This all beef Texas Style Chili is a hearty dish that's rich and satisfying. Enjoy it with a side of hot buttered cornbread for dinner or tailgating.
Texas Style Chili Recipe
It's no secret that the great state of Texas is cattle country. That's just one of the many reasons, I love that state. I thoroughly enjoy classic ground beef chili with beans or buffalo chicken chili for game day and budget friendly dinners for my boys. That said, this all beef no beans allowed Texas chili will cure what ails you. When I'm fortunate enough to catch chuck roasts on sale, it's a sure thing, and I keep the guajillo peppers in my freezer to whip-up a batch of the sauce on a whim.
What Makes Texas Chili Different?
Texas chili is typically made sans beans, as mentioned earlier. Classic Texas chili may also skip the tomato products such as the tomato paste or crushed tomatoes that I include in my recipe. My Texan friends sometimes refer to it as Cowboy chili or Texas red chili which uses a chili paste instead of tomatoes. Regardless, it makes an amazing meal any time of year.
Helpful Tips for Making Texas Beef Chili
- My recipe does include both tomatoes and tomato paste for the sauce. It's our preference, and an important part of this particular recipe.
- Guajillo peppers are usually found in the Hispanic foods section of most grocery stores including places like Walmart. They can be offered in large packages. While you may not need them all for this recipe, save the extra in the freezer for another pot of chili later on.
- I recommend serving this chili with a sprinkling of queso fresco, shredded cheese, chopped cilantro, guacamole or pico de gallo and hot buttered honey cornbread on the side.
- This chili freezes extremely well. Cool, package and freeze for additional meals.
- You may also enjoy this recipe for Sweet Chili Rubbed Brisket from Taste of the South Magazine.
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Helpful Kitchen Items:
Texas Style Chili
- 3 medium dried guajillo peppers soaked in hot water, seeds and stem removed
- 3 Tbsp vegetable or canola oil
- 4 lbs Chuck Roast trimmed, ¾ inch cubes
- 2 tsp sea salt
- 1 tsp black pepper
- 1 large onion diced
- 1 medium jalapeno or poblano pepper seeded and diced
- 4 cloves garlic minced
- 1 32 oz carton beef stock
- 1 28 oz can crushed tomatoes
- 2 small chipotle peppers in adobo with 1 Tbsp sauce chopped
- ⅓ cup dark chili powder
- 1 Tbsp ground cumin
- 1 Tbsp cocoa powder
- 1 Tbsp ancho powder
- 2 tsp Mexican oregano
- 2 tsp smoked paprika
- 2 Tbsp masa harina or corn meal
- ½ cup cilantro leaves
- 2-3 Tbsp tomato paste plus additional as needed
- Assorted toppings: sour cream, queso fresco, lime wedges, shredded cheese, cornbread for serving
- Cover guajillo peppers with boiling water. Set aside to soften while you prepare the beef. (Once softened, remove stem and seeds)
- In a 6 quart Dutch oven or large heavy bottomed pot, heat oil over medium-high heat. Add beef cubes and sear until browned on all sides. Season with 1 tsp salt and 1 tsp black pepper.
- Remove beef to a platter with a slotted spoon. Add onion and jalapeno peppers to the pot. Cook for 3-5 minutes until softened and beginning to brown scraping any brown bits from the bottom. Add garlic, cooking for 1 minute longer.
- Meanwhile, using a blender. Blend together, stock, crushed tomatoes, guajillo peppers, reserved 1 tsp salt, chipotle, chili, cumin, cocoa, ancho, oregano, paprika, masa harina and cilantro. Cover and blend until smooth. (If you have a smaller blender, you may do need to do this in 2 batches.)
- Pour sauce into Dutch oven and add beef back to pot. Stir to combine.
- Cook over medium-low covered for 2 hours or until the beef is pull apart tender. Stir occasionally to prevent sticking.
- To thicken, uncover and add tomato paste 1 Tbsp at a time, stirring thoroughly until melted. Repeat until desired thickness is reached. You may simmer uncovered for 15 minutes to allow the sauce to reduce further, if desired.
- Serve with queso fresco, sour cream, shredded cheese, cornbread or any of your favorite chili toppings.