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Texas Chili "Bowl of Red"

Featured in Cozy Comfort Food Classics.

Texas Chili "Bowl of Red" stands apart from other chili varieties with its distinctive preparation and bold flavors. Unlike its bean-heavy cousins from other regions, authentic Texas chili focuses exclusively on beef and chilies, creating a deeply savory stew that Texans proudly call a "Bowl of Red." This recipe honors that tradition with chunks of chuck roast (never ground beef) simmered until fork-tender in a rich sauce built from dried chilies, fresh peppers, and aromatic spices. The slow cooking process allows the beef to absorb the complex flavors while breaking down into succulent morsels. A touch of masa harina added toward the end provides the signature slight thickening that sets Texas chili apart. The result is a hearty, soul-warming dish with a perfect balance of heat, smoke, and meatiness. Whether served on its own in a bowl, alongside cornbread, or as part of Texas' famous Frito pie, this chili represents the bold, unapologetic spirit of Lone Star cuisine.
Comfort Cravings Recipes
Updated on Wed, 12 Mar 2025 22:24:29 GMT
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Texas Chili | comfortcravingsrecipes.com

Texas chili stirs something primal with its toasted chilies and seared beef. This deep red, intensely flavorful dish—official state food since 1977—boasts unapologetic meatiness. Authentic Texas chili contains no beans, honoring cattle-driving traditions with pure beef focus.

My uncle's guarded recipe, shared on a greasy napkin, became my bridge to Texan roots. Houston transplants teared up tasting it, whispering 'Tastes like home.' This chili transcends food—it's cultural memory served in a bowl.

Core Ingredients

  • Chuck roast: 5 lbs well-marbled, cut into 1" cubes
  • Dried chilies: Blend of ancho, guajillo, and arbol varieties
  • Masa harina: Traditional thickener with subtle corn sweetness
  • Chipotles in adobo: Smoky depth and controlled heat
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Bold Texas-Style Chili | comfortcravingsrecipes.com

Cooking Process

Meat Browning
Sear beef in batches using bacon fat. Develop fond—the flavor foundation.
Flavor Layering
Sauté onions, garlic, jalapeños. Toast spices until aromatic.
Slow Simmer
Combine ingredients, oven-braise 3 hours until fork-tender.
Final Thickening
Incorporate masa slurry and lime juice for perfect consistency.

My Texan father-in-law's reluctant approval—three bowls without realizing it was mine—became my ultimate validation. 'We're family now,' he said, fork still in hand.

Serving Customs

Serve pure with cornbread. Offer onions, jalapeños, and cheese separately. Texans garnish their own bowls—never presume to add toppings.

Regional Twists

West Texas: Amplify heat with extra chilies. East Texas: Add dark chocolate nuance. Game versions: Substitute venison or wild boar.

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Lone Star Chili | comfortcravingsrecipes.com

Storage Tips

Refrigerate up to 4 days—flavor improves. Freeze portions 6 months. Reheat gently with beef broth to restore texture.

Against fancy cookoff setups, my Dutch oven won with tradition. A judge whispered, 'Respect the roots.' Now I understand—greatness lies in honoring heritage while adding your quiet mark.

Frequently Asked Questions

→ Why doesn't authentic Texas chili contain beans?
Traditional Texas "Bowl of Red" chili never contains beans because it developed differently from other regional chili styles. Texas cowboys and trail cooks created it using what was readily available – beef and chilies. The focus is entirely on the meat and the complex chile pepper flavors. Many Texans will tell you emphatically that 'real chili doesn't have beans' as a point of state pride.
→ What makes this chili specifically 'Texan' in style?
Texas chili is distinguished by several key features: it uses chunks of beef rather than ground meat, it traditionally contains no beans or tomatoes (though this recipe includes some tomatoes for moisture), it relies heavily on dried chilies for its flavor profile, and it often includes masa harina as a thickener. The result is a rich, meat-forward stew where beef is the star and the chili peppers are supporting players.
→ Can I make this Texas chili less spicy?
Yes, you can adjust the heat level by reducing the amount of chipotles in adobo and jalapeños. For a milder version, use just 2-3 tablespoons of chipotles instead of the full half cup, and remove the seeds and membranes from the jalapeños before mincing them. The chili powder can also be reduced slightly, though it provides more flavor than heat.
→ What's the purpose of the masa harina in this recipe?
Masa harina serves three important functions in Texas chili: it slightly thickens the broth for a perfect consistency, it adds a subtle corn flavor that complements the beef and chilies, and it helps to smooth out some of the heat from the peppers. This traditional thickener gives authentic Texas chili its distinctive mouthfeel that's different from other chili styles.
→ What's the best way to serve Texas chili?
Purists enjoy Texas chili simply in a bowl with perhaps some diced onions and a sprinkle of cheese on top. It's also wonderful served with warm cornbread on the side. For a true Texas experience, try it as Frito pie: layer Fritos corn chips in a bowl, top with hot chili and add cheese, onions, and jalapeños. Some also enjoy it over white rice or as a topping for a baked potato.
→ Can I make this Texas chili ahead of time?
Not only can you make this chili ahead of time, but it actually improves with age! The flavors continue to develop and meld together as it sits. Make it a day in advance, refrigerate overnight, and reheat gently on the stovetop for an even more flavorful meal. This makes it perfect for entertaining or meal prep.

