How to make texas style chili

This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking. This is a chili that only gets better the second day so don’t worry about using a large pot and having more than your family can eat the first night because you can have it a couple of nights later. ENJOY. I know I do every time I make this chili.


Recipe Summary


  • 2 pounds lean ground beef
  • 1 large onion, diced
  • 1 large bell pepper, minced
  • 3 (15 ounce) cans pinto beans
  • 2 (28 ounce) cans diced tomatoes
  • 4 (8 ounce) cans tomato sauce
  • 3 jalapeno peppers, minced (Optional)
  • ½ cup chili powder
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • Step 1

Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.

Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Cook's Note:

For the 3 cans pinto beans, you can substitute 6 cups homemade cooked pinto beans with juice.

Reviews ( 128 )

Most helpful positive review

I’m going to try this in the slow-cooker–has anyone done this yet, and how did it turn out?

Most helpful critical review

ok. first i must say that real texas chili does not have beans. not bad for a starter. but i made these changes. i used extra lean chili meat instead of ground beef, 2 cans of rotel tomatoes instead of the tomatoes and the tomato sauce,1 galic clove chopped instead of garlic powder, 2 teaspoons of cumin powder, 1 teaspoon of cayenne pepper and 1 can of beer.

  • 5 star values:

ok. first i must say that real texas chili does not have beans. not bad for a starter. but i made these changes. i used extra lean chili meat instead of ground beef, 2 cans of rotel tomatoes instead of the tomatoes and the tomato sauce,1 galic clove chopped instead of garlic powder, 2 teaspoons of cumin powder, 1 teaspoon of cayenne pepper and 1 can of beer.

I’m going to try this in the slow-cooker–has anyone done this yet, and how did it turn out?

This was, as billed: easy, delicious and classic. I omitted the chopped chili for the younger members of the family and left it simmering on low for the afternoon and it was delicious. Perfect for a rainy Seattle fall day. Not that it rains here.

Love this chili—-Easy recipe —- Did not add anything—-

this ain’t texas chili! we do not use beans! it may have been made in texas, by a yankee!

I added fresh garlic cloves, and a beer. Simmered for about 4-5 hrs. Best chili i’ve ever made.

Awesome starter chili recipe! I love to use this recipe as a base and then change it up! For example, change out a pound of the ground beef for a pound of ground spicy or sweet italian sausage (without casings) I also love to mix up the type of beans used to give the chili some character. I made this for an event and used one can of butter beans, one can of kidney beans and one can of pinto beans (same sized cans). It was a hit! Don’t be afraid to make small changes to this great base!

I’ve never been a fan of chili but this was amazing. I did need to make a few alterations out of necessity. I substituted the jalapenos for 3 hot cherry peppers and only used 3T. of chili powder. This was a great half time meal for my family/guests

I won’t say this is the BEST chili recipe but it certainly is easy to make and requires little effort for a nice end product. I browned my meat and threw everything into the slow cooker while I was making holiday cookies and it was a nice warm treat when I was finished with my baking. This goes great with some cheese and sour cream on top!

My family really enjoyed this chili receipe.I will make it again and again. My husband bought Habernera peppers instead of Jalapeno and was still very yummy. It definately has a bite. Very Good

We added some kidney beans to the recipe, great chili.

I loved this chili.. I am from Texas and I live in Texas so i Knnow chili. I made a few substitution s I used chili meat 4 cans of beans- 2 Bush’s Chili beans in mild sauce and 2 pinto beans, No Jalapenos 2 tbsp of Chili powder a nd 1/2 tsp red pepper flakes and a red onion.. It was yummy!

This is good, easy to make and healthy. There was something missing though and it was cumin. thanks for the recipe.

I thought this chili was OK. My husband and the people at his job really loved it, but I wasn’t that big of a fan. Maybe because I made my own beans first and then followed the recipe. I’d make it again but skip making my own beans. and add some more spice to it! 🙂

Excellent! Nice, spicy and perfect with Fritos! YUMMY! Thank you for sharing your recipe!

Very good starting point! I don’t claim to be a chili expert but I know what I like, so in addition to what’s on this recipe, here is what I would add or take away. Also, I used a pressure cooker! This time around I didn’t put any beans (Yes, I know, I know that beans make it less authentic but I don’t care, I generally like it in my chili). I used minced garlic from a jar instead of garlic powder. In addition to the chili powder, I also added paprika, cayenne powder, cumin, ancho chile powder, chipotle chili powder. I added those spices while I was cooking the onions and bell pepper to “wake up” the spices. I also added a 6 ounce can of tomato paste to thicken it, and a can of medium to heavy body beer (don’t use something lame like Miller Lite). And to me, here is the most important part: I bought mixed ground meat from the supermarket which consists of beef, pork, and veal as well as a pound of Italian sausage. Again, authenticity is great but trust me, the Italian sausage and mixture of ground meats makes the flavor really tasty as opposed to JUST using ground beef. Also, I used stew beef (beef round chunks) and a pressure cooker: cook for only 20 minutes! Of course, you only start counting once that doohickey starts rocking back and forth from the steam. Phew! That’s a lot of changes!

I made this recipe including two seeded and diced jalapeños, and two small cans of tomato paste. (The tomato paste was really unnecessary but I have tons of it and needed to get rid of some of it.) Also, I don’t keep ground beef so I used 90/10 Bison meat instead. This recipe made a full pot for me, so I was able to can 3 large Ball jars and still have enough for dinner for two. I simmered for 3 hours. I’m a fan of spice, and this recipe had just enough IMO. Also, I like a little bean variety so I did a can of pinto, black, and kidney.

