Texas Chili

Ingredients

• 907 g (2 lb)beef chuck, cut into 2.5 cm (1-inch) cubes
• 30 ml (2 tbsp)vegetable oil
• 1 largeyellow onion, chopped
• 4 clovesgarlic, minced
• 45 ml (3 tbsp)chilli powder
• 15 ml (1 tbsp)ground cumin
• 15 ml (1 tbsp)smoked paprika
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)salt
• 2.5 ml (1/2 tsp)black pepper
• 2.5 ml (1/2 tsp)cayenne pepper
• 480 ml (2 cups)beef stock
• 397 g (1 can, 14 oz)crushed tomatoes
• 30 ml (2 tbsp)tomato purée

Instructions

1. 1

   Brown the beef

   Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer each batch to a plate once seared.

2. 2

   Soften the onion

   Add the chopped onion to the pot and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute more.

3. 3

   Coat with spices

   Return the beef to the pot. Add the chilli powder, cumin, smoked paprika, oregano, salt, black pepper and cayenne, then stir to coat the beef and onion.

4. 4

   Add tomatoes

   Stir in the tomato purée and cook for 1 minute. Pour in the beef stock and crushed tomatoes, mix well and bring to the boil.

5. 5

   Simmer until tender

   Turn the heat to low, cover the pot and simmer for 2 hours, stirring occasionally, until the beef is tender and the flavours have developed.

6. 6

   Season and serve

   Taste and adjust the seasoning if needed. Serve hot, with chopped onion or shredded cheese as an optional garnish.

What is Texas chili?

Texas chili is a rich, chilli-spiced stew centred on beef rather than beans. Its Lone Star identity is often associated with a bold, savoury sauce and warming spices.

This version uses cubed chuck, tomatoes and beef stock, then simmers everything until the meat is tender. Leaving out beans keeps the beef at the heart of the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 38g protein, 17g carbs, 22g fat.

Beef provides most of the protein and contributes much of the fat, while the onion and tomatoes supply some of the carbohydrate; the oil also adds fat. For a balanced plate, pair a serving with non-starchy vegetables such as a crisp salad or steamed greens.

Why use beef chuck?

Beef chuck: This well-used cut suits a slow simmer, becoming tender as it cooks. Cutting it into even 2.5 cm cubes helps the pieces cook at a similar pace.

Batch browning: Give the cubes room in the pot so they sear rather than steam. Set them aside while the onion cooks, then return them with the spices.

Building the spice base

Chilli and cumin: These give the stew its central warmth and earthy flavour. Smoked paprika adds a rounded, smoky note, while oregano brings a herbal edge.

Cayenne: The half teaspoon adds extra heat alongside the chilli powder. If you prefer a milder bowl, use less cayenne when preparing the recipe.

Getting the simmer right

Tomato purée: Cook it briefly before adding the liquids to blend it into the browned onion and spices. Then stir in the stock and crushed tomatoes and bring the pot to the boil.

Low heat: Once boiling, reduce the heat and keep the pot covered for the 2-hour simmer. Stir occasionally and check that the stew is gently simmering rather than boiling hard.

How to judge doneness

Tender beef: The cubes should yield easily when pressed with a fork. If they are still firm after the stated simmer, continue cooking gently until tender.

Sauce: The tomatoes and stock should form a cohesive, savoury sauce around the meat. Stir from the bottom occasionally to prevent sticking.

Serving Texas chili

Toppings: The method suggests chopped onion or shredded cheese if you fancy a garnish. Add them at the table so each person can choose.

On the side: Serve with a simple green salad or cooked vegetables for a contrasting fresh element. Rice or bread can make the meal more substantial, though neither is part of this recipe.

Recipe notes & tips

• Pat the beef dry before browning to encourage a good sear.
• Brown the cubes in batches instead of crowding the pot.
• Stir the tomato purée for its full minute before adding the stock and tomatoes.
• Keep the heat low during the covered simmer and stir occasionally.
• Taste the chili at the end and adjust the seasoning to suit your preference.

Variations

• Milder heat: Reduce the cayenne pepper to make the spice level gentler.
• Extra heat: Increase the cayenne slightly if you want a hotter bowl.
• Smokier flavour: Add a little more smoked paprika while keeping the other spices in balance.
• Fresh finish: Serve with chopped onion for a crisp contrast.
• Cheesy topping: Add shredded cheese to individual servings just before eating.

Common mistakes to avoid

• Crowding the pot: The beef can steam instead of sear; brown it in batches.
• Skipping the browning: The stew misses a savoury layer; sear the cubes before simmering.
• Boiling hard: The sauce can reduce too quickly; lower the heat once the pot reaches the boil.
• Stirring too rarely: The bottom may catch; stir occasionally during the simmer.
• Serving tough beef: The chunks need more time; continue simmering gently until fork-tender.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3–4 days. Reheat gently on the hob or in the microwave until piping hot, stirring as needed; you can loosen the sauce with a little water or stock if it has thickened. Freeze for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions