Authentic Texas Chili

This bean-less Authentic Texas chili recipe is all about slow-cooked beef, bold spices and dried chiles, creating one of the most flavorful bowls of chili you’ll ever taste! The complexity of flavor in this chili is truly next level, the perfect balance between sweet and spicy. Take the time to properly sear the beef and let the flavors meld together, and I promise, this just might become your new favorite stew.

I make this bowl of red with some unexpected ingredients that will completely flip your idea of what chili should be. The aroma alone of this dish is enough to transport you straight to Texas! I get that same feeling every time I make my Texas goulash recipe.

Texas Chili

Texas chili, also called Texas red or a bowl of red, is a stew of slow-cooked chunks of beef in chiles and spices. It’s well known that this is a chili served without beans unless they are on the side. You might also hear this called chili con carne, but in my opinion, my Texas chili recipe takes things a step further with deeper, more complex flavors, and I’ll explain exactly why!

What makes my recipe stand out? Instead of using chili powder, I go all in with real dried chiles, they act as the dish’s main flavor component. I’ve also put my own spin on it, adding ingredients like tomatoes, vinegar, coffee, and even beer for extra richness. But the best part? You can totally tweak it to your taste, make it your own.

No matter the season, a big, hearty stew is always a favorite in my house, and this Texas chili – aka chili con carne- quickly became one of our go-to meals for weekends or any night we’re craving comfort in a bowl.

A Quick Bite into the History of Texas Chili

The most legitimate story of Texas chili comes from San Antonio during the mid-1800s when some business ladies sold a dish of beef and chiles, which coined them the name the chili queens. It immediately caught on and spread through Texas during cattle drives, becoming a staple on chuck wagons. It has been popular ever since, no matter the variation.

Ingredients and Substitutions

• Beef choices – I like using cuts like chuck roast, brisket, or New York strip roast, all these are great options for this chili.
• Bacon – I like to use uncured smoked thick-cut bacon, but regular-cut will also work.
• Chiles – A combination of dried anchos, guajillos, and chiles de arbol were used. Depending on how much spice you can handle, you can use any combination of these chiles. In addition, costenos or pasilla chiles are also good to use. I go heavy on anchos, half the guajillos, and only 1 arbol.
• Spices – I used cumin, all-spice, cloves, coriander, and cinnamon, which I toasted and finely ground. If you only want to use one thing, I recommend cumin.
• Onions – Yellow, white, or sweet onions will all work. In addition, you’ll need some whole garlic cloves.
• Herbs – Only dry oregano is used. Marjoram is also a suitable substitute.
• Tomatoes – You can use canned or jarred tomato puree, diced, whole peeled, or crushed. Fresh tomatoes can be used if they are diced or blended until smooth.
• Beer – Any pilsner, porter, or stout is good to use. Since this is a Texas chili, I went with Shiner Bock.
• Vinegar – You can use apple cider or distilled vinegar. I use this to help balance out the spiciness from the chiles.
• Masa Harina – This is a classic ingredient when thickening the chili. You do not have to thicken it, but this will make the liquid tighter and creamier.
• Coffee – Any strong decaf or caffeinated coffee is good.
• Stock – Beef stock is best, but water, chicken stock, or my brodo recipe can also work.
• Chocolate – Bittersweet or unsweetened chocolate is best. You can also use Abuelita, which is a Mexican hot chocolate tablet.

How to Make Texas Chili

Prep the Chiles: I remove the stems and seeds from the dried chiles to keep the chili smooth and balanced without too much heat.

Toast the Chiles: I add the seeded chiles to a large cast-iron or carbon steel pan over medium heat and let them toast for 2 to 3 minutes. Using a spoon or spatula, I press each chile down for a few seconds at a time.

Rehydrate the Chiles: I cover the toasted chiles completely with water and let them simmer over low heat for about 30 minutes, until they become soft.

Crisp the Bacon: While the chiles simmer, I add the bacon to a large Dutch oven over medium heat and sauté for 2 to 3 minutes. Then, I lower the heat and let it cook for 7 to 8 minutes, until it’s crispy and golden brown. Once done, I set the bacon aside and keep the flavorful drippings in the pot.

Season the Beef: I toss the cubed beef with 4 teaspoons of salt and 1 teaspoon of pepper, making sure every piece is well-coated for maximum flavor.

Sear the Beef: Working in two batches, I cook the seasoned beef in the rendered bacon fat over high heat. I let stand for 3 to 4 minutes before turning the meat and cooking for an additional 3 to 4 minutes. Once done, I set it aside and repeat the process with the remaining beef.

Sauté the Onions: I add the onions to the pot, season lightly with salt, and sauté over medium heat until they start to soften. Then, I lower the heat and let them cook for another 10 minutes, stirring occasionally.

Blend the Chiles: While the onions cook, I drain and rinse the softened chiles, then add them to a blender along with the chipotles and 2 cups of beef stock. I blend on high until the mixture is smooth and rich, then set it aside for later.

Add the Garlic: I stir the garlic into the onions and let it cook for 30 to 45 seconds.

