The Best Authentic Texas Chili (Thick and Beefy)

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This thick and beefy Texas chili is rich, hearty, and packed with bold flavor. Made without beans or tomatoes, and simmered until perfectly tender.

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It’s a true Texas-style chili that’s comforting, satisfying, full of depth, and with just the right amount of heat.

• Prep time: 20 minutes
• Cook time: 3 hours
• Total time: 3 hours and 20 minutes
• Servings: 8
• Prep level: Beginner +

Ingredient Notes & Substitutions

• Dried Ancho, Pasilla & Guajillo chiles: This trio creates a deep, smoky, and slightly sweet flavor without overwhelming heat. If you can’t find all three, use extra ancho chiles or substitute New Mexico chiles.
• Chuck roast: Ideal for Texas chili, thanks to its marbling and rich beef flavor. Cut into small pieces for a thick, hearty texture. Stew meat works in a pinch, but the chuck gives the best results.
• Ground beef: Adds richness and body. Use 80/20. I like the two-meat combination; you can skip the ground beef and use all chuck meat for a chunkier chili.
• Onion: Yellow onions are best for their ability to break down and melt into the chili as it simmers. White onions can be used in a pinch.
• Fresh garlic:​ Fresh is best. Substitute garlic powder in a pinch (about 1/2 teaspoon per clove).
• Ground cumin:​ Warm and earthy. Start light, you can always add more.
• Low-sodium beef broth: Keeps the chili flavorful without becoming overly salty. You can use regular broth or beef stock if you have it on hand.
• Cocoa powder: A small amount deepens the dried chile flavor without sweetness. Use unsweetened only. A square of dark chocolate can be used instead of the powder.
• Tomato paste:​ Using just a little bit adds richness and helps thicken the chili. Crushed tomatoes are not traditional for Texas chili and aren’t recommended.
• Brown sugar: Balances the acidity and heat. Honey or a pinch of white sugar can be used as a substitute.
• Apple cider vinegar:​ Brightens and balances the richness. White vinegar or a splash of lime juice also works.
• Corn tortilla (torn): A corn tortilla acts as a natural thickener, dissolving into the chili and adding a light, earthy corn flavor. Substitute 1-2 teaspoons of masa harina if needed.
• Salt and pepper:​ Used to season the chuck meat and gradually added at the end to taste.

Step-by-Step Instructions

Toast seeded and stemmed chiles in a dry skillet over medium heat until they are pliable, about 5 minutes.

Add 8 oz water, cover, and let soften off the heat. Purée in a blender until smooth.

In the same skillet, brown the ground beef, using a wooden spoon to break it up. Drain off any excess fat to avoid a greasy texture and set aside.

Heat oil in a Dutch oven or large pot. Season the meat.then brown on all sides in batches and remove and set aside.

Sauté chopped onion with a pinch of salt until softened, then stir in garlic and cumin.

Stir in water, broth, chile purée, meats, brown sugar, cocoa powder, tomato paste, and torn corn tortilla.

Lower the heat, partially cover, simmer, stirring occasionally, until the meat is very tender. Uncover to thicken if needed, then finish with vinegar and season with salt and pepper.

See the recipe card below for complete measurements and cooking times.

Laura Belle’s Tips

1. Brown in batches – Crowding the pot will stew the meat. Searing the beef properly builds deep flavor from the start.
2. Low and slow is key – A gentle simmer allows the beef to become melt-in-your-mouth tender and the chili to thicken naturally.
3. Control the thickness – If needed, uncover the pot during the last 20-30 minutes to let excess liquid reduce.
4. Rest before serving – Let the chili sit for 10-15 minutes off heat so flavors settle, and the texture thickens.

Heat Level Tips

• Milder chili: remove seeds and stems from dried chiles.
• Spicy chili: add a pinch of cayenne pepper or an extra guajillo.

Perfect Pairings for Texas Chili

Pair this flavorful dish with:

• Cheddar cheese, sour cream, and sliced jalapeños – classic toppings that balance the bold spices.
• ​Fritos or tortilla chips – a crunchy, salty contrast for homemade chili.
• Simple green salad – a fresh salad balances the richness of the chili.
• The creamy texture of macaroni and cheese balances the spicy, savory heat of the chili, adding a rich, cheesy contrast. 
• Warm flour tortillas – very Texas and great for scooping.
• Delicious cornbread from Back To My Southern Roots or skillet cornbread – slightly sweet and perfect for soaking up that thick, beefy chili.

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Yield: 8 servings

The Best Authentic Texas Chili (Thick and Beefy)

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This thick and beefy Texas chili is rich, hearty, and packed with bold flavor. Made without beans or tomatoes, and simmered until perfectly tender.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 2 pounds ground beef (80/20)
• 3 tablespoons vegetable or olive oil (divided)
• 1 pound of chuck roast or stew meat (cut into 1 to 1.5-inch pieces)
• Kosher salt and freshly ground pepper
• 1 large yellow or white onion – chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin (adjust to taste)
• 3 cups of water
• 2 cups low-sodium beef broth
• 1 tablespoon light brown sugar
• 1 tablespoon unsweetened cocoa powder (1 square of dark chocolate)
• 1 tablespoon tomato paste
• 1 corn tortilla, torn into a few pieces
• 1 tablespoon apple cider vinegar (white vinegar or lime juice)

Instructions

1. Toast the chiles in a large dry skillet over medium heat until they are pliable, about 5 minutes. Remove from the heat, add 1 cup of water, cover, and let them soften for 5 minutes.
2. Transfer the chiles and liquid to a blender and purée.
3. ​Using the same large skillet and on medium high heat, cook the ground beef until no longer pink. Breaking it up with a wooden spoon. Drain any excess fat and set aside.
4. Heat half of the oil in a large Dutch oven or pot over medium-high heat. Season the meat with 1 teaspoon each of salt and pepper.
5. Brown the meat on all sides in batches, about 5 minutes per batch, then remove. Add more oil if needed.
6. Add the chopped onion with a pinch of salt and cook until softened, 3-5 minutes. Stir in the garlic and cumin.
7. Add 3 cups of water, beef broth, and chile purée.
8. Next, add the brown sugar, cocoa powder, tomato paste, the reserved meat, and the torn corn tortilla. Stir to combine.
9. Reduce the heat to low, partially cover, and gently simmer, stirring occasionally. 
10. Simmer until the meat is very tender, 2.5 to 3 hours. At that time, if the chili needs thickening, uncover, increase the heat, and continue simmering. Stir in the vinegar and season with salt and pepper if needed.

Notes

Recipe Tips

• Use chuck roast and ground beef (80/20) for tender, beefy chili.
• Brown in batches for better flavor.
• Toast dried, seeded, and stemmed chiles briefly before blending
• Add a torn corn tortiia to thicken naturally.
• Uncover at the end if needed to thicken more.
• Finish with vinegar, then adjust seasoning.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 553Total Fat: 34gSaturated Fat: 12gUnsaturated Fat: 22gCholesterol: 149mgSodium: 393mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 47g

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