Bowl of beef chili topped with fresh coriander
    Chili con carne. The Texas bowl of red leaves out the beans.Photo: JIP, CC BY-SA 3.0, via Wikimedia Commons (cropped)
    4 min read Planning Guide

    Texas Chili (Bowl of Red): No Beans, Real Chiles

    Short answer

    Texas chili is cubed beef chuck simmered for 2½–3 hours in a sauce of toasted, blended dried chiles (ancho and guajillo), cumin, oregano and stock, thickened at the end with masa harina. No beans, and usually no tomatoes.

    Quick guide

    Texas chili (bowl of red)

    3 h 40 min Easy 4 bowls
    Servings
    Cook in

    You need

    • 1 kg beef chuck, cut in 2 cm (¾ in) cubes
    • 4 dried ancho and 4 dried guajillo (or New Mexico) chiles
    • 1 onion and 4 garlic cloves
    • 1 tbsp ground cumin and 1 tbsp dried oregano
    • 750 ml beef stock
    • 2 tbsp masa harina (or fine cornmeal), salt, beef fat or oil

    1. Make the chile paste

      Stem and seed the chiles, toast 30 seconds a side in a dry pan, then soak in hot water for 20 minutes. Blend with 250 ml of the stock until smooth.

    2. Brown the beef

      Salt the beef and brown it in batches in a little fat in a Dutch oven. Don't crowd the pot.

    3. Build the pot

      Soften the chopped onion and garlic with the cumin and oregano for 3 minutes. Add the chile paste, the beef and the rest of the stock, scraping up the brown bits.

    4. Simmer low and slow

      Lid slightly ajar, lowest heat, about 2.5–3 h, stirring now and then, until the beef is tender. Add a splash of stock if it gets too thick.

    5. Thicken and season

      Whisk the masa harina with a little water, stir it in and simmer 10 minutes more. Salt to taste.

    Texas chili has no beans. Serve with chopped onion, cheddar, and saltines or cornbread.

    Plan it around your serving time →

    In Texas, chili means beef and chiles, and that's about it. Chili is the official state dish of Texas, and the "bowl of red" is a long, slow simmer that's perfect for fall, and even better with a little smoke.

    Why No Beans

    Texas chili grew out of the chili stands of 19th-century San Antonio, where it was beef stewed with dried chiles. Beans are a later, regional addition. In Texas they're a side dish, not an ingredient.

    Use Dried Chiles, Not Powder

    Toasting and blending whole dried chiles gives a deep red, smoky, slightly sweet sauce that chili powder can't match. Ancho brings sweetness and body, guajillo or New Mexico chiles bring brightness. Toast them only until fragrant: burnt chiles taste bitter.

    Cubes, Not Mince

    Chuck cut into small cubes turns tender and stays juicy over a long simmer, where ground beef goes grainy. Brown it well first: the browning is a big part of the flavour.

    Want to skip the guesswork?

    Smoker Bonus

    Since the smoker is probably running anyway, put the uncovered Dutch oven in at 275–300°F (135–150°C) for the first hour so the chili takes on some smoke, then put the lid on to finish.

    Plan Your Chili

    Answer a few quick questions and get a full step-by-step plan.

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    Frequently Asked Questions

    Does Texas chili have beans?

    No. Traditional Texas chili (the "bowl of red") is beef and dried chiles. Beans, if any, are served on the side.

    What cut of beef is best for chili?

    Beef chuck, cut into ¾-inch (2 cm) cubes. It has enough fat and connective tissue to turn tender over a 2½–3 hour simmer.

    How do you thicken Texas chili?

    With masa harina (corn flour for tortillas) whisked with a little water and stirred in for the last 10 minutes.

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