award winning texas chili recipe

Written BySheba G Updated On
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The Best award winning texas chili recipe

I keep this Texas chili recipe in the front of my binder because it earns its place there. It has won awards at cook-offs, and I still make it on a regular Tuesday. The ingredient list is short and the method is simple. You brown beef, soften onions and peppers, add spices and tomatoes, and let the pot do the work. No odd shortcuts and nothing you have to hunt down at a specialty store.

My kids eat this chili without complaint, which says a lot. I set out shredded cheese, sour cream, and sliced jalapenos so everyone can adjust the heat in their own bowl. That flexibility is part of why it works for so many occasions. It feeds a crowd on game day, it holds in a slow cooker for a party, and it reheats well for lunches the next day. I also freeze the leftovers in single portions for nights when I do not have time to cook.

There is real nutrition in this pot too. Lean ground beef brings protein and iron to the bowl, and the peppers, onions, and tomatoes add vegetables and fiber to a meal my family actually finishes. Making chili at home means I control the sodium and the spice level instead of guessing what is in a can or a packet. It is a filling dinner that does not sit heavy, and it fits into how we eat most weeks.

Award-Winning Texas Chili

4.7 from 898 votes

A no-bean Texas chili built on a paste of toasted ancho, guajillo, and pasilla chiles, with tender cubes of beef chuck simmered low until they fall apart under a spoon. It is deep, smoky, and gently warm rather than blisteringly hot.

Prep Time30 mins
Cook Time3 hrs
Resting Time0 mins
Total Time3 hrs 30 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chile Paste

4 dried ancho chiles, stemmed and seeded
3 dried guajillo chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 cups boiling water, for soaking
4 cloves garlic, peeled
1 tbsp ground cumin
2 tsp dried Mexican oregano
1 tsp smoked paprika
1/4 tsp ground cinnamon
1 tbsp masa harina, for blending

For the Chili

3 lbs beef chuck, cut into 1/2-inch cubes
1 tbsp kosher salt, plus more to taste
2 tbsp vegetable oil
1 large yellow onion, diced
1 (6 oz) can tomato paste
4 cups beef broth, plus more as needed
2 tbsp masa harina
1 tbsp apple cider vinegar
2 tsp packed brown sugar
1/2 tsp freshly ground black pepper

For Serving

1 small white onion, finely diced
2 cups shredded cheddar cheese
2 jalapenos, thinly sliced
1 lime, cut into wedges
1/4 cup fresh cilantro, chopped

👨‍🍳Directions

1Press the stemmed and seeded chiles flat in a dry 12-inch skillet over medium heat. Toast them about 30 to 45 seconds per side, pressing with a spatula, until they smell nutty and turn pliable. Pull them the moment they darken, because scorched chiles turn bitter.
2Transfer the toasted chiles to a heatproof bowl, pour the boiling water over them, and set a plate on top to keep them submerged. Soak for 20 minutes, until fully soft.
3Lift the chiles into a blender, add 1/2 cup of the soaking liquid, the garlic, cumin, oregano, smoked paprika, cinnamon, and 1 tbsp masa harina. Blend on high for 60 to 90 seconds until completely smooth, adding soaking liquid a tablespoon at a time if the blades stall. For a silkier texture, push the paste through a fine-mesh strainer.
4Pat the beef cubes dry with paper towels and toss with 1 tbsp kosher salt. Let them sit at room temperature for 15 minutes while you prep the onion.
5Heat 1 tbsp oil in the Dutch oven over medium-high until it shimmers. Brown the beef in three batches, 6 to 8 minutes per batch, turning only after a deep crust forms. Crowding the pot steams the meat instead of browning it. Move each finished batch to a plate.
6Lower the heat to medium, add the remaining 1 tbsp oil and the diced onion, and cook 5 to 6 minutes until soft and translucent. Stir in the tomato paste and cook 2 minutes more, until it darkens to brick red and coats the bottom of the pot.
7Add the chile paste and cook, stirring constantly, for 2 to 3 minutes. It will spit and thicken; scrape the browned bits off the bottom as you go. The paste should smell toasty, not raw.
8Return the beef and any collected juices to the pot and stir to coat every cube in the paste. Pour in the beef broth, adding up to 1/2 cup more if needed so the meat is just barely covered. Bring to a bare simmer, then reduce the heat to low.
9Simmer partially covered for 2 1/2 to 3 hours, stirring every 20 minutes and skimming the fat that rises to the surface. The chili is ready when a cube crushes easily against the side of the pot with a spoon.
10Whisk the 2 tbsp masa harina into 1/4 cup warm broth or water until no lumps remain. Stir the slurry into the chili and simmer uncovered for 10 minutes, until the liquid thickens enough to coat the back of a spoon.
11Stir in the cider vinegar, brown sugar, and black pepper. Taste and add salt a pinch at a time, since the broth and chile paste both carry salt. The vinegar should be felt but not tasted.
12Pull the pot off the heat and let the chili rest 15 minutes. Skim any remaining fat from the surface, then ladle into bowls and top with white onion, cheddar, jalapeno, cilantro, and a squeeze of lime.

