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Texas Chili History: How a Simple Bowl of Red Became the State Dish

When the weather cools down, Texans thoughts turn to chili, but the traditional bowl of red has a long history in the state. And, many factors of Texas chili history contribute to what constitutes a true bowl of goodness. Texans love chili so much, in fact, that it is the official dish of the state of Texas.

Chili Queens of San Antonio

Photo: Wikimedia Commons

Though apocryphal stories exist about chili originating on the range, the true heroes – or heroines – of the tale are the Chili Queens of San Antonio. These women cooked food for nearly 200 years for the men at the Military Plaza, but by the mid-1800s, chili became the dish they were known for. They would prepare the dish at home and bring it out to the square to sell it. This continued until almost the mid-20th century when health officials put their collective foot down on homemade treats sold to the public.

What Doesn’t Go Into Texas Chili?

Though many have their own recipes for Texas chili, the official dish lacks certain ingredients which may cause others to throw up their hands in protest. According to Texas chili history, the ingredients included in the dish were those readily available on a daily basis. These include meat and dried chiles. (Chile refers to the pepper, while chili refers to the dish.) Nowhere in Texas chili history are beans or tomatoes included in the recipe. In fact, the official rules for preparing chili at the International Chili Cookoff prohibit the inclusion of these ingredients as anathema to the heritage of the dish itself.

How Chili Spread to the Rest of the Country

Texas chili traveled to other parts of the country in a couple of ways. Notably, trail wagon cooks took the dish of easy-to-carry dried herbs and spices mixed with fresh meat along the cattle drives to places further north. In such a setting, beans and tomatoes would not travel well. For those not along the cattle drives, chili arrived through news from the San Antonio chili stand at Chicago’s Colombian Exposition in 1893. People from across the country arrived at the fair to try new things, and among those was Texas chili. After this, local chili parlors popped up in towns all over the United States, where local chili cooks would prepare their own version of the dish, giving rise to regional recipes that don’t necessarily reflect Texas chili.

Celebrating Heritage – Terlingua Chili Cookoff

Photo: Facebook/CASI Terlingua International Chili Championship

Today, Texas chili history is still celebrated at the official International Chili Cookoff in Terlingua. This competition started when a New York food writer described chili without beans as an abomination. Texas journalist Frank Tolbert challenged him to a cookoff with recipes from Texas and New York, the latter of which included beans. Though the competition ended in a draw, a chili cookoff has taken place annually in Terlingua since.

References:

Wikipedia: Chili con Carne

International Chili Society: History of Chili

Slate: Beans Do Not Belong in Chili

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Texas Chili Makes a Welcome Guest

Texas-style chili, a beef chili infused with red chiles, chocolate and beer for bold flavor..

By Julia Moskin

• Jan. 26, 2015

If you like to make chili and don’t live in Texas, consider yourself lucky.

Passions run high in that state over such pressing issues as what brand of canned tomatoes to use (if any), how much cumin is too much and whether browning the meat is authentic. Don’t get them started on garnishes.

It is liberating to note that chili was in no way invented by Texans, and therefore they do not have a lock on authenticity. That said, there is a certain alchemical balance to great Texas chili, which, like all great beef stews, combines the fragrant spices of a tagine, the succulent beefiness of pot roast and the slurpy heat of a goulash.

This recipe, handed to me by a native of Austin and refined over decades, is ideal for potlucks, Super Bowl parties and stormy days . It includes at least four different incarnations of chile and can be customized — not only for heat, but for taste, as some cooks prefer the tanginess of guajillo chile to the raisin notes of ancho. The beer, chocolate and masa harina add to the depth of the sauce, but in these quantities, they don’t push their own flavors forward.

Chili at its most basic is a stew of protein and chiles. The Aztecs were making it long before the 16th century, when the Spanish friar Bernardino de Sahagún recorded the offerings at urban markets in his book “Historia General de las Cosas de la Nueva España”: chili made with lobster, fish, frogs and dozens of varieties of green, red, yellow, pickled, smoked and dried chiles.

Later, but long before Texas statehood, Nueva España embraced all of the American Southwest and most of Central America. The cowboys who worked the Spanish-owned cattle ranches near the Rio Grande spent months away from home in the dry borderlands, living mostly on tough Longhorn meat, water and as many dried chiles as it took to make the meat palatable.

This dish, called carne con chile or carne con chile colorado (colorado meaning red, specifically the dark russet of dried chiles), is the immediate ancestor of Texas chili. It is alive and well in Mexico, where most regions have a version of the dish. In centuries past, and in many places today, it is made with carne seca, musky, smoky air-dried beef that softens in water and absorbs the heat and sweetness of the chiles. But most home cooks now make it with fresh meat, cut in large chunks or wide slices.

Maria Contreras Rico, who is 80 years old, has a cooking channel on YouTube devoted to the classic home cooking of Mexico. Her carne con chile would probably never get past the first round at any of the dozens of chili cook-offs in the United States; just a nub of garlic, no onions or spices, and many, many chiles Japones, the tiny, fiery pods that she combines with mild chiles California (dried Anaheims) for their rich, aged flavor.

Although Mrs. Contreras doesn’t speak English on screen, her recipes are clear from her deliberate motions and detailed instructions. They are also affectionately translated by her granddaughter Silvia Salas-Sánchez , who began shooting video of her grandmother cooking when she realized, she said, that “these dishes are going to be lost if someone doesn’t record them.” (At first, like many food-obsessed grandchildren before her, she tried watching, measuring and writing down her grandmother’s recipes as she cooked, but she said it was too irritating to both of them.)

Both women live in Southern California, though Mrs. Contreras grew up in Michoacán and lived in Tijuana for many years, where she became an expert in northern Mexican staples like flour tortillas and refried beans, which complete her plate of carne con chile. (The dish is soupy, so the tortillas are good for dipping.)

The chili we know best is very different. A big hit of cumin is one of the signatures of Tex-Mex cooking (one that the Mexican-food expert Diana Kennedy considers an abomination) and a must for Texas chili. So is coriander seed, oddly, a spice that is hardly used in Mexican cooking.

“Coriander and cumin came to Texas from the Canary Islands,” said Robb Walsh , the food historian who was one of the first to treat Tex-Mex food as its own respectable cuisine , not as a bastardization of Mexican food. The Spanish crown offered titles and land to residents of the Canary Islands, another Spanish possession off the coast of North Africa, who would uproot their families to settle the area that would become San Antonio. The first families arrived in 1731, bringing recipes rich with spices, herbs and garlic that would become the taproot of Tex-Mex taste.

Texas chili also pulls from a couple of other traditions. Apart from President George W. Bush, there’s probably no nonnative who has benefited more from association with the state of Texas than William Gebhardt, a German immigrant in New Braunfels who first successfully marketed chili powder in 1896. Gebhardt’s innovation was grinding the local chiles — sun-dried anchos from Mexico — into a fine powder, the way paprika is ground from dried red peppers in Central Europe.

In the large German-settled swath of Texas, goulash — meat stewed with paprika — was a dinner staple that the immigrants brought from home, and often served with a dollop of sour cream. (Gulyas, the original Hungarian name for the stew, means cowboy, showing that the taste for beef with quantities of chiles is not confined to the Americas.)

You do not need any special kind of meat to make great chili. But ground beef, outside of Texas, is not an option. The ground beef sold for chili in Texas is much coarser and chunkier than the American standard. That’s why some fine Texas cooks deem ground beef acceptable or even preferable in chili. Anyone can order coarse-ground beef at a butcher shop, but supermarket ground beef produces something closer to a sloppy joe, not fit for any bowl — certainly not a Super Bowl.

On the subject of garnishes for chili, it is safe only to say that all of them are acceptable and none of them are authentic, with the possible exception of Saltine crackers. I say we let the Texans have them.

An earlier version of a picture caption misstated the surname of the home cook with a YouTube channel. She is Mrs. Contreras, not Ms. Rico.

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Beans Do Not Belong in Chili

Chili is a local specialty with a specific history. please find another name for your spiced vegetable stew..

Photo by Aimee M Lee / Shutterstock

The core ingredients of chili are “fiery envy, scalding jealousy, scorching contempt, and sizzling scorn,” wrote New York author H. Allen Smith, in a 1967 essay for Holiday magazine. He was mostly right about that (I also like to add a dark lager) but wrong about almost everything else. Smith’s essay, titled “ Nobody Knows More About Chili Than I Do ,” is an historic example of pitch-perfect food trolling. In it, Smith denounces Texas and all its claims to chili dominance, and his piece culminates in a wildly misguided recipe with a special New York twist. “To create chili without beans, either added to the pot or served on the side,” he writes, “is to flout one of the basic laws of nature.”  

Predictably, Smith’s column burned up the Lone Star State, where chili was born, and where it certainly doesn’t contain beans. The great Texas journalist Frank X. Tolbert wrote in his Dallas Morning News column that what Smith called chili was a mere vegetable stew. Another Dallas newspaperman, Wick Fowler, also fired back: “If you know beans about chili, you know that chili has no beans.” (That line was later committed to lyrics by a San Marcos songwriter, in 1976—the year before the Texas Legislature proclaimed chili as the state food.)

Tolbert and Fowler challenged Smith to a ghost-town cook-off. The bean question would be settled in Terlingua, a former mining outpost near the Mexican border, on Oct. 21, 1967. In what came to be known as the Great Chili Confrontation, Fowler represented Texas; Smith spoke for New York and the rest of the wide world. Three judges would decide the outcome: Terlingua Mayor David Witts; San Antonio brewmaster Floyd Schneider; and Hallie Stillwell, a judge from Alpine, Texas—who happened to be Smith’s cousin.

Schneider pulled the lever for Fowler’s Texas chili. Stillwell, who of course knew her cousin’s recipe by its bean-y texture, voted for Smith. The swing vote, Witts, took one bite of Smith’s New York bean “chili” and declared himself poisoned. His taste buds were ruined, he sputtered, according to accounts of those who were present. Witts was unable to try the other chili in good faith. No winner was declared.

Ever since then, beans have been forbidden in the annual Original Terlingua International Championship Chili Cookoff . And yet beans are a feature of nearly every so-called chili served outside Texas. I say so-called because even though beans are unlikely to permanently damage your taste buds, they are anathema to chili. Put plainly, beans do not belong in chili. And non-Texans’—especially New Yorkers’—repeated attempts to add beans to this regional specialty only reveal their own arrogance and ignorance.

