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This authentic Texas Chili is thick, meaty, and boldly spiced! The chili is made with chunks of beef, peppers, and no beans. A rich, hearty chili perfect for cold nights, game day, or feeding a crowd!

A bowl of chili topped with shredded cheese, cilantro, jalapeño slices, and corn chips sits on a white surface next to a colorful striped napkin, a spoon, and fresh cilantro. Another bowl of chili is in the background.
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Why You’ll Love this Texas Chili!

A woman with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

Texas Chili has always held a special place in my kitchen — it’s bold, deeply flavorful, and one of those recipes that makes the whole house smell amazing as it simmers.

I love the ritual of browning the beef, blooming the spices, and letting everything cook low and slow until it becomes thick, rich, and unbelievably satisfying. This is the kind of chili that warms you from the inside out because of the simple ingredients, big flavor, and truly the Best Texas Chili Recipe you will make.

If you love heart chili as much as my family try Pulled Pork Chili, Slow Cooker Venison Chili, Crockpot Cowboy Chili and Slow Cooker Brisket Chili and serve with your favorite fixins and Side Dishes.

Ingredients

Top-down view of various ingredients for a stew, including cubed beef, diced onions, beef broth, tomato paste, crushed tomatoes, chopped peppers, minced garlic, spices, seasonings, and olive oil, arranged on a white surface.
  • Beef Chuck Roast – Cut into bite size pieces, approximately ½ inch
  • Simple Spices – Salt and Black Pepper
  • Olive Oil – Use your favorite cooking oil
  • Jalapeños – Seeded and diced
  • Yellow Onion – Dice onion into small pieces. You can even Freeze Onion
  • Minced Garlic – Learn How to Mince Garlic Cloves
  • Chili Powder – See The Best Chili Powder Substitute
  • Smoked Paprika – If you are out, see Best Paprika Substitute
  • Cumin – If you are out, see Best Substitute for Cumin
  • Dried Oregano – Italian Seasoning is a great substitute. Feel free to add in your favorite fresh herbs.
  • Brown Sugar – Adds a hint of sweetness
  • Ground Coriander and Cinnamon – Adds warm flavors
  • Chipotle Peppers in Adobo Sauce – Finely chopped and removing the stems
  • Crushed Tomatoes, Tomato Paste or Tomato Sauce – Add in your favorite tomato product for that reddish color
  • Beef Broth – You can also use beef stock or beer

Scroll to the recipe card for the full recipe details.

How to Make Texas Chili

A white plate filled with raw, cubed beef sits on a light marble surface next to a colorful striped cloth.

Step 1 – Season the cubed beef with salt and pepper.

Overhead view of a white pot with raw beef chunks being browned in oil, stirred with a wooden spoon. A colorful striped kitchen towel is next to the pot on a white marble countertop.

Step 2 – Heat 2 tablespoons of the oil in a large pot or large dutch oven over medium high heat. Add the beef (in batches) and brown on both sides. Do not over crowd the pan. Remove the seasoned beef from heat and set aside.

A white pot on a marble surface contains chopped onions and green peppers being sautéed, with a wooden spoon inside. A colorful striped cloth lies next to the pot.

Step 3 – Add in the remaining oil and heat under medium high heat. Add in the diced onions and jalapeños. Sauté for 7-10 minutes until soft.

A white pot on a marble surface contains chunks of beef, tomato sauce, spices, and a bay leaf, with a wooden spoon resting inside. A colorful striped cloth is placed to the left of the pot.

Step 4 – Stir in the garlic and cook for 30-60 seconds until you can start to smell the garlic. Add the beef back to the pan and then stir in the remaining ingredients. Bring the mixture to a boil, cover with a tight lid and reduce the heat to low.

Step 5 – Simmer 2 hours until the beef is tender. Stir occasionally so that the ingredients are not sticking to the bottom of the pan.

Step 6 – Remove the lid, increase the heat to medium and cook for 15-20 minutes until the sauce thickens based on your preference.

Step 7 – Remove the bay leaves, serve with your favorite chili toppings and enjoy!

