Hello friends, Chef André here!
Some recipes don’t need trends or shortcuts—they just need time, patience, and respect for tradition. This Traditional Texas Red Chili is exactly that kind of dish.Inspired by old-school Texas cooking, this chili is all about the beef and the chile-rich sauce. No beans. No fillers. Just deeply browned beef simmered low and slow in a bold, smoky red chili gravy that warms you from the inside out.
What I love most about this Texas Red Chili is how it brings people together. It’s perfect for cozy nights, game day gatherings, or anytime you want a comforting bowl of serious flavor that tastes even better the next day.
Why This Texas Red Chili Is So Special
This recipe stands out because it’s:
- Authentically bean-free
- Slow-simmered for deep flavor
- Rich, hearty, and satisfying
- Naturally gluten-free
- Perfect for make-ahead meals
This is chili the Texas way.
Ingredients for Traditional Texas Red Chili
Main Ingredients
- 2½ lbs beef chuck, cut into large cubes
- Salt and black pepper, to taste
- 2 tablespoons neutral oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder (Texas-style blend)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1½ cups crushed tomatoes or tomato sauce
- 1 bay leaf
Optional Garnishes
- Chopped onion
- Fresh cilantro
- Lime wedges
Smart Substitutions by Chef André
- Beef short ribs for extra richness
- Ancho chili powder for smoky depth
- Add cocoa powder (½ tsp) for complexity
- Extra broth for soupier chili
Step-by-Step Preparation – Chef André Guides You
1. Brown the Beef
Season beef generously with salt and pepper.
Heat oil in a heavy pot or Dutch oven over medium-high heat.
Brown beef in batches until deeply caramelized.
Remove and set aside.
2. Build the Chili Base
Lower heat to medium.
Add onions to the same pot and cook for 6–8 minutes, until soft and golden.
Add garlic and cook for 30 seconds.
Stir in chili powder, cumin, smoked paprika, oregano, and tomato paste.
Cook for 1–2 minutes to bloom spices.
3. Simmer Low and Slow
Return beef to the pot.
Add beef broth, crushed tomatoes, and bay leaf.
Bring to a gentle simmer, cover partially, and reduce heat to low.
Simmer for 3 to 3½ hours, stirring occasionally, until beef is fork-tender and sauce is thick and rich.
4. Finish & Serve
Remove bay leaf.
Taste and adjust seasoning.
Serve hot with your favorite toppings.
Creative Variations by Chef André
Make this Texas Red Chili your own:
🌶 Extra Heat
Add cayenne or chili flakes.
🧄 Deeper Flavor
Add roasted garlic to the pot.
🥩 Chunky Chili
Leave beef in larger pieces for texture.
🥣 Chili Bowl Night
Serve over rice or with warm cornbread.
Chef’s Tips for the Best Chili
- Brown the beef well—this builds flavor
- Low and slow is key
- Don’t rush the simmer
- Chili tastes better the next day
Patience = payoff.
What to Serve with Texas Red Chili
This chili pairs perfectly with:
- Cornbread or corn muffins
- Steamed rice
- Simple green salad
- Warm crusty bread
Perfect for gatherings and leftovers.
Storage & Reheating
- Refrigerator: Store up to 5 days
- Freezer: Freeze up to 3 months
- Reheat: Slowly on stovetop for best texture
FAQ – Traditional Texas Red Chili
Why no beans?
That’s the classic Texas style—beef-focused and bold.
Can I make this in a slow cooker?
Yes—8 hours on LOW after browning beef.
Is this spicy?
Moderate heat, adjustable to taste.
Is this recipe kid-friendly?
Yes—reduce chili powder for milder flavor.
Approximate Nutrition (Per Serving)
- Calories: ~480 kcal
- Protein: 38 g
- Fat: 32 g
- Carbohydrates: 12 g
(Values vary by cut of beef.)
Conclusion – Chef André’s Ultimate Chili Classic 🌶️🥣
This Traditional Texas Red Chili is the kind of recipe that earns a permanent spot in your rotation. Rich, bold, and deeply comforting, it’s proof that simple ingredients and time can create unforgettable flavor.
If you try it, leave a comment, rate the recipe, and tell me how you served it!
For safe handling and storage of beef, I always recommend USDA Food Safety:
👉 https://www.usda.gov/food-safety
Happy simmering,
Chef André 👨🍳