This all beef Texas Style Chili recipe is a hearty dish that's rich and satisfying. Enjoy it with a side of hot buttered cornbread for dinner or tailgating.
Easy 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.
How to Make the Best Texas Style Chili Recipe
What Makes Texas Beef 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.
- Ingredients you'll need to make this recipe for Texas Style Beef Chili: 4 pound chuck roast cut into cubes, sea salt, black pepper, guajillo peppers, olive oil, onion, jalapeno or poblano pepper, garlic, beef stock, chipotle, in adobo sauce, dark chili powder, ancho chili powder, cocoa powder, ground cumin, oregano, paprika, masa harina or corn meal, fresh cilantro and tomato paste for thickening.
- Suggested toppings for Texas Chili: Sour cream, shredded cheese, cilantro, queso fresco and lime wedges.
- Kitchen gadgets you'll need: A large pot or Dutch oven, a sharp knife and chopping board, measuring cups and spoons a large spoon for stirring and serving.
- 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 for up to 2 months.
- Store leftover Texas chili in the refrigerator for up to 3 days. Reheat over medium heat in a saucepan until heated through.
- You may also enjoy this recipe for Sweet Chili Rubbed Brisket from Taste of the South Magazine.
More Southern Style Chili Recipes to Make
Whether you serve chili in a bowl with a side of cornbread or as an ingredient in a fusion dish, the flavors always satisfy. More chili inspired recipes you may like to try:
- Add pasta to the mix and enjoy a big bowl of Chili Spaghetti.
- Instant Pot Beef and Bean Chili can be ready in no time flat.
- White Chicken Chili is delicious topped with tortilla strips, shredded cheese and sour cream.
- Chili Cheese Corn Dog Muffins are a game day favorite combining two yummy dishes into one.
- Grilled Chili Lime Chicken with fresh Peach Salsa is light and refreshing.
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Helpful Kitchen Items:
Texas Style Chili
- 3 medium dried guajillo peppers soaked in hot water, seeds and stem removed
- 3 tablespoon vegetable or canola oil
- 4 lbs Chuck Roast trimmed, ¾ inch cubes
- 2 teaspoon sea salt
- 1 teaspoon 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 tablespoon sauce chopped
- ⅓ cup dark chili powder
- 1 tablespoon ground cumin
- 1 tablespoon cocoa powder
- 1 tablespoon ancho powder
- 2 teaspoon Mexican oregano
- 2 teaspoon smoked paprika
- 2 tablespoon masa harina or corn meal
- ½ cup cilantro leaves
- 2-3 tablespoon 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 teaspoon salt and 1 teaspoon 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 teaspoon 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 tablespoon 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.