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Authentic Texas Chili Recipe

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★★★★★

4.7 from 109 reviews

This Authentic Texas Chili recipe celebrates the bold, robust flavors of traditional Texas cooking by featuring chuck roast simmered low and slow with a blend of dried ancho and guajillo chiles, aromatic spices, and optional enhancements like strong brewed coffee. Rich, deeply savory, and unadorned by beans or excessive tomato, this chili highlights the pure essence of beef and chili peppers—a true Texas soul food classic.

Ingredients

Scale

Meat

  • 3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground

Chiles & Spices

  • 1/4 cup Authentic Texas Style Chili Powder
  • 3–5 Dried Ancho Chiles, stems and seeds removed
  • 2–3 Dried Guajillo Chiles (optional), stems and seeds removed
  • 2 tbsp Ground Cumin
  • 1 tbsp Dried Mexican Oregano
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper (adjust to taste)

Aromatics

  • 1 Large White Onion, diced
  • 4–6 Cloves Garlic, minced or pressed

Liquids

  • 4 cups Beef Broth (preferably low sodium)
  • 1 cup Strong Brewed Coffee (optional)
  • 1 (12 oz) Can Diced Tomatoes (optional)

Seasonings & Fats

  • Salt, to taste
  • Black Pepper, freshly ground, to taste
  • Vegetable Oil or Beef Tallow, about 2 tbsp for browning

Instructions

  1. Rehydrate and Puree the Dried Chiles: Wearing gloves, remove stems and seeds from dried ancho and optional guajillo chiles by tearing them lengthwise. For milder heat, remove the white membranes. Place chiles in a saucepan, cover with 2 cups water, and simmer for 15-20 minutes until softened. Transfer chiles and about 1 cup soaking liquid to a blender and puree until smooth. Strain through a fine-mesh sieve to achieve a silky smooth chile base. Set aside.
  2. Brown the Beef: Pat chuck roast cubes dry. Heat 2 tablespoons of vegetable oil or beef tallow in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear beef cubes on all sides until deeply browned, about 5-7 minutes per batch. Remove beef and set aside.
  3. Sauté Aromatics and Spices: In the same pot, add diced onion and sauté over medium heat for 5-7 minutes until softened and translucent, scraping up browned bits. Add minced garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Stir constantly and cook for 1 minute until fragrant.
  4. Combine Ingredients and Simmer: Stir in the prepared chile puree and cook 2-3 minutes. If using, add diced tomatoes now. Return browned beef to pot and pour in beef broth and optional coffee. Stir to combine. Bring chili to a simmer, reduce heat to low, cover, and cook gently for 2-3 hours or longer, stirring occasionally.
  5. Season and Adjust: After at least 2 hours, taste and season with salt and freshly ground black pepper to your liking. Adjust heat by adding more cayenne if desired. Optionally simmer uncovered during the last hour to thicken chili and deepen flavors.
  6. Serve and Enjoy: Let chili rest for 15-20 minutes off heat to allow flavors to develop fully. Serve hot with preferred toppings and enjoy a rich, soulful taste of authentic Texas chili.

Notes

  • Wear gloves when handling dried chiles to avoid skin irritation.
  • Removing seeds and membranes controls the heat level of the chili.
  • Use beef tallow for a more authentic flavor if available.
  • Omitting tomatoes yields a more traditional Texas chili, but fire-roasted diced tomatoes add subtle acidity and sweetness.
  • Strong brewed coffee adds depth without overpowering the flavor.
  • Simmering low and slow enhances flavor development and tenderizes beef.
  • For a thicker chili, simmer uncovered during the last hour.
  • Resting the chili before serving intensifies flavor melding.

Keywords: Texas chili, authentic chili recipe, chuck roast chili, ancho chili, guajillo chili, spicy beef chili, slow simmered chili

Find it online: https://topreci.com/authentic-texas-chili-recipe/