This authentic Texas red chili, also known as chili con carne, is one of my favorite hearty dishes. I love how the layers of dried chilies, spices, and tender beef come together to create a bold and rich flavor. It’s a true Texas-style chili, which means no beans just pure, meaty goodness with a smoky, spicy kick.

Why You’ll Love This Recipe

I like that this chili is both rustic and deeply flavorful. Toasting and blending the dried chilies gives the sauce a unique depth that powdered spices just can’t match. The chunks of beef chuck become melt-in-your-mouth tender, and the masa harina thickens the chili, giving it a rich body. I enjoy serving it with cornbread and plenty of toppings so everyone can customize their bowl.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
3 dried ancho chilies
2 dried guajillo chilies
2 dried pasilla chilies
water enough to cover the chilies
1 tablespoon cumin seeds or 1 tablespoon ground cumin
1 tablespoon coriander seeds or 1 tablespoon ground coriander
1 teaspoon whole black peppercorns or 1 teaspoon ground black pepper
1 cinnamon stick optional
3 whole cloves or ¼ teaspoon ground cloves
2 tablespoon high heat oil vegetable, grape seed, avocado, or corn oil will do
2 lbs beef chuck roast cut into 1-inch cubes
1 large yellow onion medium diced
2 bell peppers medium diced; any color but green
4 garlic cloves minced
1 teaspoon dried Mexican oregano or Italian oregano, if you can’t find Mexican
2 chipotles in adobo finely chopped
¼ cup masa harina
3 cups beef broth
1 teaspoon kosher salt plus more to taste

Garnish
shredded cheddar cheese
lime wedges
sliced scallions
pickled jalapeños
Mexican crema or sour cream
cornbread

Directions

I begin by toasting the dried chilies in a dry skillet until fragrant, then I soak them in hot water until softened. I toast the cumin seeds, coriander seeds, black peppercorns, cinnamon stick, and cloves until aromatic, then grind them into a spice blend. Once the chilies are soft, I blend them with some of the soaking water to make a smooth chili paste.

In a large pot, I heat the oil and brown the beef cubes in batches for deep flavor. I remove the beef, then sauté the onions, bell peppers, and garlic until softened. I stir in the oregano, chipotles, and the chili paste, letting it cook for a few minutes. I return the beef to the pot, sprinkle in the ground spice blend, add the masa harina, and stir well. I pour in the beef broth and bring everything to a simmer. I cover and cook on low heat for 2 ½ to 3 hours, stirring occasionally, until the beef is fork-tender and the chili is thick and rich. I season with more salt as needed.

I serve it hot with cornbread on the side and garnish each bowl with cheese, scallions, lime wedges, pickled jalapeños, or crema.

Servings and Timing

This recipe makes about 6 servings. The total cooking time is around 3 ½ to 4 hours, including preparation, chili paste, searing, and slow simmering.

Variations

Sometimes I like to add a splash of smoked paprika if I want a bit more smokiness. If I want extra heat, I toss in another chipotle or even a fresh jalapeño. For a different texture, I shred the beef instead of cubing it.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. When reheating, I warm it gently on the stovetop with a splash of broth or water if it’s too thick. I find that the flavor gets even better the next day.

FAQs

Why doesn’t this chili have beans?

Traditional Texas chili is bean-free, focusing on beef and chili peppers for authenticity.

Can I make this with ground beef instead of chuck roast?

Yes, I can, but I prefer cubed beef chuck because it gives the chili a richer texture.

Do I have to use all three types of dried chilies?

I like the balance they bring, but I can adjust based on what I have—ancho for sweetness, guajillo for tang, and pasilla for earthiness.

How spicy is this chili?

It’s moderately spicy, but I can adjust the heat by adding more or fewer chipotles or using milder chilies.

Can I make this in a slow cooker?

Yes, after browning the beef and making the chili paste, I can transfer everything to a slow cooker and cook on low for 6–8 hours.

What does the masa harina do?

It thickens the chili and adds a subtle corn flavor, which enhances the overall richness.

Can I freeze this chili?

Yes, I freeze portions in airtight containers for up to 3 months. It reheats beautifully.

Can I make it ahead of time?

Yes, I often make it a day in advance because the flavors deepen overnight.

What toppings go best with Texas chili?

I like shredded cheese, lime, scallions, pickled jalapeños, and crema for balance and freshness.

What should I serve with this chili?

I usually serve it with cornbread, tortillas, or even rice for a hearty meal.

Conclusion

This authentic Texas red chili is bold, smoky, and deeply flavorful. I love how the dried chilies, tender beef, and spices simmer together into a rich, hearty dish. With cornbread on the side and plenty of toppings, it’s the kind of chili that feels both rustic and comforting perfect for a cozy night or a gathering with friends.