Authentic Texas Chili is a hearty and thick chili loaded with tender beef and rich, smoky flavors. With ‘melt-in-your-mouth’ steak and a robust, slightly smoky flavor, this chili is a must-add to your collection of chili recipes! If you’re looking for a classic Midwestern recipe, try my Grandma’s Homemade Chili!
We all know the saying, ‘Everything’s Bigger in Texas’, and this Texas Chili lives up to that motto when it comes to its bold flavor! This chili is packed with chunks of beef and an intense, satisfying taste. To make it even heartier, we thicken the chili at the end!
Since 1977, chili, also known as ‘bowl of red’, has been the official state dish of Texas. Texans are very clear that beans do NOT belong in their ‘bowls of red’! In fact, Ken Finlay wrote a song called, ‘If You Know Beans About Chili, You Know Chili Has No Beans’. I adhered to that standard when crafting this Texas Chili. Serve up a bowl with some homemade cornbread for the perfect meal!
Texas Chili Ingredients
- Beef: I chose chuck roast for this recipe, cut into about 1-inch (2.5 cm) cubes. This ensures perfectly tender beef in every bite.
- Peppers: The recipe includes two jalapenos and 1/2 cup (120 ml) of chipotles in adobo, which provide the perfect spicy kick. Adjust these to suit your spice preference.
- Masa Harina: Also known as “masa flour” or “Mexican flour,” this is used as a thickening agent in the chili.
How to Store Texas Chili
Leftover Texas Chili can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze the chili in a freezer-safe container for up to six months. Be sure to label and date the container.
Ingredients
Chili
- 5 pounds beef chuck roast, trimmed of fat and cut into 1-inch (2.5 cm) cubes
- 2 teaspoons kosher salt (10 g)
- 2 tablespoons extra virgin olive oil (30 ml)
- 2 large yellow onions, diced
- 1/2 cup chipotles in adobo, minced, with sauce (120 ml)
- 1/4 cup chili powder (30 g)
- 2 tablespoons cumin powder (30 g)
- 1 tablespoon dried oregano (15 g)
- 2 tablespoons garlic, minced (30 g)
- 2 medium jalapeno peppers, minced
- 1 can (28 ounces) diced tomatoes (800 g)
- 4 cups chicken stock (960 g)
Thickening Mixture
- 1/4 cup masa harina (30 g)
- 1 teaspoon chili powder (5 g)
- 1/2 cup water (118 ml)
- 2 tablespoons lime juice, freshly squeezed (30 ml)
- 1/2 teaspoon kosher salt (2.5 g)
- 1/4 teaspoon black pepper (1.25 g)
Instructions
Chili
- Preheat the oven to 325°F (163°C).
- Season the beef cubes with salt.
- Heat the oil in a large heavy-bottomed Dutch oven over medium heat.
- Add the beef in batches and cook until browned, about 3-4 minutes on each side. Transfer cooked beef cubes to a bowl and repeat with the remaining beef. Remove all beef from the Dutch oven.
- In the same Dutch oven, add the onions and sauté, stirring occasionally and using your spatula to scrape up any brown bits from the bottom of the pan, for 5-10 minutes or until the onions are soft.
- Make a well in the center of the onions and add the chipotle peppers. Cook for 1 minute, then stir to combine.
- Add the jalapenos, garlic, chili powder, cumin, and oregano. Stir to combine and cook for 1 more minute.
- Add the diced tomatoes, chicken stock, and cooked beef cubes. Stir to combine.
- Increase the heat to high and bring the mixture to a boil.
- Cover the chili and transfer it to the oven.
- Bake for 3 hours.
Thickening Mixture
- In a small bowl, whisk together the masa harina, chili powder, and water.
- Remove the chili from the oven and pour the thickening mixture into the chili. Stir to combine.
- Heat the chili over medium heat, stirring occasionally, until thickened.
- Add lime juice, salt, and pepper to taste.
Enjoy your authentic and hearty Texas Chili!
