Texas Chili
Homemade Texas-Style Chili never tasted so good! This slight twist on the classic recipe calls for beef stew meat instead of the ground variety and TONS of spices. With flavors as big and bold as Texas, this spicy Texas Chili recipe is sure to be adored this fall and winter! Makes 4-6 servings.
This post was originally created for and sponsored by Panorama Meats. This brand’s products are no longer available for purchase.
The longer I live in Texas, the more I realize that Texans have their things.
Brisket, for example, is a Texas thing, and heaven forbid you do it wrong.
Chili is another one of the things Texans have a lot of opinions about, too… but after reaching out to several of my born-and-raised Texan friends, I’ve realized that everyone has a different opinion about this because, well, everyone’s tastebuds are a little different.
So this Texas Chili recipe that I’m sharing with you today, well, it might make some Texans scratch their heads… but it will probably make a lot of people jump for joy because it’s darn good.
Would some consider it traditional? Not quite, since it uses beef stew meat instead of thicker ground beef. But it doesn’t use beans, which I hear are a no-no in Texas chili, even though I have Texas friends who swear by ranch beans in theirs.
Is it delicious? Absolutely.
Is it worth the effort? Oh yes!
I’m including how to make this Texas Chili recipe in the Instant Pot, as well as on the stovetop because you can do it either way. (And spoiler alert: It’s super tasty both ways!)
More chili recipes you might enjoy: Beef and Buffalo Chili / Chili Cheese Biscuits / Shiner Bock Chili / Chili Cornbread Pot Pies
Looking for a dinner dish, but unsure where to begin? Check out my Entrees recipe collection for inspiration!
What you’ll need to make this recipe:
- Dutch oven (or an electric pressure cooker, if going that route)
- Tongs
- Wooden spoon
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the grocery store:
- Avocado oil — or another neutral oil, for searing the meat
- Beef stew meat — I developed this recipe with organic beef stew meat, but any beef stew meat should work. You could also purchase a chuck roast or another cut of beef roast and cut it down into 1″ chunks for the same effect.
- Kosher salt and black pepper — we season the beef with this to taste. I like to season it liberally, about 1 teaspoon per pound of beef.
- Onions — yellow or white onions are best for this recipe.
- Garlic — you need a few cloves. Mince them yourself for the best flavor.
- Chili seasonings — to season the chili, we use a combination of kosher salt, chili powder, black pepper, cumin, dried oregano, ground chipotle pepper, red chili pepper flakes and ground cinnamon. This combination really flavors the dish.
- Tomato products — tomato paste is a must-have for this recipe, as are crushed tomatoes. Be sure you’ve got ’em in your pantry.
- Beef broth — or vegetable stock, if that’s what you have on hand.
- Worcestershire sauce — for umami purposes! A little goes a long way.
Texas chili toppings:
This, of course, is up to you and your tastebuds. But here are a few things we like on our chili:
- Sharp cheddar cheese
- Sliced jalapeños
- Chopped cilantro
- Sour cream
- Green onions
- Corn chips or tortilla chips
- Corn tortillas
How to make this Texas Chili:
In the recipe card below, I detail how to make this recipe in the Instant Pot (or your favorite pressure cooker), as well as on the stovetop.
No matter which way you choose to make this recipe, you need to season the chunks of beef first.
Don’t be shy about the seasonings, as the more you add to your meat, the more flavor you’re starting out with. Traditionally, I like to add about a teaspoon of salt per pound of beef, so you’d add about a teaspoon to this. Add as much or as little pepper as you like, too, just depending on your tastebuds.
How to make Chili in the Instant Pot
If you’re looking to make a faster chili, this is the way to go! Beef stew meat can get so tender and utterly delicious… but it has to cook for a long time to reach that point. The pressure cooker cuts this time down significantly.
In the electric pressure cooker, you’re sauté the meat and veggies first.
Set the pressure cooker to the Sauté setting for 30 minutes. Once it warms up, add a tablespoon of oil.
When the monitor on the electric pressure cooker reads ‘HOT’, add the stew meat. Sear the beef until all sides are browned and then remove it from the pan.
Place it in a bowl or a plate, and set that aside for later.
Add the rest of the oil to the electric pressure cooker, and then add the onions and garlic. Cook them until they’re soft, about 3-5 minutes, and then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon.
Stir the veggies and spices together, and let them cook until fragrant, about 2-3 minutes.
PRO TIP!
What does it mean to sear meat?
