Authentic Texas Chili recipe — traditional bean-free chili made with tender beef, chili powder, and bold Southwestern spices. Perfect comfort food for dinner or game day.
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What Is Texas Chili?
Texas Chili, also known as “Texas Red”, is a bold, meaty chili that originated in the state of Texas, USA.Traditional Texas chili, in contrast to other forms, is made with chunks of beef simmered in a rich, spicy sauce made from ground or dried chilies and aromatic spices. It does not comprise beans or tomatoes.
Cowboys and pioneers established this filling dish even though they might have wanted a simple, yummy, and filling meal cooked over an open fire. Texas chili, which would be famed for its deep red color, thick texture, and smoky flavor, has come to symbolize Texan cuisine.
It’s ideal for game nights, cold days, or any time you would like a hearty, flavoured stew with a glimpse of seasoning.
Texas Chili’s Health Benefits
When ready with elevated ingredients, Texas chili provides countless nutritional advantages in addition to being rigorous and flavorful:
01. High In Protein
The protein content of Texas Chili’s beef aids in muscle repair and growth, boosts metabolism, and lengthens feelings of wholeness.
02. Rich In Minerals And Vitamins
Iron, zinc, and Vitamin B12 are discovered in beef and are essential for the synthesis of energy and the upkeep of a strong immune system.
03. Increases Metabolism
Capsaicin, a compound found in the chili peppers used in the recipe, is reported to stimulate metabolism and inspire fat burning.
04. Encourages Immunity
Antioxidants process and decrease compounds found in many foods, like garlic, onions, and spices, can enhance your immune inflammation.
05. A Good Source Of Nutritious Fats
Texas chili provides heart and neurologically fats when it is ready with lean beef cuts and moderate levels of oil.
06. Low In Carbs (Traditional Version)
Legitimate Texas chili that really is a low-carb and keto-friendly meal ideal for someone watching their carb intake because it wouldn’t comprise beans or added sugar.
Tips For Making Texas Chili
Here are some expert tips to help you make the perfect, authentic Texas Chili — rich, thick, and full of flavor:
01. Use The Right Cut Of Beef
Choose beef chuck or brisket — these cuts have enough fat and connective tissue to stay tender and flavorful after long, slow cooking. If you want a real Texas texture, stay away from ground beef.
02. Brown The Meat Properly
Sear the beef in batches until it develops a deep brown crust. This method gave your chili a profound, smoky flavor base.
03. Toast Your Spices
Before adding liquid, briefly toast your chili powder and spices in oil to unlock their aroma and deepen the flavor.
04. Slowly Simmer
Slow and low is essential. Simmer the chili for at least 1½ to 2 hours to allow the beef to tenderize and the flavors to meld beautifully.
05. Steer Clear Of Tomatoes And Beans (For Authenticity)
Traditional Texas chili doesn’t really comprise chickpeas or vegetables. As the main flavor elements, let the chilies and spices take hold.
06. Modify The Temperature
A little sweetness from caramelized onions can help counter the spiciness, or you can use milder or hotter chili powders.
07. Naturally Thicken
To add a subtle earthy flavor and thicken the chili, use masa harina, or corn flour. For the best texture, add it near the end.
08. Take A Break Before Serving
Before serving, let the chili rest for ten to fifteen minutes. This improves the flavors and tightens the sauce.
Frequently Asked Questions: Texas Chili
01. What Distinguishes Regular Chili From Texas Chili?
Traditional Texas chili — also known as Texas Red — doesn’t contain beans or tomatoes. Its own biggest draw is sluggish, tender chunks of beef in a peppery, rich chili pepper sauce.
02. Is It Possible To Substitute Ground Beef For Cubed Beef?
Even though ground beef could be used for convenience, cubed beef, such as chuck or brisket, adds a more legitimate texture and richer flavor.
03. How Hot Is Chili From Texas?
The peppers and chili powder you use will ascertain that. You can make it mild or fiery hot by adjusting the amount and type of chili powder, cayenne, or fresh chilies.
04. Can I Make Texas Chili With Beans?
Even though beans seem to be never used in traditional Texas chili, you are welcome to add them if you’d like. Just note that purists may not consider it true “Texas Red.”
05. What Is The Shelf Life Of Texas Chili?
It keeps well in the refrigerator for up to 4 days and tastes even better the next day as the flavors meld. You can also freeze it for up to 3 months.
06. Which Toppings Complement Texas Chili The Most?
Chopped onions, shredded cheese, slices of jalapeño, sour cream, or fresh cilantro are prevalent toppings. For a stuffing dinner, serve it with tortillas or cornbread.
07. Is It Possible To Prepare Texas Chili In An Instant Pot Or A Slow Cooker?
Of course! Before actually trying to transfer everything to a slow cooker (6–8 hours on low) or Instant Pot (about 35–40 minutes on high pressure), brown the beef and aromatics on the stovetop.
Texas Chili
Ingredients
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 (14 oz) can crushed tomatoes
- 1 (4 oz) can diced green chilies (optional)
- 1 tbsp masa harina (corn flour) or all-purpose flour (for thickening)
- Fresh cilantro, chopped (for garnish)
Instructions
Brown The Beef:
- Heat oil in a large pot over medium-high heat. Add beef cubes and brown them on all sides. Remove and set aside.
Sauté Aromatics:
- In the same pot, add onions and cook until softened (about 5 minutes). Stir in garlic and cook another minute.
Add Spices:
- Add chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne. Stir well for 30 seconds to release the flavors.
Build The Base:
- Mix in tomato paste, crushed tomatoes, and beef broth. Stir to combine.
Simmer:
- Return the browned beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender.
Thicken The Chili:
- Stir masa harina (or flour) with a bit of water to make a slurry, then add it to the chili. Simmer uncovered for another 10–15 minutes until thickened.
Serve:
- Taste and adjust seasoning if needed. Garnish with chopped cilantro.
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