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.

Servings:

Prep Time: 1

Cook Time: 3 45

Ingredients

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

Author: Chef Billy Parisi