This authentic Texas chili recipe is the tried-and-true beef chili recipe of your dreams!Thick, spicy, and smoky as all chili recipes should be, this “Bowl o’ Red” covers the flavor bases with homemade goodness your family will love.
Chili is the state dish of Texas,so you know this chili recipe isn’t messing around! It’s also a NO bean chili— part of what makes this chili, well,Texas chiliis the absence of beans and the punch of other flavors and textures.
We love chili in our house! Try a few more of my best chili recipes next! My turkey chili, and Mom’s classic chili are huge favorites in our house. My white chicken chili and steak chili are always in our dinner rotation.
Simmer up a pot of full-flavored chili today! Let’s get cooking!
What is Texas Chili?
The Houston Press describes it as a uniquely Texan invention from the 1800s, popularized by working-class “chili queens” on Military Plaza in San Antonio. Some stories trace this popular dish back to a 1600s Spanish nun, known as the Lady in Blue whose actual name was Maria de Agreda. It was said that her spirit traveled across the ocean to preach Christianity to the Native Americans, according to National Chili Day.
Whatever you believe about the mythic origins of chili, today’s Texas style chili is best known for tender beef, seasoned onions, and ground chilies. My recipe plays with some other yummy ingredients. Let me walk you through the flavors!
What Makes Chili Chili?
Generally, chili is a combination of ground meat, generally beef, ground chili powder or fresh peppers, and beans….just not in authentic Texas.
Why Doesn’t Texas Chili Have Beans?
Authentic Texas chili NEVER has bean! Why? Because the ladies who created this iconic dish, the chili queens, made a chili of meat, chile peppers, and sauce. They served beans, as an option on the side but never in the chili.
Texas Chili Ingredients
- Beef: You will need a cut that has sufficient fat to hold up to the simmering process and deliver a texture that isn’t dry. Hand-cut cubes from a chuck roast work beautifully.
- I prefer a coarsely ground 80/20 (also called a “chili grind”) that I can pick up from my local butcher. You might also use a standard grind 80/20, but it will have a smoother, less chunky texture. You can also use a chuck roast that’s been cut down into 1-inch cubes.
- Oil: Any neutral-flavored vegetable oil will work.
- Onions: I use yellow onion.
- Garlic: Use fresh garlic, not the stuff that comes minced in a jar. The liquid it comes in gives it an off-flavor.
- Chili Powder:Chili powderis no trivial matter for true chili aficionados. My family prefers meals on the milder side, so I usually go for a good commercial blend.
- The result gives you a sturdy chili flavor with deep tones and detectable smokiness without burning your tastebuds!
- If you’re interested in more info on chili powder, here’s an article you might enjoy.
- Cumin: Adds an earthy, slightly citrusy, smoky flavor.
- Paprika: I use mild, sweet paprika in this recipe. If you want you can up the heat level with hot paprika.
- Oregano: Adds an aromatic, pungent, herbaceous flavor.
- Salt: Regular table salt.
- Black Pepper: For the best taste, use freshly ground black pepper.
- Bay Leaves: Add an herbaceous flavor with notes of black pepper.
- Crushed Tomatoes: This is the most controversial ingredient in an authentic Texas chili! Some chefs swear by tomatoes; others refuse to even entertain the idea. If you scoff at tomatoes in your chili, give this recipe a try — I’ll make a tomato convert out of you!
- Tomato Paste:
- Better than Bouillon:I love adding Better than Bouillon to my soups and stews to give dishes an extra punch of beef flavor! This is one of the secret ingredients to make your chili taste like it’s been simmering all day. Better Than Bouillon is available at most supermarkets.
- Amber Ale Beer
- Water
- Masa: Masa is flour made from corn. It’s most often used to make tortillas and other baked goods in Mexican cuisine. But for this recipe, you’ll use it the same way you use corn starch — as athickener!
