Texas Chili Recipe

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This hearty Texas chili recipe is packed full of tender chunks of beef, three kinds of chili peppers, jalapeños, and absolutely no beans!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

3-4 pounds boneless beef chuck roast cut into 1-inch pieces
3 teaspoons kosher salt divided
1 teaspoon ground black pepper divided
2 tablespoons vegetable oil
3 jalapeno peppers diced
8 cloves garlic minced
2 tablespoons ground pasilla chili powder
2 tablespoons dried ancho chili powder
1-2 teaspoons dried New Mexico chili powder this one is spicy so adjust to taste!
2 cups low-sodium beef broth
2-2½ cups water
1 cup canned crushed tomatoes
2 tablespoons corn flour aka: masa harina (not cornstarch!)
1 tablespoon brown sugar
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground cinnamon
Chopped fresh cilantro optional, for serving

Pat the beef dry and season it all over with 1 teaspoon salt and ½ teaspoon pepper.
3-4 pounds boneless beef chuck roast, 3 teaspoons kosher salt, 1 teaspoon ground black pepper
Heat the oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer, cooking in batches if needed, and brown on two sides, about 10 minutes.
2 tablespoons vegetable oil
Remove the beef from the pot. Leave any oil behind and turn the heat down to medium. Add the jalapeno peppers and garlic. Cook until softened, about 3-4 minutes.
3 jalapeno peppers, 8 cloves garlic
Stir in the pasilla chili powder, ancho chili powder, new mexico chili powder and cook, stirring constantly until fragrant.
2 tablespoons ground pasilla chili powder, 2 tablespoons dried ancho chili powder, 1-2 teaspoons dried New Mexico chili powder
Add the beef broth, 2 cups water, crushed tomatoes, corn flour, brown sugar, dried oregano, cumin, cinnamon and remaining salt and pepper.
2 cups low-sodium beef broth, 2-2½ cups water, 1 cup canned crushed tomatoes, 2 tablespoons corn flour, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 2 teaspoons ground cumin, ½ teaspoon ground cinnamon
Add in the cooked beef and bring to a boil. Reduce to a simmer, cover leaving the lid slightly askew to let some steam escape, and cook for about 2 hours until the beef is very tender.
Chopped fresh cilantro

Ground pasilla, ancho, and New Mexico chili powders create a beautiful depth of flavor and add spice to the chili. You can rehydrate and use whole dried chili peppers if you’d like, but most grocery stores carry packets of ground chilis in the international aisle. These powders gave me all the flavor with added ease.