The Super Bowl seems like a good time to correct the categorical error that people make when they think about chili. Folks tend to consider it as a genre of food, along the lines of sandwiches or tacos—an open-source dish, as in steak sandwich, chicken taco, tofu chili. (More on that in a moment.) But chili is perfect, complete, and not open to discussion. It is a proper dish with a proper name, something closer to the Cobb salad or French onion soup, except better than either of those things, because it is chili and not salad and definitely not French.

Chili has a concrete history. The dish of meat, cooked up with dried chilies and spices, got its start in San Antonio, rising in prominence with the city’s fortunes during the Mexican-American War. The women known as the Chili Queens of San Antonio had set up shop in the fort town’s airy plazas decades before that war—earlier, even, than the Texas Revolution that preceded it. Generations of these women, mostly but not entirely of Hispanic descent, cooked chili and other wares over open fires from dusk till dawn. The Chili Queens fed cowhands in peacetime and soldiers in war; both groups spread stories of San Antonio’s chili con carne far and wide.

With the arrival of the railroad in San Antonio in the 1880s came journalists who wrote romantic accounts about San Antonio’s peculiar street-food markets. Stephen Crane, the author of The Red Badge of Courage , described chili as “pounded fire-brick from Hades,” which sounds like a surefire compliment if I’ve ever heard one. In the 1904 short story “ The Enchanted Kiss ,” which is set in turn-of-the-century San Antonio, O. Henry describes “the delectable chili-con-carne , a dish evolved by the genius of Mexico, composed of delicate meats minced with aromatic herbs and the poignant chili colorado .” At no point was chili made with beans: This we know from star-struck accounts of foreign visitors, even if we don’t have the recipes used by the Chili Queens themselves, who were eventually evicted by NIMBY authorities citing health code concerns.

Were it not for that Dallas journalist, Tolbert, we might not know so much about chili today. Tolbert traced the history of chili throughout the state for the Dallas Morning News , where he started as a columnist in 1946. He paid attention to towns where street-food chili vendors had erected brick-and-mortar restaurants known as chili parlors, especially in the former military towns along the border. Tolbert published the first history of chili, A Bowl of Red , in 1953, and one of the finest chili recipes ever produced . (It was Lady Bird Johnson, though, who stoked the national appetite for chili most when she published Vice President Johnson’s recipe for Pedernales River Chili in the Washington Post in 1961.) Thanks to Tolbert and others, the origins of chili are not only knowable, they are known.

So when a cookbook author like Mark Bittman writes—in How to Cook Everything —that chili means “slow-cooked red beans seasoned with cumin and chiles,” he betrays his ignorance of the dish and its history. When he writes that a true chili dish, one made with meat and no beans, has “entered the realm of cassoulet,” he might confuse chili-heads who don’t know what cassoulet means—but they’ll always recognize when someone’s messin’ with Texas. It’s when Bittman advises amateur cooks to make chili with tofu or espresso that he is doing something worse than disrespecting the dish—he is suggesting that the names of foods can mean whatever the speaker wants them to mean. Similarly, when Julia Moskin claims in the New York Times ( as she did this month ) that Texans “do not have a lock on authenticity” when it comes to chili, she disregards the very history that brought it to prominence.

Texans have words for the things that aren’t chili. Goulash is one of them, as Moskin rightly notes. (I grew up on goulash: a guisado cooked with paprika and pintos, served over al dente macaroni.) Another one is frijoles borrachos , a winter staple in my household: dried beans simmered long and low with a ham hock or salt pork and half a six-pack. There are other things that aren’t chili, too: Chicago-style deep-dish pizza, Montreal-style bagels, New England clam chowder, and dozens and dozens of delicious spicy bean stews. Words mean something, and for the richest words, it’s worth protecting that meaning. When we do, we safeguard and pass on the regional peculiarities that made this nation interesting in the first place. Even New York can boast a few dishes of its own, I’m told.

So chili: no beans. Chili is beef plus hot and smoky. No macaroni, no cinnamon (c’mon), and certainly no tofu. Chili is good over Fritos, but just remember, then it’s called Frito pie . Nobody cares what you put on top of chili. Cilantro, cheese, sour cream—have a party. Frankly, Texans are all too happy to share for the Super Bowl the party we’ve been enjoying for a couple hundred years.

Texas Chili

By jennifer steinhauer.

Chili tastes are highly personal, often inflexible and loaded with preconceptions — the political party of culinary offerings. “I don’t disagree with anyone’s chili,” Robb Walsh, a Texas food historian, the author of “The Tex-Mex Cookbook” and a restaurateur, told The Times. “If you are making a one-pot meal and you want to put beans in it, that’s fine. If chili is part of your cuisine, like Tex-Mex, there are other things you will want to do." This recipe is an amalgam of styles, with coffee and chocolate for complexity, hot sauce for kick and beans just because.

Featured in: If It’s Chili, It’s Personal

Learn: How to Make Chili

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Ingredients

• 2 tablespoons olive oil
• 1 pound ground bison or ground dark turkey
• 1 large onion, finely chopped
• 1 12-ounce bottle of beer
• 1 14½-ounce can diced tomatoes
• ½ cup strong brewed coffee
• 1 tablespoon tomato paste
• ¼ cup brown sugar
• 1 tablespoon chile sauce
• 1 tablespoon cocoa powder
• Half a serrano or other hot pepper, seeded and finely chopped, or to taste
• 1½ tablespoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon salt, or to taste
• 2 15-ounce cans kidney beans
• 1 15-ounce can cannellini or other white beans

Nutritional analysis per serving (6 servings)

431 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 12 grams dietary fiber; 12 grams sugars; 31 grams protein; 1118 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.

Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.

Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.

Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.

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Private Notes

Cooking notes.

I made this without the chile sauce. All the chile sauces I found in the supermarket seemed to be ketchup with high fructose corn syrup added. I looked for chile sauce recipes, and they were ketchup or tomato paste with Worcestershire sauce, vinegar, and brown sugar. Since two of these are already in the recipe, I simply added about half a tablespoon of Worcestershire sauce and a splash of red wine vinegar. Tasted great to me, and the rest of the family ate it up too.

Even as a wary, southwestern neighbor of Texas, I think this is a fine recipe, but I, too, have a quibble with the beans. Mine, however, is not with the mere addition of beans but with the choice of kidney beans. I realize the tough-skinned, grainy kidneys probably were chosen in this recipe for their contrast with the softer, smaller cannellinis, but my preference for any bean in proximity to chili or chile always will be the toothsome, flavorful and inherently noble pinto.

Like most of the recommendations said, I halved the brown sugar and cocoa portions, but also replaced the cayenne with ancho chili powder and added 2-3 teaspoons of chipotle tabasco and sriracha. It left the chili with more flavor but not much of a kick, though that was the intention since a few of the individuals I was cooking for cannot handle any type of heat. Across the board reviews said that it was the best chili they've had. Thanks very much for the recipe.

When I moved to Texas more than a decade ago I attended a chili cook-off sponsored by my school district. There were many different kinds of chili represented. Some had beans, some didn't; some had ground beef (never turkey) and some had cubed beef; some had tomatoes and some didn't; some had a variety of vegetables and some didn't. The only thing all of the recipes had in common was the word "Texas" in the name of the recipe.

I read the notes and followed their lead--I omitted both the sugar and the cocoa and instead used Sam Adams cream stout which added a bittersweet note, also used a little Worcestershire and red wine vinegar instead of chili sauce. I used a hatch red chile and cayenne. I love the flavors, balanced between chocolate and coffee notes from the stout and the chiles.

Since my goal is to live my life in a manner diametrically opposed to most things Texan, I can safely say I couldn't care less how authentically "Texas" this chili is. I only care how tasty it is. And it was. I followed a few of the suggested changes but next time I think I'll follow the recipe more closely and just omit the brown sugar. And thanks to the Instant Pot directions in a comment below. I followed them and it turned out perfectly.

Have made this a number of times, commonly tweak recipe by using 50/50% combination 85/15 ground beef and bison totaling about 1 1/3 Lbs, and double the brown sugar. It's an easy meal and provides great leftovers!

OMG! Make this! I tweaked a few minor things after reading some of the other reviews. Worcestershire sauce and red vinegar instead of chili sauce and a chocolate and cocoa flavored beer that was lamenting in my pantry instead of regular beer and chocolate. I honestly had serious doubts, but the flavors all melded and became so much more than the sum of their parts. I had some serious foodies here to share it with, and I was asked to only make this chili, and make it often, from now on.

As a native Texan I actually have no objection to beans per se but kidney beans are just wrong; needs to be Pinto. Way too much brown sugar. To cut tomato acid a pinch of sugar is all that is necessary. Also, crushed tomatoes much better flavor than canned diced in any chili recipe; negates need for tomato paste. Don't get me started on the coffee, beer etc.....Clearly a Yankee recipe.

Really any beer works beautifully, but I like Paul's idea below, a chocolate porter microbrew! For chile sauce, any red hot sauce - Tabascao, Cholula, etc. - would do, but we do recommend adding it little by little to taste. It gets very spicy quickly!

I love this recipe! Unfortunately the beer never makes it into the pot because I keep drinking it! Next time, I swear, I'll use the beer in the food. Still tastes great without the beer, though, if you choose to forgo that ingredient for whatever reason - no judgement.

Made this in the instant pot. Used 1 tin crushed tomatoes, 1 cup of beer and 1 packet instant espresso powder instead of coffee to reduce liquid. Added 1 tbsp New Mexico red Chile powder and 1 tbsp Worcestershire sauce. 18 minutes on the Chili/Beans setting, 10 minute natural release. Very good!

Sure. Beef or chicken stock would work as a substitute.

This recipe is a WINNER– literally, won the chili cook-off at work with it. The depth of the flavor of the broth is unlike any other chili I've tasted before, it's rich and boozy and everything you've ever dreamed of in comfort food. I am a big fan of Cholula and used it as the chili sauce, coupled with a dollop of plain greek yogurt to round it out. HIGHLY RECOMMEND.

Made this exactly to the recipe...first. Then, like others, I found it was too sweet for my taste. I added vinegar, another can of tomatoes, extra beans, more beer and some stock to compensate. Then balanced out the herbs/spices. Tasted better to me. I recommend adding less than half the brown sugar and see what you think. You can always add more. Then after I read all the complaints about beans I felt like a such a fool and I picked each one out by hand. Well actually...no. I did not. :)

For the Chile sauce I used Sriracha. Added close to a teaspoon of additional cayenne at the end and still got more sweet than heat. I drained but didn’t rinse the beans. I recommend cooking towards the 3 hour mark rather than 2 to really let the flavors develop. I prefer a Tex-mex style chili in general but this was good and a big hit with everyone. Easy to make as well.

