Texas Chili Recipe (2024)

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by Mike Hultquist · Feb 5, 2021 · 193 Comments · Jump to Recipe

This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas chili.

The Best Texas Chili Recipe

The first time I had Texas chili was, shockingly, down in Texas. I was in the middle of my military training and they let me off base. I'd never tried it, so grabbed a bowl at a local restaurant and...

BOOM! Eyes opened! Talk about flavor.

I've been making a version of that exact bowl ever since. Please note that I am NOT a Texas chili purist. There are different ways to make true Texas chili,but this is how I like to make my recipe for Texas chili - with big chunks of beef, lots of pureed chilies and spices, and no beans.

You’ll find argument after argument about what exactly makes up Texas style chili, and as with any recipe, the ingredients and preparation varies from cook to cook.

See my Recipe Variations notes below on this.

The main thing that practically everyone agrees on, however, is that Texas chili has no beans! This is very important. You don’t put beans in Texas chili. See my further notes on that below as well.

Let’s talk about how to make Texas chili, shall we?

How to Make Texas Chili – the Recipe Method

Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.

Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.

Soak the peppers in hot water for 20 minutes, or until they are nice and soft.

Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.

Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.

Heat 1 tablespoon oil in a large pot or large Dutch oven over medium high heat and add the beef. Cook 6-7 minutes, searing the beef all over.

Remove the beef and set aside.

Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.

Add the garlic and stir. Cook another minute.

Pour in the reserved chili paste and stir. Cook it for 2-3 minutes to let the flavor develop a bit.

Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES below), add them in now.

Reduce the heat, cover and simmer for about 2 hours, or until the meat is tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so.

NOTE: You could also transfer everything to a slow cooker or Instant Pot and let it cook low and slow. I usually use my Dutch oven.

The chili will thicken up nicely as it simmers.

If it becomes too thick, add in a ¼ cup of water and stir. If it is too thin, thicken with more masa.

Serve with your favorite fixins! Get ready for an awesome "bowl o red"!

Now, I'm sure you have questions. Or comments. Let's move onto the overall Texas Chili discussion, shall we?

Does Texas Chili Have Beans?

NO! Texas chili does NOT have beans.

However, as with any cook, you are the one making the recipe, so if you'd like to include BEANS in your Texas chili, go for it. Use just about any bean - kidney beans, black beans, several white bean varieties work nicely.

If you choose to include beans, though, be prepared for your Texas friends to tell you, vehemently, that it is NOT officially Texas chili. I'm sure you'll be okay with that.

What Makes Texas Chili Different from Other Chilis?

Texas chili is unique from other chilis in that it does not contain beans or tomato sauce, or any tomato product. It is made primarily of meat and a thick and flavor chili paste made from dried peppers. It is more akin to a thick and hearty beef stew that most chilis with a focus on chili pepper flavor. Because of the reddish color from the chili, it is also known as Texas Red Chili or Cowboy Chili.

About the Dried Peppers

I used a combination of three different dried peppers - ancho, pasilla, and New Mexican peppers.

The ancho pepper is the dried form of the poblano chili pepper. It has a mild paprika flavor, with sweet to moderate heat.

Pasilla peppersoffer a rich smoky flavor. They're often used as a powder in Mexican salsas as well as in mole and adobo sauces, though they make a wonderful addition to not only Texas chili, but any style of chili.

The New Mexican peppers are earthy and a little sweet. Together, they build the delectable chili paste that makes this Texas chili recipe truly authentic.

You can easily use other dried pods to form your flavor base, or try it with only a single pepper. I've made some chili recipes with only pasilla peppers and with only ancho peppers, and was not disappointed.

About the Fresh Peppers

I used both jalapeno peppers and serrano peppers for both flavor and heat. They break down nicely as you cook them up, and they're readily available.

Other peppers that would work very nicely here include the Anaheim pepper, cubanelle pepper, or the poblano.

Hatch chili peppers would be outstanding in a Texas chili, in my opinion. If you're looking to introduce a nice level of heat, bring in a habanero or two.

Either work with them from fresh, or roast them for a more robust flavor. Feel free to experiment.

Choices of Beef

Chuck roast is always a popular option for Texas chili because it is a tougher meat that benefits greatly from the low and slow cooking process. I prefer beef chuck. All of that tough connective tissue breaks down and it becomes wonderfully tender and flavorful.

You can use any stew meat for this particular recipe.

I've enjoyed some Texas chilis with ground beef, and found them delicious, but it just isn't the same in terms of taste and consistency. But if you're in a bind, I say go for it. Better to have chili than NO chili.

It is still quite delicious.

Additional Ingredients and Recipe Variations

As mentioned, there are other ways to make Texas chili, and the recipe will vary from cook to cook. The largest variations I see involve the use of seasonings.

I rely mostly on the peppers, the meat, and a few simple seasonings to make my outstanding Texas chili (if I do say so myself!), but other ingredients I've encountered with other Texas chili recipes include:

Coriander
Mexican oregano
Hot chili powder or flakes (Yes!)
Vinegar (1-2 tablespoons usually)
Chocolate or cocoa powder
Coffee
Beer (used instead of broth, or both - I've done this and love it)
Worcestershire sauce
Brown sugar/sugar
Tomato paste/sauce/diced tomatoes/crushed tomatoes (usually a typical can or so)
Masa Harina (as a thickener)

Note that I did not list BEANS among those ingredients.

How Long Does it Take to Make Texas Chili

Once you've got your pot of Texas chili simmering, it will take a least a good two hours of simmering time for the meats to break down, depending on the type of meat you are using. The key is to let the flavor develop, and for the tough connective tissues (collagen) to break down and become tender.

I've had some of my chilis take nearly 4 hours for it to get to where I wanted it, flavor-wise. Just keep tasting and testing.

If your chili becomes too thick from the simmering process and it still needs developing time, just add a bit of water here and there, about a quarter cup or so at a time, as needed.

Speaking of flavor and simmering time...

Try it the Next Day

Texas chili is GREAT right off the bat, but you can develop even MORE flavor by cooling it and setting it into the refrigerator, covered. Leave it overnight, then reheat it the next day.

It is even better this way.

Serving Up Your Texas Chili

I don't see any real RULES here when serving up Texas chili. Serve it up with whatever fixings you prefer. Fritos are fun and crunchy (Frito pie, anyone?), as are crispy tortillas, but go for the regulars like diced onion, spicy chopped peppers, chili flakes, fresh chopped herbs, limes, crema or sour cream, shredded cheese and more.

Storage Info. How Long Does Texas Chili Last in the Fridge?

Properly sealed in a container with a tight lid, chili should last a week in the refrigerator. If you'd like to keep your chili longer, it is best to freeze it in proper freezer containers. That way your chili will last a good 6 months.

That's it, my friends! I hope you enjoy your Texas chili! Let me know how it turns out for you!

Try Some of My Other Popular Chili Recipes

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Texas Chili Recipe

This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas chili.

