Texas Chili: The Ultimate Bowl of Lone Star Comfort

Y’all ready for a culinary journey deep into the heart of Texas? Forget everything you thought you knew about chili, because today, we’re making true Texas Chili – a bold, beefy, and unbelievably flavorful stew that proudly boasts “no beans, no tomatoes” (well, minimal tomato paste for depth, but no chunky tomatoes here!). This isn’t just a recipe; it’s a testament to the rugged spirit of the Lone Star State, packed with layers of rich chili powder, tender beef, and a slow-simmered magic that will warm your soul. Perfect for game day, a chilly evening, or just because you crave something genuinely satisfying, this is the Texas Chili you’ve been dreaming of. It’s an Authentic Chili experience that will have you coming back for more, spoonful after glorious spoonful.

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Love This Texas Chili Recipe

This isn’t your average weeknight meal; it’s an event! Here’s why this Texas Chili will become a cherished favorite:

Deep, Complex Flavor: We build flavor from the ground up, searing the beef to perfection, blooming spices, and letting it all meld into a rich, savory symphony over hours of simmering.
Melt-in-Your-Mouth Beef: Forget ground beef! We use chuck roast, which breaks down into incredibly tender, shredded pieces that soak up all that amazing chili goodness.
Authentically Texan: This recipe pays homage to the traditional style – no beans to dilute the meaty intensity, just pure, unadulterated chili perfection.
Perfect for Crowds: A big batch of chili is always a winner for gatherings, potlucks, or just meal prepping for the week. It tastes even better the next day!

What You’ll Need

Ingredients

• 3-4 lbs boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil or rendered beef fat
• 2 large yellow onions, finely chopped
• 6-8 cloves garlic, minced
• 1/4 cup high-quality dark chili powder blend
• 2 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp dried Mexican oregano
• 1/2 tsp cayenne pepper (add more for extra heat!)
• 1-2 tbsp tomato paste (for depth, not chunkiness)
• 1 (12 oz) bottle dark beer (like Shiner Bock, Dos Equis Amber, or a stout), optional but highly recommended
• 4 cups beef broth (low sodium)
• 2 tbsp masa harina, mixed with 1/4 cup cold water (for thickening)
• Salt and freshly ground black pepper to taste
• For serving (optional): Shredded cheddar cheese, sour cream, chopped red onion, fresh cilantro, sliced jalapeños, Fritos corn chips.

How to Make Texas Chili

Step-by-Step Instructions

1. Sear the Beef: Pat the beef cubes very dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned and caramelized. Remove seared beef to a plate and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
3. Build the Chili Base: Stir in the chili powder blend, ancho chili powder, cumin, Mexican oregano, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until the spices are very fragrant. This “blooming” of spices is key to a rich flavor. Stir in the tomato paste and cook for another minute.
4. Deglaze and Simmer: Pour in the dark beer (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced. Return the seared beef and any accumulated juices to the pot. Pour in the beef broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for at least 2 to 2.5 hours, or until the beef is fork-tender and easily shreds. Stir occasionally.
5. Thicken and Season: Once the beef is tender, use two forks to gently shred some of the beef in the pot – you want a mix of shredded and cubed pieces. Whisk the masa harina slurry until smooth, then slowly stir it into the simmering chili. Continue to simmer, uncovered, for another 15-20 minutes, stirring occasionally, until the chili has thickened to your desired consistency.
6. Final Adjustments: Taste and adjust seasoning with salt and pepper as needed. If you desire a slightly tangier note, a splash of apple cider vinegar at the end can brighten the flavors. This is truly an Authentic Chili experience!
7. Serve: Ladle the hot Texas Chili into bowls and serve with your favorite toppings! This is the epitome of an Authentic Chili for a reason.

Fun Twists & Serving Ideas

This Texas Chili is fantastic on its own, but here are some ways to make it even better:

Ultimate Toppings Bar: Set out bowls of shredded cheddar, sour cream, chopped green onions or red onion, pickled or fresh jalapeños, fresh cilantro, and of course, Fritos for the classic Frito pie experience!
Cornbread Companion: Nothing beats a warm, buttery slice of cornbread (or cornbread muffins) for dipping into this hearty chili.
Spicy Kick: For those who like it extra hot, add a chopped serrano pepper to the onions or a dash of your favorite hot sauce at the end.
Smoky Depth: A tiny bit of liquid smoke or a few smoked chipotle peppers in adobo sauce can add another layer of authentic Texan flavor.
Make it a Chili Dog/Burger: Spoon this glorious chili over hot dogs or burgers for a truly indulgent meal.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ Sarah L.

Absolutely incredible! I’ve tried so many chili recipes, but this Texas Chili is the real deal. The beef just melts in your mouth, and the flavors are so deep and rich. My family devoured it, and I’m already planning to make a double batch next time!

⭐️⭐️⭐️⭐️⭐️ David P.

As a Texan, I’m very particular about my chili, and this recipe nailed it! No beans, pure beefy goodness. The masa harina trick for thickening is genius. It truly is an Authentic Chili recipe. Saved to my favorites!

⭐️⭐️⭐️⭐️⭐️ Maria G.

First time making a “no bean” chili, and I was hesitant, but WOW. This Texas Chili is packed with flavor and so comforting. The prep was straightforward, and the simmer time was worth every minute. Highly recommend!

Frequently Asked Questions (FAQs)

Q: Can I use ground beef instead of chuck roast?
A: While chuck roast provides the traditional texture and richness, you can use 3 lbs of ground beef. Brown it well and drain excess fat before proceeding with the recipe. The flavor will still be great, but the texture will differ.

Q: What if I don’t have masa harina?
A: Masa harina is traditional and adds a unique flavor. If you don’t have it, you can make a slurry with 2 tbsp all-purpose flour or cornstarch mixed with 1/4 cup cold water, but be aware the flavor profile will be slightly different.

Q: Can I make this chili in a slow cooker?
A: Yes! After searing the beef and sautéing the aromatics and spices on the stovetop (Steps 1-3), transfer everything to a slow cooker. Add the beer and broth. Cook on low for 6-8 hours or high for 3-4 hours, until beef is tender. Stir in the masa harina slurry during the last 30 minutes of cooking.

Q: How long does Texas Chili last in the fridge? Can I freeze it?
A: This chili keeps wonderfully in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Recipe Note

Embrace the slow simmer – it’s where the magic happens! The longer this Texas Chili cooks, the more the flavors deepen and the beef becomes impossibly tender. This is a labor of love that rewards you with an Authentic Chili experience that’s truly unmatched. Enjoy every hearty spoonful!