When it comes to chili, Texans don’t mess around. No beans, no shortcuts—just rich, slow-cooked meat, bold spices, and deep flavor that’ll warm you up from the inside out. This Texas Chili recipe brings together tender chopped brisket and hearty ground beef, simmered low and slow in a spiced tomato broth. It’s thick, meaty, and unapologetically bold—the kind of dish that defines Southern comfort cooking.
Whether you’re serving it up for a game day crowd or making a big batch for a cozy weeknight dinner, this no-bean chili delivers the kind of flavor that’ll have everyone coming back for seconds.
Why This Texas Chili Hits the Spot
This is not your everyday chili. We’re talking about a rich, smoky, slow-cooked pot full of flavor. What sets it apart?
- Beef AND brisket for a balance of texture and depth.
- No beans to keep it true to Texas tradition.
- Masa harina slurry for authentic thickness and slight corn flavor.
- Spice blend that’s bold without being overwhelming.
- Low and slow cooking that turns every bite into something special.
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds ground beef
- 1.5 pounds chopped brisket (or stew meat)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon tomato paste
- 1 (15-ounce) can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Optional thickener:
- 1 tablespoon masa harina
- 2 tablespoons water
Step-by-Step Instructions
1. Brown the Meat
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and chopped brisket in batches so as not to overcrowd the pot. Brown the meat on all sides until you get a good sear. Remove the meat and set it aside.
2. Sauté Aromatics
In the same pot, reduce the heat to medium. Add the chopped onion and sauté until translucent and golden, about 5–7 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant.
3. Toast the Tomato Paste and Spices
Stir in the tomato paste and cook for 1–2 minutes, letting it darken and deepen in flavor. Then add the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne if using. Stir constantly for about 1 minute to bloom the spices.
4. Add the Liquids and Simmer
Return the browned meat to the pot. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, apple cider vinegar, salt, and pepper. Stir well to combine. Bring everything to a simmer.
5. Slow Cook
Reduce the heat to low. Cover the pot and let it simmer gently for 2 hours, stirring occasionally, until the brisket is fork-tender and the flavors have fully developed.
6. Thicken (Optional)
If you like your chili a little thicker, stir together 1 tablespoon masa harina with 2 tablespoons water to make a slurry. Stir this into the chili and simmer uncovered for an additional 10 minutes.
7. Serve and Enjoy
Ladle into bowls and serve hot. Great toppings include shredded cheddar cheese, chopped raw onions, or sliced jalapeños. Don’t forget a side of warm cornbread or buttery crackers.
What to Serve with Texas Chili
This hearty chili is a full meal on its own, but here are some delicious sides and toppings to round out your bowl:
- Cornbread – Classic Southern pairing, especially when served with honey butter
- White rice – A hearty base to soak up the chili
- Tortilla chips – For crunch or scooping
- Baked potatoes – Top a fluffy potato with a big spoonful of chili
- Grilled cheese sandwiches – The perfect sidekick
- Pickled jalapeños – A pop of acidity to cut the richness
- Sour cream or Greek yogurt – Cool and creamy
- Shredded cheese – Cheddar, Monterey Jack, or pepper jack
- Green onions or chives – Fresh, light finish
- Avocado slices – For a rich, creamy contrast
Tips for Perfect Texas Chili
- Don’t rush the simmer – The longer it cooks, the better it tastes.
- Use quality meat – Brisket or well-marbled stew meat will add richness.
- Brown in batches – Overcrowding the pan will steam the meat instead of searing.
- Adjust the heat – Add more or less cayenne based on your spice preference.
- Masa harina – This adds a subtle corn flavor and thickens the chili beautifully. You can also use crushed tortilla chips in a pinch.
Variations
- All Brisket – Skip the ground beef for an ultra-rich, brisket-only version.
- Chuck Roast – A great substitute for brisket. Cut into small cubes.
- Smoked Meat – Add smoked brisket for even deeper flavor.
- Beer Boost – Replace ½ cup of broth with a dark beer like a stout.
- Dutch Oven to Oven – Finish the chili in a low oven (300°F) instead of stovetop.
- Make it Spicier – Add chopped chipotles in adobo or hot sauce.
- Fire-Roasted Tomatoes – Swap regular crushed tomatoes for a smoky edge.
- Add Bacon – Start by crisping chopped bacon before the onions for extra flavor.
- No Tomato Version – Omit tomatoes and increase broth for a “chili colorado”-style version.
Storage and Leftovers
Refrigerator: Store in an airtight container for up to 4 days. The flavor improves overnight.
Freezer: Freeze in individual portions or in a large freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove.
Reheating: Reheat over low heat, adding a splash of broth or water if it’s too thick.
Ideal for Gatherings
This recipe makes a big batch—perfect for game day, potlucks, or feeding a hungry crowd. Double the batch if you’ve got a larger group, and set out a toppings bar so everyone can build their perfect bowl.
Make Ahead Tips
Texas chili is a dream for make-ahead cooking:
- Make 1–2 days in advance and store in the fridge. The flavors deepen beautifully.
- Reheat slowly and add a splash of broth if it thickens too much.
- Freeze leftovers in portioned containers for easy weeknight meals later on.
Texas Chili (Beef & Brisket, No Beans)
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds ground beef
- 1.5 pounds chopped brisket or stew meat
- 1 large onion chopped
- 5 cloves garlic minced
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper optional
- 1 tablespoon tomato paste
- 1 15-ounce can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- Salt & pepper to taste
- Optional thickener:
- 1 tablespoon masa harina
- 2 tablespoons water
Instructions
- Brown the Meat: Heat oil in a large pot or Dutch oven over medium-high heat. Brown ground beef and brisket in batches. Set meat aside.
- Sauté Aromatics: In the same pot, cook onions until golden, then add garlic and sauté for 1–2 minutes.
- Build the Base: Stir in tomato paste and cook for 1–2 minutes until it deepens in color. Add chili powder, paprika, cumin, oregano, and cayenne. Stir for 1 minute.
- Combine Ingredients: Return browned meat to the pot. Add crushed tomatoes, beef broth, Worcestershire sauce, vinegar, salt, and pepper. Stir well.
- Simmer Low and Slow: Bring to a simmer. Cover and cook on low for 2 hours, stirring occasionally, until brisket is fork-tender.
- Optional Thickening: If desired, stir in masa harina slurry (1 tbsp masa harina + 2 tbsp water) and simmer uncovered for 10 more minutes.
- Serve: Ladle into bowls and top with shredded cheese, chopped onions, or jalapeños. Pair with cornbread, crackers, or rice.