Save Recipe

Course: Main Course

Cuisine: American

Keyword: chili, recipe, spicy, Tex-Mex

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours 40 minutes minutes

Total Time: 2 hours hours 50 minutes minutes

Calories: 447kcal

Author: Mike Hultquist

Servings: 6

Tap or hover to scale

4.88 from 72 votes

Leave a Review

Ingredients

3 ancho peppers
3 pasilla peppers
3 New Mexican dried peppers See my NOTES above on the dried pepper choices – I prefer a variety
2.5 pounds beef chuck cut into bite-sized cubes
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion chopped
3 jalapeno peppers chopped
2 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
4 cloves garlic chopped
2 cups beef stock or use a dark beer
2.5 cups water + more as needed (or use chicken or beef stock, or beer)
2 tablespoons masa harina corn flour, for thickening, if desired
1 tablespoon brown sugar
1 tablespoon Worcestershire
FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire

Instructions

Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
Add the garlic and stir. Cook another minute.
Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
Serve with your favorite fixins!

Video

Notes

Heat Factor: Mild-Medium, but Texas chili is HUGE on flavor.

Nutrition Information

Calories: 447kcalCarbohydrates: 12gProtein: 39gFat: 27gSaturated Fat: 10gCholesterol: 130mgSodium: 352mgPotassium: 987mgFiber: 2gSugar: 4gVitamin A: 1910IUVitamin C: 12.3mgCalcium: 67mgIron: 5.5mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 2/5/21 to include new information, photos and video. It was originally published on 2/18/19.

Reader Interactions

Comments

Doc Thompson says
May 15, 2024 at 4:43 pm

Yeehaw... no beans is a real game changer. Great chilli with which we made & ate with what you guys call biscuits( Biscuits here in the UK are sweet things that folks dip in tea?!?!?...yuk).
Absolute winner!
Reply
- Mike Hultquist says
  May 15, 2024 at 4:54 pm
  Thanks, Doc! Glad you liked it!!
  Reply
Betty Rubble says
March 30, 2024 at 6:47 pm

THIS is chili to beat the band . Both this recipe and the one I have used have the same DNA: it all starts with the chili peppers. This looks like a terrific variation so I will definitely try it. Good work!
Reply
- Mike Hultquist says
  March 31, 2024 at 7:12 am
  To beat the band! I love it! Glad you like it, Betty. Thanks so much! =)
  Reply
Ellen Upton says
February 29, 2024 at 2:00 pm

Made this for a chili contest yesterday and won! This brought in an award for Judge's Choice! I am so excited! This was fabulous. Thank you so much for sharing it. I added a couple of things to this, but it is still the same basic recipe. Thank you again!
Reply
- Mike Hultquist says
  February 29, 2024 at 2:01 pm
  Congratulations, Ellen! Award winning recipe! Glad to be helpful!
  Reply
Rea says
February 26, 2024 at 12:27 pm

Today I made the Texas chilli beef although I had to substitute some of the chilli's but wow it was so nice we didn't want it to end and have some left for tomorrow. It was so flavoursome, can't wait to cook it again. I was apprehensive about doing it as it seemed so complicated but it's not. we just loved it thanks Mike
Reply
- Mike Hultquist says
  February 26, 2024 at 12:31 pm
  Thanks so much, Rea! Very happy you enjoyed it! We definitely LOVE it here.
  Reply
Lloyd Johnson says
February 23, 2024 at 11:39 am

I've made this once and really enoyed it!
Reply
- Mike Hultquist says
  February 23, 2024 at 1:51 pm
  Glad you enjoyed it, Lloyd!
  Reply
Jessi says
February 18, 2024 at 6:08 pm
I can’t wait to make this! Quick question though. Every time I’ve used dried peppers my puree always comes out bitter. Any suggestions on how to combat this? I was thinking of trying a dash of vinegar but wasn’t sure how much and when to incorporate it. Thanks so much for any advice you have!
Reply
- Mike Hultquist says
  February 19, 2024 at 6:49 am
  Jessi, sometimes the skins can be rather bitter. You can often balance that out with salt and sweet (like honey or sugar). Also, the soaking water can be pretty bitter, so you can skip that and use fresh water instead. And yes, dilution from other ingredients works too, like vinegar or tomato, but it also dilutes the flavor. Look for the freshest dried chilies you can find, or you can also use powders.
  Reply
Travis Barker says
February 16, 2024 at 6:01 pm

Excellent recipe … I make it often for my family and friends and they love it / also leaves many ways for you to sub in ingredients to personalize to your liking
Reply
- Mike Hultquist says
  February 17, 2024 at 7:58 am
  Yes!! Thanks, Travis! Super customizable. =) Glad you enjoyed it!
  Reply
Dolores says
February 09, 2024 at 7:18 am

This reminds me of the chili from the Pueblos, when I was at school in Santa Fe. The chili was usually served with plain sopapillas or fried bread.
Reply
- Mike Hultquist says
  February 09, 2024 at 7:32 am
  
  Yes, there are a number of different chilis made very similarly, with chunks of meat simmered in a chili sauce. One from the New Mexico reason is Carne Adovada: https://www.chilipeppermadness.com/recipes/carne-adovada/. I hope you make the Texas Chili. You might even give it 5 stars! =)
  Reply
Bennie Hines says
February 09, 2024 at 1:59 am

I only used pasilla , guajillo, and chipotle in adobo.toasted cumin and coriander is wonderful finely ground. Unsweetened baking cocoa gives it a whole deeper level of flavor along with some smoked paprika. I choose to really brown the chuck and flank meat rendering out the liquid it sweated out for that hard sear. I prefer more onion cooked down. Your recipe is amazing just as it is. I just tweaked it to my flavor profile. You’re a great teacher. Thank you !!!
Reply
- Mike H. says
  February 09, 2024 at 5:55 am
  I really appreciate it, Bennie. Thank you for the motivation! =)
  Reply
Kolasa Robert Joseph says
February 06, 2024 at 12:56 pm
Hi Mike. Has anyone tried making this chili with lamb?
Reply
- Mike Hultquist says
  February 06, 2024 at 1:09 pm
  I have not personally, but think it would be delicious!
  Reply
Red says
February 06, 2024 at 12:34 pm
Mike as always a great chili! Made it as is and all loved it. I have yet not cooked things from you that have not been great. Spiced and peppers meet and wow! Keep this up and hoping to get more recipes to cook in my old Dutch oven over coals. Takes time and the love starts at the end.
Reply
- Mike Hultquist says
  February 06, 2024 at 1:09 pm
  Thanks so much, Red! I appreciate it! Very glad you enjoyed it. I really love this recipe.
  Reply
Trace says
February 06, 2024 at 8:32 am
Mike, I am excited to try this recipe as it sounds great, and I hope to make it this weekend, but I wanted to know how long I cook it in a slow cooker.
thank you for your time on this question
Reply
- Mike Hultquist says
  February 06, 2024 at 8:43 am
  Trace, follow the directions through step 10, then you can transfer everything to your slow cooker and cook on low for 4-6 hours, or high for 2-3, or until the beef is tender to your preference. Enjoy!!
  Reply
Opal Barker says
February 06, 2024 at 7:51 am

Thank you for another wonderful recipe. Whenever I soak purchased dried peppers in water I always remove them from the soaking water using a slotted spoon. then, I strain the soaking water through paper coffee filters to remove any girt or dirt, etc. this step is not necessary if I am using peppers that I have dehydrated.
Reply
- Mike Hultquist says
  February 06, 2024 at 8:07 am
  Thanks for sharing, Opal!
  Reply
Rachel Fox says
February 02, 2024 at 4:21 pm

