Ultimate Texas-Style Red Chili Recipe

This hearty Texas-style red chili delivers deep, rich chile flavor with tender beef chunks in a thick, spoonable-to-forkable sauce that’s more red than brown. It includes just a touch of beans for subtle texture without overpowering the meat and chile focus. The consistency is perfect: thick enough to stand up on its own, yet saucy enough to soak into a thick slice of our Southern corn cake cradled in the bowl. Top with sliced hot peppers, diced onions, shredded cheese, and sour cream for customizable heat and creaminess.

Ultimate Texas-Style Red Chili Recipe

Thick, Forkable Bowl of Red with Minimal Beans - Perfect Over Corn Cake

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Prep Time 45 minutes mins

Cook Time 3 hours hrs

Course: Side Dish

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 3-5 lbs Beef Chuck Roast cut into ½–¾ inch cubes (or coarse ground for quicker cooking)
• 2 Large Onions diced
• 6 Cloves Garlic minced
• 4-6 Dried Ancho Chiles stemmed and seeded (for rich red color and mild sweetness)
• 3-4 Dried Guajillo Chiles stemmed and seeded (for bright red hue and fruity depth)
• 2-3 Dried Arbol Chiles (optional, for extra heat)
• 3 tbsp Chili Powder
• 2 tbsp Ground Cumin
• 1 tbsp Dried Oregano
• 1 tsp Ground Coriander
• 1-2 tsp Cayenne or Chipotle Powder (adjust for heat)
• 2-3 tbsp Masa Harina
• 1 can Diced Tomatoes
• 1 can Kidney Beans
• 4 cup Beef Broth (or stock)
• 2 tbsp Vegetable Oil or Bacon Fat
• Salt and Black Pepper to taste

Method

 

Preparation

1. Toast the chiles: In a dry skillet over medium heat, toast the dried chiles 1–2 minutes per side until fragrant (don't burn). Remove stems/seeds, tear into pieces.
2. Make chile paste: Simmer toasted chiles in 2 cups beef broth for 10–15 minutes until soft. Blend with remaining soaking liquid until smooth. Set aside.
3. Season beef: Toss cubed beef with salt, pepper, and 1 tbsp chili powder.

Cooking

1. Heat oil in a large Dutch oven or heavy pot over medium-high. Brown beef in batches (5–7 minutes per batch). Remove and set aside.
2. In the same pot, cook onions until softened (5 minutes), then add garlic (1 minute).
3. Return beef to pot. Stir in remaining chili powder, cumin, oregano, coriander, cayenne, and masa harina. Cook 2 minutes to bloom spices.
4. Add chile paste, diced tomatoes (with juice), remaining beef broth, and drained beans. Bring to a simmer.
5. Reduce heat to low, cover, and simmer 2½–3½ hours, stirring occasionally. Add broth if too thick; cook uncovered last 30 minutes to thicken further. Meat should be fork-tender, sauce rich red and thick (fork stands up in it but still flows over corn cake).
6. Taste and adjust salt/spice. Rest 15–30 minutes before serving for best flavor.

Notes

Pro Tip: Masa harina thickens naturally and adds authentic corn undertone. For even thicker chili, stir in extra masa slurry (2 tbsp masa + ¼ cup water) near end.

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