Best Texas Chili Recipe for a Taste of the Lone Star State

If you’ve ever craved a bowl of chili that’s rich, hearty, and packed with bold flavors, you need to try this Texas Chili Recipe. Originating from the Lone Star State, this chili is all about thick, meaty bites and layers of deep, smoky flavor. Picture yourself with a spoonful of chunky beef, tender beans (if you dare!), and a complex spice mix that balances heat and warmth. This dish is an ultimate comfort food, perfect for chilly nights or any time you want a taste of Texas in your kitchen.

Photo byNick Davies

I first tasted Texas chili during a road trip through the state, stopping at a small-town diner just off Route 66. The dish blew me away—no beans, no tomatoes, just pure beefy goodness with a kick of spice that lingered. Since then, I've been refining this recipe to capture that authentic, no-nonsense Texas flavor.

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A Brief History of Texas Chili

Chili, or chili con carne, literally means "chili with meat," and it has deep roots in Texas history. Thought to have been inspired by Spanish, Mexican, and Indigenous cuisine, chili became a beloved dish in the 1800s among cattle drivers and cowboys. The defining feature of Texas-style chili is its focus on beef and bold spices without the addition of beans, making it a purist's dream. While different regions and preferences have led to many variations, Texans proudly hold onto their original, no-bean stance.

Recipe: Authentic Texas Chili

Ingredients:

• 2 lbs beef chuck, cut into ½-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder (preferably Texas-style)
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp cayenne pepper (optional for extra heat)
• 1 tsp smoked paprika
• 1 tsp oregano
• 2 cups beef broth
• 1 cup dark beer (optional)
• 1 can (15 oz) crushed tomatoes
• 1 tbsp tomato paste
• Salt and pepper to taste
• Garnishes: shredded cheddar, sour cream, chopped green onions, fresh jalapeños

Instructions:

1. Sear the beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, making sure not to crowd the pot. Sear on all sides until browned, then remove and set aside.
2. Sauté onions and garlic: In the same pot, reduce heat to medium and add diced onion. Cook for 5-7 minutes until softened, then add garlic and sauté for another minute until fragrant.
3. Toast the spices: Stir in chili powder, cumin, paprika, cayenne pepper, smoked paprika, and oregano. Toast the spices for about 30 seconds to release their flavor.
4. Deglaze the pot: Pour in the beef broth and beer (if using) to deglaze the pot, scraping up any browned bits from the bottom.
5. Simmer the chili: Return the seared beef to the pot, then add crushed tomatoes, tomato paste, and a pinch of salt and pepper. Stir to combine.
6. Cook low and slow: Lower the heat and simmer the chili uncovered for 1.5 to 2 hours, stirring occasionally. The beef should become tender, and the chili will thicken. If it becomes too thick, add a little more beef broth.
7. Adjust seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or additional chili powder if you like it spicier.
8. Serve: Ladle into bowls and top with shredded cheddar, sour cream, green onions, and jalapeños for added flavor and texture.

Pro Tips:

• Use quality beef: For the best texture, go for beef chuck or a similar cut that’s rich in flavor and gets tender when cooked slowly.
• Customize the heat: Texas chili is known for being bold, but you can tone down the heat by reducing the cayenne or add more spice with fresh jalapeños or extra chili powder.
• Skip the beans: In true Texas style, this recipe is bean-free, but if you love beans in your chili, you can always add a can of kidney or black beans—just don’t tell a Texan!

Side Dishes and Pairings:

For a complete Texas-inspired meal, serve this hearty chili with cornbread, grilled corn on the cob, or even tortilla chips for dipping. If you’re in the mood for something green, a simple side salad with a tangy vinaigrette can balance out the richness of the chili. For drinks, a cold lager or a classic iced tea pairs perfectly.

Variations for Dietary Preferences:

• Vegetarian Option: Swap out the beef for a mix of hearty vegetables like bell peppers, mushrooms, and zucchini, and replace the beef broth with vegetable broth.
• Gluten-Free: Ensure the beer and all seasonings are gluten-free, or simply omit the beer for a rich, gluten-free version.
• Low-Carb: Stick with this recipe as-is for a keto-friendly, low-carb dish! Just skip the cornbread and tortilla chips on the side.

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