Never made chili myself before so naturally I came to Pinterest, & it had to be TEXAS style! Technically I have yet to try the finished product but when the flavor is packing this much punch and heat from jump, before it’s even done!…….call it a hunch, but I just know it’s gonna be so wildly delish, can hardly wait to serve it! Gratitude to you for sharing this with the world, definitely a Major recipe flex friends
Reply
- Mike Hultquist says
  February 03, 2024 at 10:26 am
  See Also
  To Bean or Not to Bean? 'Texas' Chili for the U.S. Grand Prix History of Chili Does Chili Have Beans In It? Here's What the Cowboys on 'Yellowstone' Think Angus Beef Chili No Beans
  Awesome! Thanks, Rachel! Enjoy!
  Reply
Nancy says
January 30, 2024 at 9:43 am
my super bowl menu is complete! Making this for the first time and it sounds amazing. Hope I can find the dried peppers in my area.
Reply
- Mike Hultquist says
  January 30, 2024 at 11:00 am
  Nice! Enjoy, Nancy! Perfect addition, I think!
  Reply
Beer-Man says
January 28, 2024 at 3:59 pm

Wowwww! The chili puree took it to a whole new flavor level. So good in fact that my "Mild" friends embraced the heat to get to all that tender meat and goodness.
Well done and thanks for enlightening me.
Side note: a couple of extra Chipotles and Serranos to appease the Chef's tastes.
Reply
- Mike Hultquist says
  January 28, 2024 at 4:04 pm
  Boom!! Great to me, my friend! Glad everyone enjoyed it! I love it. Extras for me, too! =)
  Reply
Sammy says
January 28, 2024 at 10:18 am
I don’t like the skins of the chilis. Do you know of a good way to peel them after soaking? A Mexican friend strains them, but that seems wasteful. I saw one recipe I can no longer find that described scraping the softened chiles somehow.
Thank you.
I haven’t made this yet, so can’t rate.
Reply
- Mike Hultquist says
  January 28, 2024 at 10:24 am
  Sammy, the best way is to strain them. You can try to scrape them, but they're so thin. It would hard to not waste the good stuff. You can also soften them and try to peel off any hard skin/material, see if that helps, though it is difficult to get off all the thin skin. I usually just strain.
  Reply
Donna Castro says
December 14, 2023 at 7:58 am

I'm fixing to make this recipe next week. Would a bottle of Guinness work for the dark beer in this recipe?
Reply
- Mike Hultquist says
  December 14, 2023 at 8:04 am
  It surely would, Donna! I hope you enjoy it! Let me know how it turns out for you. =)
  Reply
Mike says
October 29, 2023 at 11:00 am

Made this for the 1st time today. It was fantastic!! Only used 2 jalapeño when cooking because with doesn’t like heat. It was perfect for her. I just added more heat after. An excellent recipe!!
Reply
- Mike Hultquist says
  October 29, 2023 at 12:13 pm
  Boom! Glad you enjoyed it, Mike!
  Reply
Ashley Motter says
October 24, 2023 at 12:49 pm

Made exactly as written and this was absolutely delicious! My husband is averse to chili with ground beef and this definitely hit the spot. Will make again for sure. We made frito pie out of it topped with cheese and sour cream!
Reply
- Mike Hultquist says
  October 24, 2023 at 1:01 pm
  Boom! Awesome, Ashley! Glad you both enjoyed it! Bonus with Frito Pie! I love it. =)
  Reply
Degüello says
October 24, 2023 at 12:26 pm

Made me up a pot of this basic recipe yesterday after checking out the YouTube video. It was an excellent result. I had tried to reconstitute dried chiles to make chili before, but botch it each time. The video clarified the technique perfectly, and I made it work. I even used the same combo of peppers and am quite happy with the result. Of course, like any chili-head, I had to modify a tad…no beer (after judging several chili contests, I hate beer in chili), used chicken broth and 2lbs. chili-grind, 1lb. hand-diced chuck.
Thanks for the tips and recipe.
Reply
- Mike Hultquist says
  October 24, 2023 at 12:32 pm
  Hey, GREAT, Degüello! Very happy you enjoyed it! Yes, it's fun to be able to change it up and make it your own. Thanks for sharing this!
  Reply
Kate says
October 17, 2023 at 9:13 pm

I’ve made this recipe many times to count, it is delicious and I’ll only do your recipe. Thank you.
It’s the best!
Reply
- Mike H. says
  October 18, 2023 at 5:12 am
  Thank you, Kate. I am glad you are enjoying it!
  Reply
Lawrence Fink says
October 14, 2023 at 5:20 pm
Can fresh chilis be used instead of dry onto make the sauce?
Reply
- Mike Hultquist says
  October 15, 2023 at 2:46 pm
  Lawrence, dried chilies have a very unique flavor, so should be used instead of fresh. A better alternative is chili powders. You can add in fresh pods, though, as an enhancement.
  Reply
Ray McIlwrath says
October 10, 2023 at 6:58 am

Looked good, decided to give it a try. Had to order the New Mexico chilis from Amazon. Followed the recipe turned out very good, I was expecting more heat. I found the flavours to be spot on, and would certainly make it again. Good job Mike!
Reply
- Mike Hultquist says
  October 10, 2023 at 7:10 am
  Glad you enjoyed it, Ray. You can add in some extra heat for next time with the addition of spicy chili powder. I appreciate it.
  Reply
Ian Bull says
October 06, 2023 at 9:37 am
Can you substitute chili powder of the same varieties?
Reply
- Mike Hultquist says
  October 06, 2023 at 11:54 am
  Absolutely, Ian. Check this page for Chili Pepper Measurement Conversions: https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
  Reply
Matt says
September 17, 2023 at 8:01 pm
Hi Mike,
I'm from Australia and am going to try this recipe, I can get most of the dried chili varieties you list from Amazon but I can't find anything called New Mexican peppers. Do they go by any other name?
If not I'll just sub them out for more of the other two you listed.
Thanks, Matt
Reply
- Mike Hultquist says
  September 18, 2023 at 5:57 am
  Hi, Matt. New Mexican pods are typically labeled as "New Mexican", or possibly dried Hatch chiles. You can use California chilies, or just use extra ones that you have. It will still turn out great. Let me know how it goes for you. Enjoy!
  Reply
  - Matthew says
    October 14, 2023 at 6:13 am
    
    Hi Mike,
    Made it last weekend, loved it, thank you for the recipe.
    -Matt
    Reply
    - Mike H. says
      October 14, 2023 at 6:50 am
      You are very welcome, Matthew, I am glad that you enjoyed it!
      Reply
Oh says
September 16, 2023 at 6:51 am

Would it be ruined if I leave out the added sugar?
Reply
- Mike Hultquist says
  September 16, 2023 at 7:12 am
  Not at all, Oh. Feel free to omit.
  Reply
Terry says
August 18, 2023 at 3:34 am
Born and raised Texan here. This is not Texas chilli. But it looks delicious
Reply
- Mike Hultquist says
  August 18, 2023 at 5:56 am
  Many Texans beg to differ.
  Reply
  - Shane says
    October 17, 2023 at 4:31 am
    
    I have lived in Texas my entire life, and this seems to be an authentic version of Texas chili. However, this is not a typical Texas chili recipe. We put tomatoes in chili and a lot of us put beans in there too!
    Reply
    - Mike Hultquist says
      October 17, 2023 at 6:08 am
      
      Of course, Shane. It's more of a "style" of chili. Doesn't mean everyone there makes it that way. It's like Cincinnati Chili. It's a style created in that state, but that's not the only way people enjoy their chili there. Thanks for sharing your comments.
      Reply
      - Degüello says
        October 24, 2023 at 12:35 pm
        
