Sandra This Texas Chili Recipe is a hearty and smoky recipe, which is made with beef chuck roast and chipotle pepper. It’s the ultimate comfort food recipe, ready in about 3.5 to 4 hours.
Texas Chili Ingredients
Seasoning Mix
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 2 teaspoons chipotle chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
Chili
- 4 pounds beef chuck roast trimmed of excess fat, cut into ½ inch chunks
- salt and black pepper to taste
- 6 tablespoons olive oil divided
- 3 jalapeños seeded and diced
- 1 large yellow onion diced
- 5 cloves garlic minced
- 1 chipotle pepper in adobo sauce seeded and finely chopped
- 28 ounces crushed tomatoes 1 can
- 3 tablespoons tomato paste
- 4 cups beef stock or broth
- 2 bay leaves
How To Make Texas Chili
- Season the Beef: Sprinkle the beef chunks with salt and black pepper.
- Brown the Meat: In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Brown half of the beef, then remove it with a slotted spoon and set it aside. Add another 2 tbsp of oil, brown the remaining beef, and set it aside with the first batch.
- Sauté the Vegetables: Add the remaining 2 tbsp olive oil to the pot and heat for 30 seconds. Add the diced jalapeños and onion. Sauté for about 10 minutes until the onion softens without browning.
- Add Garlic and Spices: Stir in the minced garlic and all the ingredients for the Seasoning Mix. Cook, stirring constantly, for about 30 seconds until very fragrant.
- Combine Ingredients: Return all the browned beef to the pot. Add the chopped chipotle pepper, crushed tomatoes, tomato paste, beef stock, and bay leaves. Stir to combine.
- Cook the Chili: Bring the mixture to a boil, then reduce the heat to a low simmer. Cook, uncovered, for 3 to 3 ½ hours, stirring occasionally. If the chili thickens too much, add additional stock as needed.
- Serve: Before serving, remove the bay leaves. Serve plain or with toppings like sour cream, shredded cheese, or green onions.
Recipe Tips
- How to get the most tender beef? The low-and-slow simmer is the most important part. Do not rush the 3-hour cooking time. This is what breaks down the tough chuck roast and makes it perfectly tender.
- Why sear the meat in batches? You must not overcrowd the pan. Adding all the beef at once will crowd the pot and steam the meat, turning it gray. Searing in batches creates a deep, brown crust (the “fond”), which builds the chili’s rich, beefy flavor.
- How to adjust the heat? The heat in this recipe comes from the jalapeños and the chipotle peppers. For a milder chili, make sure you have removed all the seeds and white membranes. For a spicier chili, add more chipotle in adobo or a pinch of cayenne.
- Is this “real” Texas chili? Yes! Authentic Texas Chili (or chili con carne) is a stew of meat and peppers. It famously does not contain beans or tomatoes (though tomatoes are a common addition, as in this recipe). The “no beans” part is what makes it Texan.
What To Serve With Texas Chili
This hearty chili is a meal in itself, but it’s even better with classic toppings and sides.
- A skillet of warm cornbread
- Sour cream
- Shredded sharp cheddar cheese
- Sliced green onions or chives
- Fritos, saltine crackers, or tortilla chips
How To Store Texas Chili
- Refrigerate: Chili is one of those dishes that tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: This chili freezes perfectly. Let it cool completely, then portion it into freezer-safe bags or containers. It will keep for up to 6 months. Thaw overnight in the refrigerator before reheating.
Texas Chili Nutrition Facts
(Per serving, assuming 8 servings)
- Calories: ~460 kcal
- Total Fat: 28g
- Saturated Fat: 9g
- Cholesterol: 115mg
- Sodium: 980mg
- Total Carbohydrate: 17g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 36g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the best cut of beef for Texas Chili?
Beef chuck roast (as used here) is the best. It has excellent flavor and fat marbling, which breaks down into a perfectly tender, shreddable texture after a long, slow simmer.
Why is there cocoa powder and cinnamon in chili?
These “secret ingredients” are common in complex chilis and moles. They do not make the chili taste like chocolate or a cinnamon roll. They add a deep, dark color, a subtle richness, and an earthy complexity that balances the heat.
Can I make this in a slow cooker?
Absolutely. Follow steps 1-4 on the stovetop to brown the meat and bloom the spices (this is essential for flavor). Then, transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Try More Recipes:
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
- Bobby Flay Bbq Corn Recipe
- Bobby Flay Corn Salad Recipe
Bobby Flay Texas Chili Recipe
Description
A rich, smoky, and authentic Texas chili con carne made with tender beef chuck, chipotles, and a 9-spice blend—no beans allowed.
Ingredients
Instructions
- Season beef with S&P. Brown in batches in a large pot with 4 tbsp oil. Remove beef.
- Add remaining 2 tbsp oil, jalapeños, and onion. Sauté for 10 minutes.
- Stir in garlic and all the “Seasoning” ingredients. Cook for 30 seconds.
- Return beef to the pot. Add chipotle pepper, tomatoes, tomato paste, stock, and bay leaves.
- Bring to a boil, then reduce to a low simmer.
- Cook uncovered for 3 to 3.5 hours, stirring occasionally, until beef is tender.
- Remove bay leaves and serve hot with desired toppings.
Notes
- Searing the beef in batches (not overcrowding the pot) is essential for a deep, rich flavor.
- This chili tastes even better the next day, so it’s a perfect make-ahead meal.
- This is a “no-beans” chili. If you must add them, stir in a can of pinto beans in the last 30 minutes.
