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Nothing quite captures the bold, hearty flavors of the Southwest like this authentic Texas Chili Recipe. It’s a rich, deeply satisfying stew loaded with tender beef and a beautiful blend of dried chilies, spices, and a touch of masa harina that gives it an incredible thickness and unique texture. Whether you’re craving a warming meal on a chilly evening or looking to impress guests with a crowd-pleasing dish, this Texas Chili Recipe delivers layers of smoky, spicy, and savory goodness that will have everyone coming back for seconds.

A white pot filled with a thick, dark brown chili sauce that has a chunky texture and small bits of meat. Inside the pot is a layer of shredded yellow cheese partly melted and mixed into the chili. A spoon is lifting a generous scoop of the chili with meat and bits of green herbs on top, held above the pot. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Texas Chili Recipe lies in its straightforward but thoughtfully chosen ingredients. Each element, from the dried ancho and guajillo chilies to the masa harina, plays a key role in building the complex layers of flavor that make this chili so irresistible. Let’s break down what you’ll need to bring this classic dish to life.

Dried ancho chili: Provides a smoky, mildly sweet base to build the chili’s deep flavor.
Dried guajillo or cacavel chili: Adds fruity warmth and vibrant red color to the mix.
Dried arbol chili: Offers a spicier kick to balance the smoky and sweet tones.
Beef chuck (2.5-3 lbs), cubed: Chosen for its marbling, this cut becomes fork-tender after slow cooking.
Salt: Essential for seasoning and unlocking the flavors in the beef and spices.
Black pepper: Adds a subtle heat and depth to the chili.
White onion, diced: Builds a savory foundation and enhances the chili’s aroma.
Garlic cloves, minced: Infuses the chili with aromatic sharpness and richness.
Canned crushed tomatoes (30 oz): Contributes acidity and body to balance the spice.
Masa harina or corn flour: Thickens the chili gently while lending a subtle, traditional corn flavor.
Smoked paprika: Elevates smokiness and complements the dried chilies perfectly.
Ground cumin: Adds earthiness and warmth that round out the spice profile.
Mexican oregano: Brings herbal brightness that ties the spices together.
Ground cayenne: Provides adjustable heat that livens the dish up.
Chili powder: A blend of spices that deepens complexity and flavor intensity.
Beef bouillon: Boosts savory umami notes for rich, meaty depth.
Granulated sugar: Balances the natural bitterness from chilies and tomatoes with a touch of sweetness.

How to Make Texas Chili Recipe

Step 1: Prepare the Chilies

Start by cutting the dried ancho, guajillo, and arbol chilies, removing all seeds and stems to keep the heat balanced and smooth. Bring 1 1/2 cups of water to a boil, then add the chilies, turning off the heat and covering to steep for 15 minutes. Once softened, blend the chilies with their soaking water into a vibrant paste—this is the flavor powerhouse of your chili.

Step 2: Season and Brown the Beef

Generously season the beef cubes with about 2 teaspoons of salt and 1 teaspoon of black pepper on all sides. Heat a little vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, getting a nice crust without overcrowding, then remove the meat and set aside along with any juices released, which are packed with flavor.

Step 3: Sauté Onion and Garlic

In the same pot, add the diced onion and minced garlic to the oil remaining from browning the beef. Sauté gently for 1-2 minutes until fragrant and translucent, being careful not to burn these fragrant aromatics since they lay the foundation for your chili’s richness.

Step 4: Add Chili Paste and Spices

Next, stir in your freshly blended chili paste alongside smoked paprika, ground cumin, Mexican oregano, and cayenne pepper. Mixing these spices thoroughly helps develop the complex layers of heat and smokiness that define a true Texas Chili Recipe.

Step 5: Incorporate Tomatoes and Beef

Pour in the canned crushed tomatoes and return the browned beef to the pot. Crumble in beef bouillon for an extra savory kick and stir everything together. Bring your mixture to a boil, then reduce the heat to medium-low and allow it to simmer gently.

Step 6: Slow Cook Until Tender

Cover your pot and let the chili cook for about 4 hours. This slow simmering is crucial to tenderize the beef until it is melt-in-your-mouth soft and allows all the flavors to marry beautifully.