        “Chili” has been officially declared the State Dish of Texas by the legislature and signed by the governor, but no where did they say what kind of chili they were approving. I’ve eaten lots of bad chili I could still enjoy to some extent so long as it does not have damned kidney beans in it…that is criminal.
        Reply
- CHEF GUY LEROY says
  September 29, 2023 at 11:38 am
  TERRY I'M LOOKING FOR THE AUTHENTIC TEXAS CHILI RECIPE PLEASE THANK YOU
  Reply
  - Mike H. says
    September 30, 2023 at 8:13 am
    Here you go: Texas Chili recipe. Please and thank you.
    Reply
Mattias Henriksen says
August 03, 2023 at 12:12 pm

i did a Swedish version With some nice Wild boar cuts
used a dark lager/ wild game broth spiced up With Juniper berries sweetend wirh lokal fresh honey
did a nice Sourcream/horseradish/lingon berriy mix on top to balansen out The heat
great recepie
Reply
- Mike Hultquist says
  August 03, 2023 at 12:25 pm
  Wow, that sounds fantastic, Mattias! I wish I could have a bowl of that!
  Reply
The Nerdy Ronin says
June 04, 2023 at 6:25 pm

I was wondering if I could do this using oxtail? Or do you have a thick oxtail stew recipe? Thanks for your content.
Reply
- Mike Hultquist says
  June 04, 2023 at 9:03 pm
  This would be AWESOME with oxtail. It's SO GOOD with low and slow cooking. I want to make this now.
  Reply
Jean R Kutzer Jr says
May 21, 2023 at 1:58 am

Love your recipe. it's as close to my Grandaddy's as I can remember. Can you use brisket instead of chuck roast? Pros/cons? Reason is, the price of beef and brisket is about $2.98 lb. And if I was to splurge I want to try Buffalo someday. I had a roast once (cooked as a roast) and it was awsume. Ribeye once as well and best I ever had. It's dark red and needs to be watched closely. While living in Alaska I made chili from Moose. Wish I had your recipe then.
Reply
- Mike Hultquist says
  May 21, 2023 at 6:16 am
  Thanks, Jean. Absolutely, you can use brisket here. It cooks perfectly low and slow. Let me know how it turns out for you. Enjoy!
  Reply
Thomas says
May 10, 2023 at 9:41 pm
Was trying to find a good looking texas style chili recipe after I misplaced the one I tried in the past..
Hopefully using some smoked pork ribs and some beef will live up to how good this one sounds!
Reply
- Mike Hultquist says
  May 11, 2023 at 5:31 am
  Enjoy, Thomas! Pork ribs and beef = perfection!
  Reply
Tiffany says
March 01, 2023 at 8:38 pm

Great recipe! I actually used it as a base for my own unique recipe, which incorporated a number of the techniques here, but with several modifications.
The chili paste provides a much richer flavor than chili powder alone. I used a different combination of 6 dried chiles and increased the amount of paste I incorporated.
I seared the beef in a carbon steel pan in a combo of bacon fat and beef lard in batches, and added crisp, thick-cut bacon lardons. I also increased the amount of onion and added fresh poblanos. The result was me taking first place in a local chili cook-off.
I very much enjoyed the video and loved playing around with several variations before settling on my final recipe. Being a native Texan (transplanted to the East Coast), I also appreciate the way this recipe stays true to the rules of Texas chili.
Reply
- Mike Hultquist says
  March 01, 2023 at 9:41 pm
  Perfection right there, Tiffany. Thanks for sharing.
  Reply
Joshua Vance says
February 25, 2023 at 12:25 pm

Toasted whole cumin and ground it to a powder, but didnt coat the beef with it because i wanted to get a harder sear on the beef without burning the spice. Otherwise this is an excellent recipe! Also, I recommend making stock in a pressure cooker out of roasted beef bones and a charred onion. An added bonus is the extra fat that renders off from roasting the bones and scrap, that can be used elsewhere in the recipe instead of olive oil.
Reply
- Mike Hultquist says
  February 25, 2023 at 1:05 pm
  
  Glad you enjoyed it. Thanks for sharing your input.
  Reply
Danielle says
February 22, 2023 at 4:24 pm

I love this recipe! Quick question. What’s the serving size for the nutritional info?
Reply
- Mike Hultquist says
  February 22, 2023 at 4:43 pm
  Thanks, Danielle. I calculated the whole pot will make 6 good sized bowls for serving, but you might only get 4 much larger bowls out of it.
  Reply
  - Ellen says
    February 25, 2024 at 11:55 pm
    
    Love the chili!! Could you share how many ounces the pot makes?
    Reply
    - Mike Hultquist says
      February 26, 2024 at 6:39 am
      Thanks, Ellen. I didn't measure exactly, but it makes roughly 4 quarts, or 128 ounces.
      Reply
Steve says
January 26, 2023 at 7:39 pm
This recipe looks great! Question about the dried peppers though.. I have had issues with rehydrating peppers and found that even when puréed there is skin in the mix that spoils the texture. I was thinking about running the purée through a food mill to separate the skin. Am I missing something?
Reply
- Mike Hultquist says
  January 27, 2023 at 7:14 am
  Steve, absolutely. You can strain your pureed pepper sauce after processing to remove any bits that remain. I often strain. It just depends on the batch.
  See Also
  Texans ask: What makes chili chili? Why does everyone else do it wrong by adding beans?
  Reply
Mike ODonnell says
January 16, 2023 at 7:05 pm

This was phenomenal. I made this for a group in Michigan to show them how different chili could be from what they are used to. People were skeptical. Once they tasted it they were in awe. Just an amazing recipe. Also gave me a reason to seek out my local Mexican grocery. Thank you for this.
Reply
- Mike Hultquist says
  January 16, 2023 at 9:46 pm
  I LOVE to hear this, Mike! Great story! Thanks for sharing it.
  Reply
Katie says
January 01, 2023 at 8:55 pm
I noticed several folks couldn't find the peppers for the recipe in their local stores. I couldn't either. I ordered all three types of dried chilies from Amazon. I am looking forward to trying this recipe when my chilies arrive. I'm a native Texan living in Florida. Haven't had real Texas chili in years.
Reply
- Mike Hultquist says
  January 01, 2023 at 9:43 pm
  Thanks, Katie. Enjoy!
  Reply
Alisha says
December 24, 2022 at 7:24 pm

I’m a Texan so I appreciate this recipe. It was excellent! I used a combo of stew meat and ground beef and threw in some smoked paprika. Then I let that sucker simmer for hours. It was spicy, savory, thick and delicious. Tomorrow after all the ingredients marry, it’s gonna taste even better.
Reply
- Mike Hultquist says
  December 24, 2022 at 8:08 pm
  Thanks, Alisha! Glad you enjoyed it!!! Yes, always better the next day.
  Reply
Rick says
November 26, 2022 at 12:31 pm

Best Texas chili recipe I’ve had! The combination of peppers is amazing, wish I could give it 10 stars!
Reply
- Mike Hultquist says
  November 26, 2022 at 1:39 pm
  Awesome! Glad you enjoyed it, Rick! I think it's the BEST, too!
  Reply
  - Matt says
    October 18, 2023 at 6:10 pm
    I am making this now. I am using flank steak and doing it in a pressure cooker. It smells amazing.
    Reply
    - Mike H. says
      October 19, 2023 at 4:35 am
      Yummo! Let me know how you like it, Matt!
      Reply
- Jae Ogletree says
  January 10, 2023 at 11:22 pm
  
