Texas chili, often called "chili con carne" or just "Texas red," is cubed beef simmered slowly with dried chiles and spices until it turns into a thick, deeply flavored stew. You brown the meat, build a chile paste from rehydrated dried peppers, and let the whole pot cook low for hours until the beef is fork tender.
This style traces back to 19th century Texas, where cooks along cattle trails and in San Antonio's "chili queens" stalls built meals around dried chiles, beef, and whatever spices were on hand, since fresh vegetables weren't always available. Beans and tomatoes, common in chili elsewhere in the country, were never part of the original Texas version, which the state takes seriously enough that it's practically written into local food culture. The Texas legislature even named chili the state's official dish in 1977.
What you get is closer to a rich beef stew than the ground beef and bean chili most of the country grew up eating.
What Actually Matters
Texas chili uses cubed chuck, not ground beef, and treats the pot like a slow braise rather than a quick weeknight meal. The dried chiles get rehydrated in hot water, then blended into a smooth paste that becomes the base of the sauce, giving far more depth than chili powder alone. The beef needs two to three hours at a low simmer to break down its connective tissue into something tender, rushing this step leaves you with tough, chewy meat in a passable sauce instead of a stew where the beef falls apart at the touch of a fork.
Texas Chili Recipe (Serves 4)
Prep time: 20 minutes. Cook time: 180 minutes. Total time: 200 minutes.
- 2 lb beef chuck, cut into 1/2 inch cubes
- 2 tbsp vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 2 cups beef stock
- 1 (6 oz) can tomato paste
- 2 dried ancho chiles, stemmed, seeded, and rehydrated in hot water
- 1 tsp salt, plus more to taste
- Shredded cheddar and diced onion, for serving (optional)
- Blend the rehydrated ancho chiles with a splash of their soaking liquid into a smooth paste.
- Heat the oil in a Dutch oven over medium high heat and brown the beef cubes in batches, without crowding the pan.
- Remove the beef, add the onion, and cook until soft. Add the garlic and cook 1 minute more.
- Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne, cooking 1 minute until fragrant.
- Return the beef to the pot and stir in the ancho paste, tomato paste, and beef stock.
- Bring to a simmer, cover, and cook on low for 2 1/2 hours, stirring occasionally, until the beef is fork tender.
- Uncover for the last 30 minutes to thicken the sauce.
- Season with salt and serve with optional toppings.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 460 kcal | 38 g | 24 g | 14 g |
These numbers are a calculated estimate for the 4 serving recipe above, not a lab verified value.
Tips, Variations, and Storage
Skipping beans isn't a rule everywhere, it's specific regional purism, plenty of other American chili styles include them and taste great. If cubed chuck isn't available, ground beef works, but you'll lose the stew like bite that makes Texas chili distinct. A spoonful of masa harina stirred in near the end thickens the sauce without adding more heat if you've overdone the cayenne. Texas chili keeps 4 days refrigerated and freezes well, and most people agree it tastes even better the next day once the flavors settle.
Frequently Asked Questions
Why doesn't Texas chili have beans?
It's a matter of tradition, not a universal chili rule. The original Texas recipe never included beans, and the state has held onto that distinction as a point of pride.
Can I use ground beef instead of cubed chuck?
Yes, it will still taste good, but the texture changes. Cubed chuck gives a stew like bite that's more traditional to Texas chili.
What dried chiles work best?
Ancho and guajillo are the most common, either alone or mixed. Rehydrating whole dried chiles gives noticeably deeper flavor than chili powder by itself.
My chili is too spicy, how do I fix it?
Stir in a spoonful of masa harina or a bit more beef stock, and skip additional cayenne pepper next time.
How long does Texas chili keep?
Up to 4 days refrigerated, and it freezes well. Many cooks think it tastes better the day after it's made.
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.
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