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This Texas classic doesn't include beans or tomatoes, only beef, homemade chile paste, and a few flavorings. It's what Texans call a "Bowl o' Red" and tastes intensely of its two main ingredients. Take care to cook the chili at the barest possible simmer to avoid evaporating the sauce before the beef is tender. Whatever combination of dried chiles you use, make sure they're as fresh as possible by buying from a store with good turnover. Dried chiles should be pliable (but not damp) and without signs of mold.


Step 1

Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.

Step 2

Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and ¼ cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.

Step 3

Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.

Step 4

Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1½ to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.

Step 5

Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.

Step 6

Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

How would you rate True Texas Chili?

I actually use the Instant pot and this is done in 15 minutes on stew. I,too, used the water from draining the peppers in the chili. I used pasilla and Cascabel peppers. Great flavor. Needs spice. Will add some hotter peppers to the mix next time. I cooked it 15 min in Instant Pot, then low/slow cooked until dinner time. Very good start!

Flavorful but not especially piquant. Maybe I over cooked on the browning step. It was a little chewy at the end, but I actually liked that. Simmered on low on my propane stove and it was done simmering in 30 minutes. Substituted sausage and bacon for 1/2 lb of beef to enrich the flavor since I could not find lard. Next time adding some fresh peppers (jalapeño, Serrano, or habanero) during the final simmer to kick up the piquancy.

Was looking for an authentic Traditional Bowl o red like the Chili Queens would have made to enter to a chili contest. Won 2nd place out of 25 contestants first time making it and increased the recipe for 20lbs of chuck roast. Entering again this year with a couple little tweaks and going for the gold!! adding brisket to the mix.

Used one cup of Guiness and and one cup of tomato sauce instead of water, and then it just needed a pinch of salt. best chili I ever had.

Great flavor! I think the amount of salt is a bit much, so I cut it to a teaspoon and add as needed. Otherwise, thanks!

I've made this recipe twice, first time with lard and second time with veg oil. I prefer the batch with veg oil as the fat.

Brilliant Chilli. Will definitely be making again.

I submitted your recipe to my church's chili cook-off before the Houston rodeo starts next weekend. It won first place!! The judging was done by native Texans. My son has been looking for chili recipes that we could both have since I'm allergic to beans and he's allergic to tomatoes. This one is so yummy. I personally like it with the sour cream and the lime and a little green onion.

Add another 30 min to the simmer. Aside from that? Beat chili I’ve ever made

Delicious! I can't believe I've never made a texas style chili before. The flavour from the dried mexican chiles is so good. I brought this to a chili party and it was the only one that was completely finished. Instead of the straight up water called for in the recipe, I used the leftover water from softening the chiles. I also tripled the recipe successfully. Early on I worried it was too liquidy or soupy, but a good amount of the water evaporated so it ended up a nice consistency. After pureeing the softened chilis, the resultant paste was so incredible flavourful, I am wondering what else it can be used for.

Perfect. I can't believe I was able to get real Texas chili this flavorful in only 2 1/2 hours (including prep time). Notes: I measured out 1 1/2 tsp of cumin seeds and ground them up with all the other chili paste ingredients in the food processor attachment to my wand mixer; if I had used that much pre-ground cumin it might have been overpowering. I used vegetable oil because I couldn't find suet or lard at my military overseas commissary. I took the "well trimmed" to heart and really got rid of as much fat as possible from the chuck which meant not a single piece of tough, chewy meat after cooking – it was almost (but not quite) falling apart; so so so very tender. I toasted the chilies and browned the beef in an aluminum/stainless pan but used a cast iron dutch oven for the cooking. Roast/soak the chilies first then do the rest of the prep while they're soaking. 30 minutes was plenty of time. I had 3 recipe modifications: 1. I added one finely minced (fresh) habanero to give some extra heat. 2. I used coconut flour instead of masa due to dietary limitations. 3. I used Splenda instead of brown sugar due to dietary limitations. "Sauce" consistency at the 2 hour cook point was perfect, color is beautiful, and the smell is so appetizing I'm sure my coworkers will ask me to make some for the office when I reheat it for my lunch tomorrow.

Pyeongtaek, South Korea

Followed this to the recipe and was inedible due to overwhelming lard taste/texture for us.

Texans like chili made with cubed meat and no beans or canned tomatoes. So that’s how we made this recipe. Give it a try for dinner some night.


Recipe Summary

Nutrition Profile:


  • 3 pounds boneless lean beef chuck
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon cooking oil
  • 4 large onions, chopped
  • 3 tablespoons chili powder
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano, crushed
  • ¼ teaspoon cayenne pepper
  • 1 (14 ounce) can beef broth
  • 1 ¼ cups water
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Chopped onion
  • Step 1

Trim fat from meat. Cut meat into 1/2-inch pieces. Sprinkle meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. In a 4-quart Dutch oven, brown beef, one-third at a time, in hot oil. (Add more oil during cooking, if necessary.) Remove beef from Dutch oven.

Add the 4 chopped onions to Dutch oven; cook over medium-high heat about 5 minutes or until tender. Stir in chili powder, cornmeal, garlic, cumin, oregano, and cayenne pepper; cook for 30 seconds.

Stir in browned beef, beef broth, the water, brown sugar, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer for 1-1/2 to 2 hours or until meat is tender. If desired, top each serving with additional chopped onion.

How to make texas style chili

If you love chili but aren’t a fan of beans, this Texas chili recipe is perfect for you! There are so many delicious versions of chili out there from classic beef and bean chili to lean white chicken chili and turkey chili, but this easy recipe, chock full of chunks of tender beef—is one of the most hearty and satisfying comfort food ideas you’ll find. Just cook up a skillet of cornbread and you’re all set for dinner.

What is Texas chili?

