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Authentic Texas Chili Recipe

Authentic Texas Chili Recipe
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★★★★★

5.2 from 6 reviews

This Authentic Texas Chili recipe features tender chuck roast simmered with a rich blend of dried ancho and guajillo chiles, traditional Texas-style chili powder, and a mix of aromatic spices. Slow-cooked with beef broth and optional coffee for depth, this hearty chili delivers bold, complex flavors without tomatoes, staying true to classic Texas traditions.

Ingredients

Scale

Meat

  • 3 lbs Chuck Roast, cut into 1-inch cubes or coarsely ground

Chiles and Spices

  • 1/4 cup Chili Powder (Authentic Texas Style)
  • 3–5 Dried Ancho Chiles, stems and seeds removed
  • 2–3 Dried Guajillo Chiles (optional), stems and seeds removed
  • 2 tbsp Ground Cumin
  • 1 tbsp Dried Oregano (Mexican oregano preferred)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper (or to taste)

Aromatics

  • 1 Large White Onion, diced
  • 4–6 Cloves Garlic, minced or pressed

Liquids

  • 4 cups Beef Broth (low-sodium preferred)
  • 1 cup Strong Brewed Coffee (optional)
  • 1 (12 oz) Can Diced Tomatoes (optional, fire-roasted preferred)

Fat and Seasoning

  • 2 tbsp Vegetable Oil or Beef Tallow, for browning
  • Salt and Freshly Ground Black Pepper, to taste

Instructions

  1. Rehydrate and Puree the Dried Chiles: Wearing gloves, remove stems and seeds from the dried ancho and guajillo chiles. Tear them open lengthwise to facilitate seed removal. Place the chiles in a saucepan, cover with 2 cups of water, and simmer for 15-20 minutes until softened. Transfer the softened chiles with 1 cup of soaking liquid to a blender and puree until smooth. Strain the puree through a fine-mesh sieve to remove solids, creating a silky smooth base. Set aside.
  2. Brown the Beef: Pat the cubed or coarsely ground chuck roast dry with paper towels. Heat 2 tablespoons of vegetable oil or beef tallow in a large heavy pot or Dutch oven over medium-high heat. In batches, sear the beef until deeply browned on all sides, avoiding overcrowding. Remove the browned beef and set aside.
  3. Sauté Aromatics and Spices: Add the diced onion to the pot and cook over medium heat until soft and translucent, about 5-7 minutes, scraping up browned bits from the bottom. Add the minced garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook while stirring for about 1 minute until fragrant, blooming the spices.
  4. Combine Ingredients and Simmer: Stir the chile puree into the pot and cook for 2-3 minutes, allowing flavors to meld. Add diced tomatoes if using. Return the browned beef to the pot, then pour in the beef broth and coffee (if using). Stir well. Bring to a simmer, reduce heat to low, cover, and cook gently for at least 2-3 hours, stirring occasionally to prevent sticking.
  5. Season and Adjust: After 2 hours, taste and season the chili generously with salt and black pepper. Adjust heat with more cayenne pepper if desired. Optionally, add a pinch of sugar to balance flavors. Continue simmering uncovered for up to 2 more hours for thicker, more developed flavors.
  6. Serve and Enjoy: Allow the chili to rest for 15-20 minutes after cooking to let flavors settle. Serve hot with your favorite toppings and sides. Enjoy the authentic taste of Texas in every bite!

Notes

  • Wear gloves when handling dried chiles to avoid skin irritation from chile oils.
  • Removing seeds and membranes from chiles reduces heat and bitterness, adjust to your heat preference.
  • Toasting dried chiles lightly before rehydrating adds a smoky depth to the chili.
  • Choosing beef tallow instead of vegetable oil adds richness and traditional flavor.
  • Omitting diced tomatoes keeps the chili more traditional, focusing on beef and chiles.
  • Strong brewed coffee adds subtle depth but can be omitted if preferred.
  • Low-sodium beef broth helps control saltiness and allows better seasoning adjustment.
  • Long, slow simmering enhances flavor and tenderness—don’t rush this step.
  • Resting chili after cooking intensifies flavor by allowing ingredients to meld.
  • Serve with toppings like shredded cheese, chopped onions, jalapeños, or fresh cilantro for added texture and flavor.

Nutrition

Keywords: Texas chili, authentic chili recipe, chuck roast chili, dried ancho chiles, slow-cooked chili, cowboy chili, traditional Texas recipe

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