Authentic Texas Beef Chili

This classic Texas chili delivers bold, authentic flavors without beans – just like they make it in the Lone Star State. The rich combination of ancho chile powder and tender ground beef creates a deeply satisfying dish that's perfect for game days, family gatherings, or whenever you crave hearty comfort food.

I first made this recipe during a particularly cold winter weekend when we had friends coming over to watch football. The kitchen filled with the most amazing aroma as it simmered, and everyone kept wandering in asking when it would be ready. Now it's our go-to entertaining dish when we want something that delivers big flavor without keeping me trapped in the kitchen.

Ingredients

• Vegetable oil: creates the base for sautéing without adding competing flavors
• Yellow onions: provide essential sweetness and depth when properly caramelized
• Garlic cloves: add aromatic punch that defines good chili
• Ground beef: with 85/15 fat content offers perfect balance of flavor and texture
• Ancho chile powder: delivers authentic smoky flavor without overwhelming heat
• Cumin: adds earthy warmth essential to proper chili flavor
• Paprika: contributes subtle sweet notes and beautiful color
• Brown sugar: balances acidity and enhances caramelization
• Diced tomatoes: provide texture and brightness to cut through richness
• Tomato paste: concentrates flavor and thickens the base
• Beef broth: creates the perfect consistency while adding meaty depth

Step-by-Step Instructions

Sauté the Aromatics:

Add vegetable oil to your dutch oven over medium heat, then add those diced onions. Let them cook slowly for the full 6-8 minutes until translucent. This foundational step builds flavor that carries through the entire dish. Resist the urge to rush this process or use higher heat which can burn rather than caramelize.

Add Aromatic Garlic:

When onions are properly translucent, add the minced garlic and stir continuously for exactly one minute. This brief cooking releases the aromatic oils without allowing the garlic to burn, which would create bitterness in your chili.

Brown the Beef:

Add your ground beef, breaking it apart but leaving slightly larger chunks than you might for other recipes. This creates better texture in the final chili. Let it sear properly for the full 6-8 minutes until you see good caramelization on the meat pieces, which creates deeper flavor.

Bloom the Spices:

Add salt, ancho chile powder, cumin, paprika, and brown sugar to the pot. Stir continuously for one full minute. This blooming process wakes up the fat-soluble flavor compounds in the spices, dramatically enhancing their impact in the finished chili.

Create the Base:

Add diced tomatoes and tomato paste, whisking thoroughly until the tomato paste is completely incorporated with no remaining lumps. This creates the thick, rich base that will carry all the flavors together.

Simmer to Perfection:

Pour in beef broth and bring the mixture to a simmer. Reduce heat to medium-low and let it cook slowly for a full hour, stirring every 15 minutes to prevent sticking. The chili is ready when it reaches that perfect consistency where the beef chunks remain distinct rather than swimming in liquid.

The ancho chile powder is truly the heart of this recipe. When I first started making Texas chili years ago, I used regular chili powder until a friend from San Antonio set me straight. The difference was immediate and dramatic. The ancho variety provides a complex, slightly fruity heat that creates that unmistakable authentic flavor you simply cannot get any other way.

Storing Leftovers

Texas chili actually improves with time as the flavors continue to develop and meld together. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion the cooled chili into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Frozen chili maintains its quality for about 3 months. When reheating, I recommend adding a splash of beef broth if the chili has thickened too much during storage.

Authentic Variations

While purists insist that true Texas chili contains no beans, you can certainly customize this recipe to suit your preferences. For a more complex flavor profile, consider using whole dried ancho chilies instead of powder. Simply toast them lightly, remove seeds, soak in hot water until soft, then purée into a paste before adding to your chili. Some Texans prefer using cubed chuck roast instead of ground beef, which creates a completely different but equally delicious texture. For extra richness, try adding a square of dark chocolate or a shot of espresso during the final simmering stage.

Serving Suggestions

This hearty chili stands beautifully on its own, but traditional accompaniments elevate it further. Serve in deep bowls topped with shredded cheddar cheese, diced white onions, sliced jalapeños, and a dollop of sour cream. Cornbread makes the perfect side, especially when slathered with honey butter to contrast with the savory spice of the chili. For a casual gathering, set up a toppings bar and let guests customize their bowls. The chili also works wonderfully ladled over baked potatoes or as a meaty topping for nachos.

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Recipe FAQs

→ What makes Texas chili different from other chili styles?

Texas chili is traditionally known for focusing on meat and chile peppers rather than beans. This authentic version uses ground beef with ancho chile powder for that signature Texas flavor profile, creating a heartier, more meat-forward dish with a rich, spiced sauce.

→ Can I make this Texas chili in a slow cooker?

Yes! Brown the meat and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally if possible. You may need to reduce the beef broth slightly as less liquid evaporates in a slow cooker.

→ How spicy is this Texas chili?

This chili has a moderate heat level from the ancho chile powder, which provides more flavor than extreme spiciness. To increase the heat, add cayenne pepper or diced jalapeños. For a milder version, reduce the ancho chile powder or substitute with regular chili powder.

→ What toppings go well with Texas chili?

Classic toppings include shredded cheddar cheese, diced onions, sour cream, sliced jalapeños, diced avocado, fresh cilantro, or a squeeze of lime. For added texture, try tortilla strips or corn chips.

→ Can I freeze leftover Texas chili?

Absolutely! Texas chili freezes exceptionally well. Let it cool completely, then portion into airtight containers or heavy-duty freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave until thoroughly heated.

→ What's the best cut of ground beef to use?

The recipe recommends 85/15 ground beef (85% lean, 15% fat), which provides enough fat for flavor while not being overly greasy. You could use leaner beef if preferred, but some fat helps develop the rich flavor characteristic of traditional Texas chili.