Also known as chile con carne (chili with meat), Texas chili is a style of chili that’s beloved in the great state of—you guessed it—Texas! While there are almost as many different chili recipes as there are folks who love chili, Texas chili is different from most recipes in one big way—no beans are allowed in true Texas chili.

Why are there no beans in Texas chili?

Chili lovers are often passionately divided into two camps: Team Beans and Team No Beans. But the absence of beans in Texas chili goes way beyond personal preference. Texas chili is all about the beef, so any ingredient that dilutes or mutes the beefy flavor is not invited to the party! Most Texas chili recipes (including this one) don’t even include tomatoes, relying instead on dried chiles to bring their spicy, smoky, heat, which accents the beef without masking its flavor.

What meat is best in Texas chili?

The best cut of beef to include in Texas chili is a well-marbled cut, like beef chuck roast. When it comes to beef, fat equals flavor, so you want to see a little marbling. The fat will break down as the meat cooks, adding a rich, hearty flavor to the chili.

How to make texas style chili

With tender chunks of beef enveloped in a deep, spicy and smoky sauce, Texas beef chili (or Chili con Carne) is essentially a chili-flavored beef stew. I can’t claim this version is authentic — I’ve never even been to Texas — but it is immensely satisfying, and everything I imagine the ultimate Texas beef chili to be.

The recipe requires over an hour of prep and active cook time, plus several hours to simmer on the stove so it’s best to make it on a lazy weekend. You might also consider doubling the recipe; you can freeze some for another night (you’ll be so glad you did) or use leftovers for tacos, burritos or topping rice or baked potatoes. For a delicious side, try these easy Cornbread Muffins or Chile con Queso.

What you’ll need to make chili con carne

How to make texas style chili

Before we get to the recipe, it’s very important to select the right cut of meat, which is a chuck roast that is well-marbled. It should have a good amount of white veins of fat running through it.

Stay away from meat generically packaged as “stew meat,” especially if it looks lean — it will never get tender. You’ll need to trim the excess fat; don’t go overboard, just remove any large flaps like the one the knife is pointing to below.

How to make texas style chili

Next, let’s talk about chile peppers. Purists insist that Texas chili be made with whole dried chiles (the kind you see in plastic bags in the produce department), toasted and ground into a homemade chili powder. This is labor intensive, plus every grocery store carries different kinds of peppers — there are enough varieties to make your head spin.

So, rather than traipsing all over town searching for dried chiles, I use fresh jalapeños and a combination of two readily available pure chile powders: ancho and chipotle, which you can find at most large grocery stores.

How to make texas style chili

Note that these are dried, ground chile peppers — not to be confused with standard chili powder, which is a blend of ground chilies and other spices. Ancho chile powder is made from dried poblano peppers and has a moderately spicy flavor. Chipotle chile powder is made from dried and smoked jalapeños, which have a smoky and spicy flavor.


How to make texas style chili

Okay, on to the recipe! Begin by combining the spices and cornmeal in a small bowl. The cornmeal is used to thicken the stew. Add a bit of water to form a paste, then set aside.

How to make texas style chili

Next, fry the bacon until the fat has rendered and the bacon is crisp.

How to make texas style chili

Use a slotted spoon to transfer bacon to a paper towel-lined plate.

How to make texas style chili

Pour all but a few teaspoons of the bacon fat into a small bowl, then sear the meat in batches (the meat should be in a single layer) until well browned on at least one side, adding more of the reserved bacon fat as necessary. This process creates a depth of flavor and adds wonderful dimension to the stew.

How to make texas style chili

Transfer the seared beef to a plate.

How to make texas style chili

Add some water to the pan — it will smoke — and scrape the bottom with a wooden spoon to release all the brown bits. This is called deglazing. Pour the flavorful liquid over the beef.

How to make texas style chili

Add a few tablespoons of the reserved bacon fat to the pan and cook the onions until soft and translucent.

How to make texas style chili

Add the garlic and jalapeños and cook a minute more.

How to make texas style chili

Next, add the reserved spice paste and cook, stirring frequently, until fragrant, a few minutes.

How to make texas style chili

Add the beef broth the pot.

How to make texas style chili

And use a whisk to stir until all of the spices are dissolved into the broth.

How to make texas style chili

Add the water, beer, crushed tomatoes, molasses, cocoa powder, seared beef and cooked bacon to the pot.

How to make texas style chili

Bring to a simmer.

How to make texas style chili

Then cover and cook with the lid just slightly ajar for 2-1/2 – 3 hours, or until the meat is tender and the sauce is nicely thickened.

How to make texas style chili

Ladle the stew into bowls and top with chopped cilantro and grated cheese if desired.

How to make texas style chili

If you’re wondering about the spice level of this chili, it definitely has some heat but it’s not off the charts. I have even served it to kids, albeit ones with more adventurous palates.

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Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

Texas chili is purely beef-driven: no beans allowed. This version boasts smoky, complex, deep flavor from a mix of dried chiles and chili powders.


Recipe Summary


  • 3 pounds flat-cut beef brisket, trimmed and cut into 1-inch cubes
  • 1 pound beef stew meat
  • 2 teaspoons freshly ground black pepper, divided
  • 1 ¾ teaspoons kosher salt, divided
  • 5 teaspoons canola oil, divided
  • 4 cups chopped yellow onion
  • 2 tablespoons dried oregano
  • 1 ½ tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 6 garlic cloves, finely chopped
  • 2 dried bay leaves
  • 1 dried ancho chile, seeded
  • 1 (6-ounce) can unsalted tomato paste
  • 4 ½ cups water, divided
  • 1 (12-ounce) lager beer (such as Shiner)
  • 5 tablespoons masa harina
  • 2 teaspoons hot sauce (such as Tabasco)
  • ½ cup chopped green onions
  • Step 1

Sprinkle beef with 1 teaspoon pepper and 1 teaspoon salt. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add one-quarter of beef to pan; sauté 3 minutes or until well browned on all sides. Remove beef from pan. Repeat procedure 3 times with 3 teaspoons oil and remaining beef.

Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and next 8 ingredients (through dried chile); sauté 3 minutes. Stir in remaining 1 teaspoon black pepper, remaining 3/4 teaspoon salt, and tomato paste; cook 1 minute, stirring constantly. Stir in 4 cups water and beer; bring to a simmer. Reduce heat to medium-low, cover, and cook 2 hours or until beef is very tender. Combine remaining 1/2 cup water and masa in a small bowl, stirring with a whisk until smooth. Add masa mixture and hot sauce to pan; cook 3 minutes or until slightly thickened. Discard dried ancho chile and bay leaves. Sprinkle with green onions.

Heat a large skillet. Add the ancho, pasilla and guajillo chiles and toast over moderately low heat, turning, until lightly charred, about 4 minutes. Transfer the chiles to a heatproof bowl. Cover with the boiling water and let stand until softened, about 20 minutes.

Drain the chiles and transfer to a blender. Add the chipotles and coffee and puree until smooth. Add the ale; pulse until blended.

Heat the oil in a large, enameled cast-iron casserole. Season the short ribs with salt and pepper and add half to the pot. Cook over moderately high heat until browned all over, about 8 minutes. Using a slotted spoon, transfer the meat to a plate. Lower the heat to moderate and brown the remaining short ribs. Return all of the meat to the casserole and cook until heated through, about 1 minute.

Add the onion and garlic to the casserole and cook over moderately high heat until softened, about 3 minutes. Add the coriander, cumin, cinnamon and cloves and cook until fragrant. Add the chile-ale mixture and the chicken stock and bring to a simmer, stirring. Cover partially and simmer over low heat until the meat is very tender and the sauce is slightly reduced, about 2 hours.

Ladle 2 cups of the sauce into a heatproof bowl and whisk in the masa harina. Whisk the mixture into the pot and simmer until the sauce thickens, 15 minutes. Stir in the chocolate. Season the chili with salt and hot sauce; serve with cheddar, onion and tortillas.

Make Ahead

The chili can be refrigerated for up to 5 days.


Masa harina, a type of corn flour, is available at Latin American markets and many supermarkets and health-food stores.

Chili has been the official dish of Texas since 1977, but a recipe for it has not yet been added to the state’s constitution, and it’s likely folks have been, and will be, debating just exactly what goes into a Texas chili for centuries. But there are a few things most everyone seems to agree on: It always includes chiles, onions, canned tomatoes of some kind, and plenty of cumin. It’s always red. And it never, ever, under any circumstances, includes beans.

We’re good on all those fronts, but just to cover our bases, we’re still calling this recipe Texas-style chili. One of the things that makes it special is the great big chunks of chuck roast. We give it a good sear before it goes into the stew, so it stays super tender, and we can use its fat to sweat the onions. The sauce is amazing too: It’s made with beef stock, beer, tomato, lime juice, and a rich purée of fresh chiles and spices. It’s thick and intensely flavorful — with just a whisper of heat.

This chili is a winner everywhere it goes, from game day to Sunday supper. We like to put out little bowls of garnishes and let our family build their own chili. Here we used Fritos, bright raw onions, crema, and fresh cilantro — those half-crispy, half-soggy Fritos really take it over the top. We sure don’t miss the beans.

Servings: 8

Ingredients You’ll Need:

12 dried Hatch chile peppers

2 lb boneless chuck roast, trimmed and cut to 1-inch cubes

2 Tbsp grapeseed oil

1 Tbsp kosher salt, divided, plus more to taste

1 Tbsp black pepper, divided, plus more to taste

2 small yellow onions, diced small (reserve some for garnish)

6 cloves garlic

2 Tbsp ground cumin

2 Tbsp dried oregano

1 Tbsp sweet paprika

1 tsp ground coriander

½ tsp cayenne pepper

1 Tbsp tomato paste

2 cups beef stock

1 28-oz can whole tomatoes, drained

1 Negro Modelo beer

2 Tbsp lime juice

Cilantro leaves, for garnish

Crema, for garnish

Crispy corn strips, for garnish

How to Make Our Texas-Style Chili

In a medium skillet, toast the dried chile peppers over medium heat until fragrant, about 5 minutes.

Remove the chile peppers from the heat, add 3 cups of water, and cover the skillet with a lid or foil for 30 minutes, stirring every 10 minutes.

Meanwhile, season the chuck roast with 2 teaspoons of salt and 1 teaspoon of black pepper.

In a large, heavy-bottomed pot, heat the grapeseed oil over high heat, and then sear half of the chuck roast until browned and caramelized, 5 to 7 minutes. Transfer the meat to a plate and set it aside. Repeat with the rest of the chuck roast, reserving all the beef fat.

Lower the heat to medium-low and add the onions to the beef fat, cooking until they are translucent and beginning to sweat, about 5 minutes. Return the beef to the pot, and set it aside.

Drain the chile peppers and discard the water. Remove the stems, split the chiles lengthwise, and discard the majority of the seeds. It’s okay if there are a few seeds left over.

In a blender, combine the chile peppers, garlic cloves, ground cumin, dried oregano, sweet paprika, ground coriander, cayenne pepper, tomato paste, beef stock, tomatoes, and the remaining salt and pepper and pulse until a very smooth purée forms, at least 5 minutes.

Add the chile purée and beer to the beef and onions, bring the chili to a boil over medium-high heat, and then lower the heat and simmer until the beef is fork tender, about 3 hours.

Season the chili with salt and pepper, and then stir in the lime juice.