Toppings:
- Cheddar Cheese
- Sour Cream
- Red Onions
- Jalapeño
How To Store + Freeze + Make-Ahead Texas Chili
The best part of chili is the leftovers! Chili tastes even better the next day, once the spices and flavors have a chance to really settle in.
- How Long Can You Keep This In The Fridge?This recipe can be stored in your fridge for up to four days. I think it always tastes better the next day, once the ingredients have had time to settle, so this makes a great next-day lunch leftover meal!
- You can shake up the flavor combination day to day by using different toppings. One day, go for cheese; the next, do avocado and salsa for a Mexican splurge. The possibilities are endless!
- Can You Freeze This?Yes! This chili recipe will last you up to six months in the freezer. Just make sure you thoroughly cool the chili before you freeze it — the residual heat will create steam during the freezing process, which will lead to freezer burn. And no one likes freezer burn!
- Make-Ahead Tips:The best way to make this no bean Texas chili recipe ahead is to follow the steps through Step Five, stopping just before you simmer. Since your meat is fully cooked, you can store the chili base as you would normal chili, in the fridge — where it will last for up to four days — or in the freezer — for up to six months.
- Simmering is what gets all the flavors condensed, so once you’re ready to finish the chili, don’t skip the simmering! You’ll definitely want to get all those yummy flavors married together properly.
- Food Safety: Here’s a food safety guide for chili.
Try Texas Chili The Next Day
Why is chili better the next day? As the chili cools and rests, the flavors mingle and marry and become mellower and more well-rounded. The meat breaks down and as it does, it releases more flavor. This Texas Chili is no exception!
Serving Recommendations
What goes with Texas chili? I love it with cornbread! My sweet cake-like Bisquick cornbread, jalapeno bacon cornbread, or my Southern cornbread are all equally delicious accompaniments.
If you’re more in a biscuit mood for dunking, try my butter swim biscuits, easy-peasy drop Bisquick biscuits, or huge and yummy cat head biscuits!
My hubs like it with a side of Mexican rice, KFC Coleslaw, or my southwest salad.
How to Make Texas Chili Recipe
- Brown the beef. Set aside.
- Saute the onion.
- Stir in the spices.
- Return the brown beef and add the remaining ingredients. Simmer.
- Serve with any toppings.
***See full instructions below.
More Amazing Chili Recipes
- Hot Dog Chili
- Boilermaker Chili
- Chili Mac
- Pioneer Woman Chili
- Taco Chili
- Frito Pie (Frito Chili Pie)
- Chili Cornbread Casserole
- Green Chicken Chili
- Turkey Chili
- Alton Brown Chili
- Chicken Chili
Did You Try This Recipe?
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Texas Chili Recipe
Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This "Bowl o' Red" is hearty and succulent homemade goodness your family will LOVE!
Prep Time15 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 35 minutes mins
Servings: 6 People
Author: Kathleen
Ingredients
- 2 pounds coarse ground beef, 80/20 or chuck also called chili grind
- vegetable oil as needed
- 2 cups yellow onions chopped
- 2 tablespoons garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 bay leaves
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons tomato paste
- 1 heaping tablespoon Better than Bouillon - beef flavor
- 1 (12-ounce) bottle amber ale beer
- 1 cup water
- 2 tablespoons masa
Toppings:
- cheddar cheese shredded
- sour cream
- red onions chopped
- jalapeno sliced
US Customary - Metric
Instructions
Make Chili:
In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat (2pounds) to a paper towel-lined plate.
Remove all but 1/4 cup of the fat in the pan, if there's not 1/4 cup fat, add vegetable oil, as needed. Add the onion (2cups) and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
Stir in garlic (2tablespoons), chili powder (3tablespoons), cumin (2tablespoons), smoked paprika (1tablespoon), and oregano (1tablespoon) and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
Return the browned beef to the saucepan and add the salt (2teaspoons), pepper (2teaspoons), bay leaves (2), crushed tomatoes (1 can), tomato paste (3tablespoons), Better than Bouillon (1heaping tablespoon), 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa (2tablespoons) and simmer for 30-40 minutes, stirring occasionally, until chili is thick.
