The Ultimate Authentic Texas Chili Recipe

A perfect bowl of chili has always been my go-to comfort on chilly evenings or game day. When I first tried making Texas Chili, I wanted something rich and hearty without complicated steps. This authentic Texas Chili recipe, with tender beef and deep smoky flavors, quickly became my legend in the kitchen. It takes some time to simmer, but active prep is simple and totally worth it.

Table of Contents

What is Texas Chili? (The No Beans Rule)

Texas Chili, also known as Chili con Carne, is all about tender beef simmered in a rich chile-based sauce. Unlike many other chili recipes, the golden rule here is: no beans. This dish originated as a hearty stew focusing purely on meat and spices, creating a deep, robust flavor. The absence of beans distinguishes authentic Texas Chili and keeps the focus on that bold, savory beef experience.

Why You’ll Love This Texas Chili Recipe

• Incredibly Deep Flavor: The unique blend of spices including smoked paprika, chipotle chili powder, cocoa powder, and cinnamon creates a smoky, complex chili like no other.
• Melt-in-Your-Mouth Tender Beef: Using beef chuck roast and slow simmering brings out the perfect tenderness without dry, tough chunks.
• Authentic Taste, Accessible Method: Skip the trouble of rehydrating dried chiles; this recipe uses readily available ingredients but still delivers cook-off-worthy results.
• Simple Prep, Slow Simmer: The active cooking time is straightforward, making this chili perfect even for busy home cooks.

Key Ingredients for Authentic Texas Chili

For the Beef

The star here is beef chuck roast cut into half-inch chunks. This cut balances flavor and tenderness perfectly through slow cooking. It’s rich with connective tissue that breaks down during simmering, giving the chili a luscious texture.

A Special Spice & Flavor Blend

The magic is in the spices:

• Smoked paprika adds smoky depth.
• Cumin and dried oregano build earthy undertones.
• Chipotle chili powder and a chipotle pepper in adobo give smoky heat.
• Unsweetened cocoa powder and cinnamon add subtle richness and warmth.
• Ground coriander complements the profile with a fresh, citrusy note.

Together, these form the deeply layered, smoky, and rich sauce that is quintessential Texas Chili.

Ingredients

• 4 pounds beef chuck roast (trimmed, cut into ½ inch chunks)
• Salt and black pepper (to taste)
• 6 tablespoons 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 ounces crushed tomatoes (1 can)
• 3 tablespoons tomato paste
• 4 cups beef stock (or broth)
• 2 bay leaves
• 2 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• 2 teaspoons chipotle chili powder
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon

The Best Cut of Beef for Texas Chili

Beef chuck roast is unbeatable for Texas Chili because it contains high collagen content. When simmered low and slow, this collagen melts into gelatin, which tenderizes the meat and enriches the chili broth. Avoid pre-cut stew meat or leaner cuts—they won’t break down the same way and often become tough and dry. Choosing chuck means you get that perfect “fork-tender” bite every time. You can learn more about the importance of beef cuts in slow cooking for this and other slow-cooked dishes.

How to Make Authentic Texas Chili (Step-by-Step)

1. Season the beef with kosher salt and black pepper. This layers the base flavor right from the start.
2. Brown half the meat in 2 tablespoons of olive oil over medium-high heat. Don’t crowd the pan; browning creates a Maillard reaction that deepens flavor.
3. Repeat browning with the remaining beef and set all browned meat aside. This step locks in rich, savory notes.
4. Add remaining 2 tablespoons of olive oil, then sauté the jalapeños and onions for about 10 minutes, stirring until onions soften without browning. Softening builds sweetness which balances the spicy heat.
5. Stir in garlic and the spice mix, cooking 30 seconds until fragrant. Blooming the spices activates their essential oils for maximum flavor.
6. Return beef to the pot and add crushed tomatoes, tomato paste, beef stock, bay leaves, and remaining spices. This creates the chili’s hearty sauce.
7. Bring chili to a boil, then reduce heat to a low simmer. The simmer should have just a few bubbles breaking the surface every few seconds to avoid toughening the meat.
8. Simmer uncovered for 3 to 3 ½ hours, stirring occasionally to prevent sticking. Add more stock if it gets too thick.
9. Remove bay leaves before serving. Serve plain or with toppings like sour cream, shredded cheese, or green onions.

Expert Tips for the Best Bowl of Red

• Bloom the Spices: Cook garlic and seasoning in hot oil for 30 seconds to enhance their aroma and flavor.
• Don’t Rush the Simmer: Letting the chili develop flavor over 3 hours makes all the difference in tender meat and rich sauce.
• Adjust Consistency: Add beef stock if the chili is too thick, or simmer longer without the lid for a thicker stew.
• Avoid High Heat: A gentle simmer prevents the meat from becoming tough.

Slow Cooker & Instant Pot Texas Chili Instructions

Crock-Pot Instructions

After browning the meat and sautéing jalapeños and onions on the stovetop as above, transfer everything to the slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-5 hours until beef is tender.

Instant Pot Instructions

Use the ‘Sauté’ mode to brown beef in batches and cook vegetables. Add all remaining ingredients, seal the lid, and cook on High Pressure for 45 minutes. Allow a 20-minute natural pressure release before opening.

What to Serve with Texas Chili

Top your chili with shredded cheddar cheese, sour cream, diced red onion, jalapeños, or fresh cilantro. Pair it with classic sides like corn bread or biscuits. For a twist, try my Skillet Cornbread or Cheese Ball recipes.

Storing, Freezing, and Reheating

Chili tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

The Ultimate Texas Chili Recipe

Instructions

1. Season the beef with kosher salt and black pepper.
2. In a large pot, heat 2 tablespoons oil over medium-high heat and brown half of the meat. Repeat with remaining beef. Remove from heat and set aside.
3. Add remaining 2 tablespoons olive oil and heat 30 seconds. Add jalapeños and onions and sauté about 10 minutes until onions soften (do not brown).
4. Stir in garlic and seasoning mix; cook 30 seconds until fragrant.
5. Add beef back into the pot along with remaining ingredients.
6. Bring the chili to a boil; then reduce heat to a low simmer.
7. Simmer uncovered for 3 to 3 ½ hours, stirring occasionally to prevent sticking. Add stock if too thick.
8. Remove bay leaves before serving. Serve plain or topped with sour cream, shredded cheese, or green onions.

Note: This chili’s flavor improves overnight, making it perfect for meal prep.

Frequently Asked Questions

Conclusion

This authentic Texas Chili recipe is a warm hug in a bowl — perfect for cozy nights or gathering with friends. The combination of tender beef and a smoky, layered sauce transforms dinner into something special with minimal stress. If you make this authentic Texas Chili, I’d be so grateful if you could leave a comment and a star rating below! I absolutely love hearing from you and seeing what you’ve created. Feel free to ask me any questions—I’m here to help make your cooking joyful and delicious!