Texas Chili is a classic spicy bean-free chili known as “Bowl o’ Red” that’s smoky, beefy and full of flavor. Perfect for game day, cookouts and crockpots!
If you’ve made some of my Classic Beef Chili before or my super popular Slow Cooker Beef Chili then this recipe is for you!
TEXAS CHILI
Texas Chili is the perfect dinner time recipe now that the nights are longer and colder. It’s time to break out some hearty, filling recipes to keep everyone toasty. Make it the perfect meal and serve it up with a chunk of homemade Ultimate Cornbread.
There’s just something about a large pot of Texas Chili simmering on the stove that reminds me of the fall and winter months, and it tastes even better as leftovers. You can make it at the beginning of the week and enjoy it as leftovers and lunches the rest of the week.
What is Texas Chili?
So, what makes chili Texas Chili? Texas-style chili is a little bit different from your average chili recipe, in that it has no beans and is technically a kind of chili con carne.
The majority of the savory, smoky flavor comes from the ground chuck and flavorful chili mixture. In some cases, Texas Chili doesn’t even use tomato sauce of any kind. What makes true Texas Chili changes depending on who you ask, but what most people agree on is that there are no beans in it.
Texas Chili chefs take their craft very seriously, and there are a bunch of different chili cook offs around the country, and even the world, to determine which is the best Texas Chili recipe. In my opinion, the best chili is the kind that can feed the most people the easiest and the flavors are the most approachable.
To keep the flavors of this chili the most well rounded I add tomatoes and tomato paste but if you prefer to go tomato free I suggest using chunks of beef rather than ground beef for a better texture.
OTHER TASTY CHILI RECIPES
Slow Cooker Beef Chili
Classic Beef Chili
Philly Cheesesteak Chili (Philly Chili)
Chili Cheese Sloppy Joes
HOW TO MAKE TEXAS CHILI
- Add vegetable oil and onions to a large dutch oven on medium heat.
- Cook until the onions are translucent, about 6-8 minutes.
- Add the garlic, and cook for 1 minute stirring well.
- Add the ground beef, breaking apart as you cook it for 6-8 minutes.
- but leave the chunks a bit larger, and allow the beef to sear well.
- Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
- Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
- Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
- Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.
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VARIATIONS ON TEXAS CHILI
- Toppings: You can add just about anything to your chili. Try chopping up some jalapenos, or adding a dollop of sour cream, cheddar cheese, or tortilla strips.
- Spices: To play with the flavors without having to start from scratch, you can mix in my Chili Seasoning Mix with an additional 3 tablespoons of chili powder.
- Chili peppers: Since chili is in the name of Texas Chili, you absolutely can make it spicy. Chop up some pasilla peppers, serrano peppers, or chipotle peppers to get a sweet, smoky, or strong spicy taste. For those who don’t like spice, there’s still a pepper you can add: bell pepper. It’s sweet, it has no heat, and it goes really well with Texas Chili flavor.
- Meat: I recommend using ground beef, but you can also use a chuck roast that’s been chopped down to stew meat size.
TEXAS CHILI FAQS
- Why does Texas Chili have no beans? It’s really just a tradition. Texans pride themselves on bean free chili.
- What makes chili chili? Chili is almost always a mixture of ground beef, hot peppers, chili powder, and sometimes beans, just not in Texas.
- Why is Chili better the next day? The meat in chili has a chance to break down a little more and release more flavor into the stew.
EVEN MORE CHILI RECIPES!
Wendy’s Chili (Copycat)
Turkey Chili
Cincinnati Chili
HOW LONG IS TEXAS CHILI GOOD?
- Serve: As with most non-shelf stable products, don’t leave this Texas Chili out for longer than 2 hours.
- Store: In the fridge, Texas Chili will stay good for up to 3 days before you should throw it out. Make sure that you properly seal it up in an airtight container or a sealable bag. Also, you need to let it cool completely down to room temperature before you put it away.
- Freeze: You can freeze Texas Chili for up to 4 months in a sealable container. Make sure you let it cool first, and that you keep it securely sealed.
- When reheating it is best to let thaw overnight in the refrigerator before microwaving or reheating on your stovetop. If you are going to heat from frozen and you know this ahead of time it is best to freeze in a shallow container or re-heat on half power.
WHEN IS TEXAS CHILI SAFE TO EAT?