  I’m born and raised in Texas and this is hands down THE BEST Texas chili recipe I’ve ever come across. I do not change one thing about the recipe when I make it. Love the chili paste and love the heat. Incredible recipe
  Reply
  - Mike Hultquist says
    January 11, 2023 at 7:12 am
    Thanks, Jae!
    Reply
tim s says
November 21, 2022 at 2:18 pm

the chili was good meat was tender and full of flavor
Reply
- Mike Hultquist says
  November 21, 2022 at 2:52 pm
  Excellent! Glad you enjoyed it, Tim.
  Reply
Trey Topper says
November 11, 2022 at 8:53 pm

This recipe for chili is insanely good, though I do change a few things. I use 3 lbs of ground beef or a mix of ground beef and turkey (just haven't bothered cutting up beef chuck like it calls for though I do want to and know it'd be amazing that way too). I just use 1/4 of an onion instead of a whole one because I don't like onion in general. I skip the serrano peppers, and put in a single chile de arbol into the chile paste instead for the heat (I want there to be a little spice, but I'm not super acclimated to super spicy food and want to be able to put it away without having to eat slow because of the spice level). I use a can of Guinness for the beer, and about 2 cups of beef stock instead of the 2.5 cups water At the point that it is simmering, I also throw in about a tablespoon of cocoa powder. I add a good bit more masa, but I do it gradually. I add it until it's about half the thickness the chili should be, let it cook for about 20 minutes, stir, and repeat until the meat is cooked through and it is the right thickness. It is usually done earlier than the recipe says this way, because it's ground beef.
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- Jimmie says
  November 02, 2023 at 7:47 pm
  
  Gotta have the onion, it cooks away, adds flavor that you won't even realize is from the onion. Gotta have the onion. Even a pot of Texas pinto/kidney beans has to have the Onion.
  Haven't tried the recipe yet, doing a dive in to chili recipes tonight. Have decided to follow this one, use Chili powder instead of dried chilis, and given I have a bumper crop of Poblanos even in November, use Poblanos as the main fresh pepper, and a fresh Serrano or two.
  Masa is the only thing I did not grow up with being used in chili or anything else - that I recall. If it needs thickening I'll use a bit of cornstarch -- and I'll look for masa as a thickening agent at my grocer in future.
  And I've never had home cooked Texas Chili with a chuck roast cut up - but then I grew up in the recession of the 70's. I have chili meat in the freezer from my own beef - it is a thicker grind. Chunks of roast belong on a plate of good roast. Stew meat I can see working, some butchers really excel at stew meat and meaty soup bones - but chili is not stew/soup - in my Texas - where I've lived all my life. Adding coffee I saw a lot - to both pots of beans and chili. This recipe sounds good to me and I'm going to use it this week! With chili powder and fresh poblanos.
  Reply
  - Mike Hultquist says
    November 02, 2023 at 9:05 pm
    Thanks for sharing, Jimmie. I hope you enjoy the recipe. I'm sure you can really customize it based on your experience. All the best to you.
    Reply
Sally Nichols says
November 11, 2022 at 9:23 am
is pumpkin puree good in this chili?
can it be made in an instapot?
Reply
- Mike Hultquist says
  November 11, 2022 at 11:08 am
  I would give pumpkin puree a try, absolutely. Yes, you can make this in an Instant Pot. You still want that SEAR on the meat, then get everything into the Instant Pot and either slow cook it, or pressure cook about 90 minutes, or until nice and tender.
  Reply
Nick says
October 18, 2022 at 8:55 pm
Hello Mike… do you have the chili powder equivalents fro the dried chilies?
Thanks
Reply
- Mike Hultquist says
  October 19, 2022 at 5:24 am
  Nick, 3 tablespoons chili powder = 1 ounce dried pods.
  Reply
  - Nick says
    October 19, 2022 at 5:20 pm
    thank you
    Reply
Sean says
October 09, 2022 at 6:55 pm

I just tried this recipe (with hamburger --minus the serrano peppers with 3 added jalapeno peppers instead ) and it lacked heat. I ended up adding salt, chili powder, and cayenne pepper to patch it up.
Reply
- Mike Hultquist says
  October 13, 2022 at 7:11 am
  
  Sean, perhaps keeping the serranos would have allowed for the heat you were looking for. Best.
  Reply
- Billy says
  December 19, 2022 at 9:55 am
  Sean it says in the recipe that the seranos are what gives it the extra heat
  Reply
- Scott says
  April 06, 2023 at 7:29 am
  Don’t change the recipe then knock off stars when you didn’t even follow it.
  Reply
Rick Hovland says
October 08, 2022 at 11:38 am

Best chili I have ever eaten! The perfect mix of peppers add so much flavor to this recipe. Served it for a Packer game with friends several weeks ago and they are still talking about it. I highly recommend this recipe!
Reply
Sean Elgin says
October 07, 2022 at 9:49 am

Really enjoyed your Texas chili recipe - made it 2x now, excellent both times!
I looked around on your site for something I've always wanted to try making at home - pork posole - but I couldn't find one. My apologies if I missed it - you have so many good recipes. If you do have one, would you mind directing me to it, and if not, what a good opportunity for a new recipe!
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- Mike H. says
  October 08, 2022 at 12:18 am
  Thank you, Sean. You are right - I have Chicken Pozole but that is a great idea! And if you like pork, check out my Green Chili with Pork recipe - I lick my fingers every time I make it 😉
  Reply
Michele says
September 27, 2022 at 11:49 pm
Hello Mike, if you cannot find the chili pods, can you use the same ground spices instead?
Reply
- Mike Hultquist says
  October 03, 2022 at 2:14 am
  You surely can, Michele. Works great!
  Reply
Connie Bruscato says
September 11, 2022 at 5:21 pm

Finally…a true chili recipe! I never make chili with any tomato product or beans!
Reply
- Mike Hultquist says
  September 11, 2022 at 8:44 pm
  Thanks, Connie!
  Reply
Sean E. says
September 11, 2022 at 6:34 am

I'm definitely going to try this. Question on the masa harina, which I'm not familiar with - if I can't find it, can you use corn starch instead, or would that mess with the flavor too much?
Honestly I've always been happy with a chili recipe I use with beans/tomatoes/ground beef/onions/green peppers/jalapenos. But saw this recipe and looked so good, I'm gonna have to give it a try. Never used a dried chili paste before, and looking forward to adding it to my cooking repertoire. Thanks for this!
Reply
- Mike Hultquist says
  September 11, 2022 at 6:52 am
  Sean, in this case, you can either skip it or use a bit of corn flour, or even regular flour, or crumbled corn chips. It's really more as a thickener, if desired. I don't always use it. Enjoy!
  Reply
  - Sean E says
    September 12, 2022 at 6:44 am
    
