award winning Texas chili recipe
This bold and hearty award winning Texas chili recipe features tender chunks of beef simmered low and slow with chili powder, smoky spices, and dark beer for rich, competition-worthy flavor — no beans, just authentic Texas tradition.
Ingredients
- Base
- 3 pounds beef chuck roast or stew meat cut into ½-inch cubes (for authentic texture)
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 6 cloves garlic minced
- Spice Blend
- 3 tablespoons chili powder choose a high-quality blend
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper adjust for heat
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- Liquids & Flavor Builders
- 2 cups beef broth
- 1 12-ounce bottle dark beer (like a stout or porter for depth)
- 1 15-ounce can crushed tomatoes (optional, for body — traditionalists skip this)
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar balances richness
- 1 tablespoon Worcestershire sauce
- Garnish Optional
- Fresh cilantro chopped
- Diced onions
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Pickled jalapeños
Instructions
- Brown the meat: Heat olive oil in a heavy Dutch oven over medium-high heat. Add cubed beef (in batches) and sear until browned on all sides. Remove and set aside.
- Sauté the aromatics: In the same pot, add onion and cook until soft and golden, about 5 minutes. Stir in garlic and cook another 1–2 minutes.
- Toast the spices: Add chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper. Stir constantly for 1 minute to bloom the spices.
- Deglaze with beer: Pour in the dark beer, scraping up browned bits from the bottom of the pot. Let simmer for 2 minutes.
- Build the base: Stir in tomato paste, crushed tomatoes (if using), Worcestershire sauce, and apple cider vinegar. Mix well.
- Add broth and beef: Return seared beef cubes to the pot. Pour in beef broth and bring to a gentle boil.
- Simmer low and slow: Reduce heat to low, cover partially, and simmer for 2–3 hours, stirring occasionally, until beef is tender and sauce is thick.
- Taste and adjust: Add more salt, pepper, or cayenne to your liking. If chili feels too thick, splash in extra broth.
- Serve hot: Ladle into bowls and garnish with onions, cheese, or cilantro.
Notes
- Don’t rush the simmer: Texas chili needs at least 2 hours for flavors to meld and beef to soften.
- Choose quality chili powder: Fresh, fragrant blends make or break the dish.
- Avoid lean beef: Fat equals flavor — 80/20 ground beef or marbled chuck roast works best.
- Resist adding beans: If you want Texas authenticity, keep them out!
- Make ahead: Chili always tastes better the next day after the flavors deepen.