There's nothing better on a cold night than a big bowl of homemade Texas Chili! In fact, chili is The Official State Dish of Texas and the secret ingredient in this recipe is what makes this one of The Best Texas Chili recipes!
Make it as spicy or mild as you like! Simple ingredients and ready in minutes!
This made from scratch chili recipe is much better than store brands like Hormel™, Wick Fowler's™, Frank Tolbert's™ or Carroll Shelby's™ Chili Mix.
I've been making chili for 25 years, experimenting with different ingredients, and this BY FAR is my best chili yet!
Even though this chili recipe has never been a winner of the Terlingua International Chili Championship Cook-off, it is an award winning chili recipe - we won 2nd place at Downing Middle School's chili cook-off a few years ago 🙂
All joking aside, this is one of my top 10 recipes. I had a woman from California tell me it was her "go-to-chili-recipe" for which I am grateful. Make it as mild or spicy as you like and if you have any leftover chili, make Tamale Pie!
Did you know that Chili has been the Official State Dish of Texas since 1977? Yep! Then Governor Dolph Briscoe proclaimed that "a bowl of red" was worthy of this title.
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Why this recipe works
Quick and Easy - it can be ready in 30-40-minutes!
Full of flavor - the secret ingredient makes this chili recipe terrific! The mexican seasoning Sazon Goya adds a bit of depth to the flavor of the chili
Perfect for leftovers - make burritos, tacos, tostadas or a taco salad...if you have any leftover!
The difference between "chili" and "chili con carne" is that chili can be made with other proteins like chicken, pork or turkey. Chili con carne is made with beef.
Here's what you'll need
The primary ingredients in a good Texas beef chili are:
Ground beef, a large onion (I prefer yellow onions), a little oil, chopped green chiles, tomato sauce, red enchilada sauce, ground cumin, ground chili powder, smoked paprika, Sazon Goya seasoning, cayenne pepper (optional), salt and ground black pepper.
The Sazon Goya seasoning is usually on the "international" aisle at the grocery store.
The secret ingredient - Sazon Goya (Coriander and Annatto) is a seasoning usually found in the mexican food section of your grocer. This is what makes this real Texas chili recipe a great recipe!
The secret ingredient - Sazon Goya (Coriander and Annatto) is a seasoning usually found in the mexican food section of your grocer. This is what makes this real Texas chili recipe a great recipe!
How to make Texas chili
In a large stockpot or large Dutch oven , on medium-high heat, add a tablespoon of oil, chopped onions and beef. Cook until the beef is brown; use a wooden spoon to break it up into little browned bits; drain and return to stockpot.
Lower heat and add tomato sauce, diced green chiles, red enchilada sauce and dry seasonings: cumin, chile powder, paprika, cumin and the secret ingredient--Sazon Goya seasoning.
For best results, you want to keep it at a low simmer for at least 30 minutes; however, if you're short on time, this is ready in about 30-40 minutes.
Season to taste with a little salt and black pepper.
Since this recipe doesn't take long to make, there's really no need for a slow cooker or Instant Pot - the stovetop method works best!
Cook on medium heat until all the flavors are well-combined. Taste for salt. Want it hotter? Add more cayenne pepper!
What makes Texas Chili different ?
It is believed that William Gebhardt of San Antonio, Texas first developed the recipe back in 1894. There are many variations and different recipes for Texas chili, but the original recipe had no beans or tomato products, and relied on dark chili powder.
The flavor is deep and rich, almost a deep red in color with a hint of heat from the chili powder. That's why it's often called "a bowl of red!"
If you've been in and around Texas long enough, you'll recall the original Chili's restaurant used to offer "a bowl of red" on their original menu.
Chili is a regional recipe and you'll find all different types of chili recipes out there! There's Cincinnati-style, (think Skyline chili) that is a tad sweeter and thinner than Texas-style chili and is typically served over spaghetti pasta; then there's New Mexico's Carne Adovada, which is red like Texas chili, but is made with pork.
Recipe FAQ
Ground beef is the preferred grade: it's labeled: 80/20, 70/30 or 90/10. You can use stew meat if you like.
If you prefer a lean chili, use 90/10 ground beef. No matter what grade beef you use, you'll still need to drain off the excess oil; DO NOT RINSE IT.
Beans add fiber to the dish and fiber is a good thing. It's really up to you. True Texas Chili does not have beans.
If you're a fan of beans in your chili, you can used canned pinto, kidney or black beans, be sure to rinse them first. The brine in canned beans impacts the texture and flavor of this recipe.
Recipe tips
Want it thicker?
Thicken with a slurry of cornstarch or flour. Note that after you add a thickening slurry, you may need to adjust the seasonings.
How to make a slurry:
In a measuring cup, combine 2 tablespoons of cornstarch, flour or Masa flour with one cup of water. Mix well, then add it to the cooked chili. This slurry will thicken the meat mixture and may slightly impact the flavor, so you may have to adjust the chili seasonings after you thicken it.
Want it thinner?
If you prefer a thinner version of Texas Chili, just add a little water, beef broth or beef stock. Again, you may have to adjust the seasonings after you thin it.
Too spicy?
Chile powder and cayenne add some heat to this dish. If your guest cannot tolerate the spicy heat of homemade Texas Chili, offer them a dollop of sour cream to put in their bowl-the dairy offsets the heat.
Serving suggestions
Serve your Texas chili at tailgate parties- you can serve it in small bowls and set up a "Chili Bar" with all the fixins: shredded cheddar cheese, chopped jalapenos, fresh cilantro, Fritos corn chip, tortilla chips, homemade cornbread, sliced avocado, chopped green onions (or red onions), queso cheese sauce and more!
