Authentic Spicy Texas Chili Recipe

Fear not—you’ve found a chili recipe that will make any Texas-loving heart happy. This Spicy Texas Chili is my interpretation of a classic Texas-style pot: hearty, bold, and bean-free. While it includes crushed tomatoes, this version is meant to be ladled into a bowl like a stew, where a tomato base adds body and balances the spice.

What makes it Texas Chili?

Texas chili debates rage on, but one rule most Texans hold dear is that true Texas chili contains no beans. The story goes back to chuckwagon cooking and cowboy camps where cooks needed something simple and filling that could be made quickly over a fire. Beans take time and planning, so traditional cowboy chili relied on meat, spices, and whatever liquid was on hand. This recipe honors that simple, meat-forward tradition while embracing a saucy tomato base to make the chili bowl-friendly.

How to make Spicy Texas Chili

This is a straightforward chili, built on layers of flavor. Think of every step as adding depth: caramelize the onions, brown the meat, toast the spices, deglaze to capture those fond bits, then simmer with tomatoes until the flavors unite. The method is simple but the results are rich and satisfying.

Begin by heating a tablespoon of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add one large diced yellow onion and cook until it develops good color; caramelization is flavor, so don’t rush this step. Add two pounds of ground beef and brown it with the onions until no pink remains.

Make a small well in the center of the pot so the fat and juices collect. Sprinkle in two tablespoons of all-purpose flour and stir; this will help thicken the liquid and bind the flavors. Add the chili seasonings and toast them briefly until fragrant—about two to three minutes. Keep stirring to avoid burning; a little fond on the bottom of the pot is good for flavor, but charred spices will turn bitter.

Deglaze the pot with about two cups of stock—beef or chicken both work well—or use water if that’s what you have. Bring the liquid to a boil and scrape the brown bits from the bottom of the pot. Let the mixture simmer briefly so the flour and spices can thicken the liquid slightly, about five minutes.

Stir in two 28-ounce cans of crushed tomatoes and bring the pot back to a simmer. Cook for at least 30 minutes to let the flavors meld, though you can simmer much longer for even deeper flavor. I prefer a slightly loose chili so it can be spooned over cornbread and soak up the juices. If it becomes too thick during cooking, add a splash of stock or water to reach the desired consistency.

Serving and Storage

This chili is versatile—top it with shredded cheddar, sliced green onions, jalapeño slices, oyster crackers, corn chips, or a dollop of sour cream to tame the heat. It pairs especially well with cornbread; a slightly sweet or blue-corn cornbread soaks up the juices beautifully.

This recipe yields a generous batch and stores reliably: chill it in the refrigerator for up to a week, or freeze for up to six months. Chili often tastes better the next day after the flavors have had time to marry, so making it a day ahead is a great option.

📖 Recipe

Ingredients

• 1 tablespoon vegetable oil
• 1 large yellow onion, diced
• 2 lb ground beef
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon sweet smoked paprika
• 1 teaspoon hot paprika (or to taste)
• 2 cups beef or chicken stock (or water)
• 2 (28 oz) cans crushed tomatoes

Topping ideas

• Shredded cheddar (white or yellow)
• Sliced green onions
• Oyster crackers or corn chips
• Sliced jalapeños
• Sour cream
• Cornbread on the side

Instructions

1. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until nicely browned, about 5 minutes.
3. Add the ground beef and cook until browned and no pink remains, about 5–7 minutes.
4. Create a well in the center of the pot so the fat collects; add the flour and stir to combine. Cook 1–2 minutes until the mixture thickens slightly.
5. Add the chili powder, garlic powder, white pepper, kosher salt, smoked paprika, and hot paprika. Stir and cook until the spices are fragrant, 2–3 minutes.
6. Deglaze with 2 cups of stock (or water), scraping the bottom of the pot to lift any browned bits. Bring to a boil, then reduce to a simmer.
7. Stir in the crushed tomatoes, bring back to a gentle simmer, and cook for at least 30 minutes, stirring occasionally. Adjust salt and spice to taste. If the chili thickens too much, add more stock or water to reach your preferred consistency.
8. Serve hot with your chosen toppings and cornbread if desired.

Notes

This chili can be enjoyed as soon as it’s ready or simmered for several hours for deeper flavor. It makes a large batch, ideal for leftovers or freezing. If you prefer a thinner chili, add liquid as it cooks; for a thicker chili, simmer uncovered until it reaches the desired texture.

Nutrition (approximate per serving)

Yield: 10 servings • Calories: 538 • Total Fat: 31 g • Saturated Fat: 11 g • Trans Fat: 1 g • Unsaturated Fat: 15 g • Cholesterol: 130 mg • Sodium: 854 mg • Carbohydrates: 23 g • Fiber: 5 g • Sugar: 8 g • Protein: 43 g

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