Searing is a cooking method where you use high heat to scorch the outside of the ingredient. Let the meat sit in the pan for several minutes before turning it with a pair of tongs.
When you think it’s time to turn the meat, lift one up and see if it has a caramelized surface. If so, flip it! If not, let it cook longer.
Pour in the stock to deglaze the electric pressure cooker. Use a wooden spoon to scrape the bottom of the pan to help loosen up the browned bits.
Once the liquid has reduced by half, add the crushed tomatoes and Worcestershire sauce. Now is the time that you’ll add back in the beef, too.
Place the lid on top of the electric pressure cooker, and seal it so you can pressure cook! Set the timer for 30 minutes, and let it do its thing.
Once the pressure cooking has finished, let the pressure release naturally for 10-15 minutes, then let out any remaining pressure with the Quick Release. When all the steam has dissipated, remove the lid.
When it’s done cooking, stir it up and serve with your favorite toppings!
How to make this Texas Chili recipe on the stovetop
If you want to go the more traditional stovetop chili route, I respect that. The beef stew meat, made from chuck, will cook low and slow for hours until it begins to fall apart… which is exactly what you want it to do!
Here’s how you’ll cook it on the stovetop so you have spicy and delicious chili for all:
Heat a tablespoon of oil over high heat on the stovetop in a large Dutch oven or pot.
While the oil heats, season the meat.
When the oil is hot, add the stew meat to the Dutch oven. Sear the beef, taking the time to turn it slowly to ensure all sides of each piece become caramel brown.
Once your beef is seared, remove it from the pan, and place it in a bowl or a plate. Set that aside for later.
Add the rest of the oil to the Dutch oven, and turn down the heat to medium.
When the oil is sizzling, add the onions and garlic. Cook them until they’re soft, about 3-5 minutes, and then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon.
Stir the veggies and spices together, and let them cook until fragrant. This will take about 2-3 minutes.
Our next step is to pour in the stock and deglaze the Dutch oven. Use a wooden spoon to scrape the bottom of the pan to help loosen up the browned bits.
Once the liquid has reduced by half, add the crushed tomatoes and Worcestershire sauce. Now you’ll add back in the beef, too.
Place the lid on top of the Dutch oven, and turn down the heat to low.
Cook over the low heat for 3-4 hours, or until the stew meat is fall-apart tender.
How will you know when the beef fall apart tender?
Check on your chili every 30 minutes, and stir it with a wooden spoon because you don’t want anything to stick to the bottom of the Dutch oven. Use a fork to check the meat after you stir your dish, feeling the consistency of it.
As it cooks, you’ll notice that the meat gets softer. This is what we want!
When the chili is done, you should be able to pull the stew meat apart using only the fork. Hence why this is sometimes referred to as “fork tender.”
When the meat is done, serve your chili with your favorite toppings, and enjoy!
How to store:
Store leftover chili in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave until warmed through.
You can also freeze the chili in freezer-safe containers until frozen solid. They will last in the freezer for up to 3 months, then you can defrost in the fridge and reheat in the microwave.
Erin’s Easy Entertaining Tips
A pal of mine hosts a Chili Party every holiday season, so I picked her brain for chili entertaining.
My biggest takeaways about entertaining with chili are as follows:
- Make your Texas Chili recipe 1-2 days in advance so you’re not worried the day of the party when you have other things to do.
- Transform your kitchen (or dining room) into a chili bar! Place the chili in a Dutch oven (or in the electric pressure cooker) after reheating, and surround it in various garnish options. Let guests pick and choose how to dress theirs before eating.
- Serve it with a side of cornbread. Hi, this is the South, after all, and no chili is complete without a slice of cornbread.
Frequently Asked Questions
It’s beef chuck, which is from what we would consider the “shoulder” of the animal. Chuck is perfect for chilis, stews and other dishes that you braise because it needs the time to break down the muscle fibers and to turn them into tender, fall-apart-goodness that packs in the flavor. Obviously, you can cut down the time if you use an electric pressure cooker.
Chipotles are smoke-dried chile peppers, so ground chipotle powder is those chiles, ground up.
This powder is smoky and spicy, so prepare yourself: a little goes a long way!
Can you substitute chili powder instead of chipotle powder? Yes, but this chili won’t be nearly as spicy or smoky without the hint of chipotle.
Deglazing a pan means pouring in a liquid — usually stock or wine — and using that to help remove all the browned bits from the bottom of the pan.