Are the beans supposed to be drained and rinsed? I assume so but don’t think I’ve not seen that specified.

I skipped the Sugar I did not miss it

This has the foundations of a delicious chili, but omit the brown sugar. It’s way too sweet with it.

This was maybe the best chili recipe that I have ever made/eaten. I followed John's suggestion to use pinto beans which I am glad I did as they are softer, smaller with a more subtle taste. I used Troegs chocolate stout and, instead of brown sugar, I added Mexican chocolate. I loved the addition of the coffee. All in all, a stellar chili recipe with a myriad of flavors and undertones.

While I completely respect all regional variations of chili, if you’re going to call it, Texas chili, by definition there are no beans…

I’ve been told that you always follow the recipe the first time, and then make modifications the next time you cook it. So I followed the recipe faithfully. Well, sort of. Instead of using canned beans I used dried beans. Question. When do you add the bison? If I followed the recipe exactly, the bison would still be on a plate.

See step 1.

My husband doesn’t like chili and he is converted! I made some minor tweaks to the recipe- -used fire-roasted diced tomatoes -added a tbsp of coriander -drained the liquid of just ONE of the kidney beans cans before adding (I like it thicker) -added a whole diced jalapeno -used Guinness for the beer I didn’t cut the sugar like the other comments suggested but I might cut it back slightly next time around - not by much though, the sweetness is lovely.

Drain the beans or no? I’m planning to use 2xkidney beans and 1xpinto. Thank you

I am asking that question as well. I am in the habit of draining and rinsing canned beans. Don't know where that started. But without the liquid from the cans, I found the chili thicker than I wanted and ended up adding more liquid. I'd be curious to hear others chime in on to drain or not to drain.

Doubled the recipe (2 cans kidney beans and 3 pinto beans). Replaced chile sauce with Cholula and a bit of Worcestershire sauce. Omitted cocoa powder and instead halved the beer and used 1 bottle of Samuel Smith's Organic Chocolate Stout. Halved the brown sugar and cooked for ~ 3 hours with a lot of salt and pepper. Big hit at the watch party, thanks!

My first time making a chili and it was awarded 3rd place in a local contest! I substitute ancho and chipotle peppers for the cayenne pepper. I’ll be cooking this one again!

Way too sweet.

Wonderful recipe!!! The holy trifecta in chili; beer, cocoa powder and coffee. Excellent. I doubled the recipe and used two pounds lean ground beef. I also added a tablespoon of fish sauce and a tablespoon of soy sauce. Didn’t do chili sauce but took another commenter’s suggestion and subbed with Worcestershire sauce and red wine vinegar. Definitely think my adjustments were spot one

we thought it to be too sweet at first. second time we made it we used half the brown sugar amd it turned out great.

New Yorker moved to Texas 10 years ago. Dare I opine? I’ve been making this for a few years now. Always delicious. Don’t know about the beans/nobeans question although if it’s no beans isn’t that just some sort of banal meat sauce? I like the beans. I’ve been making the coffee REALLY strong. Run the same brew through grounds 3 times until it’s too thick to drip. Great flavor. Also … and I’m sure this is some sort of heresy … I throw in parmesan rinds like I do with a Bolognese sauce.

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Rancher’s Texas Chili Recipe (Chili con Carne)

Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

It’s chili season!

And Texans love their chili!

Today, I’m bringing you a Texas Chili recipe that’s loaded with all the seasonings, onion, fresh garlic, and jalapeños pepper! Texas-style chili has the most amazing deep and rich flavor. A bowl of this stuff will stick to your ribs and keep you warm on the chilliest nights. And seeing as how I’ve lived in Texas for most of my life, I like to think that I’m a bit of a Texas chili authority! 

Texas-style chili. It’s the kind of thing you look forward to at the end of the day when it’s still slightly warm in the afternoons, but that crisp autumn air starts to creep in during the evening time. When you casually reach for a cozy throw, you can feel the nip in the air, and you know that fall is right around the corner. The air just smells like fall. September reminds me of the brisk morning air, warm days, and breezy evenings.

Of course, none of that happens in Houston until about November, but still, a girl can wish. It also happens to football season, and it’s the perfect thing to toss together on Sunday morning. By the afternoon, you’ve got a slow-simmered Texas Chili that’s just waiting to be topped with all your faves and served straight from a large Dutch oven.

Chili is nothing new around here. I’ve shared an  instant pot version , a  pumpkin chili , one that comes with a  cornbread crust , a  chili dip , and a vegetarian  butternut squash chili . This goes without saying, but clearly, comfort food is my spirit animal.

Most of the recipes I’ve shared in the past start with ground beef, chicken, or turkey. Today’s Texas chili, or chili con carne as it’s called down here, is made with chunks of beef rather than ground meat.

Does Texas Chili have beans?

If you ask a Texan, they’ll tell you it’s a hard  NO . But over the years, I’ve come to find that when I’m making chili, I need a little more than just the meat, so totally going against the grain here, but I do make the deliberate choice to add a couple of cans of pinto beans into the mix. I know, I know, am I serious right now? Yes, I need beans in my chili, and I’m not ashamed to say it.

Now before I start getting hate mail, please note, you don’t have to do this. I’m just letting you know it’s an option if you’re not on board with a 99% meat-filled chili recipe. For 2 lbs. of meat, I’m using one can of beans. To me, that’s still a lot more meat-to-beans ratio. Most of the time, when I’m making chili, I do a 2:1 ratio. That’s two cans of beans to one pound of meat.

The Chili Paste Starter for our Texas Chili Recipe:

Texas-style chili is thickened in two ways:  cornmeal or pieces of corn tortilla. I usually opt for option #1 and make a chili paste starter. Cornmeal is also called masa harina; it’s just milled a little differently. To make the chili paste starter, we’ll mix all the dry ingredients in the recipe, like cornmeal, chipotle chili powder, ground cumin, coriander, Mexican oregano, smoked paprika, kosher salt, and a few others mixed with a bit of water to form a thick paste. This is the stuff that containers the flavor bomb.

Choosing the beef for your Texas Red chili recipe:

Texas chili is all about that meat. You want to use something that’s well-marbled and can withstand a longer cooking time. Chuck roast or stew meat are both good options. I slightly prefer chuck roast over stew meat because it usually has better marbling (the fat that runs through the meat.)

If you decide to use a beef chuck roast, just be sure to trim as much of the fat as you can. You don’t need that. The natural marbling is more than enough. If you leave on the extra fat, the chili will end up being really oily at the end, and you’ll need to skim most of it off.

But know that stew beef can also work here. Just be sure to take your time in selecting the package. If you see nice chunks with a generous amount of fat running through it, it’ll do the job!

Be sure to make or have your butcher make even chunks. You want them to be in the 1–1½ inch cubes so that all the meat cooks up evenly.

Making Texas Chili:

• Sear the meat.  Once the paste is ready, I like to take a couple of minutes to sear off the meat in a Dutch oven over medium-high heat. The brown bits that are left behind in the pot are because of a Maillard reaction that occurs when you sear the meat. That’s free flavor that only costs about 5 minutes of your time.
• Proceed as usual!  After that, it’s basic chili protocol. Remove the meat, cook the onions, green bell peppers, and scrape down the pot to get all those brown-bit flavors. Then come the garlic; right after that, we’ll add our cooking liquids.
• The liquid part is something to play with!  Most Texas chili recipes call for a bottle of beer, beef stock, and some form of tomato. I use all beef broth and a bit of water. and tomato sauce. Diced tomatoes aren’t something you commonly find in Texas chili. You want to use passata or low or no sodium tomato sauce. I’ve even used brewed coffee in my chili recipe after I read about it somewhere. I don’t think I’ve ever had chili like that before. It had the most amazingly smoky, rich flavor.
• Let chili con carne simmer.  Here’s the deal, let this hang out and simmer on low and slow. Trust me; it will be extra rewarding. All you need to do is walk by every ½ hour or so, give it a stir so that the cornmeal doesn’t stick to the bottom of the pot, and make sure there’s enough cooking liquid in there for the meat. That’s it! If you generally prefer a thicker chili, just let it simmer for a bit uncovered at the end so that some of that liquid evaporates; that’s about it!

How to serve Texas Chili:

I keep this pretty simple. A handful of Fritos, because tortilla chips don’t do it for me, a dollop of sour cream, chopped sweet onions, shredded cheddar cheese, and a sprinkle of cilantro. Sometimes a hint of lime just to brighten it all up. Okay, I know, it’s not really that simple. But you know what I mean, right? No fancy cornbread, none of that. Just a girl, her bowl, and a few simple toppings.

I need to reiterate this. Texas chili demands corn chips. They’re thicker than tortilla chips, so they hold up better. Plus, you can make Frito pies with the leftovers!

Texas chili freezes incredibly well, so it’s easy to understand why I made such a large batch here! You can halve the recipe if you’re cooking for just a couple of people, but when you can make a big pot and freeze half for later, why wouldn’t you?

Leftover chili can also be shredded up and served over pasta. It’s Texas meets Cincinnati. Can you imagine anything served over pasta tasting bad? We loved it this way. You can also store leftovers in an airtight container in the freezer for 1-2 months!

I know it’s way too early to talk about the Super Bowl menu (or is it?), but Texas Chili is a dish that would surely please any chili fan!

Enjoy guys! This one’s a home run or err… I mean a touchdown for us!

If you like this recipe, you might also like:

• Skillet Chili with Jalapeño Cornbread
• Chipotle Butternut Squash Chili
• Hatch Chile Cornbread
• Instant Pot Mexican Chili with Black Beans

Rancher's Texas Chili Recipe (Chili con Carne)

Ingredients

Chili paste starter:.