Cook the Tomato Paste: I stir in the tomato paste and let it cook for 3 to 4 minutes, stirring occasionally.

Build the Flavor: I pour in ¼ of the chile mixture and let it cook for 2 to 3 minutes, allowing the flavors to deepen and intensify before adding the rest.

Combine & Simmer: I add the seared beef back into the pot along with the coffee, half of the crispy bacon, tomato puree, 2 cups of beef stock, and the remaining chile sauce.

Toast the Spices: I add the cumin, cinnamon, coriander, allspice berries, and cloves to a medium-sized pan over medium heat. Stirring constantly, I let them toast until fragrant.

Grind the Spices: I transfer the toasted spices to a spice grinder and grind them until they form a fine powder. Then, I pulse in the oregano just until it’s evenly combined for a well-balanced, aromatic spice blend.

Season & Simmer: I season the chili with salt, then stir in the freshly ground spices and herbs to deepen the flavor. I bring the chili to a boil over high heat, then cover, reduce the heat to low, and let it simmer for 2 to 3 hours.

Check & Adjust: After 1 hour, I come back to taste and adjust the seasoning as needed. For the last 30 minutes of cooking, I remove the lid to help the liquid reduce and concentrate, intensifying the chili’s rich, bold flavors.

Thicken the Chili: I remove about 1 to 1½ cups of liquid from the pot and transfer it to a bowl. Then, I whisk in the masa harina until it forms a smooth, thick mixture.

Finish & Enrich: I stir the masa harina mixture back into the chili, letting it thicken. To balance the flavors, I finish with vinegar and chocolate, mixing everything together until well combined.

Serve & Enjoy: I ladle the rich, hearty chili into bowls and top it with my favorite garnishes like shredded cheese, sour cream, or fresh cilantro. To finish, I sprinkle the remaining crispy bacon lardons on top for an extra punch of flavor and crunch!

Chef Tip + Notes

For making my Texas chili extra rich and flavorful I highly recommend to stir in masa harina at the end, is a game-changer for thickening and enhancing flavor. Unlike regular flour or cornstarch, masa harina adds a subtle corn flavor that deepens the chili’s richness while giving it a silky, velvety texture.

• Ancho Chiles: I love using ancho chiles for their sweet, smoky flavor and mild heat, ranging from 1,000 to 2,000 Scoville units—perfect for adding depth without too much spice.
• Guajillo Chiles: These chiles bring a fruity, slightly sweet heat with a Scoville rating of 2,500 to 5,000, adding a nice balance of warmth and complexity.
• Chiles de Árbol: If you love spice, chiles de árbol are the way to go—5 times hotter than a jalapeño with a fiery 10,000 to 25,000 Scoville kick!
• Pick Your Pot: I use a 2-gallon Dutch oven, but any large, heavy-bottomed pot will work just fine for this chili.
• Control the Fat: If there’s too much rendered bacon fat, I just drain off half to keep the chili rich but not greasy.
• Sear for Flavor: The beef doesn’t have to be perfectly browned on all sides, but getting a good sear helps build incredible depth and richness in the chili.
• Beans or No Beans? Traditional Texas chili skips the beans, but if you love them, go ahead and toss some in—I won’t judge!
• Using Ground Spices? If I’m using ground spices instead of whole, I skip the toasting step since they’re already packed with flavor.

Serving Suggestions

I love serving this Texas chili with a side of warm homemade skillet cornbread, which soaks up all that sauce. For a heartier meal, I sometimes spoon it over a baked potato, letting the flavors meld into the fluffy potato.

Make-Ahead and Storage

Make-Ahead: You can make this soup up to two days ahead for freshness. In fact, it is more delicious after sitting for 24 hours before serving.

How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of Texas chili to a sauce pot and cook over low heat until hot. You may need to adjust the seasonings with salt and pepper. In addition, add more stock if it’s too thick and more masa if it’s too thin.

More Stew Recipes

• Mulligan Stew
• Lamb Stew
• Colombian Chicken Stew
• Hungarian Goulash
• Boeuf Bourguignon

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Authentic Texas Chili

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5 from 5 votes

This bean-less Authentic Texas chili recipe is all about slow-cooked beef, bold spices and dried chiles, creating one of the most flavorful bowls of chili you'll ever taste! The complexity of flavor in this chili is truly next level, the perfect balance between sweet and spicy. Take the time to properly sear the beef and let the flavors meld together, and I promise, this just might become your new favorite stew.

