I Make Texas Chili Every Fall Just for the Leftovers
I am a well-documented bean girl through and through. That said, I’m also from Houston, and I love classic Texas chili enough to respect the no-bean rule. This can be traced back to what many people consider Chili’s origin: 1860s San Antonio, where a simple, hearty dish of beef braised in chiles and spices was served to keep people full during a long day’s work. There were no beans in the pot then, and for many Texans, there are never beans in the pot today. While I’ll add them to a pot of turkey chili or chicken chili, I skip the beans when I’m going classic.
I’ve been to so many chili cook-offs over the years growing up in the Lone Star State. In fact, my college alumni group actually hosts a Texas chili cook-off every year in New York. It’s a great place to fill up on chili, drink some beer, and run into the occasional ex-boyfriend. Even though it’s all braised beef with chiles and spices, everyone has a unique take on the perfect “bowl o’ red” (named for the chili sauce hue). This recipe is my spin — and, hopefully, your new family classic.
The best part is that you can tweak and adjust this recipe to your liking, whether you want to use up some other dried chiles in your pantry or create your own custom spice blend. The other best part? It actually tastes even better the next day. You can use any toppings you like (I give you a nice list to get started), but my favorites are a dollop of sour cream, some diced white onion, and a generous handful of Fritos corn chips.
Why You’ll Love It
Meet your new family chili. There’s a lot to love about my spin on Texas chili. I also add a few tablespoons of tomato paste (which isn’t traditional) for an extra layer of umami and a little balanced tang.
It’s thickened, Texas style. Hominy-based masa harina thickens the sauce without any fussy roux or slurries. Plus, it’s gluten-free!
Key Ingredients in Texas Chili
Beef: Tough cuts like beef chuck or chuck shoulder roast are perfect for this stew, as they will become tender without completely falling apart.
Chiles: A combination of dried pasilla, guajillo, and ancho chiles, chili powder, and a few smoky optional chipotle peppers create a well-rounded blend that highlights the dish’s namesake.
Spices: Cumin, oregano, smoked paprika, and cinnamon fill out the flavor profile and add warmth.
Tomato paste: It’s not traditional, but I think a little concentrated tomato flavor adds balanced acidity and an extra boost of umami.
Masa harina: A few tablespoons of nixtamalized hominy flour (the same kind used to make corn tortillas and tamales) will thicken the chili base and give it a rich, velvety texture. Plus, it’s gluten free!
Beer: Combined with beef broth, this makes up the liquid base. Plus, malty beer adds an earthy flavor that can temper the spice a bit.
How to Make Texas Chili
Soften the chiles. Combine dried guajillo, pasilla, and ancho chiles in a Dutch oven with garlic, chipotle peppers in adobo, and beef broth. Bring to a boil, then cover and remove from heat to steep until the chiles are softened and plump. Transfer to a blender and purée until smooth.
Brown the beef. Heat vegetable oil in the same Dutch oven. Working in batches, cook diced beef chuck until it develops a dark brown crust all over. Transfer the beef to a plate and sauté diced white onion until softened and browned.
Build the chili. Add tomato paste, brown sugar, chili powder, cumin, oregano, smoked paprika, and cinnamon. Cook, stirring constantly, until lightly toasted. Deglaze the pot with dark beer and add masa harina (this will help thicken the sauce). Return the blended chili mixture and beef to the pot and bring to a boil. Reduce the heat to simmer.
Simmer the chili. Cook, partially covered, until the beef is fork tender. Season to taste and serve with desired toppings.
Helpful Swaps
Add 1/2 cup coffee for a rich flavor boost that will enhance the chili flavor.
Even with the lengthy list of serving suggestions below, there are still many more options! Scallions, warm flour tortillas, store-bought fried onions, sliced radishes, and avocados are also delicious options.
Swap out some of the chiles for other dried varieties like smoky morita and spicy arbol, or a few fresh jalapeños.
Use your leftovers as a topping for loaded nachos, Frito pies, burrito bowls, stirred into queso dip, or make some really top-notch chili fries or chili dogs.
Although all of the alcohol cooks out of the beer, the gluten does not. You can swap it for a gluten-free beer or more beef broth.
Storage and Make-Ahead Tips
Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, adding a splash of water as needed to thin out the sauce. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Texas Chili
Serve over Baked Potatoes, or make Leftover Chili Baked Potato Casserole
More Delicious Chili Recipes
Texas Chili Recipe
Better the next day is an understatement.
Prep time 35 minutes
Cook time 3 hours
Makes about 10 cups
Serves 6 to 8
Ingredients
For the chili:
3 dried guajillo or New Mexico chiles
3 dried pasilla chiles
2 dried ancho chiles
6 cloves garlic
2 canned chipotle peppers in adobo sauce (optional)
1 (32-ounce) carton low-sodium beef or chicken broth (4 cups), divided
1 large white or yellow onion
1 (4 1/2-pound) boneless beef chuck or chuck shoulder roast
2 teaspoons kosher salt, divided, plus more as needed
2 tablespoons vegetable oil, plus more as needed
2 tablespoons tomato paste
1 tablespoon packed dark or light brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cinnamon
1 (12-ounce) bottle dark beer, such as Shiner Bock or Negro Modelo
3 tablespoons masa harina
Serving options:
Corn chips or tortilla chips
Shredded cheddar cheese
Diced white onion
Sliced fresh jalapeños
Sour cream or plain Greek yogurt
Coarsely chopped fresh cilantro
Instructions
Prepare the following, adding each to the same large heavy-bottomed pot or Dutch oven as you complete it: Remove the stems and seeds from 3 dried guajillo, 3 dried pasilla, and 2 dried ancho chilis. Coarsely chop 6 garlic cloves. Add 2 canned chipotle peppers in adobo sauce, if using, and 2 cups of the low-sodium beef broth. Bring to a boil over medium heat. Boil for 2 minutes.
Remove the pot from the heat. Cover and let steep until the chilis are softened and plump, about 20 minutes. Meanwhile, dice 1 large white onion (about 2 cups). Trim 1 (4 1/2-pound) boneless beef chuck roast of any gristle and cut into 1/2-inch pieces. Season the beef with 1 teaspoon of the kosher salt.
Transfer the chili mixture to a blender and blend until smooth.
Heat 2 tablespoons vegetable oil in the now-empty pot over medium-high heat until shimmering. Working in 3 batches, add the beef in a single layer and sear undisturbed until the bottom of the beef develops a dark brown crust, about 4 minutes. Stir and continue cooking until browned all over, about 4 minutes more. Using tongs or a slotted spoon, transfer to a large plate. Repeat searing the remaining beef and transferring to the plate.
Reduce the heat to medium-low. Add the onion to the pot (and a drizzle of oil, if the pot is dry) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the onions are softened and browned, about 5 minutes.
Add 2 tablespoons tomato paste, 1 tablespoon packed brown sugar, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and the remaining 1 teaspoon kosher salt. Cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
Add 12 ounces dark beer and 3 tablespoons masa harina, and repeat scraping up the browned bits from the bottom of the pot. Pour in the blended chiles and remaining 2 cups beef broth. Return the beef and any accumulated juices to the pot and stir to combine. Bring to a simmer. Reduce the heat to low.
Partially cover and simmer, stirring every 20 minutes or so, until the beef is fork-tender but not falling apart, about 2 hours. Taste and season with more kosher salt and black pepper as needed. Serve with desired garnishes.
Recipe Notes
Make ahead: Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, adding a splash of water as needed to thin out the sauce.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Do Water Filters Really Work — And Which Ones Are the Best?
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