🔧Equipment

Heavy Dutch oven or large heavy-bottomed pot
12-inch skillet
Blender
Cutting board and chef’s knife
Wooden spoon
Fine-mesh strainer
Measuring cups and spoons
Small whisk

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 26g💛Saturated Fat: 9g❤️Cholesterol: 115mg🧂Sodium: 790mg🌾Total Carbs: 18g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 44g

📝Notes

Texas chili means no beans and no ground beef, so use cubed chuck and give it the full simmer time. Chill the beef for 20 minutes before cubing for cleaner, more even pieces. The chili tastes even better on day two; cool it uncovered for 30 minutes, refrigerate up to four days, and reheat gently with a splash of broth. If the chile paste tastes harsh, add another 1/2 tsp brown sugar. Nutrition values are estimates calculated from the ingredient list and will vary with portion size and brand.

Watch Video Of How Award-Winning Texas Chili Works

This Texas chili recipe earns its awards because it builds real depth from simple ingredients and steady simmering, and it never fails me at family gatherings. I make it for game days, birthdays, and quiet Sunday dinners because it feeds a crowd without demanding my whole afternoon. Every time I set out bowls and toppings, people go back for seconds and ask for the recipe before they leave.

❓ Frequently Asked Questions About Award-Winning Texas Chili

1. Do I really have to skip the beans?

If you’re entering a Texas chili cook-off, yes. Competition rules in Texas traditionally forbid beans, and filling agents like beans or pasta are a disqualifier. At home, the choice is yours, but the classic version relies on beef and chiles alone for body. If you add beans, stir them in near the end so they don’t break down and muddy the texture.

2. What cut of beef works best?

Chuck is the reliable pick because its marbling bastes the meat as it simmers. Look for a roast you can cut into rough half-inch cubes yourself, since hand-cut chunks hold their shape better than pre-cubed stew meat. Coarse-ground chuck from the butcher counter is a good shortcut and gives a looser, spoonable texture.

3. Can I make it a day ahead?

You can, and many cooks prefer it that way. Chili tends to taste deeper on day two once the chiles and spices settle into the beef. Cool it uncovered for about 30 minutes, refrigerate in a sealed container for up to three days, then reheat gently on the stove with a splash of stock or water to loosen it.

4. How do I thicken chili without beans or flour?

Masa harina is the traditional route. Whisk a few tablespoons into warm water until smooth, then stir the slurry in during the last 15 to 20 minutes and simmer until the broth coats the back of a spoon. Cornmeal works in a pinch, and simply simmering uncovered will reduce the liquid on its own.

5. How do I keep the heat where I want it?

Most of the burn lives in the stems, seeds, and pale veins of dried chiles, so remove them before soaking for a milder pot. Build heat in stages instead of all at once: start with a moderate amount of chile powder, taste after 30 minutes, and add more if needed. A squeeze of lime or a spoonful of masa at the end can round out a batch that turned out hotter than expected.

6. Can I freeze the leftovers?

Chili freezes well because the beef is already braised and tender. Pack it in portions, leave a little headroom for expansion, and use within three months for the best flavor. Thaw overnight in the refrigerator and reheat slowly, stirring now and then to keep the meat from breaking apart.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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