Dinner

Authentic Texas Chili Recipe

ByJeannette Jaeger October 26, 2025October 26, 2025

Introduction

This authentic Texas chili recipe celebrates the rich, bold flavors of tender chuck roast and smoky dried chiles. Slow-simmered to perfection, it offers a deep, complex taste that true chili lovers crave. Perfect for a hearty meal that warms you from the inside out.

A close-up image of a pot filled with thick, dark brown chili stew made of chunky ground meat and small pieces of yellow vegetables. The stew has a rich, smooth texture with some cilantro leaves placed on top for garnish. A metal spoon is partially dipped into the stew on the right side of the pot. The pot is white with a red handle and rests on a white marbled surface, with blurred elements in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground
1/4 cup Chili Powder (Authentic Texas Style)
3–5 Dried Ancho Chiles, stems and seeds removed
2–3 Dried Guajillo Chiles (optional)
1 Large White Onion, diced
4–6 Cloves Garlic, minced
2 tbsp Ground Cumin
1 tbsp Dried Oregano (Mexican oregano preferred)
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper (or to taste)
1 (12 oz) Can Diced Tomatoes (optional)
4 cups Beef Broth
1 cup Strong Brewed Coffee (optional)
Salt and Black Pepper to taste
Vegetable Oil or Beef Tallow for browning

Instructions

Step 1: Wearing gloves, remove stems and seeds from ancho and guajillo chiles. Tear them open lengthwise and remove membranes for milder heat if desired.
Step 2: Place chiles in a saucepan, cover with 2 cups water, and simmer for 15-20 minutes until softened.
Step 3: Transfer softened chiles and 1 cup soaking liquid to a blender. Puree until smooth. Strain through a fine-mesh sieve, pressing to extract liquid. Set puree aside.
Step 4: Pat beef dry. Heat 2 tablespoons oil or tallow in a heavy pot over medium-high heat. Brown beef cubes in batches until deeply seared. Remove and set aside.
Step 5: In the same pot, sauté diced onion until translucent, about 5-7 minutes. Scrape up browned bits from the bottom.
Step 6: Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook, stirring constantly, for 1 minute until fragrant.
Step 7: Stir in chile puree and cook for 2-3 minutes. Add diced tomatoes if using.
Step 8: Return browned beef to the pot. Pour in beef broth and coffee if using. Stir to combine.
Step 9: Bring to a simmer, reduce heat to low, cover, and cook gently for 2-3 hours or longer, stirring occasionally to prevent sticking.
Step 10: Taste and season with salt and black pepper. Adjust heat with more cayenne if desired. Continue simmering uncovered for up to 2 hours for thicker chili.
Step 11: Let chili rest for 15-20 minutes before serving to deepen flavors. Serve hot with your favorite toppings.

Tips & Variations

For a smoky layer, lightly toast dried chiles in a dry skillet before rehydrating.
Use beef tallow instead of oil for a richer, more authentic flavor.
Omit diced tomatoes for a traditional tomato-free Texas chili.
Adjust cayenne and guajillo chiles to control heat level.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with a dark, glossy stew made of beef chunks, which are thick and richly cooked, sitting in a deep brown sauce. On the left side of the bowl, there are layers of finely shredded orange cheese, small white onion pieces, bright green sliced jalapeños, and fresh green cilantro leaves, each arranged in neat sections. A wedge of lime rests on the edge of the bowl. There is a woman's hand holding a silver spoon inside the bowl, ready to scoop the stew. Next to the bowl, there is a glass of light yellow drink with a lime wedge on its rim, and a white marbled surface underneath everything. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, after browning the beef and sautéing the aromatics, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until beef is tender.

What toppings go well with Texas chili?

Classic toppings include chopped onions, shredded cheese, sliced jalapeños, sour cream, and fresh cilantro. Serve with cornbread or warm flour tortillas for a complete meal.

Jeannette Jaeger