There’s nothing like a bowl of Red Texas Chili to bring warmth and comfort, whether you’re making it for a cozy night in or a lively party pleader. This dish is known for its authentic Texas-style taste, filled with tender chuck roast, a rich gravy, and just the right kick of heat. Unlike some standard recipes that use beans, a true Texas version often omits them, focusing instead on beefy flavors and deep, smoky notes from dried chiles.
To prepare that signature spicy depth, many cooks prepare a paste using dried chile paste, which brings out a bold, complex heat that pairs perfectly with slow-cooked chuck roast.
What makes this dish even more special is the layering of spiced ingredients. A blend of chili powder, Sazon Goya seasoning, and traditional Mexican spices like coriander and annatto adds both flavor and color. Some cooks also experiment with pinto beans for a different taste, though purists might disagree.
While it may require some extra work compared to shortcut versions found in grocery stores, the fabulous result is worth it. Garnishing with onions, a dollop of sour cream, and a squeeze of lime juice enhances the dish even further. Whether you’re preparing it for local cookoffs or just looking for a hearty meal, this chili is a true celebration of Mexican and Texas flavors combined.
Recipe Specification
- Prep Time: 20 mins
- Cook Time: 2 hrs
- Total Time: 2 hrs 20 mins
- Servings 8 servings
Ingredients
When making Red Texas Chili, selecting the right ingredients ensures deep, complex flavors. Here’s what you’ll need:
Meat
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 2 ½ lbs top round beef, trimmed and cut into ½-inch pieces
Cooking Essentials
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Onions, finely chopped
Spices & Seasonings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 3 tablespoons all-purpose flour
- Variety of spices, including smoked paprika, Mexican oregano, cayenne, coriander, cinnamon, cloves, allspice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Liquid Base
- Two cans of beef broth, each containing 14 ounces.
- 1 cup chicken broth
- Beef stock
- Coffee
- Apple cider vinegar
- Tomato sauce
- 1 beef bouillon cube
- 1 chicken bouillon cube
Chiles & Heat
- Dried guajillo chiles
- Dried arbol chiles
- Chipotles in adobo sauce
- Fresh jalapenos
Sweet & Smoky Enhancers
- Dark brown sugar
- Cocoa powder
Step-by-Step-Instructions
- Toasting the chili is the first step to unlocking deep flavors. On a stove, heat them for a few minutes until they turn fragrant.
- Once done, blend them into a smooth paste using a blender. Add chipotle peppers, a spoon of their adobo sauce, and a splash of beef stock to mix everything together. This creates a rich dried chili paste that will define the bold taste of Texas chili.
- On a wooden cutting board, start cutting the chuck roast into small, bite-size pieces, about ½-inch in diameter. Heat oil in a large Dutch oven, then brown the meat in batches.
- Remove the beef, then cook the onion, jalapeño, and garlic until chopped and softened. Return the beef, pour in coffee, apple cider vinegar, and broths (do not drain) along with tomato sauce and crushed bouillon cubes.
- Bring to a boil, then proceed with the First Dump of 1 tablespoon onion flakes, ½ teaspoon cayenne, and 4 tablespoons of spices.
- Reduce heat, slow simmer, and cover for one hour before adding the Second Dump—garlic powder, cumin, and 2 ½ tablespoons of spices—stirring occasionally. If the chili looks too soupy, thicken it by letting it reduce for another 30 minutes.
End of Recipe
If necessary, to maintain a gravy-like consistency, neither too thin nor too thick. Finish with the Third Dump, a final blend of 1 ½ tablespoons of seasoning, 1 teaspoon of brown sugar, and a 1 ¼-ounce packet of sazon goya. Let it cook for 5-10 minutes, ensuring a complex flavor. The chili should be perfectly tender, making for a leisurely meal. Serve hot, allowing the deep flavors to shine.
Recipe FAQs
Is Texas chili spicy?
Texas chili has an intense heat with nuanced flavors, carefully cooked for enough spice without making it a flavorless beef stew. If sensitive, adjust heat levels by adding or skipping entirely the cayenne pepper while cooking to match your taste buds.
Can you make chili ahead of time?
I encourage making chili a day before serving to let the flavors meld, making it more delicious and tasty. It’s a better choice for easy entertaining, giving it a chance to sit and enhance during cooking.
How do you serve Texas chili?
You can serve Texas red chili in a bowl like a stew with cheese, sour cream, cilantro, lime slices, fried tortilla strips, fresh jalapenos, and avocado as delicious options. A great side is jalapeno popper cornbread with whipped cream cheese butter, or enjoy it with nachos, fries, baked potatoes, or even burgers.
