Name: Best Texas Style Chili Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Texan
Ingredients: 1 tablespoon olive oil; 1 large yellow onion, chopped; 3 jalapeños, chopped; 5 garlic cloves, minced; 2.5 pounds of ground beef; 1 1/2 teaspoon salt; 1 teaspoon black pepper; 4 tablespoons chili powder; 1 tablespoon oregano; 3 tablespoons ground cumin; 1 teaspoon ground coriander; 3 ounces tomato paste; 28 ounces diced tomatoes; 2 cups beef stock (more for a thinner consistency)

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Introduction

This Best Texas Style Chili Recipe captures the bold, hearty flavors that make Texas chili famous. It’s rich, smoky, and perfectly spiced with jalapeños and a blend of warm seasonings. Whether for a game day or a cozy meal, this chili is a satisfying crowd-pleaser.

A white pot filled with cooked ground beef chili topped with melted bright orange cheddar cheese, small chopped green onions, and three slices of green jalapeño pepper in the center, garnished with a small sprig of fresh cilantro. The chili has a rich, dark brown color with bits of red tomato and green peppers visible throughout. The pot sits on a white marbled surface with a gray and white striped cloth partially under the pot, and several whole green jalapeño peppers and bunches of fresh cilantro scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large yellow onion, chopped
3 jalapeños, chopped
5 garlic cloves, minced
2.5 pounds ground beef
1½ teaspoon salt
1 teaspoon black pepper
4 tablespoons chili powder
1 tablespoon oregano
3 tablespoons ground cumin
1 teaspoon ground coriander
3 ounces tomato paste
28 ounces diced tomatoes
2 cups beef stock (more for a thinner consistency)

Instructions

Step 1: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add chopped onions and jalapeños, cooking and stirring regularly until onions become translucent, about 6–8 minutes.
Step 2: Add the minced garlic to the pot and cook for 1 minute until fragrant.
Step 3: Add ground beef, salt, and black pepper. Break apart the beef but leave some larger chunks. Cook for about 8 minutes until the beef is no longer pink. Drain excess grease if necessary.
Step 4: Stir in chili powder, cumin, oregano, and coriander. Cook the spices with the beef for about 1 minute to enhance their flavors.
Step 5: Mix in tomato paste, diced tomatoes, and beef stock. Bring to a simmer, then reduce heat to medium-low. Let it cook for 30 minutes to 1 hour, stirring occasionally.
Step 6: When the liquid has reduced and the chili has thickened to your desired consistency, it’s ready to serve.
Step 7: Serve with your favorite toppings such as cheese, sour cream, diced red onion, chopped green onion, jarred or fresh diced jalapeños, diced tomatoes, salsa, or salsa verde.

Tips & Variations

For extra depth, try adding a splash of strong brewed coffee or dark beer along with the beef stock.
If you prefer a milder chili, reduce the number of jalapeños or remove seeds before chopping.
Swap ground beef for ground turkey or a mix of beef and pork for a different flavor profile.
Add a can of drained kidney beans if you like a more traditional chili with beans.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock if needed to loosen the consistency. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick chili made of finely ground beef in a rich, dark reddish-brown sauce, with visible chunks of tomatoes mixed in. On the right side of the bowl, there is a melted layer of bright yellow-orange cheddar cheese partially covering the chili, topped with finely chopped green onions and fresh green jalapeño slices. A sprig of fresh cilantro with bright green leaves sits near the center as a garnish. The bowl is placed on a gray striped cloth on a white marbled surface, with some fresh cilantro leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, substitute the ground beef with plant-based crumbles or a mix of sautéed mushrooms and beans. Use vegetable stock instead of beef stock for a vegetarian version.

How spicy is this chili?

This chili has a moderate heat level thanks to the jalapeños. You can adjust the heat by using fewer jalapeños or swapping them for milder peppers, or ramp it up with additional chili powder or hot sauce.