To serve, garnish with the cilantro, onion, crema, and crispy corn strips.

How to make texas style chiliGive Me “A Bowl Of Red”: What Is Texas Red Chili?

In America, there are as many variations on chili as there are people who love to dive into a hearty bowl.

The most simple version, and probably the one that started it all, is Texas Red Chili.

No tomatoes. No beans. Just meat.

That’s what makes Texas Red Chili stand out from other versions.

Some chili lovers will balk at the idea that chili could be made without beans or tomatoes. But, if you head down to Texas, they’ll tell you that a soup with tomatoes and beans is DEFINITELY NOT CHILI.

This thick, stick-to-your-ribs chili is also known as Cowboy Chili because it comes from the days of chuck wagons and cattle drives. A look into the origins of the chili tells us a lot about how this meal came about.

Cowboys and Cattle Drives In The Wild West

It’s 1870, and you’re headed from Texas to a railway town in Kansas with 2,000 longhorn cattle in hopes of selling the herd so you can bring some money back to your family.

There are 20 or more cowboys in the group, traveling 10-12 miles a day with these cows in a journey that will take 2-3 months to complete.

How to make texas style chili

While the cowboys play a crucial role in the journey, the trail cook was probably the most important member of the group.

All those hungry boys had to eat! And, how do you attract and keep the best cowboys for your team?

Chuck Wagon Cooking

With the help of his trail cooks and an old military wagon, Col. Charles “Chuck” Goodnight designed a mobile kitchen that could hold up to life on the trail.

The “Chuck” wagon concept was so successful, that it began to be adopted by cattle drivers throughout the west.

Ingredients that would spoil, like dairy, eggs, or fresh vegetables weren’t to be found in the chuck wagon. (No refrigeration on the trail!)

This left the cook with a small variety of ingredients to keep his hungry crew well fed and happy. Hearty meat stews and skillet breads were some of the most loved forms of sustenance.

If you need a meal that would stick to your ribs and keep you going, Texas chili is definitely the answer!

How to make texas style chili

Choosing Beef For Your Cowboy Chili

That’s really what Texas cowboy chili comes down to.

Some people use ground beef for this chuck wagon chili and others use a cubed roast.

We used a Certified Angus Beef ® brand top round roast, but a chuck roast would have worked just as well. These roasts are great for braising, which is effectively what we are doing in this chili recipe. The long, slow cooking makes them incredibly flavorful and tender!

When choosing your roast, you want to be sure that there is a good amount of marbling (white flecks) in the lean of the muscle. That marbling leads to lots of flavor, particularly when the chunks of these roasts are cooked nice and slow.

We really liked the way the small cubes of meat cooked down to an incredibly tender consistency after a few hours. You’d almost swear you had started with ground beef!

How to make texas style chili

Thick and hearty Cowboy Chili, also known as Texas Red Chili, is sure to stick to your ribs and satisfy any meat lover.

This really is a hearty chili, so we find that smaller serving sizes are best with some good skillet cornbread. If you are cooking for hearty eaters, you may want to double the recipe.

I've always had a passion for spicy food, but when I tried Texas chili for the first time, I knew I had found true love. I grew up eating what I consider traditional chili, which usually had one too many kidney beans for my taste. Still, I didn't mind picking them out just so I could savor the perfect blend of ground beef and seasonings. My love affair with Southwestern flavor soon led me to the discovery of a rich, well-seasoned stew with chunks of tender beef in every bite–a style of chili that Texans have been making for generations.

The granddaddy of this Tex-Mex dish, chili con carne, is thought to have originated in the 1800s along the Texas cattle trails. Range cooks would commonly prepare a pot of fresh beef and wild-grown seasonings for the cowhands. Before long, the popularity of this spicy stew spread like cheese on a hot burrito throughout the trail towns. It's even said that Frank and Jesse James would stop to eat a bowl before pulling their next bank job.


Texans obviously take their chili seriously, and opinions vary widely on what makes a perfect bowl of "red"–a common nickname for the meaty dish. Some add a variety of meats including pork, while others insist on beef. Many use commercial seasonings and powders for convenience, but purists grind their own chile peppers. And, yes, some cooks serve theirs with a side of pintos or other beans.

The trick to any chili, however, is to slowly build flavor by letting your seasonings simmer awhile so they can fully cook. Otherwise, you might experience the bitterness of raw spices.

Even if you like other regional styles, try this recipe developed by Test Kitchens Professional Angela Sellers. One bite of it, and you'll fall in love too. I recommend making a big batch and freezing individual servings for later. Just thaw and reheat, and use the leftovers for chunky tacos, meaty baked potatoes, or smothered hamburgers and hot dogs. In the meantime, I'll thank my lucky Lone Stars that this Southwestern specialty made its way into my kitchen.

"Make a Batch of Texas Chili" is from the October 2005 issue of Southern Living.

Find more satisfying and comforting recipes in our collection of Winter Warmers!

How to make texas style chili

How to make texas style chili

I’m a huge fan of chili recipes and they always go down well at our dinner table. While we will often have a traditional chili, I also like to change things up with something more exotic like a Chili Verde.

A Texas-style chili like the one featured here is also a favourite, especially in the colder seasons. I’ve named this recipe ‘Texas-style’ because it is inspired by Texas but not an authentic recipe.

How to make texas style chili

How to make texas style chili

Decisions about what to put in this recipe really came from what ingredients I had at home. I urge you to do the same!

All that matters is that it’s an easy one pot dinner so feel free to use any meat you like and any bean combination. Also, adjust the spice to your taste. We like it HOT!

