Texas-Style Chili Recipe – Chili Pepper Madness

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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 style chili.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Texas Chili Recipe – How to Make Texas Chili


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

Cooking 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 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 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 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.
Serve with your favorite fixins!

Recipe Tips & Notes

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

You can print the recipe here: https://www.chilipeppermadness.com/recipes/texas-chili/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don’t forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

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Dirty Sanchez says:

Tremendous recipe for a chilli addict like me. Fine Work CPM

stefan cocker says:

I've never seem a chilli cooked without tomatoes or beans. I will try this. And a big fan of putting beer in as a stock.

Elayna Ornelas says:

What brand of pot are u using ?

D J says:

I assume that's an induction burner. If so how do you like it? The brand and model?

Aaron W says:

Man, that looks great! Bet it tastes even better. I’m always on the lookout for different chili recipes and will definitely try this one to pair with some cornbread.

73dlb says:

That is a powerful thick stew of chlli beef goodness. That could be eaten with anything – rice, dumplings, american biscuits, english chips (fried potato not french fries), a baked potato or two.
Drooling here.

C. Ruf says:

Just in time for the Super Bowl although I won't be watching this year. I only watch it if the Vikings, Steelers, or Ravens are playing….or maybe the Browns. With the Vikings…and Browns….that could be a while (much like the MLB Cubs). Oh…and I salute you for keeping this authentic Texas style (I think you may have made this before and it could be a remake…but that is OK. More people need to know what original chili con carne was like).

KAY says:

Hi Mike! That's for sharing another great video! I have a question? I have a bottle of ancho powder and a bottle of guajillo powder from Ole Mission. I have no idea how to use these to cook with. Can you help me out with this? Thanks!

reelmenfish says:

You're absolutely correct, it's all about the chilies. I find the masa adds a very nice and unique flavor. Another great Mike creation. Cheers.

Bob Lindner says:

Going to try this. And who is playing those catchy guitar licks at the front of this video?

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