This Texas chili (aka “bowl o’ red) is a hearty mix of tender beef chunks, sautéed veggies, and a richly seasoned broth. It’s one of my favorite comfort foods!
When I first heard about Texas chili, I knew I had to make it. I love Tex-Mex food and my boys love protein, so this meaty dish is right up our alley. Ironically, it reminds me of this beef stew gravy that my grandmother used to make — but with a LOT more flavor. The handful of seasonings create an earthy, smoky, and peppery broth that makes your mouth water, and the beef is the star of the show.
To make this Texas chili especially “mom-friendly”, I use chopped jalapeños instead of going the traditional route of re-hydrating dried ancho or pasilla chili peppers and blending them into a paste.As delicious as that sounds, I know most home cooks don’t have a ton of time, so we’re going the extra-easy route!
Did you know? Texas chili enthusiasts have a strict “no beans” rule with this dish, arguing that beans take the spotlight away from the meat and peppers.
Texas Chili Video
How To Make Texas Chili
15 minutes of prep is all it takes to get the ball rolling on this Texas chili (do you hear that, busy moms?). The stove will do the rest of the heavy lifting!
- Sear the beef: Heat the oil in a large pot or a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot. Cook the beef cubes until they are browned on all sides, then remove them and set aside.
- Sauté the veggies: Add the chopped onion, jalapeños, and garlic to the same pot and sauté until they are softened.
- Add the other ingredients and simmer: Add the seasonings, browned meat, diced tomatoes with juice and broth. Stir and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer the chili for 1 1/2-2 hours.
- Serve the chili: Serve the chili hot with your favorite toppings!
Hot tip: If it’s more convenient, use ground beef instead of beef chuck or stew meat.
Tips For the Best Texas Chili
To make a Texas chili that’ll rock your world, check out these five tips. I’ve tasted success every time I’ve used them!
- Brown the beef. The caramelized crust adds SO much flavor to the chili.
- Season to taste. *Top tip* right here! The seasoning totally depends on the broth, so give the chili a taste occasionally and add more salt, pepper, or spices as needed. Make sure to use diced tomatoes without salt or other seasonings — it’ll affect the flavor of the dish.
- Adjust the spice levels to your liking. If you’re a spice-lover, add more jalapeños and leave the seeds in. If you prefer a milder taste, add less jalapeños or omit them entirely.
- Be patient. Slow-cooking is necessary for perfectly tender beef and veggies, deeply balanced flavors, and a proper consistency. Don’t try to rush the process!
- Serve the chili with toppings. As delicious as the chili is on its own, I think it’s even better with fresh cilantro, shredded cheese, sour cream, and/or diced onions on top. I also love adding a crunch with tortilla chips or a touch of sweetness with cornbread on the side.
Craving more chili? Make Instant Pot chili in a fraction of the cooking time, or switch up the protein with white chicken chili or turkey chili.
Storage & Reheating
As if I couldn’t love this Texas chili enough, it tastes even better the next day. The flavors continue to develop overnight, and it’s so easy to reheat a bowl whenever you’re hungry.
- Refrigerator: To store for 4-5 days, refrigerate leftover Texas chili in a covered pot or an airtight container.
- Freezer: To store for up to three months, freeze the chili in an airtight container. Allow it to thaw in the fridge overnight before reheating.
- Reheating: Reheat the chili on the stovetop or in the microwave until it simmers. If it’s too thick, add a splash of broth or water and stir occasionally while reheating.
Hot tip: A great way to repurpose the leftovers is stuffing them into a burrito or adding them to a rice bowl!
More Hearty One-Pot Meals
- Stewed Buckwheat and Beef — One of my childhood favorites!
- Chicken Wild Rice Soup — Ultra-comforting and ready in under an hour
- Braised Potatoes and Beef — The best stew you’ll ever taste
- Veggie Yakisoba — Loaded with tender vegetables and saucy noodles
Recipe
Ingredients
- 2 tbsp oil olive or avocado
- 2 lbs beef chuck or stew meat, cut into 1/2 inch cubes
- 2 tsp salt adjust to preference
- 1 tsp ground black pepper adjust to preference
- 1 medium yellow onion finely chopped
- 3 jalapeños deseeded and finely chopped
- 4 garlic cloves minced
- 2 tbsp chili powder
- 1/2 tbsp ground cumin
- 1/2 tbsp paprika
- 1/2 tsp oregano
- 28 oz diced tomatoes with juice
- 3 cups broth chicken or beef
Instructions
- Season the cubed beef with salt and pepper. Heat the olive oil in a Dutch oven or heavy pot over medium-high heat.
- Add the beef in batches (to avoid overcrowding) and brown it on all sides, about 5–7 minutes per batch. Remove the browned meat and set it aside.
- To the same pot, add the chopped onion, jalapeños, and garlic. Cook, stirring occasionally, until the veggies are softened, about 5-8 minutes.
- Stir in the chili powder, cumin, paprika, and oregano.
- Add the browned meat back to the pot, along with the diced tomatoes (with the juice) and broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 1 1/2–2 hours, stirring occasionally. The chili will thicken, and the flavors will deepen. If the sauce becomes too thick, add more broth as needed.
- Serve the chili hot with your choice of garnishes: fresh cilantro, shredded cheese, sour cream, and/or diced onions. Pair it with cornbread or tortilla chips for a hearty meal.
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