Ladies and gents, hold onto your bootstraps, this chili is one for the record books.
We’re thrilled to bring you our version of Texas Chili. No beans or whole tomatoes in sight, but unbelievable taste and texture, to boot. Give yourself a few hours, and you’ll have the best chili this side of the Rio Grande and beyond!
How To Make Texas Chili
If you’re looking to make authentic Texas-style chili, you’ve come to the right place.
We love starting off with 2 to 3 lbs of cubed ribeye steak.
Building the flavor profile as you go is key to a deep, satisfying chili taste.
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Choosing the Right Cut of Beef
Lots of folks use beef ground chuck, which is wonderful, of course.
But we love good bite-sized chunks of super tender meat that you get with every bite.
Our favorite is boneless ribeye, but you could also go with a sirloin, strip steak, or beef tenderloin.
A simple seasoning of salt and pepper is all that’s needed for the beef.
Browning the meat in a little olive oil locks in the flavor.
The meat will render some fat, so we drain the meat with a colander before returning it to the hot skillet.
The Best Seasonings for Texas-Style Chili
- Top-notch chili powder
- Garlic and onion powders
- Cayenne and black peppers
- Smoked paprika
- Dried oregano (preferably Mexican)
- Salt
After you’ve combined all the seasoning ingredients, we recommend dividing the mixture into thirds.
You’ll add tomato sauce, chicken, and beef stocks to the pot with the cooked beef and bring it to a nice simmer.
EXPERT TIP: Adding the seasoning mixture in equal portions over the course of an hour and a half, deepens the flavor and ensures all spices dissolve perfectly, and helps to thicken the chili.
Building the Classic Flavor
After an hour and a half of simmering, all of the seasoning mixtures should have been added.
As the Texas chili simmers, it will reduce down and thicken to the perfect consistency, not thick like gravy, but definitely not runny either.
EXPERT TIP: For the final flavor boost, we add brown sugar, ground cumin, and a few dashes of our favorite hot sauce. These are best when added right at the end of cooking, otherwise, their flavor profile can become too dominant in the chili.
Authentic and Comforting
Folks, a bowl of our classic Texas Chili is about as comforting as they come.
You might also enjoy our white bean chili, turkey chili, or vegetarian chili, too. But we must admit, this Texas chili, sometimes called Texas Red, is our all-time favorite.
This could easily be doubled (or tripled) to feed a crowd.
Quality chili powder is important. You can find the very best in Fort Worth, Texas at Penderys…or easily peruse the endless selections of spice, chili powders, and more at www.Penderys.com.
Be sure to provide all the classic garnishes when serving Texas-style chili. Chopped onion, shredded cheddar (or Monterrey jack), and sliced jalapenos are a must. Sour cream and even cooked rice are popular additions, too.
If you’re looking for the perfect bowl of chili to serve, you’ve arrived!
Ready to make this best chili in town, or heck, in the world? Go for it! Yee-haw!
And don’t forget, when you make it, be sure to take a picture of it and post it on Instagram, and tag @HowtTofFeedaLoon and #HowToFeedaLoon!
Texas Chili
Video
Equipment
- 1 Large pot,such as a Dutch oven
Ingredients
- ¼ cup chili powder
- 2 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon oregano dried
- 1 tablespoon smoked paprika
- 1½ teaspoon salt more, to taste
- 1 teaspoon Adobo seasoning
- 2 teaspoon olive oil
- 3 lbs boneless beef steak such as ribeye or sirloin, cut into bite-size pieces
- 2 lbs ground beef 85% lean
- 2 15 oz cans tomato sauce
- 3 cups chicken stock
- 3 cups beef stock
- 2 tablespoon brown sugar light or dark
- 2 tablespoon cumin ground
- ½ cup tomato paste plus extra, if needed
- Hot Sauce for garnish, such as Frank's or Tobasco
- onion chopped, for garnish
- cheddar cheese shredded, for garnish
- jalapeno fresh or pickled, for garnish
Instructions
- Combine the first 9 ingredients in a bowl; divide into thirds.
- Heat oil in a large pot (Dutch oven works well) over medium heat.
- Season meat with salt and pepper all over.
- Cook meat in hot oil until browned all over. Drain. Add meat back to the pot.
- Meanwhile, in a separate skillet, brown the ground beef until no longer pink. Season with salt and pepper. Drain excess grease. Add to the pot with the cooked meat.
- Add tomato sauce, chicken stock, and beef stock.