Although the origins of chili are a bit soupy, some historians claim it stems from a spicy stew concocted by Spanish immigrants in San Antonio, circa early 1700s. Others hold that chili is descended from a trail stew favored by cowboys in the late 1800s. Either way, it has become an undeniable part of Texas’ heritage and a symbol of our state.


2 1/2 pounds beef rib eye, fat trimmed and cut into 1 inch pieces

1 large onion, finely chopped

5 cloves garlic, minced

2 4.5-ounce cans chopped green chiles, drained

1 tablespoon ground cumin

4 tablespoons light chili powder

2 tablespoons paprika

1 28 oz. can diced tomatoes

1 14 oz. can beef stock

1 tablespoon sea salt

3 tablespoons brown sugar

1 tablespoon olive oil

1 tablespoon vegetable oil

Optional garnishes for serving: Shredded sharp cheddar cheese, crackers, sour cream, chopped scallions, hot sauce

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This recipe is my modern take on a classic Texas chili, as featured on the March 2016 cover of Texas Highways.

Prep time: 30 minutes / Cook time: 25 min / Simmer: 6 hours

Serves: 4 people

Season the Beef: In a large bowl, add the rib eye pieces along with 2 tablespoons brown sugar and 1 tablespoon salt. Toss until the meat is coated.

Cook the Beef: Heat the olive oil and vegetable oil in a large skillet over medium-high heat. Cook the meat in batches. Using tongs for turning, sear/brown each piece on all sides (about 3-4 minutes). Transfer beef to a Dutch oven or 5-6 quart slow cooker.

Deglaze: Add 1/2 cup water and bring to a boil. Deglaze the pan by scrapping the brown caramelized bits from the bottom of the pan (about 30 seconds).

Sweat the Onions: Add onion to the skillet, reduce the heat to medium and cook about 5-6 minutes or until soft.

Spice it up: Add in the green chiles, garlic, cumin, paprika, chili powder, and remaining brown sugar. Cook about 3 minutes.

Simmer Down: Add the tomatoes, the beef broth and 1 cup water to the pan. Simmer about 5 minutes.

Go Low and Slow: Transfer to the Dutch oven or slow cooker. Cover and cook on low heat for 6 hours. The chili will appear soupy and thin at first, but will reduce in volume. The flavors will become concentrated as it cooks and tenderizes. Add salt to taste during the last hour of cooking. For additional spice, add 1/2 teaspoon of ground cayenne pepper, an additional tablespoon of chili powder or hot sauce.

Serve hot with garnishing of your choice. Chili refrigerates and re-heats well. Often times, like with many soups, it’s even better the next day. It can keep refrigerated for several days.

This Texas-Style Chili is loaded with hearty, delicious ingredients. But the richest and deepest flavor comes from dried ancho chiles. Once puréed, they add flavor and body without the grittiness that sometimes comes from using too much dry chili powder. Since the chili simmers in a slow cooker for hours, beef chuck is the perfect cut of meat to use. Other cuts would get overdone, but beef chuck has lots of fat and tough connective tissues that become perfectly tender and mouth-watering when cooked so long.

10 servings (about 13 cups)

5 hours (high); 7 hours (low)


Test Kitchen Approved

Test Kitchen Tip

Be sure to purchase masa harina and not instant masa, which has fats and leaveners already added. It has a long shelf life and is widely available.


Heat ancho chiles in 2 cups broth in saucepan over high until boiling. Off heat, let chiles soak until tender, 15 minutes. Purée mixture in a food processor, then strain through a fine-mesh sieve; discard solids.

Brown beef in two batches in 2 Tbsp. oil per batch in a skillet over medium-high heat, about 5 minutes per batch. Transfer beef to a 5- to 6-qt. slow cooker. Deglaze skillet with remaining ½ cup broth, scraping up any brown bits, then add to slow cooker.

Add puréed ancho chile mixture, onions, red and green bell peppers, garlic, chipotles, chili powder, cumin, and cinnamon to slow cooker. Top mixture with chopped and crushed tomatoes and hominy.

Cover slow cooker and cook chili until beef is tender on high setting, about 4 hours, or low setting, about 6 hours. Sprinkle in masa harina and stir to combine. Cook chili 30 minutes more, then stir in lime juice.

Top servings with scallions.

How to make texas style chili

Soaking dried chiles in warm or hot broth softens their flesh so they can easily be puréed for the chili.

How to make texas style chili

To thicken the Texas-Style Chili, sprinkle in the masa harina near the end of the cooking time.

How to make texas style chili

This thick and hearty Texas No-Beans Chili is deeply flavored thanks to an authentic blend of spices, plenty of tomatoes, and a generous portion of ground beef. You’ll love the sizzling Southwest flavor of this meaty, no-beans chili recipe!

If you’re looking for a slow cooker version, get this recipe for Slow Cooker Beef Chili.

How to make texas style chili


So, I love beans as much as the next gal, and I’m definitely a fan of beans in chili (lookin’ at you, Wendy’s! ? ). But, not everyone loves the humble legume so much, and some chili-makers, especially in Texas, refuse to pair beans with chili. For them, true chili is saucy and meaty, not bean-y!

Get this – you can even use couple cups of your favorite beer and create this seriously comforting bowl of Texas chili jam packed with tender meat, veggies, and tomatoes. No beans in sight! THEN, go a step further and turn it into Chili Stuffed Poblano Peppers! Oh.My.Gosh. ?


Yes, this recipe is a low-carb option! Chili with beans contains more carbs, so this one is a good choice for those limiting carbs for health and lifestyle reasons.