• 3 tablespoons EACH: ancho chili powder AND cornmeal
• 1 tablespoon EACH: chipotle chili powder, ground cumin, cocoa powder AND smoked paprika
• 2 teaspoon EACH: ground coriander AND Mexican oregano

Texas Chili:

• 3 ½ -4 pounds stew meat (or chuck roast cut into 1 - 1¼ inch chunks)
• 2 tablespoons EACH: oil AND Worcestershire sauce
• 1 large onion, diced
• 2 poblano peppers, diced (or bell peppers)
• 1-5 jalapeños, minced
• 8-12 cloves garlic, minced
• 1 tablespoon brown sugar
• 4 cups beef broth*
• 1 (14-ounce can) tomato sauce
• 2 (14-ounce) cans rinsed/drained pinto beans (OPTIONAL)

Instructions

• PASTE: Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.
• SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.
• CHILI: If you need it, add another drizzle of oil to the pan along with the chopped onions and the poblanos. Use a wooden spoon to help scrape any brown bits left behind by the meat and cook for 5 minutes. Then, add the garlic and jalapeños and continue to cook for another 1-2 minutes or until fragrant. Add the prepared chili paste to the pot and stir it in so that it coats everything nicely. Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that none of the chili paste is sticking.
• COOK:  Add the seared meat and allow the chili to come to a boil before lowering the heat to low and allowing it to cook for 2 ½ - 3 ½ hours. Set aside 1 cup of water and add in a ¼ cup every time you stir the chili if it's thickened. Stir the chili every 30-45 minutes to make sure it's not sticking. You may not need all of the water if you're going bean-free, with beans you generally need a little more. I like to add the beans around the 2-hour mark so that they have a chance to cook for at least half an hour before serving. Serve topped with all your favorite chili toppings!
• If you decide to use a chuck roast, just be sure to trim as much of the fat as you can. You don't need that. The natural marbling is more than enough. If you leave on the extra fat, the chili will end up being really oily at the end and you'll need to skim most of it off.
• You can also replace some of the water/beef broth with a bottle of beer or brewed coffee. It just comes down to preference.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

originally published on Jan 4, 2024 (last updated Feb 12, 2024 )

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56 comments on “Rancher’s Texas Chili Recipe (Chili con Carne)”

I always use ground meat in chili, so I’m excited to try something new! 🙂

This is some amazing chili, long, slow cooking with beef and loads of perfect spices. I need a bowl of this right now.

This looks so good I am planning on making it for dinner tonight. I do like to have corn bread with chili and saw your Jalapeno cheddar corn bread recipe which looks yummy. I was wondering if I can cook the corn bread in a skillet or loaf pan by itself so I can serve it on the side. I will let you know how the chili turns out. Everything I have cooked from your site has been wonderful. Thanks for sharing.

This dish looked so good I had to try it out. My son loves chili and has a recipe he always wants me to make for him but after making this last night he said he liked it better than his recipe. It was very spicy, The only changes I made was I used 2 jalapenos and removed the seeds and only used 1 T Worcestershire sauce as I am not a big fan that. I did buy corn chips but forgot to use them because I made your Jalapeno cheddar cornbread. I used a 10 inch cast iron skillet for that, cooked it at 375 for 20 minutes. It was delish! I really love your recipes, thank you so much for sharing them.

Five star chili recipe. My new favorite

Can this chili recipe be made in a slow cooker? I’m not real handy in the kitchen, yet. But getting better with a slow cooker. Thanks. Jim

Hi Jim! I think this recipe could be adapted for the slow cooker however it will require a few minor adjustments. I suggest searing the beef as listed on the recipe card. I’m not exactly sure you’ll need the additional water listed under the ‘chili’ section of the recipe as the liquid won’t evaporate as rapidly in the slow cooker as it does on the stove. However, you’ll want to check it and stir often just to make sure the chili paste isn’t sticking to the bottom of the slow cooker. For the best flavor, I suggest cooking it on the low setting for roughly 7-8 hours or until the meat is tender. Hope you enjoy it! 🙂

This should be named “The world’s best Chili,” it is that good!!! Love it!!!

Loved it. I was concerned about the cocoa powder because I’m not a fan of mole or savory recipes with cocoa but there was no chocolate flavor to it. I used masa instead of cornmeal because I was afraid of grittiness. My husband prefers a tomato based chili but he’s from West Virginia, bless his heart. I thought it was fabulous.

Your comment made me chuckle. I am from WV,  planning to make chili for some Texans. Decided I better look for a Texan recipe

This Texas chili is a new family favorite – beans included. Tonight is my second time making it – it is simmering as I write. My daughter doesn’t like my ground beef chili; however, she loved the first batch of this recipe I made – as did my husband. I followed your directions explicitly, with the exception of the different chili powders that I don’t own…other than that, it was and is going to be such a delicious and hearty comfort food. I saw someone else’s post about your cornbread recipe. I think I will look it up while the chili is simmering. Thanks for a great recipe. p.s. also sharing with friends with whom we swap recipes….I am sure they’ll love it too.

I love this recipe! I get it all together, bring it to a low boil and then pop it in a 275 or 300 oven with the lid slightly tilted for 4-5 hours – that way I don’t have to stir it more than once or twice. Don’t skip the chocolate (I don’t even like chocolate) and try adding 1/4 c of black dark roast coffee. Both add a subtle complexity to the dish. 

This is a great chili! Love it Love it Love it! I just want to say (and I’m NOT complaining), with beans it’s NOT a TEXAS CHILI!!! So let’s just call it a chili… It’s still in my chili top 3 ???

Hi! The recipe doesn’t stare at what point to add the Worcester? And then I got a little confused on 2 other things- the ingredients say tomato sauce, but the instructions say to add “tomatoes” along with the brown sugar. I added sauce but now I’m wondering if that was wrong bc mine isn’t as dark as yours. And is it 1 cup of water total or 1 cup and then 1 cups reserved? I added in the water with the brown sugar bc it sounded like that was when i supposed to add. Sorry for so many questions!!

How about converting this one for instant pot!!!?? I’m not seasoned enough with mine to know exactly the way to convert it myself, but I’d love to today— super bowl!! I’m a Texan living in New England:-)

Hi Laura! I’m glad you’re interested in making the chili recipe; unfortunately, converting this to an IP friendly recipe would require additional recipe testing as I’m not sure how the cornmeal mixture will react in the instant pot! It could work as written, or it may burn and stick. If you decide to give it a go, I’d love to know how it went. It would probably take in the ballpark for 35-37 minutes of high-pressure cooking.

De-lish-ous! I made this for our chili cook off at work and guess who took home the prize? Me! Thank you for the winning recipe. Everyone loved it. As for the spices- I didn’t have any of the chili powders, smoked paprika, coriander, or cornmeal, however I was able to find them at a specialty store. Heavens the price… But well worth it. Great addition to my pantry. Thank you!

This looks amazing!! Would you be able to provide the nutritional breakdown? Thank you ? 

Thanks so much! I don’t have the NI calculated for this recipe, but if you’d like, you can paste the URL of this page into MyFitnessPal (there’s also an app) and it with calculate it for you. You can also customize the ingredients (with brands you’ve used) and it will give you a more accurate nutritional breakdown 🙂

Would Masa Harina work in place of cornmeal? This looks like a killer recipe and I’m planning on making it tomorrow.

I think masa harina is more similar to corn flour rather than cornmeal. Unfortunately, without further recipe testing I’m unsure whether it would make for a good substitute in this recipe. If you decide to try it, I’d love to know how it goes!

I made this for my office chili cookoff and it WON! Thank you for a great recipe. One of the things that a lot of people like about was the tender chunks of meat instead of ground meat.

Really! That makes me so happy! Congrats on the win! 🙂

How long would it take in the pressure cooker? ?

I too would like to know insty pot

Probably 40 minutes for the meat and then slow cook after that.

Loved the recipe as it’s similar to a favorite restaurant chili that I’ve been trying to copy for a while now. I used one can of beans and next time I would use two. We do like our chili thick, so I added some corn starch to the broth to thicken it up a bit. Would definitely make it again. Thank you. 

I agree with portmoody gal re: cooking in a low oven (300 degrees) partially uncovered but mine only took 3 hours. I used around 2 pounds of trimmed and cubed chuck but otherwise kept mostly the same ingredients. I did omit the jalapeños as  I find them so unpredictable regarding their heat level and used half of a tablespoon of chipotle chile powder as it is quite hot (and I love hot, spicy food). I really liked the silkiness and smooth mouth feel of this chili.

OMG! BEYOND DELICIOUS! Quite labor intensive, but so worth it!

Hi Felicia! So glad to hear you enjoyed it. Appreciate you circling back to leave a review 🙂

So fantastic! This is my new favorite chili recipe. I’ve been homesick for my home state of Texas and this was the comfort I needed. Traditional chili – rich with depths of flavor and amazingly tender chunks of beef. I especially appreciated that I could use ancho and chipotle powders instead of having to roast dried chilis first. Thank you for posting this – I will be making it again for sure!

Holy cow!! This has become my favorite chili as well as my go to. Sometimes I add the pinto beans and other times I don’t. I had always used my own recipe and always loved it. However, I was in the mood to try a Texas red so I made this recipe. This is pretty much the only chili I make now. The flavor is phenomenal and my wife and son love it! Thank you for sharing this recipe! 

Omg, made this today. Had to rehydrate whole ancho, since i couldn’t find the powder, and used 100% chocolate rather than cocoa powder and masa harina instead ofcornmeal, and sadly bell pepper instead of impossible-to-find-in-Britain poblano. Did splash out on a $7 bag of fritos though. And you took me right back to my days in Texas. THANK YOU.

Thanks for the recipe! I’m going to try it but plan to pressure cook the meat first in my Ninja – any advice on the pressure cooking part? I just got the Ninja for Christmas and I have no idea what I’m doing!

My kids have an aversion to beans…so we switched to making texas chili. We have tried lots of different recipes, but this is our family favorite! Thank you for sharing!

I’ve searched a long time for a good chili con carne recipe. I don’t like the german chilis with ground meat, corn and beans. I stumbled over yours and tried it. Now the search is over. Thanks for the great recipe! Of course, I pimp it with some bavarian beer 😉

This was soooo good! I followed this pretty much to the letter with the exception of the meat. I instead smoked the chuck! Cut into bite sized pieces, coated in some seasonings and smoked until each piece had a nice bark. I was always a ground beef, beans, tomatoes, peppers onions kinda gal. Which is still good. But this is next level.  It won me second place out of 13 in a friends annual chili cook off and I’m sure I can take it to first place next year with a couple of small tweaks. One bit of advice about this one is, you may think that the base is too thin while it’s simmering. Don’t be tempted to fuss with it. It’ll reduce and be that nice, thick consistency after you’ve let it simmer. So good. Great recipe! 

This was delicious!!!

I made this recipe while visiting my son and his family in Ohio. I followed the recipe to a tee and we cooked it in a large cast iron pot suspended over an open fire. IT WAS INCREDIBLE!

My son requested the recipe stating “When anyone mentions chili around here this is what they’re talking about!”

I’m making it again today for a “tailgate” party tomorrow. Thanks for bringing a little “Texas” back in our lives!

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Original Texas Chili Con Carne Recipe

A blend of chiles and spices provide this classic Texas chili con carne with maximum depth of flavor.

Serious Eats / Greg Dupree

• The Best Cut for Chili
• How to Cut and Sear the Beef
• Choosing Your Chiles

Optional Additions

How to stew the meat, final touches, why it works.

