Texas Chili Recipe

Texas Chili Recipe

Our authentic Texas Chili recipe is beefy, thick, spicy and smokey. This “Bowl o’ Red” is hearty and succulent homemade goodness your family will LOVE! Texas Chili is a staple in many a Southerner’s diet. In fact, chili is the state dish of Texas! Recipes are passed from generation to generation and often contain closely

PREP TIME: 15 mins | COOK TIME: 1 hr 20 mins | TOTAL TIME: 1 hr 35 mins | SERVINGS: 6 People

Texas Chili

Texas Chili Recipe


  • 2 Pounds Coarse Ground Beef, 80/20 or Chuck Also Called Chili Grind
  • Vegetable Oil, As Needed
  • 2 Cups Yellow Onions, Chopped
  • 2 Tablespoons Garlic, Minced
  • 3 Tablespoons Chili Powder
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoons Oregano
  • 2 Teaspoons Salt
  • 2 Teaspoons Black Pepper
  • 2 Bay Leaves
  • 1 (28 Ounce) Can Crushed Tomatoes
  • 3 Tablespoons Tomato Paste
  • 1 Heaping Tablespoon Better than Bouillon-Beef Flavor
  • 1 (12-Ounce) Bottles Amber Ale Beer
  • 1 Cup Water
  • 2 Tablespoons Masa


  • Cheddar Cheese, Shredded
  • Sour Cream
  • Red Onions, Chopped
  • Jalapeno, Sliced


Make Chili:

  • In a 6-quart saucepan, over medium-high heat, brown the beef crumbling as it browns, in batches so as not to crowd the pan. Remove the browned meat to a paper towel lined plate.
  • Remove all but 1/4 cup of the fat in the pan, if there’s not 1/4 cup fat, add vegetable oil, as needed.  Add the onion and cook, on medium, stirring occasionally, until browned and soft, about 10-12 minutes.
  • Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant, about 1-2 minutes.
  • Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, Better than Bouillon, 3/4 cup of the amber ale beer and 1/3 a cup of water and simmer 20 minutes.
  • Add the remaining 3/4 cup of beer, another 2/3 cup of water, and masa and simmer 30-40 minutes, stirring occasionally, until chili is thick.
  • Serve with any toppings you like.

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