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Best Easy Texas Chili Recipe

Name: Best Easy Texas Chili Recipe
Total time: 150 min
Yield: 320 g
Ingredients: beef chuck roast, cut into 1-inch cubes 2.5 lbs; yellow onion, diced 1 cup; garlic cloves, minced 4 cloves; dried ancho chilies, stemmed and seeded 3 pieces; dried guajillo chilies, stemmed and seeded 2 pieces; beef broth 2 cups; tomato paste 2 tbsp; smoked paprika 2 tsp; ground cumin 1.5 tbsp; dried oregano 1 tsp; kosher salt 2 tsp; black pepper 1 tsp

Thick, meaty Texas chili made with chunks of beef and bold chili peppers — no beans allowed — is a Lone Star State tradition. This high protein, carnivore-approved bowl is hearty, spicy, and perfect for family gatherings.

Cook 150 min Difficulty NORMAL 490 kcal

#high protein #keto

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Ingredients

Main ingredients

beef chuck roast, cut into 1-inch cubes 2.5 lbs
yellow onion, diced 1 cup
garlic cloves, minced 4 cloves
dried ancho chilies, stemmed and seeded 3 pieces
dried guajillo chilies, stemmed and seeded 2 pieces
beef broth 2 cups

Seasonings/Sauce

tomato paste 2 tbsp
smoked paprika 2 tsp
ground cumin 1.5 tbsp
dried oregano 1 tsp
kosher salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 12 g 10%

Protein 41 g 34%

Fat 30 g 56%

Serving size 320g

Cooking steps

1

Toast the dried ancho and guajillo chilies in a dry skillet over medium heat for 2 minutes until fragrant, turning frequently. Remove from heat and set aside.
2

Place toasted chilies in a bowl, cover with 1 cup hot beef broth, and let steep for 15 minutes to soften. Blend chilies and soaking liquid into a smooth paste.
3

In a heavy-bottomed Dutch oven, heat 1 tbsp oil over medium-high heat. Brown beef cubes in batches so as not to crowd the pan, allowing deep caramelization on all sides. Remove beef and set aside.
4

Lower heat to medium and add diced onions to the pot, scraping up browned bits. Sauté for 4–5 minutes until translucent, then stir in minced garlic for 1 minute.
5

Stir in tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Cook for 2 minutes to bloom spices, then add chili paste and remaining beef broth. Return beef to the pot and bring to a simmer.
6

Lower heat to maintain a very gentle simmer, cover, and cook for 2.5–3 hours, stirring every 30 minutes, until beef is fork-tender and the chili thickens. Adjust salt and pepper to taste before serving.

Personalized Q&A

Q. What's the key ingredient in this Texas Chili recipe?

The hallmark of Texas Chili's identity is large chunks of beef chuck roast. Unlike other chili styles, this recipe uses no beans and relies on well-browned beef, dried ancho and guajillo chilies for a bold, meaty flavor.

Q. How do I avoid overcooking or drying out the beef?

For tender meat, it’s crucial to brown the beef cubes in batches first, allowing caramelization, then gently simmer the chili over low heat for several hours. Stir every 30 minutes, and keep the lid on to retain moisture and prevent over-reduction.

Q. What’s the ideal texture and how do you achieve it?

Texas Chili should be thick, hearty, and spoonable, with melt-in-your-mouth beef. To get this texture, simmer slowly with minimal stirring, and let the beef break down naturally. Avoid boiling, which can make the meat tough.

Q. How many calories and how much protein are in each serving?

Each hearty serving is about 320 grams, with 490 kcal, 41g protein (34% of calories), 30g fat (56%), and 12g carbohydrates (10%). This makes Texas Chili an excellent high-protein, lower-carb option for meat lovers.

Best Easy Texas Chili Recipe

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