Introduction

Original Texas Chili is a rich and hearty stew that celebrates bold flavors from dried chilies and tender beef. This classic dish is perfect for a satisfying meal that warms you from the inside out.

A close-up view of a white bowl filled with thick chili consisting of ground beef cooked in a rich, dark red-brown sauce with visible oil glistening on the surface. The chili has melted yellow cheese layered within, partially covered by the beef mixture, and is garnished with bright green chopped scallions sprinkled on top. A silver spoon is lifting a scoop of chili showing the layers clearly, with the beef’s coarse texture, melted cheese, and fresh scallions on top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs beef chuck, cut into 1-inch cubes
4 dried ancho chilies
2 dried guajillo chilies
1 dried pasilla chili
1 tbsp cumin seeds
1 tbsp smoked paprika
2 tsp dried oregano
1 tbsp cocoa powder (optional for richness)
1 medium onion, chopped
4 garlic cloves, minced
3 cups beef broth
2 tbsp apple cider vinegar
1 tsp kosher salt (more to taste)
1 tsp freshly ground black pepper
2 tbsp oil (for searing)

Instructions

Step 1: Remove stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak them in hot water for 20 minutes.
Step 2: Drain the soaked chilies and blend with 1 cup of beef broth, cumin seeds, oregano, smoked paprika, cocoa powder, and minced garlic until smooth. Set this chili paste aside.
Step 3: Heat oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches, turning to brown all sides. Remove the beef and set aside.
Step 4: In the same pot, add a little more oil if needed and sauté the chopped onion until soft and translucent.
Step 5: Return the seared beef to the pot. Stir in the chili paste, remaining 2 cups of beef broth, apple cider vinegar, salt, and black pepper.
Step 6: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, stirring occasionally. Add more broth if the chili becomes too thick.
Step 7: Taste and adjust seasoning with additional salt, pepper, or vinegar as needed to balance the flavors.
Step 8: Let the chili rest uncovered for 30 minutes before serving to intensify the flavor.

Tips & Variations

For a smoky depth, use smoked paprika and consider adding a chipotle chili if you like extra heat.
If cocoa powder isn’t available, a small piece of dark chocolate can be melted in to enhance richness.
Serve with cornbread or tortilla chips for an authentic Texas experience.
You can swap beef chuck for stew meat or brisket for slightly different textures.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili made of ground beef, red tomato pieces, and deep reddish-brown sauce, topped with a layer of shredded yellow and white cheese melting slightly. On top of the cheese, there is a dollop of white sour cream crowned with chopped bright green onions scattered evenly. The bowl rests on a gray napkin placed upon a white marbled surface with some green parsley in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chilies instead of dried?

Dried chilies provide a deeper, smokier flavor that fresh chilies can’t quite match in this recipe. If using fresh chilies, you may need to adjust quantities and cooking times since fresh ones have more moisture and less concentrated flavor.

Is this recipe very spicy?

This chili has a mild to moderate heat level, allowing the rich flavors of the chilies to shine without overwhelming spice. You can adjust heat by adding more or fewer chilies or using hotter varieties if you prefer spicier chili.