• Using a blend of whole dried chilies delivers maximum flavor to the stew.
• We sear only half the beef (cut into two-inch chunks), and only on one side. This ensures the chili has some browned beef flavor, while maintaining large chunks of tender beef.

The last time I  tackled chili  it was a contentious post! It's always a gamble to call something "the best ever," but to use that expression to describe chili—perhaps the single most contentious, zealotry-inducing, divisive food in the country—is just  asking  for trouble.

For the record, my recipe ended up including tomatoes, star anise, chocolate, coffee, anchovies, soy sauce, marmite, and yes, even  beans  (the horror!).

Well, Texans, today I aim to make it up to you. The recipe we're discussing now is real-deal chili con carne, old-school Texas-style. What does that mean? First of all, absolutely no beans. No tomatoes. Indeed, there's very little that goes into the pot other than beef and chiles (and plenty of both!). That doesn't mean there aren't a few things to discuss, however. Let's get to it.

Serious Eats / J. Kenji Lopez-Alt

The original chili was made with dried beef pounded together with suet and dried chiles into a sort of pemmican-like dry mix intended to last a long time and be quick and nutritious for cowboys to rehydrate and stew up out on the range. These days, we've got refrigerators and fresh meat. So we use them.

What we're looking for here is a meat that's good for stewing—that is, rich in connective tissue and fat and high in flavor. In general, beef falls across a spectrum of tenderness with relatively bland cuts on one end and very flavorful but tough cuts on the other. These cuts generally correspond with muscles that the steers use least to most during their life.

So on the far left side would be relatively unworked muscles like tenderloin or loin cuts (strip steak, porterhouse, etc.). Very tender, but relatively flavorless. On the other end of the spectrum are hard-working muscles like, say short ribs, shin, oxtail, or chuck (shoulder).

Chuck is essentially the ideal stew cut  with great flavor, a good amount of fat, and plenty of connective tissue all in one well-balanced package.

As the meat slowly cooks down in flavorful liquid, all of that connective tissue—mostly composed of the protein collagen—breaks down into rich gelatin, which is what gives good stewed beef its luxurious texture.

Cutting and Searing the Beef

The chili of my youth was made of ground beef , which is key if you don't want to spend the time to properly stew your meat. Grinding beef shortens its fibers, making it far more tender. A ground beef chili can be ready to eat in under an hour. But that's not what we're after. Real Texas chili is made with big chunks of meat and requires plenty of slow stewing.

I played around with a few different sizes and settled on large two-inch chunks (they shrink to about an inch and a half after cooking). I like having to shred a large cube of beef apart with my spoon before eating it, if only to constantly remind myself how perfectly tender the meat has become.

As for searing, there's always a trade-off. Searing helps develop nice browned flavors via the Maillard reaction, but it also results in tougher, dryer meat. See, at the high temperatures required for browning, meat muscle fibers contract to greatly and expel so much liquid that even after a long simmer in the pot, the edges of the meat cubes are relatively dry. I vastly prefer the softer texture of unseared meat.

The solution?  Just sear half of the cubes and on one side only . You develop plenty of browned flavor, but retain good texture in the rest of the meat. Worried that the flavor will only be concentrated on the meat that you sear? Don't sweat it. Most of those flavorful compounds are water soluble, meaning that there's plenty of time for them to dissolve and distribute themselves all around the stew as it cooks.

Where's the Heat? Choosing Chiles

Next up, the chilies. Arguably the most important ingredient in the pot. After all, we're making chili con carne (chili with meat),  not  carne con chili.

Tip number one:  Stay away from powdered chiles . I mean it, I really do. Chile powders are gritty, not very well balanced in flavor, and can quickly lose their flavors as they sit on the supermarket shelf. Much better is to use whole dried chiles. They come in a dizzying variety, but most fall into one of four categories in terms of flavor. Let me recap from my previous chile article:

• Sweet and fresh:  These peppers have distinct aromas reminiscent of red bell peppers and fresh tomatoes. They include: costeño, New Mexico (aka dried Anaheim, California, or Colorado), and choricero.
• Hot:  An overwhelming heat. The best, like cascabels also have some complexity, while others like the pequin or arbol, are all heat, and not much else.
• Smoky:  Some chile peppers, like chipotles (dried, smoked jalapeños), are smoky because of the way they are dried. Others, like ñora or guajillo have a natural musty, charred wood, smokiness.
• Rich and Fruity:  Distinct aromas of sun-dried tomatoes, raisins, chocolate, and coffee. Some of the best-known Mexican chiles, like ancho, mulato, and pasilla, are in this category.

The key to great deep chili flavor is to use a good mix of chiles, trying to grab at least one from each category. To be honest, I don't follow a strict protocol when mixing chiles—my choice varies from batch to batch—but this time I went with a combination of fiery arbols and cascabels, sweet costeños, some chilpotles canned in adobo sauce, a couple of ñoras, and some fruity negros and pasillas. A little overboard? Perhaps. But nothings too good for my chili.

Remember:  dried chiles do have a shelf life . Just like dried herbs and spices, they can lose their potency over time. I store my chiles in vacuum-sealed bags in the refrigerator (though regular zipper-lock bags will do just fine).

You  can  grind all of your peppers together into a custom-blended chili powder, but even the best grinder will leave you with chile pieces that can turn your liquid gritty. I prefer to simmer my dried chilies in chicken stock* before blending them all together with a hand mixer.

*If you have homemade beef stock, you can use that. Don't use canned beef stock—it never tastes as natural or meaty as canned chicken stock.

And... that's about it. Beef, chiles, and time are all it takes. I occasionally add an onion and perhaps a few cloves of garlic that I sauté in the pan after braising the beef. If I'm feeling especially feisty, I may also add a few spices from the rack. Cumin, cinnamon, allspice, a bit of dried oregano, all are good in small quantities, but totally optional.

The only question left is how to stew the meat. Ideally you want to cook the meat at as low a temperature as possible (to avoid causing undue muscle fiber contraction), while still softening its connective tissues. The easiest way to to this at home is to use a very large, heavy pot with plenty of surface area for evaporation (this helps limit the stew's maximum temperature), and to either use as low a flame as possible on the stovetop, or better yet, put the pot directly into a low-temperature (200°F is good) oven, which will heat more gently and evenly than a burner.

Leaving the lid slightly cracked reduces vapor pressure on the surface of the stew, which can also limit its upper temperature limit. With a heavy lid, stew temperatures can push up to 212°F. Leave that same lid slightly cracked, and your stew will stay closer to 190° or 180°F—much better. Even slow cooked meat can be overcooked so you want to carefully monitor your stew and pull it off the heat  just  when the meat becomes tender. This usually takes about 2 1/2 to 3 hours.

You can leave the chili as is, but I like to thicken mine with a bit of corn masa.

Like all good marriages, the marriage between beef and chili gets better and more intimate with time. Let the chili sit overnight in the fridge and it'll taste even better the next day. I promise, it's worth the wait. Meaty? Check. Hot, rich, complex chile flavor? Check. And that's really all Texas chili needs.

A sprinkle of cilantro, sliced scallions, and perhaps some cheese (I used Cotija—jack, Colby, or cheddar will all work fine) make for good accompaniments. As do warm tortillas. As does some good beer or whiskey. And fine, if you'd like, you can go ahead and add a can of beans. Just don't tell anyone I told you to.

November 2011

This recipe was cross-tested in 2023 and updated with more accurate measurements and timing to guarantee best results.

Recipe Details

Ingredients

3 whole sweet dried chiles like costeño, New Mexico, or choricero, stems and seeds removed (0.7 ounces; 19g)

2 small hot dried chiles such as arbol, stems and seeds removed

3 whole rich, fruity dried chiles like ancho, mulatto, ñegro, or pasilla , stems and seeds removed (1.4 ounces; 40g)

1 quart (1L) low-sodium canned or homemade chicken broth , divided

2 whole chipotle chiles canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed (1.2 ounces; 34g)

4 pounds (1.8kg) beef chuck , trimmed of excess gristle and fat, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) vegetable oil

1 medium onion (8 ounces; 227g), finely diced

4 medium cloves garlic , minced

1/4 teaspoon powdered cinnamon (optional)

1 tablespoon ground cumin (optional)

1/4 teaspoon ground allspice (optional)

2 teaspoons dried oregano (optional)

2 tablespoons Asian fish sauce (optional)

2 to 3 tablespoons masa harina

1-2 tablespoons apple cider vinegar , to taste

Hot sauce , to taste

Cilantro , chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired

Add dried chiles to a large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to a 2 quart microwave-safe liquid measuring cup or bowl, set aside. (Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl.) Add half of chicken broth and chipotle chiles and their sauce, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of the beef cubes in a single layer and cook, turning occasionally, until deeply browned on all sides, about 6 minutes. Remove from pot, set aside, and repeat with remaining beef.

Return Dutch oven to medium-high heat. Add onion and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat and accumulated juices back to pan along with chile purée, stir to combine.

Bring to a boil over high heat, reduce to a gentle simmer over medium-low heat. Cover, leaving lid just barely ajar, and cook, stirring occasionally, until meat is completely tender, about 3 hours. (Check sauce levels occasionally; if sauce gets too thick, add 1/4 cup water or stock until desired consistency is reached). Once sauce has thickened to desired consistency, cover completely for the remainder of cook time. (Alternatively, chili can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.)

Stir in optional fish sauce, and vinegar. Season to taste with salt and hot sauce. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Special Equipment

Dutch oven or stock pot , blender

This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chiles and the canned chipotles.

More Serious Eats Recipes

Texas Chili

No beans allowed!

What is Texas chili?

Also known as chile con carne (chili with meat), Texas chili is a style of chili that's beloved in the great state of—you guessed it—Texas! While there are almost as many different chili recipes as there are folks who love chili, Texas chili is different from most recipes in one big way—no beans are allowed in true Texas chili.

Why are there no beans in Texas chili?

Chili lovers are often passionately divided into two camps: Team Beans and Team No Beans. But the absence of beans in Texas chili goes way beyond personal preference. Texas chili is all about the beef, so any ingredient that dilutes or mutes the beefy flavor is not invited to the party! Most Texas chili recipes (including this one) don't even include tomatoes , relying instead on dried chiles to bring their spicy, smoky, heat, which accents the beef without masking its flavor.

What meat is best in Texas chili?

The best cut of beef to include in Texas chili is a well-marbled cut, like beef chuck roast. When it comes to beef, fat equals flavor, so you want to see a little marbling. The fat will break down as the meat cooks, adding a rich, hearty flavor to the chili.

