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A bowl of Texas chili topped with cheese and sour cream.

Texas Chili

This Texas chili is chunks of beef that are slow simmered with a variety of spices to make a rich and hearty stew. A no bean chili that's packed with flavor and is always a hit with family and friends.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Servings 6
Calories 355kcal
Author Sara Welch


For the spice mix

  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano preferably Mexican oregano
  • 2 teaspoons sugar
  • 2 tablespoons cornmeal

For the chili

  • 1 tablespoon vegetable oil
  • 3 1/2 pounds beef stew meat or chuck roast cut into 1 inch pieces
  • salt and pepper to taste
  • 1 cup onion diced
  • 3/4 cup poblano peppers core, seeds and ribs removed, then diced
  • 2 jalapenos seeds and ribs removed, then finely diced
  • 1 1/2 tablespoons garlic minced
  • 15 ounce can tomato sauce
  • 1 canned chipotle pepper minced
  • 4 cups beef broth
  • 1 bay leaf
  • assorted toppings such as onion, shredded cheese, avocado and tortilla chips


For the spice mix

  • Place all the spice mix ingredients in a small bowl, then stir to combine.

For the chili

  • Heat the vegetable oil in a large pot over medium heat. Add the meat in a single layer and season with salt and pepper to taste. You may need to work in batches.
  • Cook for 4-5 minutes per side or until the beef is browned.
  • Remove the beef from the pot and cover to keep warm.
  • Place the onions, poblano peppers and jalapeno peppers in the pot. Season the vegetables with salt and pepper.
  • Cook for 5-6 minutes or until vegetables have softened.
  • Add the garlic and cook for 30 seconds.
  • Place the spice mixture in the pot. Cook for 1 minute, stirring constantly.
  • Add the beef back to the pot along with the tomato sauce, chipotle pepper, beef broth and bay leaf.
  • Stir everything together and bring to a simmer.
  • Cook uncovered over low heat for 3 hours, stirring every 20 minutes, until a thick stew forms and the beef is tender.
  • If the chili is too thick before the beef is done, you can add more beef broth or water, 1/4 cup at a time.
  • Taste and add more salt and pepper if desired.
  • Serve immediately with toppings such as onions, cheese, avocado and tortilla chips.



Calories: 355kcal | Carbohydrates: 11g | Protein: 48g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 123mg | Sodium: 904mg | Potassium: 1083mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1386IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 6mg