The browned bits are flavor, and this adds in extra deliciousness to the entire dish, so don’t skip this step.
Quick tips for making and serving a Texas Chili recipe
- This chili is Whole30 and paleo-friendly if you don’t add dairy, corn or gluten toppings to your bowl.
- Store your Texas-Style Chili in airtight storage containers in the refrigerator. We like to use glass ones because this Texas red chili can stain your plastic storage containers.
- Get your family involved! Our older daughter helped me measure out all the seasonings for this chili recipe, and she seasoned the beef, too.
Here’s how you can make this scrumptious chili recipe…
Texas Chili
Ingredients
Texas Chili
- 2 tablespoon avocado oil divided
- 16 oz. beef stew meat
- Kosher salt and black pepper to taste
- 2 small onions chopped
- 3 cloves garlic diced
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons chili powder
- 1 teaspoon black pepper ground
- ¾ teaspoon cumin
- ¾ teaspoon oregano dried
- ½ teaspoon chipotle pepper ground
- ¼ teaspoon red chili flakes ground
- A pinch of ground cinnamon (3 shakes of the jar)
- 2 tablespoons tomato paste
- 1 ½ cups beef stock or vegetable stock
- 28 oz. crushed tomatoes
- 1 teaspoon Worcestershire sauce
Garnishes
- Sharp cheddar cheese
- Jalapeno rounds
- Sour cream
- Green onions
- Corn chips
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Instructions
How to Make the Chili in an Electric Pressure Cooker
- Press the Saute setting, and set for 30 minutes. Add 1 tablespoon of the oil, and let it heat.
- Season the stew meat with salt and pepper. Set aside.
- When the monitor reads ‘HOT,’ add the stew meat to the electric pressure cooker.
- Sear until the beef is very browned, then remove it from the pan.
- Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
- Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
- Pour in the stock to deglaze the pan. Using a wooden spoon, scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
- Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
- Carefully place on the lid, and seal. Press ‘Pressure Cook’ and set to 45 minutes.
- When the electric pressure cooker finishes its cook, let the pressure naturally release, then let out any remaining pressure through the Quick Release and remove the lid.
- Stir the Texas chili with a wooden spoon, and serve with your favorite toppings.
How to Make the Chili on the Stovetop
- Heat a Dutch oven over high heat on the stovetop. Add1 tablespoon of the oil, and let it heat.
- Season the beef stew meat with salt and pepper. Set aside.
- When the the oil is hot, add the stew meat.
- Sear until the beef is very browned, and then remove it from the pan.
- Add the other tablespoon of oil, and throw in the onions and garlic. Saute them until soft, about 3-5 minutes, then add the salt, chili powder, black pepper, cumin, oregano, chipotle pepper, red chili flakes and cinnamon. Add the tomato paste, too.
- Stir the veggies and spices around the pan until fragrant, about 2-3 minutes.
- Pour in the stock to deglaze the pan. (You can use ½ cup less in this method if you'd like a thicker chili.) Use a wooden spoon to scrape the bottom of the pan until all the browned bits have released, and the stock has reduced by half.
- Pour in the crushed tomatoes and Worcestershire sauce. Add back in the beef, too.
- Lower the heat to the lowest setting, and cover. Simmer for 3-4 hours, or until the meat is fall-apart tender.
- When the beef is ready, serve with your favorite toppings, and enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
What a great idea! I’ve never tried making chili with stew meat, but it sounds so good. Adding this to my menu for next week!
Thank you, Melissa! You absolutely SHOULD make chili with stew meat–it’s extra special and delicious! Let me know how it turns out. So very excited that you’re going to give this a try!
Chili is a HUGE fall staple in our house and I can’t wait to try this one! Never tried it with stew meat before, so I bet it’s super hearty 🙂
Heck yes! The stew meat makes it extra hearty for sure. (And as a West Texas friend said, “Oh, so it’s FANCY chili!”)
I hope y’all enjoy this rendition. When you give it a try, let me know how it turns out, Meghan!
Want want want! This looks and sounds amazing and can’t wait to try it one day soon! Always looking for a new chili recipe for the cooler months.
//susannah
Simple and delicious recipe! The whole family loved it. We served over a baked potato. Yum!
I am so happy to hear this, Nicole! I also love that y’all served this chili over a baked potato. A solid choice for sure! Thanks for taking the time to leave a comment — I always love hearing that another family enjoys a recipe of mine!