This best texas chili recipe is thick and rich, full of hearty flavors, heat, and juicy ground beef! Perfect for a cookout or a chilly weeknight, Texas chili is the ultimate easy-to-make dish. Made with a blend of traditional spices and cooked low and slow to perfection, this recipe stays true to its roots - just like the locals prefer it!
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Texas chili is a dish that will always stand out from the rest. There are no beans in this chili, but there is a ton of flavor! Each ingredient provides a unique flavor and they all come together to give you a savory, spicy, and delightful dish. It only takes 15 minutes to prepare all of the ingredients, and the rest of the time you let it simmer and thicken up on the stove!
I love that you can serve this chili on top of potatoes or bread, but also by itself with some shredded cheese. There is nothing better than a warm, cozy, delicious bowl of chili, and this recipe fits that description perfectly! This is a perfect meal for feeding a hungry crowd at a football watch party or warming up on a cold winter evening. Top it with your favorite garnishes like shredded cheese, diced onions, or a dollop of sour cream for a customizable bowl that'll have everyone coming back for seconds.
Why You’ll Love This Best Texas Chili Recipe
- Budget Friendly: Using affordable ingredients like ground beef and common pantry spices, this recipe delivers gourmet flavor without breaking the bank.
- Bold Flavors: Every ingredient, from the ground beef to the blend of chiles and spices, adds a distinct layer of flavor that builds into a perfectly balanced, savory bowl of chili.
- Versatile Serving: Enjoy it as a hearty main dish, ladle it over hot dogs for chili dogs, serve it with cornbread, or use it to make Frito pie -the possibilities are endless!
- Make-Ahead Magic: This chili actually tastes better the next day as the flavors continue to meld together, making it perfect for meal prep or entertaining.
🍲You know what we should do this weekend? Test out a new chili recipe and see how wild we can get with the toppings — think cheesy, spicy, crunchy goodness!
Recipe Ingredients
- Ground Beef — Use 90/10 beef so you don’t have to worry about draining any fat.
- Bell Pepper — Any color
- Onion
- Tomatoes — Canned
- Tomato Sauce
- Jalapenos
- Olive Oil
- Chili Powder
- Paprika
- Cumin
- Garlic Powder
For the exact amounts needed, please see the recipe card below.
Popular Substitutions
While ground beef is traditional, you can opt for ground turkey for a leaner choice, or mix ground beef with Italian sausage for added flavor. For a richer taste, I like to use cubed chuck roast instead of ground beef. Adjust the heat level by swapping poblanos for a milder option, or adding chipotle peppers in adobo sauce for a smoky kick. For extra spice, try incorporating habaneros or serrano peppers.
While traditional Texas chili doesn’t include beans, you can add black beans, kidney beans, or pinto beans during the last 10 minutes of cooking. To enhance the flavor, experiment with a tablespoon of cocoa powder for depth, a bottle of dark beer for richness, a splash of coffee for complexity, or a cinnamon stick while simmering. For sweetness and texture, add corn or stir in a tablespoon of brown sugar to balance the heat.
How to Make Texas Chili
Step 1: Cook your ground beef in a large pot until it is cooked all the way through.
Step 2: Once the beef is fully cooked, add the bell pepper, onion, jalapeno, olive oil, chili powder, paprika, cumin, garlic powder, and salt. Continue cooking until all of the ingredients combine, stirring frequently.
Step 3: Add the diced tomatoes and tomato sauce. Bring the mixture to a boil and then lower the heat. Cover the chili with a lid and allow it to simmer until it thickens.
Step 4: Serve and enjoy!
Recipe FAQs
While these two chilis have a few similarities, they are considered different dishes. One main difference is that Texas chili also includes diced tomatoes, bell peppers, and onions. Texas chili has a more savory and spicy flavor with a lot of heat, whereas Cincinnati chili contains non-traditional spices such as cinnamon, cloves, and nutmeg which gives it a sweeter flavor.
If your chili is too thin, you can either continue simmering uncovered to reduce the liquid, or make a quick slurry with 1 tablespoon each of cornstarch and cold water. Stir the slurry into the simmering chili to thicken it up.
