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Seared chunks of chuck roast are simmered with crushed tomatoes, jalapenos, and chipotles in adobo sauce to make this Texas Chili recipe. Serve with cornbread or over a baked potato for a hearty, flavorful dinner anytime.
Texas chili is significantly different from most chili recipes I’ve shared. Unlike my easy chili recipe, there are no beans or ground beef. (It seems most Texans are firmly in the “no beans in chili” category.) It’s regional, like Cincinnati chili, but more similar to chili con carne than anything else.
What makes it so special? Texas chili is made with chunks of seared chuck roast, jalapenos, and chipotle peppers in adobo sauce. It uses some of the common chili spices but also some unexpected ones, like dried oregano and bay leaves. So the flavor both spicy and smoky.
This is a family favorite during the winter because each bowl is so hearty and comforting. Loading it up with your favorite toppings is a must!
Why This Texas Chili Is A Chilly Weather Favorite
- Hearty & filling. A bowl of Texas chili, whether served with tortilla chips or cornbread, definitely falls into the category of a hearty meat-on-the-bones recipe. The tender pieces of chuck roast make it extra satisfying.
- No beans! If you fall into the “no beans on chili” camp, this recipe is for you. It’s made with chunks of chuck roast, peppers, and tomatoes, with no beans in sight.
- Ready in 3 hours. Many chili recipes, like my copycat Wendy’s chili, require all day to cook. While they’re convenient for a day you need to dump something in the slow cooker and go, sometimes you just need something you can whip up a bit faster. This recipe is prepared all on the stovetop and just needs to simmer for 2 hours.
Ingredient Notes
This chili is made with a few main ingredients, plus a handful of spices. Be sure to scroll down to the recipe card below for the exact measurements.
- Chuck roast – Chuck roast is ideal for this chili because it’s pretty evenly marbled and adds lots of flavor. Plus, it’s cheap and becomes more tender as it cooks.
- Herbs & spices – Salt, pepper, chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, and bay leaves add the savory and warm spices to this chili.
- Olive oil – For searing the beef.
- Aromatics – A finely diced yellow onion and garlic cloves.
- Jalapenos – For some added heat. I recommend removing the seeds.
- Tomato paste – Adds the rich tomato undertones.
- Chipotle peppers in adobo – Add both the peppers and the sauce.
- Crushed tomatoes – Use plain crushed tomatoes with no seasonings.
- Beef stock – Veggie broth also works but beef stock has a much richer, more savory flavor and really adds to the overall base of the chili.
How To Make Texas Chili
There are a few hands-on steps before this chili is ready to simmer on the stovetop but the rich savory flavor is worth every second. The printable instructions can be found in the recipe card below.
- Sear the beef. Heat the olive oil over medium high heat until shimmery. Add the beef in batches, seasoning with salt and pepper, and sear until a deep brown crust forms on all sides. This usually takes 5-8 minutes per batch. Set aside on a plate.
- Cook the veggies. Reduce the heat to medium. Add more olive oil. Cook the onion and jalapenos for 5-6 minutes, scraping up the browned beef bits from the bottom of the pan.
- Add the spices. Stir in the garlic and spices. Stir for about a minute until they are highly aromatic and darken slightly.
- Add the peppers. Stir in the tomato paste and chipotle peppers with adobo sauce. Stir to coat the veggies and cook for another 2 minutes until it becomes a deep brick-red color.
- Add the other ingredients. Add the browned beef and any juices back to the pot, followed by the crushed tomatoes, beef stock, and bay leaves. Stir to combine.
- Simmer. Bring to a boil then lower the heat to a gentle simmer. Cover and cook for about 2 hours, stirring occasionally.
- Thicken. Remove the lid and simmer for another 20-30 minutes until it has thickened to your liking and the beef is tender.
- Enjoy. Give it a taste, add salt and pepper as needed, and serve.
Recipe Tips & Variations
Here are some things to keep in mind when making this Texas chili recipe, as well as a few ways to customize it.
- Use fewer chipotle peppers. For a milder chili, use only half the can of chipotles in adobo.
- Other meat options. If chuck roast isn’t available, beef brisket or boneless short ribs are excellent alternatives that hold up well to long, slow braising.
