rich meat and spice flavors.
Equipment
You won’t need much specialized gear for this delicious Texas chili.
- Large Dutch oven or a heavy-bottomed pot.
- Sharp knife and cutting board for prepping ingredients.
- Measuring cups and spoons for precise seasoning.
- Spatula or wooden spoon for stirring.
Instructions
Creating this flavorful Texas chili recipe is a straightforward process, focusing on building layers of flavor.
- Prep Ingredients: Trim any excess fat from your beef chuck roast and cut it into uniform ½-inch chunks. Dice the jalapeños and yellow onion, and mince your fresh garlic.
- Season Beef: Liberally season the cubed beef with kosher salt and freshly ground black pepper. This step ensures deep flavor.
- Sear Beef: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown about half of the seasoned beef chunks until nicely caramelized, then remove and set aside. Repeat with the remaining beef, adding more oil if needed.
- Sauté Aromatics: Add the remaining 2 tablespoons of olive oil to the pot and heat for about 30 seconds. Add the diced jalapeño peppers and yellow onions, sautéing for about 10 minutes until the onions are soft and translucent, being careful not to brown them.
- Bloom Spices: Stir in the minced garlic, chopped chipotle pepper, and all the dry spices: chili powder, smoked paprika, cumin, dried oregano, chipotle chili powder, unsweetened cocoa powder, ground coriander, and cinnamon. Cook for just 30 seconds, stirring constantly, until the spices become wonderfully fragrant.
- Deglaze Pot: Stir in the tomato paste and crushed tomatoes, scraping up any browned bits from the bottom of the pot. This adds incredible depth to your Texas chili.
- Combine & Simmer: Return the seared beef back into the pot. Pour in the beef stock and add the bay leaves.
- Long Simmer: Bring the chili to a gentle boil, then immediately reduce the heat to low. Simmer, uncovered, for 3 to 3½ hours, stirring occasionally to prevent sticking. This long, slow simmer is crucial for tenderizing the beef and developing rich flavors in your homemade Texas chili.
- Adjust Consistency: If your chili becomes too thick during simmering, add more beef stock, a quarter cup at a time, until you reach your desired consistency.
- Rest & Serve: Before serving, remember to remove the bay leaves. Let the chili rest for 10-15 minutes off the heat; this allows the flavors to meld beautifully. Serve plain or with your favorite toppings.
Pro Tips & Troubleshooting
Achieving the best Texas chili involves a few key techniques.
- Deep Flavor: Don’t skip searing the beef; it builds foundational flavor. Layering spices by “blooming” them with aromatics also creates a rich taste.
- Thickening: If your chili is too thin, simmer it uncovered for longer. If it’s too thick, simply add a splash of beef stock until it reaches your desired consistency.
- Spice Level: Adjust jalapeño and chipotle amounts to your preference. For less heat, remove seeds and membranes from jalapeños. For more, add a pinch of cayenne.
- Simmering: Low and slow cooking is paramount. It tenderizes the beef and allows the complex flavors to develop fully, resulting in a truly delicious pot of chili.
- Troubleshooting: If too bland, add more salt or a pinch of cocoa. Too spicy? A dollop of sour cream helps. Tough beef means it needs more time simmering.
- Resting: Let your chili rest for 10-15 minutes after cooking. This brief rest allows the flavors to deepen and the liquids to redistribute, making every spoonful more enjoyable.
Serving, Storage, & Variations
Enjoy your amazing Texas chili in many ways and keep it fresh.
- Serving Suggestions: Classic toppings include shredded sharp cheddar cheese, diced raw red onion, a dollop of sour cream, or fresh cilantro.
- Serving Ideas: Serve this hearty chili over a slice of warm cornbread, piled high on Fritos for a “Frito pie,” or as a topping for hot dogs and burgers.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight!
- Freezing: This Texas chili freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 3 months.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. You can also microwave individual portions.
- Variations: Experiment by adding different dried chiles like ancho or guajillo (rehydrated and puréed), or a touch of coffee for another layer of depth.
- Spicier Version: For extra heat, increase the amount of jalapeños, add a dash of habanero, or include a pinch of cayenne pepper with the other spices.
