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A hearty bowl of Texas-Style Chili, rich red, topped with shredded cheddar cheese and fresh jalapeño slices.

Ultimate Texas-Style Chili Recipe

Craft a robust and deeply flavorful Texas-Style Chili with this ultimate recipe. Featuring tender chuck roast, a unique Ancho-coffee paste, and a blend of rich spices, it promises melt-in-your-mouth tenderness and complex savory depth perfect for any occasion. This recipe guides you to a truly authentic, unforgettable bowl.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8
Course: Dinner, Main Dish
Cuisine: American, Texan
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds beef chuck roast (trimmed of excess fat, cut into ½ inch chunks)
  • salt and black pepper (to taste)
  • 6 tablespoons olive oil (divided)
  • 3 jalapeños (seeded and diced)
  • 1 large yellow onion (diced)
  • 5 cloves garlic (minced)
  • 1 chipotle pepper in adobo sauce (seeded and finely chopped)
  • 28 ounces crushed tomatoes (1 can)
  • 3 tablespoons tomato paste
  • 4 cups beef stock (or broth)
  • 2 bay leaves
Seasoning Mix
  • 2 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
For the Ancho-Coffee Secret (Optional)
  • 2-3 dried Ancho chilies
  • 1 tablespoon strong coffee or espresso

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sturdy wooden spoon or heat-proof spatula
  • Large cutting board
  • Sharp chef's knife

Method
 

Step 1: Prep the Beef & Season
  1. First, take your trimmed beef chuck roast chunks and season them generously with kosher salt and freshly ground black pepper.
Step 2: Brown the Beef in Batches
  1. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  2. Add about half of your seasoned beef chunks, ensuring not to overcrowd the pot. Brown the beef deeply on all sides until a rich, dark crust forms. Resist the urge to move the meat too soon.
  3. Once beautifully browned, remove the beef and set it aside. Repeat this process with the remaining beef, adding more olive oil if needed.
Step 3: Sauté Aromatics
  1. Add the remaining 2 tablespoons of olive oil to the pot, allowing it to heat for about 30 seconds.
  2. Toss in the diced jalapeño peppers and yellow onion. Sauté these aromatics for about 10 minutes, stirring occasionally, until the onions are softened and translucent.
Step 4: Toast Spices
  1. Now, stir in your minced garlic and the entire seasoning mix. Cook for just 30 seconds, or until the spices become wonderfully fragrant.
For the Ancho-Coffee Secret (Optional)
  1. If using the optional Ancho-Coffee Secret: Lightly toast the Ancho chilies in a dry pan over medium heat for 1-2 minutes until fragrant. Remove, then rehydrate the chilies in hot water for about 15-20 minutes until softened.
  2. Drain the rehydrated chilies, then blend them with the strong coffee or espresso until you have a smooth paste.
Step 5: Combine & Simmer
  1. Return the beautifully browned beef to the pot.
  2. Stir in the crushed tomatoes, tomato paste, beef stock, finely chopped chipotle pepper in adobo, and the bay leaves. If you prepared the Ancho-Coffee paste, stir it in now. Give everything a good stir to combine all those incredible flavors.
Step 6: The Long Simmer
  1. Bring the chili mixture to a boil, then immediately reduce the heat to low.
  2. Simmer the chili, uncovered, for 3 to 3.5 hours, stirring occasionally to prevent sticking. If the chili becomes too thick, add a splash more beef stock or water.
Step 7: Finish & Serve
  1. Before serving, remove the bay leaves.
  2. Allow the chili to rest off the heat for 15-30 minutes before serving to deepen flavors. Ladle into bowls and enjoy!

Notes

This Texas-Style Chili is excellent on its own, but traditional toppings like sour cream, shredded cheddar or Monterey Jack cheese, and fresh green onions are highly recommended. Serve alongside warm cornbread, Spanish rice, or even over baked potatoes. Leftovers cool and store well in an airtight container in the refrigerator for 3-4 days, and freeze beautifully for up to 3-4 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.