Texas Chili


Texas Chili is a hearty and flavorful dish that embodies the bold flavors and rich culinary tradition of the Lone Star State. Originating from the Texan frontier, this iconic dish is known for its robust blend of spices, tender chunks of meat, and slow-simmered chili sauce. Whether served on its own or paired with classic accompaniments like cornbread or rice, Texas Chili is a comforting and satisfying meal that has earned its place as a beloved staple in American cuisine. In this guide, we’ll explore how to make this iconic dish at home, featuring key ingredients, preparation techniques, and tips for success.

Video instructions available below 👇


For the Texas Chili:

  • 2 pounds beef chuck roast, cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed (optional)
  • Salt and pepper, to taste


  • Brown the Beef:
    • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed beef in batches and brown on all sides, about 5-6 minutes per batch. Transfer the browned beef to a plate and set aside.
  • Sauté the Aromatics:
    • In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  • Add the Spices:
    • Return the browned beef to the pot with the sautéed onions and garlic. Sprinkle the chili powder, ground cumin, paprika, and cayenne pepper (if using) over the beef mixture. Stir to coat the beef evenly with the spices.
  • Simmer the Chili:
    • Pour the diced tomatoes (with their juices) and beef broth into the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
    • Simmer the chili for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
    • If using kidney beans, add them to the chili during the last 30 minutes of cooking.
  • Season and Serve:
    • Taste the chili and season with salt and pepper as needed.
    • Serve the Texas Chili hot, garnished with your favorite toppings such as shredded cheese, chopped onions, sour cream, or fresh cilantro.

Tips for Success

  • Use beef chuck roast for the best texture and flavor in the chili. Trim off excess fat before cubing the meat.
  • Browning the beef in batches ensures even browning and caramelization, which adds depth of flavor to the chili.
  • Adjust the level of cayenne pepper according to your heat preference. You can also omit it entirely for a milder chili.
  • For a thicker chili, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 10 minutes of cooking.
  • Texas Chili tastes even better the next day, so consider making it ahead of time and reheating it before serving.


Texas Chili is a quintessential Texan dish that embodies the bold flavors and hearty spirit of the Lone Star State. With its tender chunks of beef, aromatic spices, and rich chili sauce, this iconic dish is a true comfort food classic that has stood the test of time. By following this guide and incorporating the suggested ingredients, instructions, and tips, you can create a homemade Texas Chili that rivals those from your favorite Tex-Mex restaurant. So gather your ingredients, embrace the flavors of the Southwest, and enjoy the warmth and comfort of this delicious chili with family and friends!

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