In Texas, chili is more than a meal-it's the official state dish and a point of pride. True Texas chili is bold, spicy and full of robust flavors. And let's get one thing straight right out of the gate, real Texas chili has NO beans. Not now, not ever. Around here, chili means big chunks of beef, layers of spice, and a rich depth of flavor that reflects the spirit of the Lone Star State.
This chili is made with prime chuck roast for an indulgent, melt-in-your-mouth texture. It's simmered with a blend of six dried chiles that give it complex heat and earthy depth. The result is a thick, spicy, stick-to-your-ribs chili that doesn't just warm you up, it grabs you by the belt buckle.
Whether you're cooking for a chili cook-off or just hunkering down on a cold night, this chili is as undeniably Texan as worn leather boots and a well-seasoned cast-iron skillet.
If you are really missing beans, try my recipes for The Best Pork and Beans With Big Chunks of Pork, The Ultimate Barbecue Baked Beans and Tex-Mex Charro Beans.
Ingredients
You can't have amazing chili without amazing ingredients. For that true, hearty Texas texture, you need beef chuck roast cut into half-inch cubes.
- Ancho chiles
- Chiles de arbol
- Guajillo chiles
- Pasilla chiles
- Chipotle chiles in adobo sauce
- Crushed tomatoes
- Bacon
- Beef tenderloin or chuck roast
- Yellow Onions
- Garlic cloves
- Beer
- Black coffee
- Water
- Cumin
- Mexican oregano
- Allspice
- Cayenne pepper
- Kosher salt
- Black pepper
- Masa harina or cornstarch
- Cheddar cheese
See Texas Style Chili recipe card for quantities.
Instructions
Set Up for Direct Heat
First things first: the fire. The foundation of any great cook is a solid fire, so fill the firebox with good quality lump charcoal. You want enough for a long cook, so fill it up. Don't use wood chunks, just charcoal. It will add just enough smoky flavor to the chili.
Set up the grill for direct heat. I used my half-moon cast iron griddle to toast the chilis and sear the meat. If you don't have a griddle plate, use a cast-iron skillet or carbon-steel skillet. Just remember to use a pot holder because the handle will be hot.
Toast the Chilies
For the chilis, I'm using a mix of five different dried chilis. Get the griddle nice and hot and then toast the chilis for about a minute. Turn them over and toast them for another minute. Let them cool, remove the stems and seeds, and cut them into 1 inch pieces. Soak them in hot water for 20 minutes. Then, drain the chili pieces and add them to a blender with a cup of water and blend.
Toast the chilies.
Stem and seed the toasted chilies, then blend with water.
Sear the Meat
Next, sear the beef. This is where the Maillard reaction creates a deep, brown crust that builds a flavor foundation for the chili. You're not trying to cook the beef all the way through, just sear it all the way around.
Use prime chuck roast if you can find it.
Sear the meat on a griddle or in a cast iron skillet over direct heat.
Cook the Bacon and Onion
Replace the griddle plate with a cast iron or stainless steel grate, still over direct heat. Place a Dutch oven on the grate to heat it up. Add the bacon and cook it for about 8 minutes. Then remove the bacon, add the diced onion and cook that until softened, about 6 minutes. Then, add the bacon back, stir in the garlic and cook for 1 minute.
Reconfigure the Grill for Indirect Heat
Now the tricky part. Remove the Dutch oven and carefully reconfigure the Kamado Joe for indirect heat. Add the heat deflectors, and close down the top vent most of the way. If you have a FireBoard, set it up for 300°F. That's the sweet spot for simmering-hot enough to break down the meat but not so hot that it burns.
Place the Dutch oven on the grates and stir in the seared meat. Add the coffee, beer, water, the chile mixture, cumin, oregano, allspice, cayenne, and crushed tomatoes. Give it good. Leave it uncovered and close the lid. Now the hard part, wait. Let it simmer for five hours. Add additional water if necessary.
Next, add enough water to cover the chiles, bring it to a boil, then turn it off and let the chiles soak to soften.
After about 30 minutes, drain and discard the liquid and place the chiles in a blender with one cup of water and blend until smooth.
Cook the Bacon, Onion and Garlic
Cook the bacon in a Dutch oven .
When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent. Add the bacon back to the Dutch oven.
Add the Liquids and Spices
Stir in the coffee.
Pour in the beer.
Stir in the chili mixture.
Mix it all together.
After five hours, mix the masa harina with ½ cup of water or mix cornstarch with three tablespoons of water in a small bowl to make a paste. Stir in the paste and simmer until thickened, about 8 minutes. Season with salt and black pepper. Serve in a bowl and top with chopped onions, grated cheddar cheese and maybe a dollop of sour cream. Enjoy.
Equipment
This entire recipe was made in a Kamado Joe. It could also be made indoors but the chili will miss the smoky notes that come from simmering inside the smoker.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat in a large sauce pan over low heat, stirring frequently, until hot.
Other Ideas
For something different, try Frito pie. Ladle a cup of chile over a plate of Frito corn chips and top with diced onion and grated cheddar cheese. This can be found at any tailgate party.
Top Tip
Make sure to brown the meat all the way around.
Whether you're a Texan at heart or just craving a bowl of chili that packs a punch, this authentic Texas chili recipe is the real deal. Next time, make a double batch. Here's to the spirit of Texas. Enjoy.
Related
Looking for other great recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Ingredients
Method
- Set up the Kamado Joe for direct heat.
- Toast the chilies on a hot griddle for 1 minute per side. Stem, seed, cut into pieces, and soak in hot water for 30 minutes.
- Drain the chilies and blend with 1 cup of water. Set aside.
- Sear the meat on the griddle. Brown on all sides.
- Carefully reconfigure the Kamado Joe for indirect heat.
- Cook the bacon in a Dutch oven. When the bacon is done, remove the bacon.
- Add the onion to the Dutch oven and cook until softened. Add the minced garlic and cook for another minute. Add the cubed beef and bacon back to the Dutch oven.
- Stir in the coffee, beer, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Add the crushed tomatoes and stir. Close the lid and simmer uncovered for 5 hours. Stir every hour and additional water if necessary.
- After five hours, mix the masa harina with ½ cup of water or the cornstarch with three tablespoons of water in a small bowl. Stir in the paste and simmer until thickened, about 8 minutes. Season with salt and pepper.
- Serve topped chopped onions and grated cheese.
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