Ingredients

dried guajillo chiles, stemmed and seeded

dried ancho chiles, stemmed and seeded

medium white onion, roughly chopped

garlic cloves, peeled

reduced-sodium beef broth

dried oregano

ground cumin

trimmed boneless beef chuck roast, cut into 1-inch pieces

salt, plus more to taste 

ground black pepper

apple cider vinegar

Crumbled queso fresco, pickled sliced jalapeños, cilantro, and corn chips, for topping

• Step  2 Transfer the chili mixture to a blender with the beef broth, cornmeal, oregano and cumin. Puree until smooth, about 1 minute. Set aside.
• Step  3 Heat the oil in a large Dutch oven over medium-high heat. In a large bowl, toss the beef with the salt and pepper. Working in batches, cook the meat until browned on all sides, 8-10 minutes per batch.
• Step  4 Return all the beef to the pot and stir in the chili mixture. Bring to a boil over medium-high heat. Cover and reduce the heat to low. Simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours.
• Step  5 Stir in the cider vinegar. Season the chili to taste with salt. Serve topped with queso fresco, pickled jalapeños, cilantro and corn chips, if you like.

The chili can be made up to 3 days in advance. The flavors get even deeper as it chills overnight. Reheat gently over low heat. Freeze in an airtight container for up to 1 month. 

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The Best Texas Chili – Authentic Recipe from a Born and Raised Texan

Chili is one of America’s best comfort foods, but there is only ONE chili that really counts and that is Texas Chili. In fact, Texas Chili is the official dish of Texas! Can I get a yeehaw?

Like Texas barbecue , everyone has their claim on the best Texas Chili. Some spend years perfecting their Texas Chili for the ultimate chili cook-off. With that said, some chilis stay authentic, while others veer off ever so slightly. However, one thing is for certain – “if you know  beans  about  chili , you know  chili  ain’t got no  beans .”

Texas Chili is perfect during the fall and winter seasons, but no one will fault you if you enjoy it during hot summer Texas days too. Serve it with warm cornbread, sour cream, cheddar cheese, and jalapeños – and you will have yourself the perfect Texas comfort dish.

I like to stay true to the traditional ways, but I do have a few tricks up my sleeves. So please enjoy my authentic Texas Chili recipe.

What is a Texas Chili?

There are several types of chilis in the United States, but as you may have gathered, the only chili that matters is Texas Chili. Chili is not only the state dish of Texas but it also originated in Texas in the 1860s. Texas Chili was first introduced to America in San Antonio by the “Chili Queens,” women who served food in San Antonio’s Military Plaza. What they served was called, “chili con carne”.

Over the years, we shortened chili con carne to just “chili”. Moreover, the true translation of chili con carne is “chili with meat”, which is why the main ingredients are meat and chilies.

In Texas, chili is also known as a “Bowl o’ Red” and as I said before, “if you know beans about chili, you know chili ain’t got no beans.” Needless to say, there should NEVER be beans in an authentic bowl of Texas Chili.

Additionally, an authentic Texas Chili should never have tomatoes. The intense flavors come from the dried chilies which are turned into a homemade chili paste.

The other main ingredient is beef and traditionally, it should be chunks of beef chuck – not ground. However, if you do want to stray slightly from the authenticity of a “Bowl o’ Red”, ground chuck beef would suffice.

Just remember, no beans or tomatoes!

Chili at the State Fair of Texas

Chili is typically a dish that is enjoyed in the comfort of your home and is made with recipes passed down through the family. This is why some of the best Texas Chili is from home cooks, not chefs. Moreover, the best chilis are always found at Chili Cook-Offs.

Chili cook-offs are a lot of fun to attend. You can find a chili cook-off throughout the Lone Star State, but the best one to attend is at the State Fair of Texas. Every year on the weekend before Opening Day of the State Fair of Texas, there is a chili cook-off. There are two categories, fun for all with no rules and the more official competition to qualify for the Terlingua’s International Chili Championship.

I know everyone visit’s the State Fair of Texas to try all the fried food and crazy culinary creations, but you still need to enjoy a BIG “Bowl o’ Red” at the State Fair of Texas. So if you miss the State Fair of Texas’ Chili Cook-Off, don’t worry, you can still enjoy the Texas State dish at the Chili Parlor.

This is where I remember one of my favorite bowls of Texas Chili. One day, I will make sure Adam gets his taste because a bowl of Texas Chili at the State Fair of Texas is almost like a rite of passage!

List of Ingredients in Texas Chili

My list of ingredients for Texas Chili stays true to its authenticity while also adding some Texas beer and “Mexican chocolate” – incorporating cocoa powder and ground cinnamon.

The thickness of the chili comes from the masa flour. It acts as a thickening agent and is an important ingredient that is traditionally in a “Bowl o’ Red”.

• Dried ancho chili peppers
• Dried guajillo Chile peppers
• Chili powder
• Ground cumin
• Garlic powder
• Dried oregano
• Ground cinnamon
• Cocoa powder
• Beef chuck roast
• Jalapeño
• Shiner Black Lager or Shiner Bock
• Apple cider vinegar
• Brown sugar

How to Make Texas Chili

A good chili boils down (no pun intended) to being patient by cooking with a slow simmer, making a homemade chili paste, and flavorful spices.

Homemade Chili Paste

The first step begins with preparing a homemade chili paste. Cut the stems off the dried chilies and remove all of the seeds.

Bring one cup of beef stock to a low boil and add it into a blender. Place the dried chilies into the blender, cover with the lid, and let them soak in the beef stock for 30 minutes.

After 30 minutes, puree the chilies and beef stock together to create a chili paste. Set aside.

Dry Ingredient Mix

• In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.

Cooking the Texas Chili

Cut the beef chuck roast into 1/2 inch thick cubes. Then dice the onion and jalapeños.

Heat the olive oil in a medium cast-iron Dutch oven, then brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches.

Remove the browned beef chuck and set aside. Do not remove the brown buts or liquid from the Dutch oven – this has all the flavor.

• Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.

Deglaze the Dutch oven by adding the Shiner beer, beef stock, and apple cider vinegar. Using a spatula, scrape the bottom of the pan to get all the bits of flavor incorporated.

• Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.

Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 – 2.5 hours or until the beef chuck is tender. Make sure you stir the chili occasionally.

Serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.

Tips & Tricks

How to work with peppers is my biggest and only tip for this recipe, but it’s a VERY important one.

Working with Peppers

When working the dried chilies, it is important to wear gloves. Otherwise, when you wipe your eyes or even put contact lenses in, you will BURN your eyes! If you do not have gloves, you can still minimize the burn by avoiding the cut surfaces of the pepper (the pepper skin is relatively tame) or try using a paper towel to hold the pepper.

More Texas Recipes

• Slow Cooker Texas Pulled Pork

The Best Authentic Texas Chili Recipe

An authentic Texas Chili with a homemade chili paste, chunks of beef chuck, a mix of dry spices, chocolate, and Texas beer for the ultimate "Bowl o' Red".

Ingredients

• 2 dried Ancho chilies
• 2 dried Guajillo chilies
• 2 tablespoons chili powder
• 2 tablespoons paprika 
• 2 tablespoons ground cumin
• 2 tablespoons cocoa powder 
• 3 tablespoons masa flour
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano 
• 1 teaspoon ground cinnamon
• 1 tablespoon salt, plus more for seasoning if needed 
• 1 tablespoon black pepper, plus more for seasoning if needed
• 2 tablespoons olive oil
• 3 pounds beef chuck roast, cut into 1/2 in. cubes
• 1 medium white onion
• 2 jalapeños 
• 3 cups beef stock (divided 1 cup and 2 cups)
• 1 bottle (12 fl oz) Shiner Black Lager or Shiner Bock 
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar

Instructions

• Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
• While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
• After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
• Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
• Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
• Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
• Once the beef chuck is tender, serve the Texas Chili with a dollop of sour cream, shredded cheddar cheese, sliced jalapeños, and a side of cornbread.

When working the dried chilies, it is important to wear gloves. If you do not have gloves, you can still minimize the burn by avoiding the cut surfaces of the pepper or try using a paper towel to hold the pepper.

If you prefer, you can substitute the beef chuck for ground chuck.

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Monday 23rd of October 2023

Made this with ground beef, fresh chilis, and a habanero. Absolutely amazing! Thank you!

oursweetadventures

Tuesday 24th of October 2023

I am so happy to hear that! Thank you for sharing and I’m glad you enjoyed my recipe.

Tuesday 29th of November 2022

Do you think this would work out of done in a slow cooker? Would low for 8-10 hours work? Any changes?

Wednesday 30th of November 2022

Hi, great idea - YES, you can! I would definitely start low for 8 hrs. Everything you cook in a pan, make sure you add to the slow cooker (steps 6 and 7). You want all that flavor. On step 8, instead of adding everything to a Dutch oven, add it to the slow cooker and start the slow cooking for 8 hrs. I hope you enjoy it!

Thursday 10th of November 2022

What kind of Mexican Chocolate do you recommend?

Hi, so authentic Mexican chocolate is like a paste because it’s grainy and made of cocoa nibs, sugar, and cinnamon. So my recipe just calls for cocoa powder and cinnamon powder.

Sunday 23rd of October 2022

Is the resulting chile/beefstock thats blended really a paste or a slurry?

Hi. Yes, it should be a paste once you blend the stock and chilies together.

Mike Richards

Friday 14th of October 2022

Crazy question. Can I substitute a soft drink (say Dr. Pepper) in place of the beer? I don't like the taste of beer or any other alcohol.

Saturday 15th of October 2022

Yeah! I’ve seen lots of people do that! And Texas LOVES Dr. Pepper so I think that would be a great substitute:)

A Brief History of Chili Essay

Introduction, history of chili, works cited.

Origin of various food additives have been connected to Americas, but none like chili. Several ideas have come up as to the origin of chili, with some theories pointing to ancient Mexicans of Indian descent.

Other researchers have also attributed its origin to Spain, Portugal, Africa and South America as well as the United States. However, it can be proved that chili did not come from Mexico, since, according to the ancient Indian culture, they passed their practices from one generation to another, but none of them even depicted cultivation of chili.

Indians are known to love chilies and soup made from it, especially due to its health effects. Over the years, its use has spread all over the globe, and is now considered the world’s best concoction. This paper will try to provide a brief description on the history of chili (Stadley 1).

Chili is a concoction used to make hot and spicy soup. It can be used with meat, beans or other kinds of foods. Its use is estimated to have started many centuries ago, although there are still speculations as to whoever identified it first. Chili comes from chile, which is a pepper pod.