Ground beef chuck is considered safe to eat when the temperature reaches 160 degrees F (71.1 degrees C), according to the USDA’s Official Website.
Texas Chili Recipe
Texas Chili is a classic spicy bean-free chili known as "Bowl o' Red" that's smoky, beefy and full of flavor. Perfect for game day, cookouts and crockpots!
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions , diced
- 3 garlic cloves , finely minced
- 2 pounds ground beef , (85/15)
- 1 teaspoon kosher salt
- 1/4 cup ancho chile powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 29 ounces diced tomatoes
- 6 ounces tomato paste
- 4 cups beef broth
Instructions
Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
Add the garlic, and cook for 1 minute stirring well.
Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.
I love this recipe! How big is your serving size for the nutrition facts?
About 1 cup. I’m glad to know you love it so much.
Loved this recipe. I used the impossible plant based grounds instead of meat and it was great. The only substitutions were vegetable broth and crushed tomatoes and purée instead of diced tomatoes. I made it for a friend who is vegetarian and she loved it. I kept some to eat as well and it was very good. Thanks for the recipe!
Thanks for all of the substitution ideas, Connie.
Really easy and tasty. I used a can of Rotel instead of crushed tomatoes and substituted Elk meat for beef. Very good v
Thanks for the suggestion, David.
I haven’t eaten red meat in years, and was really craving Chili. I hate tomatoes though, so I did make a few alterations. I used crushed tomatoes rather than diced, and I used vegetable broth instead of beef. I also opted for Impossible brand ‘beef’ rather than real ground beef, and it turned out fantastic! The flavor was incredible, and even my family loved it saying it’s the best chili they’ve ever had. I highly recommend this chili for anyone looking for a Texas style chili. My next batch I intend on adding a few jalapenos in with the onions for some extra kick!
So glad you decided to give it a try, Kyle.
Made this today. Halved the recipe since I’m clocking for oneAdded chopped green bell pepper. Sautéed half a jalapeño with o Jin and bell pepper and added the other half once broth was added. Used two fresh tomatoes instead of canned. Awesome stuff.
Glad you enjoyed it!
I live in Texas and I, occasionally, make authentic “Texas Red” (chuck, no tomatoes and a variety of chilis) and it is delicious but fairly labor intensive.
However, this is an awesome alternative and the best chili I’ve had or made. The only change I make it to add crushed tomatoes instead of tomatoes. Depending on my audience, I might add cayenne. Otherwise, I make as written.
All in all, outstanding! Thanks for sharing!
Thanks, Deb!
Hi if I was going to use your chili seasoning mix, how much would I use for this recipe and also I cant seem to find ancho chili powder, what is a good substitute? Thanks!
If you want to use my chili seasoning mix, I’d suggest using about 3 tablespoons. for the ancho chili powder substitute, I’d recommend using chili powder with a little bit of crushed red pepper since it’s not really spicy but doesn’t add a little bit of heat. Enjoy!
I used this recipe today to win a chili cook off. It is amazing!!!! I did add some red pepper flakes to spice it up just a bit, I also grilled some T-bone steaks and cut into bite size chunks and added when I added spices and liquids. It was sooooo good.
Yay!! The addition of steak sounds like a delicious idea!
The best chili I have ever had! I tweeted mine a little cause we like beans and the full chili flavor but I follow everything and just added 2 cans of drained pinto beans, and 2 cans of drained kidney beans and 1 pk of McCormick Mild Chili seasoning packet and it was delicious! I’ll never make another chili!
Yay!! Thanks for the 5 stars, Dara.
Seriously the best Chili I have ever had!!! Thanks for the recipe!
That’s so kind of you to say, Corey. Thanks!
I couldn’t find the Chile Ancho Powder in my area, but we did find Chile Ancho. We boiled it in a half cup of water. Removed all the seeds, and stem, put it in the food processor, and… BAM! We added the entire paste to the pot. Gave it a small taste test after a little cooking time. And again…. BAM! It worked for us. We’re making it the night before Game Day. Can’t wait for your recipe tomorrow. Thank you for sharing.
That sounds like a great substitution! So glad it worked well for you and thank you for being such a great reader!
Do you drain the fat after cooking the meat?
I didn’t need to but I was using 85/15 ground beef which isn’t very fatty. If you’re using one that produces more, you can drain it.
