# Authentic Texas Chili

This bean-less Authentic Texas chili recipe is all about slow-cooked beef, bold spices and dried chiles, creating one of the most flavorful bowls of chili you'll ever taste!

- Servings: 10 servings
- Total time: 345 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 6 dried ancho chiles
- 3 dried guajillo chiles
- 1 dried Chile de arbol
- 6 slices thick cut bacon
- 5 pounds chuck roast
- 2 peeled small-diced yellow onions
- 2 chipotle peppers in adobo sauce
- 8 finely minced garlic cloves
- 3 tablespoons tomato paste
- 8 ounces strong brewed coffee
- 12 ounces pilsner beer
- 4 cups beef stock
- 1 cup tomato puree
- 5 all-spice berries, or 1/2 teaspoon ground
- 3 tablespoons cumin seeds, or 2 1/2 ground
- 1 stick of cinnamon, or 3/4 teaspoon ground
- 2 teaspoons coriander seeds, or 2 1/4 teaspoon ground
- 5 cloves, or 1/2 teaspoon ground
- 2 tablespoons oregano
- 0.33 cup masa harina
- 1 tablespoon of apple cider vinegar
- 1 ounce bittersweet chocolate
- coarse salt and pepper

## Instructions

1. Remove the stems and seeds from the chiles.
2. Add the seeded chiles to a large cast-iron or carbon steel pan and cook them over medium heat for 2 to 3 minutes, pressing down on each chile for a few seconds at a time using a spoon or spatula.
3. Cover the chiles completely in water and simmer over low heat for 30 minutes or until softened.
4. In the meantime, add the bacon to a large Dutch oven, put over medium heat, and sauté for 2 to 3 minutes.
5. Turn the heat down to low and cook for 7 to 8 minutes or until crispy brown.
6. Set the bacon to the side.
7. Toss the cubed beef with 4 teaspoons of salt and 1 teaspoon of pepper and combine.
8. Cook the beef in two batches using the rendered bacon fat on high heat.
9. Let stand for 3 to 4 minutes before turning the meat and cooking for an additional 3 to 4 minutes.
10. Set the beef to the side and repeat the process with the remaining beef.
11. Add the onions to the pot, gently season with salt, and sauté over medium heat.
12. Turn the heat down to low and cook for an additional 10 minutes, stirring occasionally.
13. In the meantime, drain the chiles, rinse them, and add them to a blender with the chipotles and 2 cups of beef stock.
14. Blend on high until smooth and set it aside.
15. Mix the garlic into the onions and cook until fragrant, which takes 30 to 45 seconds.
16. Next, add the tomato paste and cook it for 3 to 4 minutes or until it becomes a rusty color.
17. At this stage, add ¼ of the chile mixture and cook for 2 to 3 minutes to intensify the flavor more.
18. Now, add the cooked beef, coffee, half of the bacon, tomato puree, beer, 2 cups of beef stock, and remaining chile sauce.
19. Add the cumin, cinnamon, coriander, allspice berries, and cloves to a medium-sized pan and heat over medium heat while constantly stirring until it becomes very aromatic.
20. Transfer the mixture to a spice grinder and grind until it becomes like a powder.
21. Pulse in the oregano just until combined.
22. Season the chili with salt and stir in the spices and herbs, to the chili and bring to a boil over high heat.
23. Then cover and turn the heat down to low, and cook for 2 to 3 hours.
24. After 1 hour, come back and taste and adjust any seasonings.
25. Remove the lid for the last 30 minutes of cooking to reduce and concentrate the liquid and flavors.
26. At this point, take out about 1 to 1½ cups of the liquid and add it to a bowl.
27. Whisk it with the masa harina until it becomes thick.
28. Add the mixture back to the chili and finish it with vinegar and chocolate.
29. Mix to combine.
30. Serve the chili with your favorite desired toppings and remaining bacon lardons.

## Equipment

- large cast-iron or carbon steel pan
- large Dutch oven
- blender
- spice grinder
- medium-sized pan
- bowl
- sauce pot

## Tips

- Stir in masa harina at the end for thickening and enhancing flavor, adding a subtle corn flavor and a silky, velvety texture.
- Ancho Chiles provide sweet, smoky flavor and mild heat (1,000 to 2,000 Scoville units).
- Guajillo Chiles offer a fruity, slightly sweet heat (2,500 to 5,000 Scoville units).
- Chiles de Árbol are for those who love spice (10,000 to 25,000 Scoville units).
- Use a 2-gallon Dutch oven or any large, heavy-bottomed pot.
- Drain off excess rendered bacon fat to prevent the chili from being greasy.
- Achieve a good sear on the beef to build incredible depth and richness.
- Traditional Texas chili is bean-less, but beans can be added if desired.
- If using ground spices instead of whole, skip the toasting step.
- The chili can be made up to two days in advance; it is more delicious after sitting for 24 hours.
- Store covered in the fridge for up to 5 days, or freeze for up to 3 months.
- To reheat, cook over low heat in a sauce pot, adjusting seasonings and consistency with stock or masa harina if needed.

## Source

- Original video: https://www.billyparisi.com/texas-chili/
- Recipe page: https://www.cliprecipe.com/recipe/2e4bece1-5f7e-4657-9ae7-1c33423a5991
- Extracted: 2026-02-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt