Bold, hearty, and packed with flavor, Texas chili is all about the meat, spices, and rich, smoky goodness—no beans allowed!
This easy recipe keeps things simple while delivering that classic Lone Star State taste in every bite.
Perfect for game day, cozy nights, or anytime you’re craving a bowl of pure comfort, this chili is thick, satisfying, and incredibly delicious.
Grab your favorite toppings, let the flavors simmer, and get ready to enjoy a true Texas favorite made right at home!
THINGS YOU’LL NEED:
3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers See my NOTES above on the dried pepper choices – I prefer a variety
2.5 pounds beef chuck cut into bite-sized cubes
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion chopped
3 jalapeno peppers chopped
2 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
4 cloves garlic chopped
2 cups beef stock or use a dark beer
2.5 cups water + more as needed (or use chicken or beef stock, or beer)
2 tablespoons masa harina corn flour, for thickening, if desired
1 tablespoon brown sugar
1 tablespoon Worcestershire
FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire
Table of Contents
Instructions
- Remove stems and most of the seeds from the dried chili peppers.
- Heat a dry pan over medium heat and lightly toast the peppers for about 1-2 minutes per side.
- Place the toasted peppers in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
- Transfer the softened peppers to a food processor, adding ½ to 1 cup of the soaking liquid. Blend into a thick, smooth paste. Set aside.
- Heat a large pot or Dutch oven over medium heat. Add olive oil.
- Season the beef with cumin, salt, and pepper, then sear in batches until browned on all sides (about 3-4 minutes per batch). Remove and set aside.
- In the same pot, add another tablespoon of oil. Sauté the onion, jalapeño, and serrano peppers for about 5 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Return the browned beef to the pot. Stir in the chili paste and cook for 2-3 minutes to develop the flavors.
- Add the beef stock, dark beer, masa harina, brown sugar, and Worcestershire sauce. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 2 hours. Stir occasionally.
- If the chili gets too thick, add a bit more stock or water.
- Taste and adjust seasoning if needed.
- Serve hot with toppings like shredded cheese, sour cream, or fresh cilantro.