The most common debates that have risen about it have mainly focused on determining the best chilies. In this regard, each of the States has insisted that theirs is the best. The Portuguese are said to have led distribution of chili throughout the word. Their trade in Africa and India spurred spread of chili throughout the world. Southwestern Ecuador was cited by the archeologist as the most probable origin of chili peppers over 6000 years ago.

They also attest to the fact that this could have been the first crop to be cultivated in these regions (South and Central America). It was Christopher Columbus who named them peppers as they looked similar to the European peppers which were black and white (Pyramid Computer Service 1)

They were then introduced in Europe where their cultivations were mainly done in Portugal and Spain. This was only restricted to the monasteries in these areas. Due to the high cost of black peppercorns, monks cultivating peppers found it as an alternative. Their spread throughout the world is attributed to trade routes during these periods.

Chili got to Spain in 1943 through a physician known as Diego Alvarez, who in 1944, went on to document its medicinal effects. It then spread to Mexico from Spain since their colony was powerful and controlled trade routes in Asian region. This led to its spread in Asia, first to Philippines, then to India, Korea, China and Japan, among others. Other theories have also suggested that it first spread from Portugal to India and to the rest of the world.

Still others reckon that it entered the United Stated through Indians who lived on the southwest and also through Spanish missionaries. It then spread to Texas and then to all States. However, what comes out clearly is the fact that it spread through trade routes and from colonizers to their respective colonies (International Chili Society 1).

Several theories have come up to describe the origin and distribution of chili throughout the world. These theories meet at some stages, for instance, that chili peppers spread throughout the world via trade routes and spread of Christianity.

They also agree on the fact that Christopher Columbus was the first European to find chili. However, differences come in identifying the first people in the world to have used chili; they range from Indians, Ecuadorians, Spanish as well as the Portuguese. Nonetheless, what comes out clearly is the fact that it spread via trade and missionary routes (Laubsh 1).

International Chili Society. “History of Chili”. Chili cook off . 03.06.2011. Web.

Laubsh, Nigel. “Everything You Wanted To Know About Chilli History – How They Circumnavigated The World”. Chillies-down-under.com . 04.03.2011. Web.

Pyramid Computer Service. “The History of Chili”. Socastee Online . 10.01.2008. Web.

Stadley, Linda. “ History of Chili, Chili Con Carne ”. What’s Cooking America? 11.02.2011. Web.

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IvyPanda. (2018, June 6). A Brief History of Chili. https://ivypanda.com/essays/chilis-cook-off/

"A Brief History of Chili." IvyPanda , 6 June 2018, ivypanda.com/essays/chilis-cook-off/.

IvyPanda . (2018) 'A Brief History of Chili'. 6 June.

IvyPanda . 2018. "A Brief History of Chili." June 6, 2018. https://ivypanda.com/essays/chilis-cook-off/.

1. IvyPanda . "A Brief History of Chili." June 6, 2018. https://ivypanda.com/essays/chilis-cook-off/.

Bibliography

IvyPanda . "A Brief History of Chili." June 6, 2018. https://ivypanda.com/essays/chilis-cook-off/.

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Texas Chili Cookoff – An Inexperienced Judge’s Perspective

Leslie Ebersole’s blog titled, “Selling Out of Area? Lost in the Burbs? When and Why I Accompany a Showing” had me laughing so hard that I had tears in my eyes. It reminded my of an old Texas chili story that makes the email rounds a couple of times a year.  This one still makes me laugh so hard that I can’t continue to read because of the tears!

Leslie, this one’s for you!

Texas Chili Cookoff – An Inexperienced Judge’s Perspective

Notes from Frank, an inexperienced chili judge, who was visiting Texas from the East Coast: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge’s table asking directions to the beer wagon, when the call came.

I was assured by the other two judges (Native Texans) that the chili wouldn’t be all that spicy, and besides, they told me I could have free beer during the tasting. So I accepted.”

Here are the scorecards from the event:

CHILI # 1 MIKE’S MANIAC MOBSTER MONSTER CHILI

JUDGE ONE: A little too heavy on tomato. Amusing kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

FRANK: Holy crap, what the heck is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that’s the worst one. These Texans are crazy.

CHILI # 2 ARTHUR’S AFTERBURNER CHILI

JUDGE ONE: Smokey, with a hint of pork. Slight Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers to be taken seriously.

FRANK: Keep this out of the reach of children I’m not sure what I am supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

CHILI # 3 FRED’S FAMOUS BURN DOWN THE BARN CHILI

JUDGE ONE: Excellent firehouse chili! Great kick. Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use of peppers.

FRANK: Call the EPA, I’ve located a uranium spill. My nose feels like I have been snorting Drano. Everyone knows the routine by now get me more beer before I ignite. Barmaid pounded me on the back; now my backbone is in the front part of my chest. I’m getting wasted from all the beer.

CHILI # 4 BUBBA’S BLACK MAGIC

JUDGE ONE: Black bean chili with almost no spice. Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.

FRANK: I felt something scraping across my tongue, but was unable to taste it, is it possible to burnout taste buds? Sally, the barmaid, was standing behind me with fresh refills; she is starting to look HOT, just like this nuclear waste I’m eating. Is chili an aphrodisiac?

CHILI # 5 LINDA’S LEGAL LIP REMOVER

JUDGE ONE: Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very Impressive.

JUDGE TWO: Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I passed gas and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage, Sally saved my tongue from bleeding by pouring beer directly on it from a pitcher. I wonder if I’m burning my lips off? It really irritates me that the other judges asked me to stop screaming. Darn rednecks!

CHILI # 6 VERA’S VERY VEGETARIAN VARIETY

JUDGE ONE: Thin yet bold vegetarian variety chili. Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers, onions, and garlic. Superb.

FRANK: My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped myself when I passed gas and I’m worried it will eat through the chair. No one seems inclined to stand behind me except Sally. She must be odder than I thought. Can’t feel my lips anymore. I need to wipe my butt with a snow cone!

CHILI # 7 SUSAN’S SCREAMING SENSATION CHILI

JUDGE ONE: A mediocre chili with too much reliance on canned peppers.

JUDGE TWO: Ho Hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge Number 3, He appears to be in a bit of distress as he is cursing uncontrollably.

FRANK: You could put a grenade in my mouth, pull the pin, and I wouldn’t feel a darn thing. I’ve lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava-like stuff to match my darn shirt. At least during the autopsy they’ll know what killed me. I’ve decided to stop breathing; it’s too painful. To heck with it. I’m not getting any oxygen anyway. If I need air, I’ll just suck it in through the 4-inch hole in my stomach.

CHILI # 8 LESTER’S LAST OF THE RED-HOT LOVER’S CHILI

JUDGE ONE: A perfect ending, this is a nice blend chili, safe for all, not too bold but spicy enough to declare it’s existence.

JUDGE TWO: This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge Number 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he’s going to make it. Poor guy, wonder how he’d have reacted to a really hot chili?

Source – Unknown | Adapted by Tom Branch

About Tom Branch

Tom Branch has written 597 posts in this blog.

Have you ever just met someone, but felt you like you'd known him for years? That's what most people experience with Tom. He has a knack for making folks feel right at home. After 21 years in the Air Force, loyalty and honesty are the foundation of everything Tom does. In addition to being a Texas Real Estate Broker, Tom is a Certified Distressed Property Expert (CDPE) and a Short Sales & Foreclosure Resource (SFR).

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Home » North America » American Recipes » Southwestern United States » Cowboy Chili (Easy Texas Red Chili)

Cowboy Chili (Easy Texas Red Chili)

By: Author Sarah - Curious Cuisiniere

Posted on Last updated: August 22, 2022

Thick and hearty Cowboy Chili, also known as Texas Red Chili, is a meaty chili without beans or tomatoes. It is sure to stick to your ribs and satisfy any meat lover.   

Give Me “A Bowl Of Red”: What Is Texas Red Chili?

In America, there are as many variations on chili as there are people who love to dive into a hearty bowl.

The most simple version, and probably the one that started it all, is Texas Red Chili.

No tomatoes. No beans. Just meat.

That’s what makes Texas Red Chili stand out from other versions.

Some chili lovers will balk at the idea that you could make chili without beans or tomatoes. But, if you head down to Texas, they’ll tell you that a soup with tomatoes and beans is DEFINITELY NOT CHILI.

This thick, stick-to-your-ribs chili is also known as Cowboy Chili because it comes from the days of chuck wagons and cattle drives. A look into the origins of the chili tells us a lot about how this meal came about.

Cowboys and Cattle Drives In The Wild West

Imagine it.

It’s 1870, and you’re headed from Texas to a railway town in Kansas with 2,000 longhorn cattle in hopes of selling the herd so you can bring some money back to your family.

There are 20 or more cowboys in the group, traveling 10-12 miles a day with these cows in a journey that will take 2-3 months to complete.

While the cowboys play a crucial role in the journey, the trail cook was probably the most important member of the group.

All those hungry boys had to eat! And, how do you attract and keep the best cowboys for your team?

Chuck Wagon Cooking

With the help of his trail cooks and an old military wagon, Col. Charles “Chuck” Goodnight designed a mobile kitchen that could hold up to life on the trail.

The “Chuck” wagon concept was so successful, that cattle drivers throughout the west began to adopt it.

You wouldn’t find ingredients that would spoil, like dairy, eggs, or fresh vegetables in the chuck wagon. (No refrigeration on the trail!)

This left the cook with a small variety of ingredients to keep his hungry crew well-fed and happy. Hearty meat stews and skillet breads were some of the most loved forms of sustenance.

If you need a meal that would stick to your ribs and keep you going, Texas chili is definitely the answer!

Choosing Beef For Your Cowboy Chili

That’s really what Texas cowboy chili comes down to.

Some people use ground beef for this chuck wagon chili and others use a cubed roast.

We used a Certified Angus Beef ® brand top round roast , but a chuck roast would have worked just as well. These roasts are great for braising, which is effectively what we are doing in this chili recipe. The long, slow cooking makes them incredibly flavorful and tender!

When choosing your roast, you want to be sure that there is a good amount of marbling (white flecks) in the lean of the muscle. That marbling leads to lots of flavor, particularly when the chunks of these roasts are cooked nice and slow.

We really liked the way the small cubes of meat cooked down to an incredibly tender consistency after a few hours. You’d almost swear you had started with ground beef!

Cowboy Chili (Texas Red Chili)

Thick and hearty Cowboy Chili, also known as Texas Red Chili, is sure to stick to your ribs and satisfy any meat lover.   

