Authentic Texas Chili (Print Version)

Bold, smoky beef chili with aromatic spices and tender meat chunks - the ultimate Texan comfort food without beans.

# What You’ll Need:

→ Main Ingredients

01 - 2 tbsp vegetable oil
02 - 2 lbs beef chuck, cut into 1/2-inch cubes
03 - 1 large onion, diced
04 - 4 cloves garlic, minced
05 - 3 tbsp chili powder
06 - 1 tbsp smoked paprika
07 - 1 tbsp ground cumin
08 - 1 tsp dried oregano
09 - 1 tsp ground coriander
10 - 1/2 tsp cayenne pepper (optional, for extra heat)
11 - 2 tbsp tomato paste
12 - 1 can (14.5 oz) crushed tomatoes
13 - 2 cups beef broth
14 - 1 tbsp apple cider vinegar
15 - Salt and black pepper, to taste

→ Optional Toppings

16 - Chopped onions
17 - Shredded cheddar cheese
18 - Sour cream
19 - Sliced jalapeños
20 - Fresh cilantro

# How to Make It:

01 - Heat oil in a large heavy pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Add beef in batches and brown on all sides. Remove beef and set aside.
02 - In the same pot, add diced onion and sauté until softened, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, coriander, and cayenne (if using). Cook for 1 minute until fragrant. Stir in tomato paste and cook for another 1–2 minutes.
03 - Return the beef to the pot. Add crushed tomatoes and beef broth. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until beef is tender and sauce has thickened. Stir in apple cider vinegar. Taste and adjust seasoning with more salt or pepper if needed.
04 - Ladle the chili into bowls and top with your favorite garnishes. Serve hot.

# Additional Tips::

01 -
  • Ready in just over 2 hours with mostly hands-off cooking time
  • Authentic Texas style with no beans, focusing on quality beef and spices
  • Perfect make-ahead dish that tastes even better the next day
  • Incredibly versatile as a standalone meal or topping for potatoes and more
02 -
  • Complex flavor profile develops from proper spice blooming and slow simmering
  • Can be made up to 3 days ahead and tastes even better after resting
  • Freezes beautifully for up to 3 months in airtight containers
03 -
  • Allow meat to come to room temperature for 30 minutes before searing for the best crust development
  • Toast whole cumin seeds and grind them fresh for dramatically improved flavor
  • For an extra layer of complexity, add a square of dark chocolate during the final 30 minutes of simmering
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