Name: Authentic Texas Chili
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 lbs Chuck Roast, cut into 1-inch cubes; 1/4 cup Chili Powder (Texas Style); 3-5 Dried Ancho Chiles, rehydrated and pureed; 2-3 Dried Guajillo Chiles (optional), rehydrated and pureed; 1 Large White Onion, diced; 4-6 Cloves Garlic, minced; 2 tbsp Ground Cumin; 1 tbsp Dried Oregano (Mexican Oregano preferred); 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper (or to taste); 1 (12 oz) Can Diced Tomatoes (optional); 4 cups Beef Broth; 1 cup Strong Brewed Coffee (optional); Salt and Black Pepper to taste; Vegetable Oil or Beef Tallow for browning

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why make this recipe

Authentic Texas chili is more than just a dish; it’s a celebration of bold flavors, comfort, and tradition. This recipe focuses on quality ingredients and deep, rich flavors, making it the perfect dish for gatherings, game days, or a cozy night in. Texas chili isn’t about beans or tomatoes; it’s all about the beef and the spices that come together to create a hearty meal full of character. Mastering this recipe means you can bring a slice of Texas into your kitchen, impressing family and friends with a true taste of the Lone Star State.

how to make Authentic Texas Chili

Ingredients:

3 lbs Chuck Roast: This is the star of the show. Chuck roast, with its marbling and rich beef flavor, is essential for authentic Texas chili. Look for a well-marbled piece and cut it into 1-inch cubes. Alternatively, you can coarsely grind the chuck roast for a slightly different texture – both are traditional and delicious. Avoid using pre-ground beef as it often lacks the depth of flavor and texture needed for this chili. The coarser texture of chuck roast, whether cubed or coarsely ground, provides a satisfying chew and allows the beef flavor to truly shine through.
1/4 cup Chili Powder (Authentic Texas Style): Not all chili powders are created equal, especially when it comes to Texas chili. Seek out a chili powder blend specifically labeled “Texas Style” or “Southwest Style.” These blends typically prioritize ancho chiles and often contain other varieties like guajillo and New Mexico chiles, creating a more complex and nuanced chili flavor profile than generic chili powders. Avoid blends that are overly cumin-heavy or contain fillers. If you’re feeling adventurous, consider making your own chili powder blend from dried chiles for the ultimate authentic flavor experience.
3-5 Dried Ancho Chiles: Ancho chiles are the backbone of authentic Texas chili. These dried poblano peppers offer a mild, fruity heat and a deep, raisiny flavor that forms the foundation of the chili’s complexity. Before using, you’ll need to rehydrate and puree them. Remove the stems and seeds from the dried anchos first to control the heat level.
2-3 Dried Guajillo Chiles (Optional, for extra depth and heat): Guajillo chiles are optional but highly recommended for adding another layer of complexity and a touch more heat. They offer a slightly brighter, fruitier heat than ancho chiles. Like ancho chiles, guajillos need to be rehydrated and pureed.
1 Large White Onion: Onion provides a foundational aromatic base for the chili. A large white onion, diced, will soften and melt into the chili as it simmers, adding sweetness and depth of flavor.
4-6 Cloves Garlic: Garlic is another essential aromatic that enhances the savory notes of the chili. Fresh garlic cloves, minced or pressed, are crucial for the best flavor.
2 tbsp Ground Cumin: Cumin is a classic chili spice that adds warmth and earthiness. Use good quality cumin for the best results.
1 tbsp Dried Oregano (Mexican Oregano preferred): Oregano adds a slightly herbaceous and peppery note to the chili. Mexican oregano is traditionally used in Texas chili and is highly recommended.
1 tsp Smoked Paprika: Smoked paprika adds a subtle smoky depth that enhances the flavors of authentic Texas chili.
1/2 tsp Cayenne Pepper (or to taste, for heat): Cayenne pepper is used to control the heat level of the chili.
1 (12 oz) Can Diced Tomatoes (Optional, for slight acidity and sweetness): Authentic Texas chili often omits tomatoes entirely, focusing solely on the beef and chili pepper flavors.
4 cups Beef Broth: Beef broth provides the liquid base for the chili and adds another layer of beefy flavor.
1 cup Strong Brewed Coffee (Optional, for depth and richness): Strong brewed coffee adds a subtle depth and richness without making it taste like coffee.
Salt and Black Pepper to taste: Seasoning is essential for balancing the flavors of the chili.
Vegetable Oil or Beef Tallow for browning: Use this for browning the beef and sautéing the onions and garlic.

Directions:

Rehydrate and Puree the Dried Chiles: Start by soaking the dried ancho and guajillo chiles in hot water for about 15 minutes. Once soft, discard the stems and seeds, then blend into a smooth puree.
Brown the Beef: In a large pot, heat vegetable oil or beef tallow over medium-high heat. Add the cubed chuck roast and brown on all sides. Remove the beef and set it aside.
Sauté Aromatics and Spices: In the same pot, add the diced onion and sauté until translucent. Add minced garlic, cumin, oregano, smoked paprika, and cayenne pepper, stirring for 1-2 minutes until fragrant.
Combine Ingredients and Simmer: Return the browned beef to the pot and add the chili powder, rehydrated chile puree, beef broth, and diced tomatoes (if using). Bring to a boil, then reduce the heat to low. Simmer uncovered for 1.5 to 2 hours, stirring occasionally.
Season and Adjust: Taste the chili and adjust the seasoning with salt, black pepper, and cayenne pepper as needed.
Serve and Enjoy: Ladle into bowls and serve hot, with toppings of your choice like chopped onions or cheese.

how to serve Authentic Texas Chili

Serve the chili hot, garnished with your choice of toppings such as diced onions, shredded cheese, cilantro, or lime wedges. It pairs well with cornbread, tortillas, or over rice for a heartier meal. Enjoy it alongside your favorite beverages for a complete experience.

how to store Authentic Texas Chili

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. Reheat on the stove or in the microwave until warmed through.

tips to make Authentic Texas Chili

Quality Ingredients: Ensure you use high-quality beef and spices for the best flavor.
Low and Slow Cooking: Allowing the chili to simmer for longer helps deepen the flavors.
Adjust for Heat: Customize the heat level according to your preference by adjusting the amount of cayenne and the type and quantity of dried chiles.
Taste as You Go: Always taste and adjust seasonings during the cooking process for the perfect balance.

variation

For a smokier taste, consider adding chipotle peppers in adobo sauce.
You can also experiment with different cuts of beef, like brisket or short ribs, for varied textures.

FAQs

Q: Can I add beans to this Texas chili?
A: Traditional Texas chili does not include beans. If you prefer beans, consider adding them to your own version, but keep in mind it won’t be "authentic" Texas chili.

Q: Is it necessary to use coffee in the chili?
A: No, the coffee is optional but adds depth and richness. Omit it if you’d prefer a milder flavor.

Q: How can I thicken my chili if it’s too runny?
A: You can let the chili simmer uncovered for a longer time to reduce the liquid. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the chili, cooking until thickened.

Authentic Texas Chili Recipe