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A large blue bowl filled with Texas chili topped with cheese, onions, and jalapenos next to a glass of beer and a jar of pickles.

Texas Chili

Course: Chili
Cuisine: Southern, U.S., Texas
Keyword: Authentic Texas chili, Homemade chili, Texas-style chili
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 10 people
Calories: 408kcal
This recipe is classic Texas-style chili. Bold. No beans. Bite-size chunks of steak. And slow-cooked. Incredible.
Print Recipe


  • Large pot, such as a Dutch oven


  • ¼ cup chili powder
  • 3 tbsp onion powder
  • 3 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp Cayenne pepper
  • 1 tsp dried oregano
  • 1 tbsp smoked paprika
  • 2 tsp salt or to taste
  • 1 tsp Adobo seasoning
  • 2 tsp olive oil
  • 3 lbs boneless beef steak such as sirloin or ribeye, cut into bite-size pieces
  • 2 15 oz cans tomato sauce
  • 3 cups chicken stock
  • 3 cups beef stock
  • 2 tbsp light brown sugar
  • 2 tbsp ground cumin
  • 1 tsp hot sauce ie, Tobasco, Franks
  • 1 cup white onion chopped, for garnish
  • 1 cup cheddar cheese shredded, for garnish
  • 1 cup jalapenos pickled or fresh, for garnish


  • Combine first 9 ingredients in a bowl; divide into thirds.
  • Heat oil in 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 pot.
  • 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 hot sauce and simmer for another 20 to 30 minutes, until desired thickness.
  • Serve at once with garnishes on the side.



We love using nice cuts of boneless ribeye steaks.  But you can also use sirloin, strip steak, or beef tenderloin.  A combination of these are nice as well.  1 or 2 lbs of cooked ground sirloin will stretch the chili, too, if desired.
Dividing the chili powder mixture into thirds before adding to the chili makes this process easy. Simply combine all the seasoning ingredients (except the brown sugar and cumin) in a larger bowl.  And then just eyeball dividing into third into 3 smaller bowls.  
The consistency of the chili will seem thin at first.  But, over the course of the couple hours of cooking the chili will thicken and reduce down.
This can also be made in a slow cooker.  Brown the meat first, then add all remaining ingredients (except the brown sugar, cumin and hot sauce) and cook on low for 8 to 10 hours (low on 4 to 5).  Stir in the brown sugar, cumin, and hot sauce in the final 30 minutes.
Common garnishes are chopped onion, shredded cheddar, fresh or pickled sliced jalapenos, dill and/or sweet pickles, sour creams, crackers, cornbread, and cooked rice. 
The chili will keep in the fridge (and even deepen in flavors) for up to 4 days.  The chili freezes wonderfully for up to 3 months. 


Calories: 408kcal | Carbohydrates: 12g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 870mg | Potassium: 707mg | Fiber: 1g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 4mg