The Ultimate Authentic Texas Chili Recipe

I still remember one chilly weekend afternoon when I craved something hearty and full of flavor—a true comfort food that warms you from the inside out. That’s when I fell in love with making Texas chili. It’s a slow-simmered bowl of red magic, perfect for game days or lazy weekends. This recipe takes about 4 hours, making it a rewarding weekend project that fills your home with incredible aromas.

Texas chili is more than just a dish; it’s a tradition packed with bold flavors and simple rules. This ultimate authentic Texas chili recipe brings the true taste of Texas right to your kitchen. Slow-cooked with tender chunks of beef chuck roast and a deep blend of spices, this bowl o’ red offers rich, smoky warmth that feels like a hug on a cold day. If you’re looking to master that perfect Texas chili, this guide will walk you through everything you need to know, from ingredients to troubleshooting.

Table of Contents

Why This is the Best Texas Chili Recipe (The Only One You’ll Ever Need!)

• We use chunks of tender beef chuck roast, not ground beef, to get incredible texture and melt-in-your-mouth tenderness.
• Our spice blend is carefully balanced for deep, layered flavor—smoky paprika, earthy cumin, and a touch of cinnamon and cocoa for complexity.
• The recipe includes clear, friendly instructions that make even a beginner feel confident in creating the perfect bowl.
• Tips inside help you adjust the heat level and fix common problems so your Texas chili comes out flawless every time.

What is Authentic Texas Chili? (The “Bowl o’ Red” Rules)

Authentic Texas chili, often called “chili con carne,” is a proud Texas institution defined by two key rules: no beans and cubed meat instead of ground. This “bowl o’ red” gets its rich flavor from slow-cooked chunks of beef simmered with spices and chiles, not from fillers. These rules go back decades and keep the focus on a thick, hearty chili bursting with pure, meaty flavor. Don’t worry if it seems intimidating—once you try this recipe, you’ll see how approachable and satisfying authentic Texas chili really is.

Key Ingredients for an Unforgettable Texas Chili

Using quality ingredients is essential. The foundation of this chili is tender beef, vibrant spices, and rich tomatoes that build a deep flavor base. Each component works together to create a bold, smoky, and comforting chili perfect for any occasion.

Choosing the Best Beef for Chili

Beef chuck roast is the top choice because it has the perfect marbling and connective tissue that breaks down into luscious gelatin during slow cooking. This makes the meat incredibly tender and juicy. While brisket point and pre-cut stew meat can work, chuck roast offers the best texture and flavor balance at a reasonable price, making it ideal for a slow-simmered Texas chili.

The Power of Spices & Aromatics

The spice mix in this recipe is where the magic happens. Chili powder, smoked paprika, cumin, dried oregano, and chipotle chili powder bring smoky warmth. Cocoa powder and cinnamon add subtle depth and complexity without being sweet. Using simple pre-ground spices keeps the recipe easy but results in a flavor profile anything but simple. Fresh jalapeños, chipotle in adobo, garlic, and onions build the aromatic base that ties all these vibrant tastes together.

Ingredients:

• 4 pounds beef chuck roast (trimmed of excess fat, 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

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

1. Season the beef. Sprinkle kosher salt and black pepper over the beef chunks.
2. Brown the beef. Heat 2 tablespoons olive oil over medium-high heat in a large pot and brown half the meat until a deep crust forms. Remove and repeat with the remaining beef. Set all browned beef aside.
3. Sauté the vegetables. Add remaining 2 tablespoons olive oil and heat for 30 seconds. Add diced jalapeños and onions, sauté about 10 minutes until onions are softened but not browned.
4. Add garlic and spices. Stir in minced garlic and the full seasoning mix; cook 30 seconds until fragrant.
5. Combine ingredients. Return browned beef to the pot along with crushed tomatoes, tomato paste, beef stock, bay leaves, and any remaining ingredients.
6. Bring to boil and simmer. Bring chili to a boil, then reduce heat to low.
7. Slow cook. Simmer uncovered for 3 to 3 ½ hours, stirring occasionally to prevent sticking. Add more stock if chili becomes too thick.
8. Serve. Remove bay leaves before serving. Enjoy plain or topped with sour cream, shredded cheese, or green onions.

Tips for the Best Texas Chili

• For milder chili, use fewer jalapeños and omit chipotle chili powder. To make it spicier, leave some seeds in the jalapeños or add another chipotle pepper in adobo sauce.
• Do not brown the onions; sautéing them gently softens and sweetens without overpowering the chili’s deep chile flavor.
• Brown the beef in batches to avoid overcrowding the pot and ensure a perfect crust.
• Stir occasionally while simmering to keep the chili from sticking and help develop a thick, rich texture.
• Adjust seasoning towards the end and consider a splash of apple cider vinegar or a pinch of sugar to balance flavors.

How to Make Texas Chili in a Crock Pot or Instant Pot

Slow Cooker: Brown the beef and sauté jalapeños and onions on the stovetop first. Deglaze the pan with a little beef stock, then transfer everything to the slow cooker. Cook on low for 6-8 hours.

Instant Pot: Use the Sauté function to brown the beef and cook the aromatics. Add remaining ingredients, seal the lid, and cook on high pressure for 45 minutes. Allow a natural pressure release before opening.

Common Chili Problems & How to Fix Them

Problem	Solution
My chili is too thin.	Simmer with the lid off for another 30-60 minutes to reduce. For a quick fix, stir in a cornstarch slurry.
My chili tastes bitter.	Add a pinch of sugar or more cocoa powder. A splash of apple cider vinegar or lime juice brightens flavors.
My beef is still tough.	Heat might be too high or beef was lean. Simmer longer on low heat, checking every 30 minutes until tender.

What to Serve with Texas Chili

Classic toppings add creaminess, tang, and extra flavor: shredded cheddar cheese, sour cream, diced onions, and sliced jalapeños. For sides, I love pairing this chili with my Skillet Cornbread or Jalapeño Cheddar Biscuits—both recipes bring warmth and texture to round out the meal perfectly.

Try one of my other recipes

Storing, Freezing, and Reheating Instructions

Leftover chili tastes even better the next day. Store it in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm gently on the stovetop over low heat, stirring occasionally until heated through.

Frequently Asked Questions about Texas Chili

Can I use ground beef instead of chuck roast?

While you can, this recipe shines with beef chuck roast chunks for the best texture and flavor. Ground beef doesn’t offer the same tenderness or richness.

Why is there no beans in Texas chili?

Traditional Texas chili, or “bowl o’ red,” always omits beans. The focus is on meat and spice, keeping the chili thick and hearty without distractions.

Can I make this with whole dried chiles instead of powder?

Yes, but you’ll need to toast, soak, and blend them into a paste, which takes more time. Using chili powders keeps this recipe simple and approachable without losing depth.

What’s the best pot to use for making chili?

A heavy-bottomed, large Dutch oven or heavy pot works best for even heat distribution and slow, consistent simmering.

I can’t wait for you to try this recipe! When you do, please leave a comment below and let me know how it turned out. Did you add any of your own secret ingredients? Tag me on Instagram with a picture of your bowl o’ red! Let’s keep cooking simple, comforting, and joyful together.

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