Nutrition
This hearty Texas chili offers significant nutritional benefits. It’s an excellent source of protein from the beef, which is essential for muscle maintenance and repair. The onions, garlic, and tomatoes provide vitamins and antioxidants. While rich and satisfying, portion control is key.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 700-800 |
| Protein | 60-70g |
| Fat | 40-50g |
| Carbohydrates | 15-20g |
| Fiber | 4-5g |
| Sodium | 800-1000mg |
Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes. This table does not include toppings.
FAQ
Here are common questions about making this fantastic Texas chili.
- Can I make Texas chili in a slow cooker? Yes, after searing the beef and sautéing the aromatics on the stove, combine everything in a slow cooker and cook on low for 6-8 hours.
- Why is Texas chili traditionally bean-free? Traditional Texas chili focuses on the rich flavor of the meat and spices, considering beans a filler that dilutes the authentic taste.
- How can I make the chili less spicy? Reduce the amount of jalapeños or remove all seeds and membranes. You can also omit the chipotle pepper in adobo sauce.
- Can I use ground beef instead of chuck roast? While chuck roast gives the best texture, you can use ground beef. Brown and drain it before proceeding with the recipe.
- Does Texas chili taste better the next day? Absolutely! The flavors have more time to meld and deepen overnight, often making it even more delicious on the second day.
Conclusion
This classic Texas chili recipe brings the bold, authentic flavors of the Lone Star State right to your kitchen. With its tender beef, rich spices, and satisfying depth, it’s a dish that promises comfort and big taste without the fuss. We encourage you to try this ultimate bowl of red and experience the magic of a slow-simmered, truly traditional chili. Share your amazing chili creations with us – we can’t wait to see them!
This classic Texas chili recipe, also known as a traditional bowl of red, features tender chunks of beef slow-simmered with bold spices and rich aromatics. Bean-free and deeply flavorful, it’s an authentic, hearty chili perfect for chilly nights and gatherings.
Print Pin Rate Calories: 750kcal
Equipment
- Large Dutch oven or heavy-bottomed pot At least 7-quart capacity recommended
- Sharp knife and cutting board For beef and vegetable prep
- measuring cups and spoons
- Wooden spoon or spatula For stirring and scraping fond
Ingredients
- 4 lb beef chuck roast, trimmed and cut into 1/2-inch chunks
- salt and black pepper, to taste
- 6 Tbsp olive oil, divided
- 3 jalapeños, seeded and diced
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, seeded and finely chopped
- 28 oz crushed tomatoes (1 can)
- 3 Tbsp tomato paste
- 4 cups beef stock, low sodium
- 2 bay leaves
- 2 Tbsp chili powder
- 2 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano (Mexican oregano preferred)
- 2 tsp chipotle chili powder
- 2 tsp unsweetened cocoa powder
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
Instructions
- Trim excess fat from the beef chuck roast and cut into uniform 1/2-inch chunks. Dice jalapeños and onion, and mince the garlic.
- Season beef generously with salt and black pepper on all sides.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown half the beef until well caramelized. Remove and repeat with remaining beef, adding oil as needed.
- Add remaining olive oil to the pot. Sauté diced onion and jalapeños for about 10 minutes until soft and translucent.
- Stir in garlic, chopped chipotle pepper, chili powder, smoked paprika, cumin, oregano, chipotle chili powder, cocoa powder, coriander, and cinnamon. Cook 30 seconds until fragrant.
- Add tomato paste and crushed tomatoes, scraping up browned bits from the bottom of the pot.
- Return seared beef to the pot. Pour in beef stock and add bay leaves. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 3–3½ hours, stirring occasionally, until beef is tender.
- Adjust consistency with additional beef stock if needed. Remove bay leaves and let chili rest 10–15 minutes before serving.
Notes
Authentic Texas chili is traditionally made without beans. Beef chuck, brisket, or short ribs work best. Adjust jalapeños and chipotle to control heat. Let the chili rest 10–15 minutes before serving to allow flavors to fully develop.
Nutrition
Calories: 750kcal | Carbohydrates: 18g | Protein: 65g | Fat: 45g | Cholesterol: 170mg | Sodium: 900mg | Fiber: 5g