    Made this recipe last night - and WOW! - so good! I hadn't realized the depth of flavor that a chili paste like in your recipe could provide - and it's not super-spicy as one might expect. There's almost a smoky flavor to it. You've opened up a whole new world of recipes - I'm looking forward to trying many others. Saved off your shrimp fried rice recipe from my first email off your subscription!
    I had some difficulty finding all the pepper types listed. I got the anchos, and the pasillas I found at Kroger, of all places, after looking for them at Fiesta. I could not find the New Mexican peppers. Instead I used guajillas - and they did not disappoint. I hadn't realized - again - how many different peppers there are and the variety of flavors they provide.
    Reply
    - Mike Hultquist says
      September 12, 2022 at 6:47 am
      Thanks for sharing, Sean. VERY happy you've discovered the world of peppers. So much more to come for you! The flavors! Enjoy.
      Reply
Karen J eslinger says
August 30, 2022 at 4:07 pm
So this chili has no hamburger ,tomato products,no beans and 15 peppers,most of which I never ate ! How hot is this ? I will make it as a personal challenge,have to go to my grocers first and look for the peppers.
Reply
- Mike Hultquist says
  August 30, 2022 at 4:10 pm
  Karen, it's not very hot, as the dried chilies used are fairly mild. It CAN be hot, though, if you include hotter fresh peppers. If you can't find the dried peppers, you can use the powder equivalent.
  Reply
Cory says
August 21, 2022 at 3:18 pm

This was freaking awesome! I added a bit of chipotle for smokiness and some paprika for color. I've lived in Texas my whole life, but have never tasted any chili remotely this good
Reply
- Mike Hultquist says
  August 22, 2022 at 8:36 am
  Glad you enjoyed it, Cory! Yay!!
  Reply
Kyle says
August 15, 2022 at 5:25 pm
I can’t find most of the peppers in my area. Can I use a packaged chili paste as substitute? If so, how much?
Reply
- Mike Hultquist says
  August 15, 2022 at 5:34 pm
  Kyle, yes, you can. My recipe makes 1.5 to 2 cups of the chili paste, so you can use that amount. Let me know how it turns out for you. Enjoy.
  Reply
Banjo says
August 13, 2022 at 7:46 pm

Turned out pretty good...I wish in recipes the cook would specify whether to cover the pot or not when simmer, etc...I'm always struggling with that. I added a little pinch of cinnamon!
Reply
- Mike Hultquist says
  August 14, 2022 at 8:10 am
  Glad you enjoyed it. Not sure what you mean about the "cover the pot" issue. The recipe clearly states to cover it, in both the written recipe and the video. Take care.
  Reply
Doug Doty says
July 30, 2022 at 8:41 am
I have never added sugar of any kind to any chili I have ever made and they always come out great. What is the sugar for? Just curious.
Reply
- Mike Hultquist says
  July 30, 2022 at 9:00 am
  Just for a touch of sweet balance, but not not much. Definitely NOT required.
  Reply
Barbara says
May 02, 2022 at 1:01 pm

Looking for a good chili recipe, I should have known to come here first! This one is fantastic, and since hubby doesn;t want beans in his chili, just right for us!! Thanks, Mike!!
Reply
- Mike Hultquist says
  May 04, 2022 at 6:31 am
  Nice! Thanks for sharing, Barbara! I really appreciate it! Glad you enjoyed it. =)
  Reply
Tony Boyd says
March 25, 2022 at 2:04 pm

I forgot about the other difference. When it's time to brown the meat, I used a technique passed down from my great grandmother. Put down a layer of salt on the bottom of a hot pan and put all the meat in. The salt pulls the water out of the meat and stews it in its own juices. Reduce until all the liquid is gone and develop a beautiful fond on the bottom of the pan and browning on the meat.. I then cooked the onion, jalapeno and garlic in the pan and deglazed with some beef stock.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 30, 2022 at 6:22 am
  Thanks for sharing, Tony! I love it.
  Reply
Tony Boyd says
March 25, 2022 at 12:40 pm

I used 5 California, 5 Guillo, & 1 Arbol for the paste for 3-1/2 pounds of meat. (I couldn't find any pasilla) I let the onions get some good color before adding the jalapenos. I used 4 jalapenos. I didn't have any serrano which is why I added the dried arbol to the paste. I let it simmer for about 2-1/2 hours. Super delicious. I believe I did my ancestors proud, which happen to be the founders of Dallas. Please forgive any misspellings on the peppers.
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 30, 2022 at 6:22 am
  Awesomeness right there, Tony. I love it. Wish I could have a taste.
  Reply
Dave says
January 18, 2022 at 1:07 pm
My supplies are limited to dried jalapenos, dried cayenne and dried lemon drop peppers, wondering if this mixture would work and what you thought the heat level would get to? Note I like spicy stuff!!
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 18, 2022 at 1:50 pm
  Dave, the recipe really wouldn't be the same with those ingredients. It would work, but you'd get quite a bit of heat from the cayenne, which is fine, but none of the flavor nuance from the missing peppers. Maybe see if you can acquire some powders? At minimum, an American chili powder blend? Otherwise, yes, still would work, but different flavors. Let me know how it goes if you try it.
  Reply
Tammy Jarrett says
January 08, 2022 at 5:43 pm

This is a great recipe! My parents are both from a small central Texas town whose annual festival is a chili cookoff. And they competed, with my Aunt and Uncle, in CASI (Chili Appreciation Society International) sanctioned chili cookoffs (including the town festival, I grew up going to it every year). Even won or placed sometimes!
I agree that the chunks of chuck are more akin to a Texas Bowl 'O Red, but there's nothing wrong with that - I would shred them some, myself. I use course ground chuck for chili, myself.
I should mention that CASI does not prohibit tomato products. My parents' recipe uses one 8 oz can of tomato sauce in their recipe for every 2 lbs of beef. It's just another flavor layer, IMO.
CASI does not allow any fillers, like beans, pasta, rice, pozole ... none of that. I'm not opposed to beans, personally, but I keep them separate from the chili when trying to feed a crowd. Also, the most awesome thing to go with chili, IMO, is ... CORNBREAD! Jalapeno cornbread, even better! Yum yum.
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2022 at 8:27 am
  Nice! Thanks for sharing, Tammy! Much appreciated.
  Reply
SB says
December 21, 2021 at 7:02 am
To double the recipe, should you double everything - including the chilis - or will that be too strong?
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 21, 2021 at 7:20 am
  SB, yep, you can double everything. No problem. Let me know how it goes! Enjoy!
  Reply
Jeremy says
December 16, 2021 at 7:56 pm

There are some small differences between my personal recipe and yours, but the core of this is spot on. As a native Texan, I'll admit I do sometimes like a batch of chili with beans. I'll even mix it up and try different meats and spices just to experiment. I do love a traditional Texas chili though. I actually found your post while making a batch tonight just to see what other people are using for their chili paste. Mine was very close to yours. I'll share what I used. My main chili was pulla (sometimes labelled as puya). It has excellent flavor and mild heat. I like a little smokiness too, so I used a couple of morita chili's. They're essentially chipotle, but not smoked as long, so a more mild smokiness. The third was a pasilla. I also have some hatch green chili flakes that I sprinkle in. I feel like that combo hits all the notes for me. I tried a loy of different variations, but I've found myself using the pullas time and time again. If you find some, give em a shot!
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 17, 2021 at 7:05 am
  Thanks, Jeremy. I appreciate you sharing your experience. Yes, this is great to switch up the peppers, play with the combos and ratios. I will often use guajillos with the other peppers. I love moritas and cascabels, and have a few bags in my pantry. So many great dried pods to play with. Thanks again!
  Reply
Tom C says
December 11, 2021 at 7:53 pm
I will be trying this soon. What are your thoughts on using already smoked beef ribs? Also, what food processor/blender did you use?
Reply
- Michael Hultquist - Chili Pepper Madness says
  December 12, 2021 at 9:29 am
  The smoked ribs would be great here, though definitely don't need the amount of simmering time. I had a Kitchenaid processor for many years, but recently just got a Cuisinart.
  Reply
Mike Faciane says
November 22, 2021 at 8:12 pm