Servings: 10

Prep Time: 1 hour hour

Cook Time: 3 hours hours 45 minutes minutes

Ingredients 

US CustomaryMetric

• 6 dried ancho chiles
• 3 dried guajillo chiles
• 1 dried Chile de arbol
• 6 slices thick cut bacon
• 5 pounds chuck roast
• 2 peeled small-diced yellow onions
• 2 chipotle peppers in adobo sauce
• 8 finely minced garlic cloves
• 3 tablespoons tomato paste
• 8 ounces strong brewed coffee
• 12 ounces pilsner beer
• 4 cups beef stock
• 1 up tomato puree
• 5 all-spice berries, or 1/2 teaspoon ground
• 3 tablespoons cumin seeds, or 2 1/2 ground
• 1 stick of cinnamon, or 3/4 teaspoon ground
• 2 teaspoons coriander seeds, or 2 1/4 teaspoon ground
• 5 cloves, or 1/2 teaspoon ground
• 2 tablespoons oregano
• 1/3 cup masa harina
• 1 tablespoon of apple cider vinegar
• 1- ounce bittersweet chocolate
• coarse salt and pepper to taste

Instructions

• Remove the stems and seeds from the chiles. Add the seeded chiles to a large cast-iron or carbon steel pan and cook them over medium heat for 2 to 3 minutes pressing down on each chile for a few seconds at a time using a spoon or spatula.
• Cover them completely in water and simmer over low heat for 30 minutes or until softened.
• In the meantime, add the bacon to a large Dutch oven, put over medium heat, and saute for 2 to 3 minutes. Turn the heat down to low and cook for 7 to 8 minutes or until crispy brown. Set the bacon to the side.
• Toss the cubed beef with 4 teaspoons of salt and 1 teaspoon of pepper and combine.
• Cook the beef in two batches using the rendered bacon fat on high heat. Let stand for 3 to 4 minutes before turning the meat and cooking for an additional 3 to 4 minutes. Set it to the side and repeat the process with the remaining beef.
• Add the onions to the pot, gently season with salt, and sauté over medium heat. Turn the heat down to low and cook for an additional 10 minutes, stirring occasionally.
• In the meantime, drain the chiles, rinse them, and add them to a blender with the chipotles and 2 cups of beef stock. Blend on high until smooth and set it aside.
• Mix the garlic into the onions and cook until fragrant, which takes 30 to 45 seconds.
• Next, add the tomato paste and cook it for 3 to 4 minutes or until it becomes a rusty color. At this stage, add ¼ of the chile mixture and cook for 2 to 3 minutes to intensify the flavor more.
• Now, add the cooked beef, coffee, half of the bacon, tomato puree, 2 cups of beef stock, and remaining chile sauce.
• Add the cumin, cinnamon, coriander, allspice berries, and cloves to a medium-sized pan and heat over medium heat while constantly stirring until it becomes very aromatic.
• Transfer the mixture to a spice grinder and grind until it becomes like a powder. Pulse in the oregano just until combined.
• Season the chili with salt and stir in the spices and herbs, to the chili and bring to a boil over high heat. Then cover and turn the heat down to low, and cook for 2 to 3 hours.
• After 1 hour, come back and taste and adjust any seasonings. Remove the lid for the last 30 minutes of cooking to reduce and concentrate the liquid and flavors.
• At this point, take out about 1 to ½ cups of the liquid and add it to a bowl. Whisk it with the masa harina until it becomes thick. Add the mixture back to the chili and finish it with vinegar and chocolate. Mix to combine.
• Serve the chili with your favorite desired toppings and remaining bacon lardons.

Notes

For making my Texas chili extra rich and flavorful I highly recommend to stir in masa harina at the end, is a game-changer for thickening and enhancing flavor. Unlike regular flour or cornstarch, masa harina adds a subtle corn flavor that deepens the chili’s richness while giving it a silky, velvety texture.

• Ancho Chiles: I love using ancho chiles for their sweet, smoky flavor and mild heat, ranging from 1,000 to 2,000 Scoville units—perfect for adding depth without too much spice.
• Guajillo Chiles: These chiles bring a fruity, slightly sweet heat with a Scoville rating of 2,500 to 5,000, adding a nice balance of warmth and complexity.
• Chiles de Árbol: If you love spice, chiles de árbol are the way to go—5 times hotter than a jalapeño with a fiery 10,000 to 25,000 Scoville kick!
• Pick Your Pot: I use a 2-gallon Dutch oven, but any large, heavy-bottomed pot will work just fine for this chili.
• Control the Fat: If there’s too much rendered bacon fat, I just drain off half to keep the chili rich but not greasy.
• Sear for Flavor: The beef doesn’t have to be perfectly browned on all sides, but getting a good sear helps build incredible depth and richness in the chili.
• Beans or No Beans? Traditional Texas chili skips the beans, but if you love them, go ahead and toss some in—I won’t judge!
• Using Ground Spices? If I’m using ground spices instead of whole, I skip the toasting step since they’re already packed with flavor.

Make-Ahead: You can make this soup up to two days ahead for freshness. In fact, it is more delicious after sitting for 24 hours before serving.

How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of Texas chili to a sauce pot and cook over low heat until hot. You may need to adjust the seasonings with salt and pepper. In addition, add more stock if it’s too thick and more masa if it’s too thin.

Nutrition

Calories: 658kcalCarbohydrates: 29gProtein: 52gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 171mgSodium: 582mgPotassium: 1578mgFiber: 9gSugar: 12gVitamin A: 6017IUVitamin C: 11mgCalcium: 117mgIron: 9mg

Course: Soup, stew

Cuisine: American, Southwest

Author: Chef Billy Parisi