This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Do you like your chili with beans or without? This authentic Texas chili keeps it classic. Just bold, tender chuck roast, without beans. It has a rich, smoky flavor in every bite.

All the Reasons to Grab a Bowl
- Flavor-Packed Texas Red Chili:ย Tender chuck roast meets smoky chipotles, jalapeรฑos, and rich chili spices for the best bowl of chili.
- Spice It Your Way: You can customize your heat by swapping jalapeรฑos for green bell pepper, or add more or less chipotles in adobo to suit your taste.
- Perfect Pairings:ย Top with shredded cheddar cheese, jalapeรฑo slices, cilantro, and sour cream. Serve alongside cornbread for a complete meal.
Texas Chili Ingredients
- Beef Chuck Roast: Pick a well-marbled cut. The fat melts as it cooks for a rich flavor. Evenly cut cubes mean even cooking.
- Onion & Jalapeรฑo: Dice them finely so they soften and melt into the chili base. For less heat, swap jalapeรฑos with green bell peppers.
- Brown Sugar & Cocoa Powder: These balance out the spice and acidity. Donโt worry, they wonโt make the chili taste sweet, just complex.
How to Make Texas Chili
The magic of this Texas chili recipe comes from layering flavors step by step, starting with a good sear on the beef and ending with a slow simmer that ties everything together. Hereโs how to make it happen:
- Prep: Heatย olive oilย in a heavy-bottomed pot or large Dutch oven over medium-high heat. Season the chuck roastย with saltย and pepper.
- Sear the Meat: Add the beef in batches, browning the meat on all sides. Allow about 5-6 minutes per batch, then remove the browned meat and set it aside.
- Sautรฉ the Veggies: To the same pot, addย diced yellow onion,ย jalapeรฑo peppers, andย minced garlic. Cook, stirring occasionally until softened. About 4-5 minutes.
- Add the Spices: Add chili powder, smoked paprika, cumin,ย brown sugar,ย dried oregano,ย coriander, cocoa powder,ย chopped chipotles in adobo, andย tomato paste. Stir to combine.
- Heat Beef, Tomatoes, and Broth: Add the beef back to the pot, then addย crushed tomatoes andย beef broth. Stir to combine.
- Simmer: Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours. Stir occasionally, until the meat is tender and the Texas chili has thickened. If the chili gets too thick, add more broth as needed.
Alyssa’s ProTip
Brown the beef first! That deep crust creates caramelized bits, called fond, on the bottom of the pan. When they mix into your Texas chili, they add rich, savory flavor you canโt get any other way.
Pin this now to find it later
Pin ItTexas Chili
Ingredients
- 2 ยฝ – 3 pounds chuck roast cut into ยฝ-inch cubes
- 2 teaspoons salt more or less to taste
- 1 teaspoon pepper more or less to taste
- 3 tablespoons olive oil
- 1 large diced yellow onion
- 2 jalapeno peppers, seeded and diced
- 6 minced garlic cloves
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon coriander
- ยฝ tablespoon cocoa powder
- 2 chopped chipotles in adobo
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
Instructions
- Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ยฝ – 3 pounds chuck roast cut into ยฝ-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.
- Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.
- To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.
- Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ยฝ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.
- Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoesand 4 cups beef broth. Stir to combine.
- Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.
Notes
- Refrigerator: Store in an airtight container for 4โ5 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave until hot and simmering. If itโs too thick, stir in a splash of broth or water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.