How to make texas style chili


  • Olive Oil: For sautéing. I recommend using a lighter olive oil, since extra virgin does not handle heat as well.
  • Ground Beef: You’ll need two pounds of ground beef. Lean ground beef is good, but chuck is a bit more traditional and handles a lengthy cook time better. You can also use ground turkey.
  • Salt and Pepper
  • Onion: You’ll need one yellow onion, finely diced, or you can substitute a white or sweet onion.
  • Bell Pepper: One green bell pepper, diced. Red, yellow, and orange bell peppers are also fine. They vary slightly in sweetness, but any color will work.
  • Fresh Garlic: Mince or press 4 cloves of garlic.
  • Chili Powder, Cumin, Oregano, and Paprika: These classic chili spices make the dish authentic and tasty!
  • Tomato Paste: This recipe uses one 6-ounce can. Do not substitute with tomato sauce, which is less concentrated.
  • Fire Roasted Tomatoes: These are available canned. Use one large 28 ounce can, or substitute 28 ounces regular canned tomatoes. Do not drain.
  • Beef Broth: You’ll need 2 cups of beef broth. If you aren’t concerned about the carbs, feel free to use a cup of beer. ?
  • Bay Leaf: One whole bay leaf.
  • Shredded Cheddar Cheese
  • Seeded and Thinly Sliced Jalapenos
  • Sour Cream
  • Chopped Cilantro
  • Etc…

How to make texas style chili


  1. Brown the Beef. Heat oil in a Dutch oven set over medium-high heat. Add the ground beef to the hot oil; season with salt and pepper, and cook until browned, breaking it up with a spoon while it cooks.
  2. Stir in Aromatics and Seasonings. Once the beef is browned, stir in the onions, bell pepper, and garlic. Cook for 4 minutes, or until veggies are soft. Then stir in the chili powder, cumin, dried oregano, and paprika.
  3. Add Tomato Paste, Tomatoes, Broth, and Bay Leaf. Add the tomato paste; stir to combine, and cook for 3 minutes. Then stir in the tomatoes and broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf and bring chili to a steady simmer.
  4. Simmer. Simmer the chili for 30-ish minutes, but at this point, you can let the chili cook for 3 to 4 hours, as long as there is enough liquid. If you would like to cook it for longer, make sure to add more liquid to the pot. Water is fine to use for the extra liquid.
  5. Serve. Remove the chili from the heat. Taste it for salt and pepper, and adjust. Remove the bay leaf. Ladle the chili into bowls, and garnish with cheese, jalapenos, sour cream, and/or other desired toppings.
  6. Enjoy!

How to make texas style chili


Different cooks have different opinions, of course, but in general there’s a pretty wide window! I think it takes about 20 minutes of simmering at a minimum to cook the chili enough to be tender and tasty, but from there it can simmer quietly for several hours.

Overnight is a little risky in terms of overcooking, but 3 to 4 hours total is probably as long as you should let it go. I almost always cook my chili for about 2 hours. In that time, I will probably add one to two more cups of broth, or just water.

How to make texas style chili


There are so many wonderful ways to serve chili! Here are just a few suggestions:

  • Sour cream, yogurt, or creme fraiche
  • Cheese
  • Corn chips (Fritos are especially popular)
  • Saltines or oyster crackers
  • Sliced green onions
  • Minced white onions
  • Guacamole
  • Sliced avocado
  • Hot sauce

… And, of course, yummy sides like Skillet Cornbread, Garlic Breadsticks, cooked spaghetti noodles, and even Cinnamon Rolls for dessert!

Finally, the famous Meat Church Texas Chili recipe! This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch. We are going with 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat. I recommend 2 lbs of hamburger meat, 1 lb of of Hot breakfast sausage. I love it with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. HEARTY!

If you want to try this recipe with venison, but don’t hunt, our friends at Maui Nui Venison sell\ship amazing Axis deer meat. It’s the one of the cleanest tasting game meats and nutrient dense!

This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.

Beans or No Beans?
It’s no secret here at the Meat Church we are Team Meat. You won’t find beans in our chili recipe, because traditional Texas Red Chili doesn’t contain beans. However, we are equal opportunity here and can promise you that this seasoning will enhance the flavor of whatever beans you want to add to your chili. Just back off 1 lb of the ground meat if you plan to include some beans of your choice.

Click here to get your Meat Church Texas Chili Seasoning:


  • 2 lbs of ground meat (Venison also great, Matt’s fav)
  • 1 lb of HOT breakfast sausage
  • 1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
  • 3 medium red onions, chopped
  • 1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
  • 2, 28oz can crushed tomatoes with juice
  • 1, 28oz Italian Style diced tomatoes with juice
  • 1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
  • 2 Beers. 1 for the chili and 1 to drink while you’re making it.
  • 6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.
  • Shredded Cheese
  • Fresh Jalapeños
  • Chopped White Onions
  • Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven.
  • Large Skillet (to sauté the veg)
  • 1/3 C, Olive oil

Prepare the chili
Add the olive oil to a very large skillet. I prefer cast iron. Sauté the onions, garlic and adobo peppers (including all the liquid from the can). This is a lot of onion, so you may have to cook in 2 batches if you don’t have a really large skillet.
How to make texas style chili
Cook for about 10 minutes until the onions are translucent. Remove from skillet and place the mixture in your slow cooker or dutch oven.
How to make texas style chili
Dice the chuck roast into small pieces. Brown the meat in the same skillet. We are going to simmer this chili all day so you just need to brown it and get some char on the outside. Remove from skillet and place the meat in your slow cooker or dutch oven.
How to make texas style chili
Cook the ground meat and breakfast sausage completely in the same skillet. Drain the fat and place all of the meat in the slow cooker or dutch oven.
How to make texas style chili
Mix the chili:
By this time you already have the meat, onions, garlic and adobo peppers in your slow cooker or dutch oven. Now add the 3 cans of tomatoes with the juice, 1 beer and 6 T of Meat Church Texas Chili Seasoning. Mix thoroughly.
How to make texas style chili

Cook the chili:
The ingredients are already cooked at this point, but we will simmer this chili all day to break down the meat and meld the flavors together.

