Recipes › Medium Chilli › Classic Texas-Style Chili
Classic Texas-Style Chili
A bold, meaty Texas chili built around dried and fresh medium chillies — no beans, no tomatoes, just beef, chili, and attitude. The chili flavor is everything here: deep, earthy, and complex with a proper building heat. A slow simmer of 2 hours makes this a weekend project, but the result is extraordinary.
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Ingredients
- 4 large fresh medium chillies (New Mexico or guajillo), seeded and roughly chopped
- 3 lbs beef chuck, cut into ¾-inch cubes
- 3 dried ancho chillies, stemmed and seeded
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 2 cups beef stock
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3 tbsp vegetable oil
- 1½ tsp salt, to taste
Method
- Toast dried ancho chillies in a dry skillet for 1 minute per side until fragrant. Soak in 1 cup hot water for 20 minutes. Drain and blend with fresh chillies until smooth.About 25 min
- Season beef with salt. Heat oil in a large Dutch oven over high heat. Brown beef in batches without crowding, 4 minutes per batch. Set aside.About 20 min
- Reduce heat to medium. Cook onion for 5 minutes until softened. Add garlic, cumin, oregano, and paprika and cook 1 minute.About 7 min
- Return beef to pot. Add chili purée and stock. Bring to a boil, scraping up any browned bits.About 5 min
- Reduce heat to low. Simmer uncovered for 1.5–2 hours until beef is very tender and sauce is thick. Taste frequently and adjust salt. If too thick, add stock. Serve with cornbread, tortillas, or rice.About 90 min
Tips
- Don't rush the browning step — the fond on the bottom of the pot is essential flavor.
- True Texas chili has no beans — add them only if you must and only pinto beans.
- This chili is always better the next day — make it ahead and reheat.
Ring the changes
- Make it with bison or venison for a leaner, gamier variation.
- Add a square of dark chocolate and a tablespoon of espresso in the last 30 minutes for depth.
Keeping it
Refrigerate for up to 5 days. Freezes beautifully for up to 3 months.
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