Texas Style Chili

Real Texas chili has no beans. Period. This version is all about the beef: cubed chuck blade steak browned hard, then simmered low and slow until fork-tender in a thick, chili powder-heavy sauce with tomatoes, green peppers, and a generous hit of garlic.

Cubing the steak yourself instead of using ground beef is what separates Texas chili from everything else. Those half-inch chunks break down during the long simmer into tender, shreddable pieces with real texture. Ground beef turns to mush. Chuck holds its own.

A third of a cup of chili powder is not a typo. Texas chili is supposed to be bold. The sugar balances the heat and the tomato paste concentrates the sauce into something thick enough to coat the back of a spoon.

Pro Tips

• Brown the meat in batches. Crowding steams the beef and you lose that deep crust that builds the flavor foundation.
• Reserve half a cup of raw chopped onion for garnish. That sharp, crunchy bite on top of the slow-cooked chili creates a killer contrast.
• Simmer covered for the full 90 minutes. Rushing it means chewy meat. Low and slow until the fork slides through with no resistance.
• This chili is better the next day. Make it ahead and reheat. The spices meld and the flavors deepen overnight.

Variations

• Add a bottle of dark beer with the tomatoes for a deeper, maltier base.
• Stir in a few tablespoons of masa harina at the end for a thicker, more traditional Texas consistency.
• Use a mix of ancho and guajillo chile powders instead of standard chili powder for a smokier, more complex heat.