- Bring to a simmer and then add ⅓ of the chili powder mixture, after 30 minutes, add the next ⅓ of the chili powder mixture, and then after another 30 minutes, add the last ⅓ of the chili powder mixture and let simmer for another 30 minutes. (This will be approx. 1 ½ hours total).
- Add in the brown sugar, ground cumin, and tomato paste and simmer for another 20 to 30 minutes, until desired thickness. If the chili still is thinner than you prefer, add more tomato paste.
- Serve at once with garnishes on the side.
Kevin Carson says
Chili with chunks of ribeye sounds amazing
Kris Longwell says
It’s so good, Kevin! And your walnut chili sounds awesome, too! Thank you so much for sharing!
Shan says
I love this chili. If I cut the recipe in half should that affect the cooking time? Thank you
Kris Longwell says
Hi Shan! If you cut the recipe in half, you could probably shave about 30 minutes off of the cook time. Let us know how it turns out, and Happy New Year!!
Teresa says
Hello, I’m going to make this Chili on Nov 10th Dallas vs Eagles! We are divided in this household, lol.. it makes its so much fun! Anyway, which chili powder do y’all buy at penderys? And.., I browsed HEB and they have 2 different kinds of adobe seasoning. Do y’all have a favorite?
Kris Longwell says
Woo hoo!! We understand about a divided household! That was especially true when we lived up in NJ just about an hour out of Philly! We are Cowboys fans but so many of our close friends were Eagles fans! Good food always brought us together! We use the Penderey’s Original. It is deep in flavor, but not overly spicy. You can’t really go wrong with choosing an Adobo seasoning. If it’s at H-E-B, it’s gonna be good. Let us know how the chili tastes. It’s one of those that every time we make it, we tweak as we go. Taste and adjust, if you want. It’s sooooo good!!! Let us know how it all turns out! And have FUN!!!! Here’s the link to the chili powder:
Carly says
Hey there! Love this but also love chunks of tomato in my chili? Any tips for adding some of those perhaps instead of one of the cans of tomato sauce?
Kris Longwell says
Hi Carly! Sure! Substitute a can of diced tomatoes, or stewed tomatoes, in place of one of the cans of tomato sauce. We love tomatoes, too (but don’t tell any of our Texan neighbors, though! LOL!!). We hope you make the chili and enjoy it! We make it every Christmas eve and family and friends devour it! Keep us posted! Best, Kris & Wesley
Donna says
Does this have ground beef and ribeye? I watched the video twice and didn’t see when you added the ground beef.
Donna says
Does this have ground beef and ribeye? I watched the video twice and didn’t see when you added the ground beef. Is it either or for the steak and g. beef?
Kris Longwell says
Hi Donna! So sorry for the confusion! We usually do add the cooked ground beef, but not always. It does make the chili go further and it adds even more beef flavor. Just add it back into the pot with the seared ribeye and then add the liquids. Again, sorry for the confusion. Let us know if you make chili and how it turns out! We LOVE it!!
Kristy says
Hi Guys. Love your recipes.
Is there any chance you could give me the recipe for the pastry in the Steak and Guiness pie in uk measurements? Could you please put a Uk measurements on your recipes please?
Kris Longwell says
Hi Kristy! If you go to the recipe now, and look under instructions, you should see two links, one for US and one for Metric. Does this help? We’ll try and get this set up for all existing recipes and new ones yet to publish. Let us know if this helps!
Mark Lawton says
Made this the other night and absolutely loved it. (Just enjoyed the leftovers for lunch!). Went with 2 1/2 pounds of ribeye. Really nice flavor profile, just enough heat without it being overwhelming. I may have simmered it a bit too long as the sauce was a bit dense (yours looks to be more “liquidy”) but it was delicious nonetheless and even more so two days later for lunch! Thanks for yet another winning recipe!
Kris Longwell says
Hi Mark! So for the late response! Woo hoo!! So so glad you enjoyed the chili! Sometimes it can get a little thick in the final simmering. If that happens, you can thin it a bit with a little more beef or chicken broth, or even water. But, so so glad you enjoyed it and as always, we appreciate so very much you letting us know and for the great review!! Keep us posted on more dishes!! And keep your eyes peeled for more on the way!! Kris & Wesley
Cookwitch says
The best chili I ever made was with brisket offcuts. Hooboy that was good. Yours looks pretty amazing!
Kris Longwell says
Yum Yum Yum!!!! Sounds heavenly to us!!!!