Easy Texas Chili is the ultimate comfort food for anyone who loves bold, smoky, and hearty flavors. This classic dish features tender chunks of beef simmered in a rich, spicy sauce without beans—just the way Texans like it. Every spoonful bursts with depth and warmth, making it perfect for weeknight dinners, tailgates, or cold-weather gatherings.
Easy Texas Chili:
This recipe simplifies traditional Texas chili without sacrificing flavor. It uses everyday ingredients and a slow simmering method to develop that deep, meaty richness. Whether served with cornbread, over rice, or straight from the bowl, this chili captures the soul of Texas cooking in every bite.
History of Texas Chili:
Chili has deep roots in Texas, where it’s more than just food—it’s tradition. The earliest versions appeared in the 1800s when “chili queens” of San Antonio served spicy meat stews to cowboys and travelers. Unlike other regional chilis, Texas chili famously excludes beans and focuses on chunks of beef and fiery chili peppers.
Over the years, chili became a state icon, with cook-offs and contests celebrating this rustic dish. Today, Easy Texas Chili remains true to its origins—simple ingredients, slow-cooked perfection, and a big, bold taste that defines the Lone Star State.
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Easy Texas Chili – Bold, Hearty, and Packed with Authentic Flavor
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp cumin powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1½ cups beef broth
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Heat oil in a large pot or Dutch oven over medium heat.
- Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, add onions and cook until softened, about 5 minutes.
- Stir in garlic, chili powder, cumin, paprika, and oregano. Cook 1 minute until fragrant.
- Return beef to the pot. Add beef broth, crushed tomatoes, tomato paste, and vinegar. Stir well.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1½ hours, stirring occasionally, until beef is tender and sauce thickens.
- Season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
- Authentic Texas chili never includes beans—stick to beef for tradition.
- Adjust chili powder to control heat level.
- For deeper flavor, use a mix of chili powders like ancho or chipotle.
- Let the chili rest 10 minutes before serving to thicken naturally.
- Leftovers taste even better the next day as flavors develop further.
Tips for Easy Texas:
- Use chuck roast for tender, juicy beef that holds flavor well.
- Deglaze the pot with a splash of beer for an authentic Texas touch.
- Add a pinch of cocoa powder for richness and depth.
- Cook low and slow—rushing will toughen the beef.
- Serve with cornbread, crackers, or a baked potato for a complete meal.
FAQs for Chili:
Q: Can I use ground beef instead of cubed chuck?
Yes, though cubed beef gives a more traditional texture, ground beef works for a quicker version.
Q: Is Texas chili spicy?
It can be! Adjust the amount of chili powder or add fresh chilies based on your heat preference.
Q: Can I make Texas in a slow cooker?
Absolutely. Brown the meat first, then cook on low for 6–8 hours.
Q: Can I freeze chili?
Yes. Store in airtight containers for up to 3 months. Reheat on the stove for best results.
Q: What can I serve with chili?
Classic pairings include cornbread, rice, or even tortilla chips for dipping.
Conclusion:
Easy Chili brings authentic southern comfort right to your kitchen. With tender beef, bold spices, and no beans in sight, it’s the real deal—flavor-packed, hearty, and satisfying. Whether you’re feeding a crowd or craving a cozy bowl on a cold day, this chili guarantees warmth, tradition, and unmistakable Texas pride in every bite.