There are many different ways people eat Texas chili! You can eat it on its own, or add some delicious toppings for more flavor. I like to use sour cream, tortilla strips, diced green onions, or cheddar cheese. You can also eat Texas chili on top of rice, cornbread, or a baked potato. Alternatively, use tortilla chips to eat this chili as a dip for a quick snack! However you eat Texas chili, you can’t go wrong.
Yes! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to develop even more deeply.
Expert Tips
- Pepper Choice: Feel free to use any kind of bell pepper! I use green because I like the subtle taste, but yellow, orange, or red will work as well.
- Onion Swap: For a slightly sweeter chili, try switching out your white onion for a yellow onion.
- Spice Level: Don't worry about removing the seeds of the jalapeños - they will help add some more heat to the dish and provide authentic Texas-style spiciness.
- Liquid Balance: There is no need to drain the liquid from the diced tomatoes. Giving the chili time to simmer will cook off the excess liquid and help the chili continue to thicken.
- Flavor Build: Toast your dried spices in the oil for 30 seconds before adding the wet ingredients to release their full flavor potential.
How to Store Your Leftovers
This hearty Texas chili keeps wonderfully in the fridge for 4-5 days when stored in an airtight container. For longer storage, portion it into freezer-safe containers or heavy-duty bags, leaving some headspace for expansion, and freeze for up to 3 months.
When you're ready to enjoy it, thaw frozen chili overnight in the refrigerator. Reheat portions gently on the stovetop over medium heat, stirring occasionally and adding a splash of beef broth if needed to adjust the consistency. You can also microwave individual servings in 1-minute intervals, stirring between each, until heated through.
Like many stews, this chili's flavors often deepen after a day or two in the fridge.
A Few Other Chili Recipes I Love
Here are a few more of my other favorite chili recipes that are sure to please, no matter what you're craving! Whether you're in the mood for something classic or a fun twist, these recipes have you covered.
- Ground Turkey Chili is a quick, protein-packed meal that's both flavorful and easy to make on busy weeknights.
- You’ll love the creamy and indulgent Chili’s Queso Recipe, a restaurant-style favorite perfect for dipping.
- For a classic comfort food option, try my Simple Homemade Chili with Beans, a savory and satisfying dish loaded with rich flavors.
- The Slow Cooker White Chicken Chili is a crowd-pleasing recipe with tender chicken and a creamy, zesty broth perfect for cozy dinners.
More Delicious Recipes From Longbourn Farm
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Best Texas Chili Recipe
Ingredients
- 1 pound ground beef
- 1 green bell pepper (diced)
- ½ large white onion (diced)
- 2 jalapenos diced
- 2 teaspoons olive oil
- 1 ½ tablespoons chili powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 14 ounce can diced tomatoes
- 2 ½ cups tomato sauce
Instructions
- Cook your ground beef in a large pot over medium-high heat for about 7 minutes, or until it is cooked all the way through.
- Once the beef is fully cooked add the bell pepper, onion, jalapeno, olive oil, chili powder, paprika, cumin, garlic powder, and salt. Continue cooking over medium-high heat for an additional 7 minutes, stirring frequently.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a boil and then lower the heat to low. Cover the chili with a lid and allow it to simmer on low heat for 15 minutes.
- Serve and enjoy!
Notes
- Use Fresh Garlic for Extra Flavor: If you have a fresh head of garlic at home, use 2-3 cloves of freshly minced garlic instead of garlic powder. Fresh garlic adds a more robust and aromatic flavor to your chili.
- Toast Your Spices: Toasting the spices in a dry pan for 1-2 minutes before adding them to the pot can deepen their flavor and bring out a smoky aroma that enhances the chili.
- Simmer Low and Slow: Let the chili cook on low heat for at least an hour, stirring occasionally. This slow cooking allows the flavors to meld beautifully and creates a rich, savory taste.
- Adjust the Heat Level: For more spice, include diced jalapeños or a pinch of cayenne pepper. If you prefer a milder chili, reduce the chili powder slightly and skip any additional hot peppers.
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