Serve with any toppingsyou like.
Fans Also Made:
Alton Brown Chili
Boilermaker Chili
Easy Mexican Taco Chili Recipe
Pioneer Woman Chili
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Video
Notes
- Beef: You will need a cut that has sufficient fat to hold up to the simmering process and deliver a texture that isn’t dry. Hand-cut cubes from a chuck roast work beautifully.
- I prefer a coarsely ground 80/20 (also called a “chili grind”) that I can pick up from my local butcher. You might also use a standard grind 80/20, but it will have a smoother, less chunky texture. You can also use a chuck roast that’s been cut down into 1-inch cubes.
Nutrition
Serving: 1/6 of the recipe | Calories: 464kcal | Carbohydrates: 29g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 102mg | Sodium: 1485mg | Potassium: 784mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2005IU | Vitamin C: 17.8mg | Calcium: 133mg | Iron: 8.2mg
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Reader Interactions
Comments
Kelly says I love this recipe! Nothing too crazy prep-wise, and it’s delicious! I am making for a second time tonight for an office Superbowl lunch tomorrow, can’t wait to have again!
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- Kathleen says
Yaaaay! I hope you’ll enjoy this chili while watching the game 🙂
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- Andy O. says
Hi Kathleen,
This sounds like a great recipe. I have previously made recipes that were posted from the Terlingua chili cook-offs which I am a big fan of however I’m searching for other ideas that use real onions and garlic instead of just powder. I have an assortment of chili powders that I got from mild bills gunpowder foods. I think I’ll use a blend when I try your recipe. Perhaps cowtown light, Mexene, and gebhardt powders. I’m also experimenting and plan on using cubed brisket that I will smoke on my smoker. I have a feeling with what I’m doing combined with the goodness of your recipe that it’s going to be nothing short of amazing. Thanks for the recipe!Reply
- Kathleen says
I agree totally, Andy!!
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- Andy Okun says
Just wanted to get back to you and let you know that the chili was super delicious! Thanks Kathleen!!
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- Kathleen says
Yaaaay! I’m glad you like this, Andy! Thanks for the positive feedback 🙂
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- Andy Okun says
I filmed a video for the chili that I made. Even though I deviated a bit I still gave credit to you and referred people back to your page. in my description and gave your page a shoutout near the close of the video. In case you would like to see it, here is the link (if not allowed then please delete):
https://www.youtube.com/watch?v=4tajKSQheiU - Kathleen says
Hi, Andy! Wow, thank you so much! 🙂
We’d love to try your version!
I watched the video, I agree, this chili is perfect on rainy cold day. Thanks for putting the recipe link in your description box. 🙂
- Kim says
Thank you so much for sharing this recipe! Chili is one of my all-time favorites, and I’ve been experimenting with different versions. I love making a big pot for game day. I can’t wait to try yours. Chili with beer is the best!
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- Kathleen says
You’re so welcome, Kim! This is a game day go to in our house!
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- Catherine Cook says
We have this on weekly rotation in our house. It’s phenomenal and when I tell my family it’s chili night, I get full excitement from everyone. I make homemade skillet cornbread to go along and there are never any leftovers 🙂 Thank you for a great recipe!!
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- Kathleen says
Hi, Catherine! Wow, I’m so happy you like this chili! 🙂
This is really perfect with cornbread!
Thanks for the feedback 🙂Reply
- Todd says
Made this chili for the first time this past weekend and won a chili contest with it! I had a clean crockpot at the end of the contest. I added some different chili flakes to turn up the heat a little bit as well as added some anchor chili powder to give it a bit more of smoky flavor. Other than that I followed the recipe. Cooking again for another chili contest!