This is delicious chili, I’ve made it several times but I add cayenne and a packet of hot chili seasoning because its easier! I like it spicy. Hands down favorite chili recipe
So glad you enjoy it!
This looks good. I love chili. w ill make it soon. . ?
Excellent photo…that’s what chili looks like. No extraneous crud floating around in it like kidney beans, bell pepper chunks or tomato globs. This is what a Texan wants to see in his pot. Made my mother water and my nostrils flair a bit.
I made this chili today and it is so good! Can wait to try another one of Sabrina’s recipes.
Thanks, Pat. So glad you enjoyed it.
How much is a serving? ie, 1/2 cup?
1 cup
If I want to add beans to this recipe at what stage should I put them in
I’d add them in with the beef broth. Enjoy!
I’ve made many, many chili’s over the years and have had some really great recipes. My favorites are Guy Fieri’s dragon breath chili and Mudd’s BBQ chili. I tried this one for the first time last night using the Ancho chile powder you suggested. This recipe will be added to my chili favorites. It was a massive hit. My kids devoured it. Thank you again for another winner.
Yay!! I’m so glad you all loved it, Mark. Thanks for coming back to let me know.
Wanting to this for a company christmas dinner#!question is want to do ic crock pot what do I need to change? Thank you!!?
Such a great idea! I would follow the instructions up to step 6. Once you add the beef broth and bring it to a simmer, transfer all of it into a slow cooker and cook on low for 7 hours. Enjoy!
This is the perfect game day recipe!! Hearty, satisfying and great for serving a crowd!
Definitely!
Classic homecooking at its finest! Everyone should know how to make hearty meals like this.
Thanks, Jessica. I appreciate the 5 star rating.
Yes! I grew up in Texas and you nailed it. Everyone puts beans in their chili and I miss this meat-only style! So yummy.
Yay!! Thanks for the approval.
I”m a no beans kind of chili-loving gal, and this recipe was right up my alley! It was hearty, full of flavor, and just the right amount of kick. It was better leftover the nxt day, too!
I’m so glad you enjoyed it, Jenn.
This looks delicious!! I’ve never tried Texas Chili, but I am excited try it out this winter season ?
I made this yesterday afternoon, it was a 12 degree day outside here in Michigan..brrrrr
Perfect weather for a hot bowl of chili. This turned out FABULOUS and sooooo deep with flavor. Didn’t miss the traditional beans of other chili’s at all!! Sent some home with my daughter for her family,and she texted me later saying she’s ruined now lol
Thank you Sabrina for your recipes that are easy to prepare and always are a hit.
This one is definitely in the “save” box 🙂
Terry O’Connor
Thank you so much for taking the time to come back and let me know how much you all enjoyed it! You are too sweet!
What adjustments would I have to make in order to prepare this in a Slow Cooker ?
Thank you !!
I would reduce the broth to 2 cups and add a cup of ground saltine crackers. Cook low and slow for 5-6 hours 🙂
ADD BEANS MAKES IT TASTE BETTER
This sounds delicious but I beg to differ with you about it being an authentic bowl of red. I was taught that “real” chili is red in color due to the various pure chili powders that are used, not because of tomato. There is no tomato in the recipe I made in a cooking class in Albuquerque. Now, in all fairness, perhaps that’s a New Mexican bowl of red; Texas may still cling to the tomatoes but the original chili makers (trail cooks on cattle drives) probably had no access to tomatoes but did have dried chile peppers that they could grind up. Just sayin’
Totally agree with you, I mention the tomatoes in the post. I keep the tomatoes in because in cooking both ways for clients over the years when I go for multi-chili, no tomato it causes many people to have stomach issues. The tomatoes, while not being 100% traditional are used in many restaurants I’ve enjoyed throughout Texas and it makes the flavors more approachable.
Personally, I like cutting back on the diced tomatoes, upping the paste and the chili powder but I have a bit of an iron stomach. I also have had several issues with clients having problems sourcing the various types of chili.
I feel like this recipe makes for a delicious yet attainable bowl of red. I will, however, completely agree with you, I would personally love to add a couple more varieties of chili powder. It would just make this more of a “coffee table” recipe which I try to avoid on the site.
I’ve had excellent luck ordering my chili spices from Mild Bill’s Spices out of Corsicana, Tx. They have many blends and some tips on-line.
Thanks for the suggestion.