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Authentic Texas Chili
5 from 18 votes

Authentic Texas Chili

Authentic Texas Chili combines dried ancho, guajillo, and chile de árbol peppers with thick-cut bacon and chuck roast to create a richly flavored stew. The blend of toasted spices including cumin, allspice, cinnamon, cloves, and coriander adds depth, while masa harina thickens the chili and adds subtle corn notes. The inclusion of coffee, Pilsner beer, and bittersweet chocolate contributes complexity and richness. The chili is cooked slowly to develop tender beef and a robust, hearty sauce suitable for a traditional Texas-style chili experience.

Prep Time
1 hr
Cook Time
3 hrs 45 mins
Servings: 10
Calories: 658 kcal
Course: Soup
Cuisine: American

Ingredients

  • 6 ancho chile dried
  • 3 guajillo chile dried
  • 1 dried chile de árbol
  • 6 lices Bacon thick cut
  • 5 pounds chuck roast
  • 2 yellow onion peeled, small diced
  • 2 chipotle peppers in adobo sauce
  • 8 garlic finely minced
  • 3 tablespoons tomato paste
  • 8 ounces coffee strong brewed
  • 12 ounces Pilsner beer
  • 4 cups beef stock
  • 1 tomato puree
  • 5 allspice berries or 1/2 teaspoon ground
  • 3 tablespoons cumin seeds or 2 1/2 ground
  • 1 cinnamon stick or 3/4 teaspoon ground
  • 2 teaspoons coriander seeds or 2 1/4 teaspoon ground
  • 5 cloves or 1/2 teaspoon ground
  • 2 tablespoons oregano
  • 1/3 cup masa harina
  • 1 tablespoon apple cider vinegar
  • 1- ounce bittersweet chocolate
  • salt coarse, to taste
  • black pepper coarse, to taste

Instructions

    Cup of Yum
  1. Remove the stems and seeds from the chiles. Add the seeded chiles to a large cast-iron or carbon steel pan and cook them over medium heat for 2 to 3 minutes pressing down on each chile for a few seconds at a time using a spoon or spatula.
  2. Cover them completely in water and simmer over low heat for 30 minutes or until softened.
  3. In the meantime, add the bacon to a large Dutch oven, put over medium heat, and saute for 2 to 3 minutes. Turn the heat down to low and cook for 7 to 8 minutes or until crispy brown. Set the bacon to the side.
  4. Toss the cubed beef with 4 teaspoons of salt and 1 teaspoon of pepper and combine.
  5. Cook the beef in two batches using the rendered bacon fat on high heat. Let stand for 3 to 4 minutes before turning the meat and cooking for an additional 3 to 4 minutes. Set it to the side and repeat the process with the remaining beef.
  6. Add the onions to the pot, gently season with salt, and sauté over medium heat. Turn the heat down to low and cook for an additional 10 minutes, stirring occasionally.
  7. In the meantime, drain the chiles, rinse them, and add them to a blender with the chipotles and 2 cups of beef stock. Blend on high until smooth and set it aside.
  8. Mix the garlic into the onions and cook until fragrant, which takes 30 to 45 seconds.
  9. Next, add the tomato paste and cook it for 3 to 4 minutes or until it becomes a rusty color. At this stage, add ¼ of the chile mixture and cook for 2 to 3 minutes to intensify the flavor more.
  10. Now, add the cooked beef, coffee, half of the bacon, tomato puree, 2 cups of beef stock, and remaining chile sauce.
  11. Add the cumin, cinnamon, coriander, allspice berries, and cloves to a medium-sized pan and heat over medium heat while constantly stirring until it becomes very aromatic.
  12. Transfer the mixture to a spice grinder and grind until it becomes like a powder. Pulse in the oregano just until combined.
  13. Season the chili with salt and stir in the spices and herbs, to the chili and bring to a boil over high heat. Then cover and turn the heat down to low, and cook for 2 to 3 hours.
  14. After 1 hour, come back and taste and adjust any seasonings. Remove the lid for the last 30 minutes of cooking to reduce and concentrate the liquid and flavors.
  15. At this point, take out about 1 to ½ cups of the liquid and add it to a bowl. Whisk it with the masa harina until it becomes thick. Add the mixture back to the chili and finish it with vinegar and chocolate. Mix to combine.
  16. Serve the chili with your favorite desired toppings and remaining bacon lardons.

Notes

  • Masa harina thickens the chili and adds a subtle corn flavor that enhances richness and texture.
  • Resting the chili for 24 hours improves flavor depth before serving.
  • Store the chili covered in the refrigerator up to 5 days or freeze up to 3 months; thaw in the fridge before reheating.
  • Reheat slowly over low heat, adding stock or masa harina to adjust thickness and seasoning if needed.
  • Select a large, heavy pot like a 2-gallon Dutch oven to cook evenly and accommodate the ingredients.
  • To control fat, drain excess bacon fat if there’s too much after cooking.
  • If using ground spices instead of whole, skip toasting as ground spices are already flavorful.
  • Traditional Texas chili skips beans, but they can be added if desired.

Nutrition Information

Calories 658kcal (33%) Carbohydrates 29g (10%) Protein 52g (104%) Fat 38g (58%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 18g (90%) Trans Fat 2g (100%) Cholesterol 171mg (57%) Sodium 582mg (24%) Potassium 1578mg (34%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 6017IU (120%) Vitamin C 11mg (12%) Calcium 117mg (12%) Iron 9mg (50%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 658

% Daily Value*

Calories 658kcal 33%
Carbohydrates 29g 10%
Protein 52g 104%
Fat 38g 58%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 2g 100%
Cholesterol 171mg 57%
Sodium 582mg 24%
Potassium 1578mg 34%
Fiber 9g 36%
Sugar 12g 24%
Vitamin A 6017IU 120%
Vitamin C 11mg 12%
Calcium 117mg 12%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.