americandinner🔥 Trending

Classic Texas Beef Chili Recipe

Name: Classic Texas Beef Chili Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: american
Ingredients: 1 kg minced beef (coarsely ground 80/20); 2 dried ancho chilies (stems and seeds removed); 2 dried guajillo chilies (stems and seeds removed); 1 large onion (diced); 4 cloves garlic (minced); 2 tbsp tomato purée; 400 g tin chopped tomatoes; 500 ml beef stock; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 2 tbsp vegetable oil; 1 tsp salt

Rich, deeply flavoured Texas-style beef chili with ground beef, dried chilies and aromatic spices — no beans in this authentic recipe. This easy homemade chili recipe is the ultimate crowd-pleasing comfort food for game day or cold winter evenings.

Prep

20 min

Cook

120 min

Servings

Difficulty

Medium

★★★★★

4.8(6,780 ratings)

#chili#beef chili#texas chili#american#comfort food#game day food#easy chili recipe#ground beef

Share:Pinterest X WhatsApp Facebook

About This Recipe

True Texas chili — chili con carne — is a beef-forward dish without beans. The depth comes from toasting whole dried chilies (ancho, guajillo) and blooming spices in fat before the beef goes in. Slow simmering for 2 hours transforms tough beef into silky, sauce-coated morsels. For those who want beans, they're easily added at the end.

Ingredients

Serves 6

1 kgminced beef(coarsely ground 80/20)
2dried ancho chilies(stems and seeds removed)
2dried guajillo chilies(stems and seeds removed)
1large onion(diced)
4 clovesgarlic(minced)
2 tbsptomato purée
400 gtin chopped tomatoes
500 mlbeef stock
2 tbspchili powder
1 tbspground cumin
1 tspsmoked paprika
1 tspdried oregano
2 tbspvegetable oil
1 tspsalt

Instructions

1
Rehydrate dried chilies
Toast dried chilies in a dry pan for 1 minute per side until fragrant. Soak in boiling water for 20 minutes, then blend with a little soaking water to a smooth paste.
2
Brown the beef
Heat oil in a large Dutch oven. Brown beef in batches over high heat — don't stir, let a deep crust develop. Remove and set aside.
Crowding the pan steams the meat instead of browning it — always cook in batches.
3
Build the base
In the same pot, soften onion for 5 minutes. Add garlic and spices (chili powder, cumin, paprika, oregano) and cook for 1 minute until fragrant. Add tomato purée and cook 2 minutes more.
4
Combine and simmer
Return beef to the pot. Add chopped tomatoes, beef stock and chili paste. Bring to a boil, then reduce to a very low simmer. Cook uncovered for 90 minutes, stirring occasionally, until rich and thick.
5
Season and serve
Taste and adjust salt. Serve with sour cream, grated cheddar, jalapeños, diced onion and cornbread.

Pro Tips

→
Chili tastes dramatically better the next day — make it ahead whenever possible.
→
A square of dark chocolate or a splash of coffee added near the end adds depth without being identifiable.
→
Toast and bloom your spices — raw spices taste harsh; cooked spices taste rich.

Variations

•
Chili with beans: add 2 tins of drained kidney or pinto beans in the last 30 minutes.
•
White chicken chili: replace beef with pulled chicken, use white beans, green chilies and chicken stock.

Storage

Refrigerate for up to 5 days — flavour improves over time. Freeze for up to 3 months. Reheat gently on the stovetop with a splash of water.

History & Origin

Chili con carne originated on the Texas frontier in the 19th century, with some accounts tracing it to San Antonio in the 1820s. The dish was popularised by 'chili queens' — women who sold chili from market stalls in San Antonio's plazas. Texas chili remains fiercely debated: the original recipes contain no beans and no tomatoes, just beef and dried chilies.

Frequently Asked Questions

Do you put beans in chili?

In Texas-style chili, no beans are used. Most American home chili recipes include kidney or pinto beans — it's a personal and regional preference.

How long should you cook chili?

At least 90 minutes on low heat for the flavours to develop and the meat to become tender. Two hours is ideal. Longer is better.

How do you thicken chili?

Simmer uncovered to reduce, or stir in a tablespoon of masa harina (corn flour). You can also mash some beans against the side of the pot.

Can chili be made in a slow cooker?

Yes — brown the beef and aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Nutrition Facts

Per serving (350g) · 6 servings total

Calories480kcal

Protein38g

Carbohydrates14g

Fat30g

Fiber4g

Protein38g

Carbs14g

Fat30g

Time Summary

Prep time20 min

Cook time120 min

Total time140 min

Have Questions?

Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.

Chat with AI Chef →

More American Recipes

🍔

Perfect Smash Burgers

25 min · Easy

🧀

Ultimate Creamy Mac and Cheese

35 min · Easy

🥩

Slow-Smoked BBQ Baby Back Ribs

380 min · Hard

🍰

New York Cheesecake – Dense, Creamy Classic with Graham Cracker Crust

120 min · Medium

Community

Join the conversation

About This Recipe

Ingredients

Serves 6

1 kgminced beef(coarsely ground 80/20)

2dried ancho chilies(stems and seeds removed)

2dried guajillo chilies(stems and seeds removed)

1large onion(diced)

4 clovesgarlic(minced)

2 tbsptomato purée

400 gtin chopped tomatoes

500 mlbeef stock

2 tbspchili powder

1 tbspground cumin

1 tspsmoked paprika

1 tspdried oregano

2 tbspvegetable oil

1 tspsalt

Instructions

Rehydrate dried chilies

Toast dried chilies in a dry pan for 1 minute per side until fragrant. Soak in boiling water for 20 minutes, then blend with a little soaking water to a smooth paste.

Brown the beef

Heat oil in a large Dutch oven. Brown beef in batches over high heat — don't stir, let a deep crust develop. Remove and set aside.

Crowding the pan steams the meat instead of browning it — always cook in batches.

Build the base

In the same pot, soften onion for 5 minutes. Add garlic and spices (chili powder, cumin, paprika, oregano) and cook for 1 minute until fragrant. Add tomato purée and cook 2 minutes more.

Combine and simmer

Return beef to the pot. Add chopped tomatoes, beef stock and chili paste. Bring to a boil, then reduce to a very low simmer. Cook uncovered for 90 minutes, stirring occasionally, until rich and thick.

Season and serve

Taste and adjust salt. Serve with sour cream, grated cheddar, jalapeños, diced onion and cornbread.