A pot of rich, red chili with chunks of beef, garnished with cilantro. Surrounding items include shredded cheese, sliced jalapeños, corn chips, a spoon, and a colorful striped napkin on a white surface.
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A bowl of chili topped with shredded cheese, sliced jalapeños, tortilla strips, and cilantro sits on a white surface with a spoon, colorful napkin, and another bowl in the background.

Texas Chili

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This authentic Texas Chili is thick, meaty, and boldly spiced! The chili is made with chunks of beef, peppers, and no beans. A rich, hearty chili perfect for cold nights, game day, or feeding a crowd!
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8
Cuisine American
Course Main Course
Calories 530
Author Carrie Barnard

Ingredients

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Instructions

  • Season the roast with salt and pepper.
  • Heat 2 tablespoons of the oil in a large stock pot or dutch oven over medium high heat.
  • Add the beef (in batches) and brown on both sides. Do not over crowd the pan. Remove from heat and set aside.
  • Add in the remaining oil and heat under medium high heat. Add in the diced onions and jalapeños. Sauté for 7-10 minutes until soft.
  • Stir in the garlic and cook for 30-60 seconds until you can start to smell the garlic.
  • Add the beef back to the pan and then stir in the remaining ingredients.
  • Bring the mixture to a boil, cover and reduce the heat to low.
  • Simmer 2 hours until the beef is tender. Stir occasionally so that the ingredients are not sticking to the bottom of the pan.
  • Remove the lid, increase the heat to medium and cook for 15-20 minutes until the sauce thickens based on your preference.
  • Remove the bay leaves, serve with your favorite chili toppings and enjoy!

Recipe Notes

 
Recipe Tips
  • Cooking Chili – The key to this recipe is to cook it slow and on low. If the beef is not tender, continue to cook on low until it’s very tender and easily falls apart. It could take longer if using tougher cuts of beef.
  • Don’t Rush – Texas chili only gets better the longer it simmers. If you prefer a thicker consistency add in ¼ cup of masa harina.
  • Cutting Beef – Make sure to cut the big chunks of beef about the same size so it cooks evenly.
Variations Ideas
  • Spicy – If you want to add more spice, add in another chipotle pepper to the mixture while simmering.
  • Brisket Chili – Swap chuck for diced smoked brisket for a BBQ twist.
  • Ground Beef – If you prefer, you can still make this Texas Chili with Ground Beef or Stew Meat for a delicious variations.
  • Peppers – Feel free to add in different types of peppers that you prefer such as Ancho Pepper which adds a mild flavor or pasilla peppers for a smoky flavor.
  • Beans – If you prefer you can add beans – kidney beans, black beans, and white bean varieties.

Nutrition Facts

Calories 530kcal, Carbohydrates 11g, Protein 47g, Fat 34g, Saturated Fat 13g, Polyunsaturated Fat 3g, Monounsaturated Fat 19g, Trans Fat 2g, Cholesterol 156mg, Sodium 1347mg, Potassium 1139mg, Fiber 4g, Sugar 6g, Vitamin A 1305IU, Vitamin C 13mg, Calcium 103mg, Iron 7mg

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Serving Recommendations

This Texas Chili Recipe is so hearty that you don’t need much toppings. We love to top with sour cream, shredded cheese, crispy tortillas, jalapenos and fritos.

We have even made a Frito Pie with a our leftovers the next day for a tasty meal idea. Check out What to Serve with Chili for even more ideas.

Frequently Asked Questions

What Type of Meat is Best to Make Texas Chili?

I used a chuck roast for this recipe but any type of roast would work great.

Can I Make in the Slow Cooker?

This can be made in the crock pot. Brown the beef and add it to the crock pot with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

Does Texas Chili have Beans?

No, Traditional Texas chili is beef, spices and peppers. That is what makes Texas Chili different than your classic chili recipe.

A bowl of chili topped with shredded cheese, Fritos corn chips, sliced jalapeños, and fresh cilantro, served in a white bowl on a marble surface.

Storage and Reheating Tips

  • Fridge – Store any leftovers in an airtight container for up to 5 days in the refrigerator.
  • Freezer – Place the leftover chili in a proper freezer containers for up to 3 months. We like to place in individual containers for a quick dinner.
  • Reheating – Reheat the leftovers on the stovetop in a saucepan over low heat. There is no need to thaw if reheating frozen chili.

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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