If you are using a slow cooker you can run this 6 – 8 hours on low. Stir it periodically throughout the day if you can.

If you want to smoke this chili you can run it at 250 degrees in a smoker or pellet grill for 6-8 hours. I leave the lid off for 4-5 hours stirring on the hour. I cover the last couple hours.
How to make texas style chili

Remove from the heat. Allow it to cool. Garnish and enjoy with some cornbread!


How to make texas style chili

This authentic Texas Chili is made with tender chuck roast, onions, jalapeno peppers, garlic, and crushed tomatoes all simmered in an absolutely 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.

How to make texas style chili

What makes Texas Chili different

Ask a Texan and they will tell you that Texas chili is never ever made with beans. The meat is cubed beef and it is usually chuck, sirloin or top round. There are no whole tomatoes or tomato chunks as nothing should detract from the taste of the of the chilies and spices. It is made with a homemade chili paste which is basically 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 come togethers beautifully for one truly unique taste experience that everyone should enjoy.

How to make texas style chili

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.

How to make texas style chili

Then heat a little oil in a Dutch oven or heavy stockpot and brown the chuck roast. Work 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. Then 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 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 are using 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.

How to make texas style chili

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.
  • 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.

How do you eat Texas chili?

In a bowl with a spoon of course. The chili really 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:

How to make texas style chili

Texas style chili usually contains lots of meat but no beans. If you like them, add drained and rinsed canned kidney, black, or pinto beans near the end of cooking. To reheat refrigerated chili, thin with a little stock or water.

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Customer Reviews

used my assortment of dried Mexican chillies instead of powder, and cooked for 2 hours in the oven after the initial fry up, a handy hint when cooking in the oven is to cover top of stew with a piece of baking paper cut to fit, this enables you to cook for 1 1/2 hrs and lose very little liquid. But anways served with crispy strips of fried tortilla (home made of course) and it is bloody beautiful, thanks I will definately cook this again!

This chili tastes NOTHING like the chili at Texas Roadhouse. Don’t even waste your time!

For those disappointed because its not Texas Roadhouse’s Chili – realize that its Texas Roadhouse Chili from Heaven on Seven restaurant.

The best way to make this chili…add spices to works much better. The first time I made it I did not like it at all…then, I made it again..only adding spices ..tasting and adjusting receipt to my taste and it turned out GREAT..

How to make texas style chiliScott Phillips

Yield: Yields 8 cups.

This chili has a pleasant kick. It thickens as it sits overnight, and the flavors round out and deepen. We like it best with chipotle and New Mexico chile powders, but ancho, another pure chile powder, is a good substitute for New Mexico. Both ancho and chipotle powders are available from McCormick in your grocery store.


  • 3 Tbs. olive oil; more as needed
  • 2 large sweet onions, diced (about 4 cups)
  • 2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
  • 5 cloves garlic, minced
  • 1 tsp. kosher salt; more to taste
  • 4-1/2 lb. boneless beef chuck, cut into 1-inch cubes
  • 2 bay leaves
  • 2 cinnamon sticks, 3 to 4 inches long
  • 3 Tbs. New Mexico chile powder (or 2 tablespoons ancho chile powder)
  • 1 Tbs. chipotle chile powder
  • 1 Tbs. ground cumin
  • 1/8 tsp. ground cloves
  • 12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
  • 1-1/2 qt. homemade or low-salt beef broth

For the garnish:

  • 2 14-oz. cans kidney beans, rinsed and drained
  • 1 medium red onion, chopped
  • 3 medium tomatoes, cored, seeded, and chopped
  • 1/3 cup coarsely chopped fresh cilantro
  • 12 oz. sour cream or whole-milk plain yogurt

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 175
  • Sodium (mg): 900
  • Carbohydrates (g): 20
  • Fiber (g): 6
  • Protein (g): 58


  • In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and sauté until softened, translucent, and starting to brown, 8 to 10 min. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 min. If the pan seems dry, add a little more olive oil. Add the garlic and 1 tsp. salt and sauté for another 5 min. Set aside.
  • Meanwhile, heat the remaining 1 Tbs. olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it’s fine if the pan bottom gets quite dark, but if it smells like it’s burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.
  • Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 min. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat—you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves. How to make texas style chili
  • If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.
  • To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili.

Recipe Notes

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Ingredient Spotlight

Poblano Chiles

Bell Peppers

Beef Chuck

Chinese Black Rice


Rate or Review

Reviews (4 reviews)

This stew/chili turned out great once I adjusted the heat. It is very spicy and was too hot for my family to enjoy. I added a pint of tomato puree and some sugar, and it toned down this dish really well. What it also did was add another level of depth to the dish and also thickened it. Will make it again with the addition of tomato puree.

I loved this recipe. Making it was a joy. I made it for our annual family Oscar party. I made it two full days ahead (Friday afternoon). Making it was easy and took about an hour of prep and cook time then the three hours of simmer on the stove. In the refrig for two days and warmed it up for an hour at high simmer and with the toppings it was great.I do need to mention that the shopping list that comes with the menu is missing a couple of things that are in the individual recipes, notably the kidney beans that are used as one of the toppings.I would make this again in a minute.

This chili is wonderful! I cut back on the ground chile powders to suit the heat level my family would like and used anaheim chiles because when I went to the store they looked better than the poblanos. It still turned out fantastic and my family gave me hard time for not making bigger batch.

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How to make texas style chili

How to make texas style chili

How to make texas style chili

How to make texas style chili

How to make texas style chili

How to make texas style chili

How to make texas style chili

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