Mike, in my humble opinion this recipe is Texas Bowl of Red perfection. Made it yesterday from your recipe to the T . I’ve been a chili head pert near all my life and I’m 68 . Me and my wife live out in the country in Louisiana but she’s from a little town named Refugio down by Corpus and I lived in Houston for about 10 years. I normally make the chili but my wife made it this time and it was the best I’ve had in my life. For anyone who hasn’t made the paste with dried peppers they don’t know what their missing. We get any kind of dried peppers we want or need from a little Mexican store near us. Sorry for being so long winded but just wanna let anyone wantin damn good real Texas Chill this is it. Oh , I did put some of my rough chopped venison in and sounds like Paula’s and my idea of Real Chili is totally different. Real Chili does NOT have beans.
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 23, 2021 at 6:59 am
  Thanks so much, Mike. I greatly appreciate it. Big praise coming from you and your wife. Super happy you enjoyed it. One of our favorites here for sure. Best to you!
  Reply
Brian K says
November 13, 2021 at 7:41 pm

This is the stuff. Made it tonight, followed directions as written except...
1) used pre ground New Mexican peppers in a spice bag as the store didn't have dried but I did use dried Ancho and Pasilla,
2) used some wheat beer I had in the fridge instead of a dark ipa
3) accidently added 1 extra tbs of brown sugar, and
4) didn't use any Serrano peppers as I wanted mild to test it out first.
To serve I topped with shredded cheese, side of butter roasted corn and cornbread, some spiced cider, absolutely fantastic, the beef tips did literally fall apart as promised.
Even the kid liked it, which means I will happily go through the effort to make again. While I'm no chili purist, after tasting this I can completely understand why Texans would be scandalized to eat what other people call chili.
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 14, 2021 at 8:55 am
  Very nice! Glad you enjoyed it, Brian! I love it.
  Reply
Kevin says
October 20, 2021 at 6:52 pm

Was a little confused by the top three ingredients, I bought fresh and dried for them but that’s my own problem haha. Anyway I have it all simmering now and am looking forward to feasting! I doubled the recipe so I just multiplied all quantities by two, not sure if that’s how peppers are supposed to be used but we will see!
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 20, 2021 at 9:04 pm
  Enjoy, Kevin!!!
  Reply
Chani says
October 17, 2021 at 4:48 pm
My husband is always talking about Texas chili, so I'm excited to find your recipe! What kind of pan is best for cooking? I have a Dutch oven and a soup pot with a lid. Any preferences?
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 18, 2021 at 5:42 am
  I usually use a Dutch oven, though the large pot will do just fine. Enjoy, Chani!
  Reply
Jennifer Lapin says
September 29, 2021 at 9:36 pm
Can I blend up the chilis and onion in the sauce?
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 01, 2021 at 7:22 am
  Surely! Enjoy!
  Reply
Amanda E says
September 20, 2021 at 11:02 am

I found this recipe last year and it has become my "GO TO" for chili. After finding the right combination of dried peppers for my preference, it is perfection!
Thank you so much from Austin!
Reply
- Michael Hultquist - Chili Pepper Madness says
  September 20, 2021 at 11:20 am
  Awesome to hear! Thanks, Amanda! I love it.
  Reply
Henry says
August 10, 2021 at 6:08 pm

I havent tried your Texas chili yet, but the color is beautiful. I'm originally from the Chicagoland area as well, but live in Texas now. I didn't understand the "Texas Chili" concept until moving here, but it is in it's own class. I'm a culinary school grad from long ago, Culinary Inst of America, same year Anthony Bourdain graduated, though I never met the guy. I just wanted to pay a compliment, from a pure love of food perspective, and years in numerous kitchens, I can tell looking through your recipes that you've done an excellent job on recipe development. Blending flavors as you've done takes real talent and usually formal training. Its impressive all that you and your wife have done to showcase chili peppers, great job!
Reply
- Michael Hultquist - Chili Pepper Madness says
  August 11, 2021 at 7:03 am
  Thank you very much, Henry. I greatly appreciate your comments. This is one of the best compliments I've received in a long time. You are very kind! Have a great day.
  Reply
Madison Wilson says
July 02, 2021 at 2:39 am
Everyone’s Chili had chunks of meat in it, with the ground beef. I don’t think i’d call it a texan chili if it was just ground meat, that would just be regular chili without beans.
Reply
- Michael Hultquist - Chili Pepper Madness says
  July 02, 2021 at 5:34 am
  In the end, it's all semantics, Madison. People will argue or names, etc, ad nauseam. As long as it tastes good, I'm in!
  Reply
Stephen says
June 27, 2021 at 1:34 pm

Half way through simmering now…cannot wait to try this!!! Thanks
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 28, 2021 at 2:44 pm
  Yes!! This is to good, Stephen!! Enjoy.
  Reply
JimmySteve says
June 25, 2021 at 5:46 pm

This sounds amazing and will be making this for myself! I’m not able to find all the peppers you listed in the ingredients. I’m wondering what you would think if I replace the New Mexican with Anaheim peppers and replace the jalapeños with habanero?
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 29, 2021 at 3:06 am
  Thanks, JimmySteve. Yes, you can use dried Anaheim peppers as well as habaneros for this recipe. Let me know how it goes for you. You'll get quite a bit of extra heat with the habaneros, so keep that in mind. I would personally love it.
  Reply
Phil Grover says
June 04, 2021 at 4:38 pm
I would like to make this chili, but I think the heat level is too high for my family. A couple don't like the heat, and 2 can only have mild heat due to digestive issues. Is there a way to keep the basic flavor but lower the heat level?
A hint for those who don't have corn flour and have used corn starch -- I exclusively use instant potatoes added in a teaspoon or tablespoon at a time (depending upon the amount of liquid), letting it simmer 3-5 minutes between additions. No mixing of a paste, never and problem with lumps, and used as a thickener adds no flavor. I use it in soups, chicken noodle soup broth, stews, even a spaghetti marinara that needs a little thickening.
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- Michael Hultquist - Chili Pepper Madness says
  June 05, 2021 at 8:39 am
  Phil, I would skip the serranos (or jalapenos) and only focus on the flavor of the dried chilies. You won't get too much heat from them. Also, serve with some sour cream on the side so they can tamp any heat, if needed. Great tip on the instant potatoes!
  Reply
JD says
February 22, 2021 at 8:13 am

Hi Mike, your recipe looks amazing and I can't wait to try making it. I had one question after watching the video and reading the recipe. In the video, you removed the pepper seeds first before toasting. The recipe calls for toasting the peppers first and then removing the seeds. Is there a preferred method for this? Thanks!
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 22, 2021 at 10:28 am
  Hi, JD. Thanks. You can do it either way. Sometimes it's easier to remove the beforehand. AS long as you remove them, as they can be somewhat bitter. I hope you enjoy it!
  Reply
Paula says
February 13, 2021 at 4:31 pm
I respect your right to your opinion, but this is rich people chili, not family chili. Real chili has ground beef and beans. Love ya!
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 13, 2021 at 5:47 pm
  Hey, Paula. Nothing wrong with a nice ground beef chili with beans! I make that often. I love it. However, that's not Texas Chili. Texas chili is it's own thing, and definitely not rich. It's made with stew meat, quite inexpensive.
  Reply
Jérémie says
February 07, 2021 at 1:01 pm