This really is a hearty chili, so we find that smaller serving sizes are best with some good skillet cornbread. If you are cooking for hearty eaters, you may want to double the recipe. 

Ingredients

• 3 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch cubes
• 1 onion, diced
• 4 garlic cloves, minced
• 6 Tbsp chili powder
• 1 tsp cumin
• ½ tsp ground black pepper
• 2 c water, (more if necessary)
• 6 Tbsp Masa Harina, (or cornmeal)

Instructions

• In a heavy bottomed soup pot (preferably cast iron) brown the beef cubes over medium high heat, 2-3 minutes.
• Add the onion and garlic and sauté until the onions have softened, 3-5 minutes.
• Stir in the chili powder, cumin, salt, and black pepper. Add the water and bring the mixture to a boil. Reduce the heat to medium low and simmer, covered, for 3-4 hours, until the beef is incredibly tender and the chili is thick. (Check the chili occasionally and add more water if it looks too dry.)
• Just before serving, mix in the Masa Harina slowly, stirring to let any excess moisture be absorbed, creating a nice, thick chili.
• Serve with cornbread or sourdough bread.

This chili is wonderful after it has set overnight. If desired, make it a day ahead of time (don't add the Masa Harina) and refrigerate overnight. When you would like to serve it, skim any fat that may have risen to the surface, reheat over medium low, and mix in the Masa Harina when warmed if the chili looks too thin.

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If you liked this recipe, here are some similar dishes you may enjoy!

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

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Oliver Leveritt

Monday 12th of February 2024

"6 Tbsp chili powder" What kind of chili powder? I see all sorts and blends in the grocery store -- with cumin and garlic and other stuff. I see that the recipe calls for cumin and garlic also, so I'm confused. So, what kind of chili powder is required? Regards, Oliver

Sarah - Curious Cuisiniere

Tuesday 13th of February 2024

Hi Oliver. We have used different chili powders over the years. Typically we try to look for chili powder that isn't cut with other spices, that way we have more control over our dish. But, a little extra garlic and cumin won't hurt your dish either. You can use whatever is your favorite chili powder blend. If you don't like the chili powder, it's too spicy for your taste, etc, then you're likely not going to like the chili. So, use what you like. If you don't have a favorite blend or you're not familiar working with chili powder, then I would say getting one with some added spices wouldn't be the worst thing, because it will be a bit more mild.

Sunday 26th of February 2023

Add a heaping tablespoon of Paprika (smoked is also great) and a teaspoon of Mole. Great recipe, people don't realize the corn meal or masa harina isn't just a thickener, it really adds that special flavor. I add a teaspoon while it is simmering and the rest at the end to thicken. Texas chili has more and various chilis in the recipe and NO tomatoes OR beans.

Wednesday 1st of March 2023

Thanks for sharing!

Thursday 23rd of February 2023

Excellent. I look forward to making this. I use Bob's Red Mill masa harina, too. You can't beat it.

We hope you enjoy the chili!

Wayne Thomason

Wednesday 15th of February 2023

I made this tonight with a couple of changes. I used 2lb of 80/20 ground chili beef, added a 6oz can of tomato sauce and 1/4 tsp of cayenne powder.

I cooked it in my Instant Pot (clone), browning the meat on the "Saute" setting, then added the onions and minced garlic (from a jar), the spices, and then I put the cover on and set the cooker for "Chili/Beans" (HI for 20 min). After time expired I did a quick pressure release, made a slurry from the masa and water then stirred it into the chili. My wife and I tried a sample and we both felt it was missing something so I added the can of tomato paste.

I believe it was probably the best chili I've ever eaten.

Thursday 16th of February 2023

Thanks for sharing you adaptations Wayne! Glad you enjoyed it!

Ron Maylott

Monday 18th of May 2020

I am going to make this but I want to use chipotle, do I just cut down the chili powder, and I have red bean to use up, soaking tonight, any input on that add please.

Sarah Ozimek

Yes. How hot your chipotle is (and how hot you want your chili) will determine how much of the chili powder to leave out. Enjoy!

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How to Write a Texas Format Essay

Last Updated: February 26, 2024 Fact Checked

This article was co-authored by Alicia Cook . Alicia Cook is a Professional Writer based in Newark, New Jersey. With over 12 years of experience, Alicia specializes in poetry and uses her platform to advocate for families affected by addiction and to fight for breaking the stigma against addiction and mental illness. She holds a BA in English and Journalism from Georgian Court University and an MBA from Saint Peter’s University. Alicia is a bestselling poet with Andrews McMeel Publishing and her work has been featured in numerous media outlets including the NY Post, CNN, USA Today, the HuffPost, the LA Times, American Songwriter Magazine, and Bustle. She was named by Teen Vogue as one of the 10 social media poets to know and her poetry mixtape, “Stuff I’ve Been Feeling Lately” was a finalist in the 2016 Goodreads Choice Awards. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 172,269 times.

A great structure which can be used to help write an essay is the TEXAS format. This is actually necessary in the New Zealand system of qualifications. [1] X Research source It's also a great way to structure an essay. However, many people don't know how to use it. If you've missed a few lessons at school, this article can help you catch up.

Writing Your Own TEXAS Format Essay

• Mention your individual points. But try not to describe them. Just briefly mentioning them is fine.
• Banter, a brief sentence that is not quite on topic is a must. Don't make your introduction too long. Try to keep to five lines, seven at the most. An essay I wrote about Overcrowded Roads began thus:
• "Traffic Jams have become an issue in New Zealand. This is because of overcrowded roads, and is quite a problem in centers such as Auckland. Several government initiatives have been introduced to solve the problem, such as more roads, better traffic management and more public transport. However, I don't think these are the best solutions." Notice how the first line grabs the readers attention. I then go on to elaborate, revealing the actual issue I'm talking about. Then I mention the government initiatives (banter) and then set out my three main points in order of appearance. I tie off the paragraph by expressing my view. Your introduction needs to be a subliminal contents page. The reader has to know where you going before you go there. A common mistake people make in essay writing is saying, "In this essay I will talk about..." You will almost certainly be marked down for this. Be imaginative in replacing this phrase.

• T - stands for Topic. Here you state what you'll be talking about in the paragraph. It only needs to be one line, just enough to specify what you're talking about.
• E - stands for Explain. Here you will elaborate on your Topic, giving the reader more information about what it is. One line will do here, but two is more beneficial for your mark.
• X - stands for Example. This is where your paragraph comes to the crunch. You will have to use a real example. If you're to a Response to Literature, you'll need a real quote. If you're doing a formal writing essay you'll be able to get away with a looser interpretation of the word 'real'. You necessarily be judged on the content of your quote, but more on how you use it to back up your argument.
• A - stands for Analysis. Here you discuss how your example backs up your argument. Two lines is a good bet here, the more you show how much you understand your example the better. Feel free to start it off with, 'This shows how..." or "Here we see..." You shouldn't get marked down particularly, but you'll get marked up for a more original link.
• S - stands for Summary. This often means repeating your Topic statement with more affirmative grammar. Rearranging the words never hurt either. Put all of this together and you get a TEXAS paragraph. A paragraph trying to prove overcrowding on roads might go:
• "New Zealand roads are seriously overcrowded. Everyone owns a car, and everyone uses them.This has lead to crowded streets and more traffic jams. A government report released in 2006 showed a 20% increase in traffic jams over the last 10 years. This is the direct result of too many cars on the road, and the government is concerned about it. If the government is concerned so should we be. New Zealand roads are far too overcrowded." Notice how my example wasn't accurate; I got a merit for this paragraph despite this. The reason I got merit was because I did not use the more complicated paragraph form TEXAXAS. This is simply where you add in an extra example and analysis. TEXAXAS is not a crucial component of getting an Excellence, but it helps. The real reason I got a merit on this paragraph was because I used a generalization in the second sentence. Try to avoid these, the markers don't like them. I'd have been better off if I'd said " Most people own a car..." instead of everyone.

• "All in all, success is winning. The two words are the same. And anyway, why would you play a sport if you didn't intend to win? Who would rather lose than win? The derogatory term 'loser' is not showered on the successful. Success is winning, so unless you win, you lose." Despite my 'excellence' grade here, I could have done better. If I'd used examples from earlier in the essay to back up the points mentioned here, I'd have done far better. Note how I used questions. Examiners love this, finishing with a question leaves the reader thinking. Although it may not get you extra marks, it will give the examiner a better opinion of your essay. Also note how I tied off, using a slightly rhetorical statement. This brings the impact of the entire essay home in one hit, leaving the reader knowing what my argument was. Writing a TEXAS essay isn't difficult, anyone can do it. Writing one well is the trick.

Community Q&A

• Practice is always good. While revising for an exam, write mock essays under mock exam conditions. The more you succeed at this stage, the more you'll succeed at the actual exam. Thanks Helpful 0 Not Helpful 1
• Relax while writing. Don't feel that just because it says Formal Writing at the top of the page that you have to be rigid in your language. Formal only means you shouldn't use acronyms, abbreviations or colloquialisms like 'Mate'. Thanks Helpful 0 Not Helpful 0

• This guide is just that, a guide. It is not a teaching resource. Trust your teachers before you trust this guide! Thanks Helpful 5 Not Helpful 2

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Expert Interview

Thanks for reading our article! If you’d like to learn more about writing essays, check out our in-depth interview with Alicia Cook .

• ↑ https://nzhistory.govt.nz/te-akomanga/skills/communicating-information-paragraph-writing
• ↑ https://artdaily.com/news/146539/How-to-Write-a-TEXAS-Format-Essay#.Y7y5DHZBxD8
• ↑ https://www.youtube.com/watch?v=NXakluY3OB4
• ↑ https://www.youtube.com/watch?v=M6UDOQcMoPM

About This Article

One way to structure your essay is to use the TEXAS format, which stands for Topic, Explain, Example, Analysis, and Summary. For the introduction, write a 5 to 7 line paragraph that tells the reader what you’re going to talk about. The first line should state the problem you’re arguing about, like “Teenage drivers are irresponsible.” Then, spend the rest of the paragraph introducing the main points of your argument. After the introduction, you’ll move on to the body paragraphs, which is where you’ll do your arguing. Each paragraph should be organized around the TEXAS format, so start with your topic for the paragraph, explain your topic, give an example of the issue, analyze the example, and summarize the topic for that paragraph. End your essay with a summary that briefly reiterates your main points. You can also include some examples from earlier in the essay to back up the main points you explored or end with a question to leave the reader thinking about your topic. To learn how to create a rough essay plan, keep reading! Did this summary help you? Yes No

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