Step 7: Thicken with Masa Harina

After cooking, remove about 1 1/2 cups of the cooking liquid and place it into a separate bowl. Slowly whisk the masa harina into this liquid until it thickens smoothly, adding a splash of water if needed to prevent clumps. Return the masa mixture to the chili pot and stir well—this step creates that signature chili texture.

Step 8: Final Taste Adjustments

Stir in granulated sugar and additional salt, tasting as you go, to balance out any bitterness from the chilies and tomatoes. If the chili still tastes bitter, adding a little more sugar and salt is the secret to perfect harmony. Serve hot and get ready to enjoy all the rich, layered flavors.

How to Serve Texas Chili Recipe

The image shows a white pot with red handles filled with rich, thick dark brown chili. There is a middle layer of melted shredded orange cheese softly sitting on top. On one side, a white dollop of sour cream rests beside some fresh green parsley and three round green jalapeño slices with seeds visible. Around the pot are two small white bowls, one filled with cilantro leaves and the other with sliced jalapeños. The whole setup is on a white marbled surface with a gray cloth near the pot. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding the right garnishes can elevate your Texas Chili Recipe into a feast for the senses. Freshly chopped cilantro, diced onions, shredded cheddar cheese, and a dollop of sour cream all add contrasting textures and fresh flavors that brighten the chili’s intensity and richness.

Side Dishes

Classic sides like warm cornbread or fluffy white rice are perfect companions that soak up the robust chili juices. For a crunchy contrast, serve crispy tortilla chips or a simple green salad dressed in a tangy vinaigrette to cut through the chili’s richness.

Creative Ways to Present

Try serving the chili over baked potatoes or as a stuffing for roasted poblano peppers for an inviting twist. For parties, a chili bar with toppings like jalapeños, avocado slices, and pickled onions offers an interactive way for guests to customize their bowls of this beloved Texas Chili Recipe.

Make Ahead and Storage

Storing Leftovers

This Texas Chili Recipe keeps exceptionally well in the fridge. Store leftovers in airtight containers and they will last for about 3 to 4 days, allowing flavors to deepen even more—sometimes it tastes even better the next day!

Freezing

If you want to enjoy this chili later, it freezes beautifully. Portion it into freezer-safe containers, leaving some headspace, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for a quick, comforting meal anytime.

Reheating

Reheat leftovers slowly on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the chili seems too thick after refrigeration, stir in a splash of water or broth to loosen it. Microwave reheating works too, but keep it covered to retain moisture.

FAQs

Can I substitute other chilies for ancho, guajillo, or arbol?

While these chilies give the chili its distinctive flavor and color, you can experiment with similar dried chilies like pasilla or chipotle. Just keep in mind that the heat level and smokiness might vary slightly.

Is it necessary to use masa harina?

Masa harina is traditional for thickening and adding authentic corn flavor, but if you don’t have it, corn flour or a cornstarch slurry can work as substitutes. The texture and taste will be slightly different but still delicious.

How spicy is this Texas Chili Recipe?

The recipe offers adjustable heat thanks to the blend of mild and hot chilies plus cayenne pepper. You can easily tailor the spice level to your liking by modifying the amount of arbol chilies and cayenne.

Can I make Texas Chili Recipe in a slow cooker?

Absolutely! After browning the beef and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the masa harina toward the end to thicken the chili.

What can I serve instead of cornbread?

If cornbread isn’t your favorite, options like warm crusty bread, steamed rice, or even tortilla chips are great for soaking up the chili’s rich sauce and work beautifully alongside the dish.

Final Thoughts

If you’re looking for a hearty, flavorful dish that embodies the spirit of Texas cooking, don’t hesitate to dive into this Texas Chili Recipe. It’s a comforting bowl of warmth, spice, and tradition that feels like a big, welcoming hug on a plate. Once you make it, you’ll find it hard not to keep returning for more, and sharing it with friends will become a cherished ritual. Go ahead—get your pot ready and bring a taste of Texas into your kitchen today!

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Texas Chili Recipe