I admit, I've been cheating several times adding beans and/or tomatoes. But not this time. And it's a revelation, your recipe makes it easy to understand what chili con carne really is: meat and chili peppers (and barely anything else). This sumptuous and rich sauce does it all.
Thanks for this discovery Mike and I really liked your video.
I ran out of pasilla so I replaced it with guajillo and I couldn't help but add a tiny but lovely ghost pepper
Fixing: sour cream, cilantro, raw onion and cheddar.
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 08, 2021 at 6:29 am
  Excellent, Jérémie. Even though this is an iconic dish, it's definitely easy to change up and make it your own. Glad you enjoyed it.
  Reply
David B says
February 05, 2021 at 5:37 pm

Absolutely OUTSTANDING. My grandfather used to tell me that a Bowl of Red typically didn't have meat because cowboys didn't carry much meat on the drives. He went on to say when you got a Bowl of Red with meat it was quite a treat. He told me Cowboys would add their own jerky if they wanted, but that was their snack while on the drives. Incredible pics and sure does bring back memories.
Our family has been here since 1864 and still raising cattle. Thanks again!
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 06, 2021 at 7:43 am
  Thanks so much, David! Great story! I appreciate it!!
  Reply
Ken Kadan says
February 05, 2021 at 12:31 pm

Outstanding ingredients! What makes homemade chili special are the multitude of variations. Everyone who loves it has their special way of putting together a pot of chili. Probably one of the greatest meals ever created. Keep up the good work Mike and thank you - your passion for spicy foods is much appreciated!
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- Michael Hultquist - Chili Pepper Madness says
  February 05, 2021 at 12:34 pm
  Thanks, Ken! I appreciate it! Yes, I LOVE a big pot of Texas Chili. So good.
  Reply
Linda Peters says
November 17, 2020 at 9:47 am
Hi I want to make your chili, but only have dried Guajillo peppers, dried Ancho peppers and dried arbol peppers. How many of each should I use. I know the Arbols are hot. I do have fresh jalapenos and pickled serranos.
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- Michael Hultquist - Chili Pepper Madness says
  November 28, 2020 at 12:26 pm
  Linda, I would use 3 each guajillo and ancho, and a good handful of arbol, but those can be pretty hot, so maybe use those sparingly and add in extra ancho and guajillo. Let me know how it goes.
  Reply
brent says
August 18, 2020 at 10:28 am

I was going to try to make your guajillo soup but I realized I wanted to try texas red.
Can one make Texas Red with only Guajillo? Heck yes, I strongly recommend it.
I omitted all tomatoes.
It's heaven. It's like eating green chile without the tomatillos: the chili taste is the star.
Other than all-guajillo and no tomatoes, I stayed close to your recipe. The slow cooker made the stew beef divine.
Thank you, good recipe.
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- Michael Hultquist - Chili Pepper Madness says
  August 18, 2020 at 11:32 am
  Sounds awesome, Brent! Thanks for sharing.
  Reply
Sherryn Frigon says
February 08, 2020 at 12:46 pm

I am a chile-with-beans lover but wanted to try this recipe. Loved it! Will do some things differently next time, though. I used the soaking liquid to grind my peppers but it was too bitter for me. Will use water or broth next time. Had to add tomato sauce to get rid of the bitterness. I used home canned beef broth for the base and used cubed left-over brisket, along with fresh ground beef,for the meat. I thought it was great fresh but not as flavorful leftover. Will add a little extra heat next time and will strain the chili sauce to get rid of some of the pepper skins.
Thanks for a wonderful recipe.
Sherry
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- Michael Hultquist - Chili Pepper Madness says
  February 09, 2020 at 8:50 am
  Thanks, Sherryn! A great base recipe for you! So fun to experiment and make it your own.
  Reply
Jim Ables says
September 17, 2019 at 5:37 pm

My wife and I are both from Texas and our family's have been in Texas since the 1800's. Between the two of us we have lived in northwest, central, south, far west and southeast Texas and neither one of us has ever had chili with chunks of meat. We have always had chili grind meat, basically the same as hamburger but larger grind. The meat is about the size of your little finger. I'm not saying yours would not be great, but I have never seen it made that way. You are absolutely right, no beans!!!!!!!!!!!!!!!
I'm going to give your recipe a try.
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- Michael Hultquist - Chili Pepper Madness says
  September 18, 2019 at 7:13 am
  
  Thanks for the input, Jim. Let me know how it turns out for you.
  Reply
- Amanda says
  October 06, 2019 at 3:22 pm
  My entire family is from houstin and weve been apart of several cookouts. Everyone's Chili had chunks of meat in it, with the ground beef. I don't think i'd call it a texan chili if it was just ground meat, that would just be regular chili without beans.
  Reply
Rich Beaudry says
July 31, 2019 at 3:27 pm

I give you 5-stars without even trying your chili! It's so much like mine that I know it's great. (Sorry, but I love it with or without 2 cans of rinsed black beans.). As to serving, all you said but try my option. Split a potato, oil plus salt and pepper grill at 350-400 until ready (soft). Roughly dice the potato, pour over it at least a cup of the hot chili, add sour cream, shredded cheese, onion, diced cauliflower, cut up broccoli, corn or whatever you like. Just be sure the chili remains the dominant ingredient! One of my favorites and what I'm having tonight.
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- Michael Hultquist - Chili Pepper Madness says
  July 31, 2019 at 3:30 pm
  Haha, thanks, Rich! It's such a GREAT RECIPE! I love it, and I LOVE your serving suggestion. Definitely going to try that next time I make a batch! Have a good one.
  Reply
  - Rich Beaudry says
    August 01, 2019 at 6:51 pm
    Enjoy! I came up with that while trying to "improve" our company cafeteria chili. Starting with great chili, it's amazing! BTW, a good way to improve any chili is to use better beef. My current choice was diced chuck and NY strip. I cut 1/2 - 3/4" strips, coat with my "Cajun" spice (much less salt), sear on the grill and dice. Then your recipe. So many ways to up-level good chili.
    Reply
    - Michael Hultquist - Chili Pepper Madness says
      August 01, 2019 at 10:09 pm
      That's awesome, Rich. I love it, and agree wholeheartedly. Keep on cooking, my friend!
      Reply
Gerald Hayes says
April 08, 2019 at 12:38 am

Another tasty Chili. I rendered some bacon end in order to brown the beef. Liquid was a can of IPA to deglaze and 2 cups of chicken broth. I used a slow cooker and found this to actually be too much. But a little corn starch solved that. Oh, and I refrigerated the entire batch for reheating the day after. It made a big difference!
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- Michael Hultquist - Chili Pepper Madness says
  April 08, 2019 at 9:15 am
  Excellent, Gerald! Thank you. I love the addition of the bacon.
  Reply
Mabel says
March 23, 2019 at 3:29 pm

This is even better than my father's old recipe. Believe it or not. It's THAT good. I recommend Mike's Texas Chili recipe wholeheartedly!
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- Michael Hultquist - Chili Pepper Madness says
  March 23, 2019 at 3:33 pm
  Wow, thanks, Mabel! That's a HUGE compliment! Super glad you love it.
  Reply