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- Kathleen says
Wow! That’s really really awesome, Tod! Congratulations!! Thank you for sharing your feedback. 🙂
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- Andrew says
Outstanding chili! I didn’t have any Masa so I used corn starch in place of it.
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- Kathleen says
So happy you enjoyed this chili, Andrew!
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- Dawn says
My husband and I tasted Texas Chili for the first time the other day, and we’ve been jonesing for more! I searched and searched online and when I came to your recipe I knew it was the One.
I followed your recipe verbatim, except that I added a pinch of grated baking chocolate and a few Juniper berries.
I just finished cooking and I’m LOVING this recipe! I can’t wait for my Husband to get home so we can dig in. I chopped pinientos de Padre and added them to the collection of toppings along with some shredded Spanish cheese.
No matter what you add to it, this chili base recipe makes the dish. Much appreciation to you!Reply
- Kathleen says
Yaaaay! Thank you so much, Dawn! I wanna try your version, that sounds so yummy! I’m so happy you found and liked this chili 🙂
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- Don says
This is REAL chili ! Great recipe and so encouraging to see the Authentic Texas recipe which means NO BEANS ! Nothing wrong with beans and i understand it was first used in cattle drives when they were low on meats, but it should be called something else, because it’s NOT chili ! I love this recipe and sometimes I like to put a couple small i inc pieces of dark chocolate in it.
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- Kathleen says
Thank you, Don! Glad you like this chili. I appreciate it!
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- Gary says
Any alternative for the masa? Thanks 👋
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- Kathleen says
Hi Gary. You can omit it all together and simply simmer it longer until you reach desired thickness. A couple of readers have done it this way.
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- William Kirscht says
I’ve found that tortilla chips processed or smashed to very small works great s a sub
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- Bobby says
Does that calorie count include the toppings?
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- Kathleen says
Hi, Bobby. No, the toppings are not included in the nutrition facts. 🙂
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- Dee says
where is the peppers? chili needs to have a little heat
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- Kathleen says
Hi, Dee. You can add more. I used chili powder.
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- Jennifer Saxton says
My 9-year-old son and I made this chili last night for dinner. It was a hit. He cooks with me and I make him measure out all the ingredients while reading the recipe. I actually make it difficult by giving him a 1/4 cup measuring cup when he needs 1 1/4 cup of something so he has to figure out how many he needs. We loved the fact you added the amounts (3/4 cup, 1 teaspoon, etc) in the written directions because he kept us from scrolling up and down, over and over.
Thanks for a delicious recipe and making it so much easier to follow.
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- Kathleen says
HI, Jennifer! You and your son are both adorable! I’m so happy you both made this chili and he’s in charge of measurements 🙂
I appreciate your feedback and so happy you like this recipe. Thank you so much <3Reply
- Minnie says
This has become a staple recipe in this Texas gal’s house! We like our chili spicy, so I add fresh chopped jalapeños (keep the seeds), some Louisiana Hot Sauce, and Worcestershire sauce for a little more flavor. I also increase the seasoning measurements. If my jalapeños don’t have enough kick, I add a little chipotle powder.
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- Kathleen says
Hi, Minnie! That sounds so good! Thank you for sharing your tweaks 🙂
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- Valerie says
Is there a substitute for Amber ale beer?
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- Kathleen says
Hi Valerie, you can use any type of beer or plain beef broth.
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- Mark says
I made this and it is one of the best chili recipes I’ve tried in 69 years! I made a double batch (4 lbs). Instead of 6 T of generic chili powder, I used 3T of Penderey’s Ft. Worth Light. Near the end, I added 2 tsp of Penderey’s San Antonio Red. For my Colorado friends, I added canned red beans. It was a huge hit! I’m taking some to the Thanksgiving feast!
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- Kathleen says
Hi, Mark! Your version is awesome! Thank you for your positive feedback. Happy Thanksgiving 🙂
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- Robin says
I am from Fort Worth and LOVE Penderey’s! Going to try this recipe tomorrow when the hard freeze hits Cowtown!
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