Texas Red Chili

In Texas, chili means meat, peppers, and spice. No beans, no tomatoes as filler. This Texas red starts with 3 pounds of beef round steak cut into 1-inch cubes (not ground), browned with onions and garlic, then simmered for 2 hours in tomato puree with ground red chili, cumin, coriander, chopped Anaheim chiles, and jalapeños.

Using cubed steak instead of ground beef is what makes this authentic Texas chili. The long, slow simmer breaks down the tough round steak until it’s fork-tender and falling apart, creating a thick, meaty chili with real texture and chew that ground beef can’t match.

Two types of chili peppers work together here. Anaheims bring mild, fruity heat while jalapeños add sharper, brighter fire. Both are seeded and chopped, which moderates the heat. Leave some seeds in if you want more burn.

Ground cumin and coriander are the spice backbone. They add earthy warmth and a slight citrus note that complements the dried red chili and fresh peppers.

Chef Tips

• Brown the beef in batches. Crowding the Dutch oven steams the meat instead of searing it, and you lose that caramelized crust.
• Two hours is the minimum simmer. Longer is better. The meat gets more tender and the sauce thickens as it reduces.
• Serve with shredded cheddar, warm tortillas, and a side of pinto beans. Beans go next to the chili, not in it. That’s the Texas rule.
• This is even better the next day after the flavors have married overnight.

Variations

• Brisket chili: Use cubed beef brisket instead of round steak for an even richer, fattier chili.
• Three-pepper heat: Add a couple of serranos alongside the Anaheims and jalapeños for a hotter bowl.
• Slow cooker version: Brown the beef on the stovetop, then transfer everything to a slow cooker on low for 8 hours.