Texas Chili

This Texas chili is rich and hearty with just the right amount of heat. The beef is wonderfully tender and perfectly absorbs the smoky, savory seasoning of the pepper paste and spices.

Looking down at a bowl of Texas chili, topped with sour cream and cilantro.
Prep Time:
20 mins
Cook Time:
2 hrs 30 mins
Soak Time:
30 mins
Stand Time:
20 mins
Total Time:
3 hrs 40 mins


  • 2 ounces dried chile peppers (such as pastilla, guajillo, New Mexico chiles, and California chiles)

  • 4 cups hot water

  • 1  tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers)

  • 1 tablespoon canola oil

  • 4 lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 small chopped yellow onion

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/8 teaspoon ground cinnamon

  • 1 1/2 cups water, divided

  • 2 tablespoons masa harina

  • 4 cups beef stock

  • 2 bay leaves

  • 1 tablespoon white vinegar

  • 1 tablespoon dark brown sugar

  • sour cream for serving, to taste

  • 1 lime, cut into wedges for serving


  1. Gather all ingredients.

    All ingredients gathered to make Texas chili.

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  2. Place peppers in a large skillet and heat over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Transfer chiles to a bowl and cover with hot water; let stand for 30 minutes.

    Peppers cooking on a skillet, until toasted and fragrant.

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    Peppers transferred to a bowl of hot water.

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  3. Drain chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to slice open each pepper, and remove and discard stems and seeds by running under a gentle stream of tap water.

    Peppers sliced open, discarding stems and seeds.

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  4. Combine chiles, chipotle pepper, and reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside.

    Peppers placed in a blender, blending until a paste forms.

    Dotdash Meredith Food Studios

  5. Heat oil in a Dutch oven over medium-high heat. Toss beef cubes in a large bowl with salt and pepper until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with remaining beef.

    Beef cubes cooking in a dutch oven until browned.

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  6. Add onions and garlic to drippings in Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute.

    Onions, and garlic cooked until translucent, then cumin and cinnamon added, cooking until darkened.

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  7. Add blended chili paste and cook, stirring constantly, for 1 minute.

    Blended chili paste added to dutch oven.

    Dotdash Meredith Food Studios

  8. Add 1/4 cup of the water and masa harina, whisking until incorporated to avoid lumps. Add stock and remaining 1 1/4 cups water and stir to combine.

    Water and masa harina whisked into dutch oven until well incorporated, then stock and remaining water added.

    Dotdash Meredith Food Studios

  9. Add bay leaves and reserved beef and bring to a simmer over medium-high. Reduce heat to maintain a very low simmer and cook, partially covered, stirring occasionally, until liquid is thickened, about 2 hours. Stir in brown sugar and vinegar.

    Bay leaf and beef cubes added into dutch oven.

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    Once thickened, add brown sugar and vinegar.

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  10. Remove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges.

    Serve warm with sour cream and lime wedges.

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    Cook's Note:

    Chili can be stored in a sealed container in the refrigerator for up to 4 days.

Nutrition Facts (per serving)

823 Calories
50g Fat
17g Carbs
79g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 823
% Daily Value *
Total Fat 50g 64%
Saturated Fat 20g 99%
Cholesterol 252mg 84%
Sodium 992mg 43%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 79g
Vitamin C 9mg 47%
Calcium 102mg 8%
Iron 8mg 47%
Potassium 1484mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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