- Sear in batches. Be sure to not overcrowd the pan when searing the beef. You really want each piece to get a nice brown crust on it. It adds extra flavor and also locks the juices inside.
- Cook the spices. The steps of cooking the spices with the onions and jalapenos is important. You want them to smell more aromatic than before and develop a deeper red color.
- Stir occasionally. Once the chili is left to simmer, give it a stir occasionally to make sure nothing is sticking to the bottom.
- Adjust the thickness. Texas chili is typically pretty thick. If you want it thicker, just keep simmering it uncovered for a little extra time. For a thinner chili, add a bit more beef stock.
Serving Suggestions
The fun part of serving Texas chili is the toppings! Some traditional toppings for this recipe include diced raw yellow onions, shredded cheddar cheese, sour cream, sliced jalapeños, and fresh cilantro.
Since this is a pretty thick style of chili, it pairs nicely with tortilla chips for scooping or poured over a baked potato. It’s also great with a side of warm cornbread or cornbread muffins. The flavors pair nicely with flavored cornbread, too, like jalapeno cornbread and Mexican cornbread.
How To Store & Reheat Leftovers
- Fridge: Keep leftover Texas chili in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day or two in the fridge.
- Freezer: You can freeze this chili for up to 3 months. Let it cool completely, pour it into freezer-safe bags or containers, and leave a little headspace for expansion. Thaw it in the fridge overnight before reheating.
- Reheat: Warm the chili in a saucepan over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F (74°C). You can add a splash of water or beef stock if it has thickened up too much.
Texas Chili
Seared chunks of chuck roast are simmered with crushed tomatoes, jalapenos, and chipotles in adobo sauce to make this Texas Chili recipe. Serve with cornbread or over a baked potato for a hearty, flavorful dinner anytime.
Servings: 8 people
Ingredients
- 4 pounds chuck roast trimmed and cut into 1/2-inch pieces
- 1.5 Tablespoons kosher salt
- 1 Tablespoon ground black pepper
- 3 Tablespoons olive oil divided
- 1 large yellow onion finely diced
- 2 jalapeños seeded and diced
- 6 garlic cloves minced
- 3 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 Tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 3 Tablespoons tomato paste
- 7 ounces chipotle peppers in adobo sauce chopped (with sauce)
- 28 ounces crushed tomatoes
- 4 cups beef stock
- 2 bay leaves
Instructions
- Heat 2 tablespoons of olive oil in a large, heavy bottomed pot or Dutch oven over medium high heat until shimmery. Working in batches so you do not crowd the pan, add the beef pieces in the pot, season with salt and pepper and sear them until they form a deep brown crust on all sides, about 5 to 8 minutes per batch. Transfer the browned beef to a plate and set it aside.
- Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Toss in the finely diced yellow onion and diced jalapeños, cooking for 5 to 6 minutes until the onions turn translucent and soft, scraping up the browned beef bits from the bottom of the pot.
- Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and ground cinnamon. Stir constantly for about 1 minute until the spices become highly aromatic and darken slightly.
- Add the tomato paste and the chopped chipotle peppers with their adobo sauce to the pot. Stir well to coat the vegetables, cooking for another 2 minutes until the paste turns a deep brick-red color.
- Return the browned beef and any accumulated juices back into the pot. Pour in the crushed tomatoes and beef stock, then drop in the bay leaves. Stir until everything is completely combined.
- Bring the chili to a boil, then immediately lower the heat to low so it reaches a gentle simmer. Cover the pot with a lid and let it cook for 2 hours, stirring occasionally to make sure nothing sticks to the bottom.
- Remove the lid and continue to simmer uncovered for an additional 20 to 30 minutes, or until the beef is melt-in-your-mouth tender and the chili has thickened to your liking.
- Taste the chili and adjust the salt and pepper if needed. Serve with your favorite chili toppings and enjoy!
Last Step:
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Notes
Store leftover Texas chili in the fridge for up to 4 days or freeze for 3 months.
Nutrition
Calories: 553kcal | Carbohydrates: 20g | Protein: 49g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1962mg | Potassium: 1483mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1723IU | Vitamin C: 16mg | Calcium: 127mg | Iron: 9mg
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