Texas Chili "Bowl of Red"

This authentic Texas Chili features tender chunks of beef chuck slow-cooked with smoky chilies and spices for a rich, hearty bowl that delivers pure Lone Star flavor.

Prep Time
15 Minutes
Cook Time
195 Minutes
Total Time
210 Minutes

Category: Comfort Food

Difficulty: Intermediate

Cuisine: Texan

Yield: 8 Servings (8 hearty bowls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Chili Base

01 5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
02 2 teaspoons kosher salt
03 2 tablespoons extra virgin olive oil
04 2 large yellow onions, diced
05 ½ cup chipotles in adobo, minced, with sauce
06 ¼ cup chili powder (about 32g)
07 2 tablespoons cumin powder
08 1 tablespoon dried oregano
09 2 tablespoons minced garlic
10 2 medium jalapeño peppers, minced
11 1 can (28 ounces) diced tomatoes
12 4 cups chicken stock (960g)

→ Thickening Mixture

13 ¼ cup masa harina (28.5g)
14 1 teaspoon chili powder
15 ½ cup water (118g)
16 2 tablespoons freshly squeezed lime juice
17 ½ teaspoon kosher salt
18 ¼ teaspoon black pepper

→ Optional Toppings

19 Shredded cheddar cheese
20 Sour cream
21 Diced onions
22 Sliced jalapeños
23 Fresh cilantro leaves

Instructions

Step 01

Preheat your oven to 325°F (165°C). This low, slow cooking temperature will help the beef become tender while flavors develop.

Step 02

Season beef cubes with salt. Heat olive oil in a large heavy-bottomed Dutch oven over medium heat. Working in batches to avoid overcrowding, brown the beef cubes for 3-4 minutes per side until they develop a nice crust. Transfer browned beef to a bowl and continue with remaining meat.

Step 03

In the same Dutch oven with the flavorful beef drippings, add diced onions. Cook for 5-10 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot. The onions should become soft and translucent.

Step 04

Make a small well in the center of the onions and add the minced chipotle peppers. Cook for 1 minute, then stir to combine with the onions. Add jalapeños, garlic, chili powder, cumin, and oregano. Stir everything together and cook for another minute until fragrant.

Step 05

Return the browned beef to the pot. Add diced tomatoes and chicken stock, stirring to combine all ingredients. Increase heat to high and bring the mixture to a boil.

Step 06

Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 3 hours, allowing the meat to become tender and the flavors to meld together beautifully.

Step 07

When the chili is almost done, whisk together masa harina, 1 teaspoon chili powder, and water in a small bowl until smooth. This traditional thickener will give your chili an authentic texture and slight corn flavor.

Step 08

Remove the chili from the oven and place it on the stovetop over medium heat. Pour in the masa mixture, stirring to incorporate it evenly. Cook for a few minutes until the chili thickens slightly. Stir in the fresh lime juice, additional salt, and pepper.

Step 09

Ladle the hot chili into bowls and serve with your choice of toppings. Authentic Texas chili is often enjoyed simply as is, letting the rich, spicy meat shine as the star of the show.

Notes

  1. Authentic Texas "Bowl of Red" never contains beans or tomatoes, though this recipe includes tomatoes for added flavor and moisture.
  2. The heat level can be adjusted by increasing or decreasing the amount of jalapeños and chipotles in adobo.
  3. This chili actually improves with time, making it perfect for preparing a day in advance. Store in the refrigerator and reheat gently on the stovetop.

Tools You'll Need

  • Large Dutch oven or heavy-bottomed pot with lid
  • Sharp knife for trimming and cubing beef
  • Wooden spoon or heat-resistant spatula
  • Measuring cups and spoons
  • Small bowl for mixing thickening ingredients

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains corn products (masa harina)
  • May contain gluten depending on the brands of chipotles and chicken stock used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 446
  • Total Fat: 27 g
  • Total Carbohydrate: 14 g
  • Protein: 38 g