Make Frito™ pie by adding in some corn chips and shredded cheddar cheese - this is a Texas favorite you'll find at the Texas State Fair!
Serve this with your favorite hot dog - nothing like a good ole' Texas chili dog!
Feel free to drizzle a cup over your tamales
Variations and substitutions
Here's some different ways to make this easy Texas chile recipe!
- Add Rotel® tomatoes (stewed tomatoes and green chiles); original, hot or fire roasted
- Chop and saute a green bell pepper with the onion
- Want it more spicy? Throw in a few slices of jalapeno chile peppers or ancho chiles
- Add a can of drained corn
- I also like to make chili tacos - soft flour tortilla with chili, lettuce and cheese, or top a hot dog with a big dollop!
If you're missing an ingredient look here
- No tomato sauce? Use a can of tomato paste and water or beef broth or
- Add a can of diced tomatoes, or
- Don't add any tomatoes! Chili without tomatoes is just fine
- No onion? Use onion powder or minced onion
- No Sazon Goya? Crumble up some corn tortillas and cook them with the onions and beef
Storage and reheating
Homemade Texas chili can be stored in an airtight container in the refrigerator for 3-5 days. When ready to reheat, allow it to come to room temperature and either heat it on the stovetop or in the microwave.
(Chili may thicken upon refrigeration, so you may have to add a little water or beef broth to it)
You can freeze it in a freezer container for up to 6 months. When ready to serve, allow it to come to thaw in the refrigerator, then reheat it on the stove or microwave.
Related recipes
- New Mexico Green Chile Chicken Soup
- Southern Skillet Cornbread
- Chili Spaghetti Pie
- Sweet Corn Tomalito
- Tex-Mex Queso
Really good Texas chili doesn't take forever to make and this recipe will be a favorite in your kitchen for a long time!
And if you come to Texas, don't be surprised to find chili being served at the football concession stand of your local high school! That's how crazy us Texans are about our chili!
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!
📋 Recipe
Texas Chili Recipe
Ingredients
- 3 lbs. ground beef
- 1 tablespoon oil (See Recipe Notes) , vegetable or canola
- 1 cup yellow onion , chopped
- 10 ounces tomato sauce
- 7 ounces diced green chiles
- 28 ounces red enchilada sauce (See Recipe Notes) mild or spicy
- 1 tablespoon ground paprika smoky
- 3 tablespoons ground cumin
- 3-6 tablespoons ground chili powder start with 3; add more after chili has rested
- 1 package Sazon Goya (Coriander and Annatto seasoning) See recipe notes (about 1½ teaspoons)
- ½ teaspoon cayenne pepper (optional)
- salt and pepper to taste
Instructions
- In a large Dutch oven, add oil and onions and cook on medium high heat, until onions are tender (See recipe notes about oil)1 tablespoon oil (See Recipe Notes), 1 cup yellow onion
- Add beef to onions and cook until beef is browned all the way through3 lbs. ground beef
- Drain mixture and put back into Dutch oven
- Add dry seasonings, tomato sauce, green chiles, enchilada sauce and combine well10 ounces tomato sauce, 7 ounces diced green chiles, 28 ounces red enchilada sauce (See Recipe Notes), 3 tablespoons ground cumin, 3-6 tablespoons ground chili powder, 1 package Sazon Goya (Coriander and Annatto seasoning), ½ teaspoon cayenne pepper, 1 tablespoon ground paprika
- Allow to cook on medium heat for at least 10 minutes (for best results, cover and allow to simmer for at least 30-minutes)
- *Add water or beef broth if you prefer a thinner consistency
- Add salt and pepper to tastesalt and pepper to taste
- Serve and garnish with cheese, sour cream, avocado
Notes
- If you prefer a hotter version of Texas Chili, add more chili powder and/or cayenne pepper
- If the chili is too spicy for you, add a dollop of sour cream on top, or cheese
- If you prefer a thinner consistency, add water or beef broth
- Use leftover chili to make Chili Spaghetti Pie
Bob says
How big of a package of sazon Goya do you use. I see different amounts?
Anecia says
I buy the box that has 8 individual packets. I use one packet, which measured out to be 1 1/2 teaspoons. Thank you for bringing this to my attention. I'll make a note in the recipe card!
Wawi Joseph says
Love this receipe. Simple explanation.
Anecia says
Thank you! My mantra..."sometimes, simple is best!" glad you enjoyed the Texas chili recipe!
Sheila Thigpen says
I've been looking for a good TEXAS chili recipe and now I've found it — yippee!
Anecia says
Thank you, Sheila!
I appreciate you taking time to reply with such kind words:)
Share the recipe (and secret ingredient) with your friends:)
Sandra says
Made it again last night! My favorite chili of all!!!
Anecia says
Thank you, Sandra!!! I’m glad you enjoyed it!
Sandra says
Best chili ever!!!!
Anecia says
Thank you, Sandra! I'm glad you enjoyed it!
JimH Florida says
Great chili and easy to make. I simmered on low about 1-1/2 hours and added lots of salt and some pepper. Only used 3 tbsp chili powder. Probably a little more next time. Mild sauce too. Easy to step up heat at the table. Served with fresh diced onions and cheddar. Excellent!
Anecia says
I'm glad you liked it! Thank you for taking time to let me know!
Linda Mangold says
I’m a Native Texan transplanted to California and have to make my own chili because no one understands good chili here! This is an awesome and easy way to make it and I will be using this recipe from now on! Thank you! I didn’t change a thing and it was perfect.
Anecia says
Oh My Stars, Linda! You just made my day!!! Thank you so much! I really appreciate it! Would you mind rating the recipe if you haven't already? Bless You!