When it comes to chili, Texans have some pretty firm opinions, and this Texas-Style Chili checks all the big boxes: no beans, heavy on the meat, real roasted chile peppers, and a good splash of beer for depth. It’s bold, smoky, and built for low-and-slow simmering until the flavours meld into something you’ll want to eat straight from the pot.

Of course, this is my take on a Texas-style chili. Instead of chunks of beef, I use ground beef for ease, plus chorizo and bacon for extra smoky, spicy richness. Purists may not like the spoonful of tomato paste, but I think it adds just enough body and sweetness to balance everything out. 

After a couple hours on the stove, your kitchen will smell incredible and you’ll be rewarded with a pot of chili that’s as hearty as it gets. Load up your bowl with any toppings you love—I typically go for cheese, sour cream, avocado, green onions, and a handful of Fritos (my favourite)—and you’ve got yourself the coziest kind of Texas comfort food.

If you’re looking for more Soups that Don’t Suck you can check them out here! (Is chili technically a soup? Maybe not. But do you eat it with a spoon? Absolutely.)

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Hearty Italian Bean & Orzo Soup

Crispy Gnocchi Ham & Leek Soup

Creamy Corn Chowder

Why You’ll Love this Recipe:

• True Texas vibes: No beans, roasted Hatch chiles, Shiner Bock beer, and plenty of meat give this chili its authentic roots.
• Rich + hearty: Ground beef, chorizo, and bacon layer smoky, spicy, savoury flavour into every bite.
• Crowd-pleaser: This big-batch chili feeds a crowd and is perfect for game day or a cozy night in.
• Perfectly cozy: A couple hours of simmering turns simple ingredients into the ultimate comfort food.
• Customizable toppings: Load it up with cheese, sour cream, avocado, green onions, and/or a handful of Fritos. Make it your own with any garnishes you love.

Ingredients for Texas Style Chili:

Ground beef: A lot of Texas chili recipes call for cubed beef, but I went for ground beef in this recipe. I think it’s more approachable for an easy chili and I always have some in my freezer!

Chorizo: Not traditional, but the subtly spicy, smoky flavour it adds is unbeatable. It pairs perfectly with the roasted chile peppers and makes the chili extra bold.

Bacon: A little chopped bacon goes a long way in adding salty, smoky depth. Plus, has a recipe ever been worse with bacon? Definitely not.

Chile peppers: True Texas chili leans on real chile peppers, not just chili powder. I used Hatch chiles since they were in season—char, steam, peel, chop, and toss them in for the best base flavour. Anaheim or poblano peppers are great stand-ins if Hatch aren’t available.

Garlic: Fresh cloves, minced, to build punchy, aromatic flavour.

Onion: A chopped onion adds sweetness and depth as it cooks down with the chiles and garlic.

Tomato paste: Not exactly traditional, but I love the way it deepens the flavour when cooked down. You can leave it out if you’re going tomato-free.

Shiner Bock: A Texas staple! The malty flavour adds depth and rounds out the spice. Any malty amber beer works, or you can just deglaze with more stock if you’d prefer no alcohol.

Spice blend: A mix of chili powder, cumin, paprika, and oregano is all you need to build so much flavour.

Beef stock: Helps the chili simmer low and slow, thickening and concentrating as it cooks. Add more as needed if it reduces too much.

Garnishes: Load up your bowl however you like—cheese, sour cream, green onions, avocado, and (my favourite) a big handful of Fritos.

Prep for Texas Style Chili:

I like getting these prep steps out of the way before I start cooking:

• Char the chiles until blistered, then place them in a covered bowl to steam. Peel off the skins once they’ve cooled slightly, chop, and set aside (or refrigerate until you’re ready to cook).
• Chop up the bacon (I find it easier to chop raw!).
• Dice the onion and mince the garlic.
• Combine the chili powder, cumin, paprika, and oregano in a small bowl. This way, you can toss them in all at once while cooking.

How to Make Texas Style Chili:

Step One:

In a large heavy pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Transfer to a plate or bowl and set aside, leaving the drippings in the pot.

Step Two:

Add the chorizo to the pot and cook until browned and cooked through, breaking it up with a spoon. Remove and set aside.

Step Three:

Add the ground beef to the pot and cook until browned, breaking it up into crumbles. Drain off any excess fat if needed. Set aside with the other meats.

Step Four:

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the roasted, peeled, and chopped Hatch chiles, then add the garlic and cook 1–2 minutes until fragrant.

Step Five:

Stir in the tomato paste and let it cook for 2–3 minutes to deepen the flavour.

Step Six:

Pour in the Shiner Bock (or another malty amber beer), scraping up any browned bits from the bottom of the pot.

Step Seven:

Return the beef, chorizo, and bacon to the pot. Add chili powder, cumin, paprika, and oregano. Stir well to coat everything in the spices.

Step Eight:

Pour in enough beef stock to cover the meat mixture, then bring to a simmer. Reduce the heat to low, cover partially, and let simmer gently for about 2 hours, stirring occasionally. Add more stock or water if it gets too thick.

Step Nine:

Ladle into bowls and pile on the toppings. Shredded cheese, sour cream, avocado, green onions, and a handful of Fritos are my go-tos.

Substitutions for Texas Style Chili:

Hatch chiles:  Anaheim or poblano peppers are the closest swaps. I used fresh chiles, but jarred roasted chiles (like chipotles in adobo) or even dried chiles such as ancho, chipotle, or pasilla will work too. A lot of Texas style chili recipes actually use dried chiles!

Ground beef: Feel free to use cubed beef if you’d rather have large chunks in the chili. Ground turkey or chicken works here too for a lighter take.

Chorizo: Can’t find fresh Mexican chorizo? Try spicy Italian sausage instead for a similar kick.

Bacon: Adds smoky depth, but you can leave it out if you’d prefer. A little smoked paprika can mimic that flavour.

Beef stock: Chicken or veggie stock/broth also work if that’s what you have in the pantry.

Beer: Shiner Bock keeps it Texan, but any malty amber or dark lager works here. If you’d prefer to skip the alcohol, just use extra beef stock.

Tomato paste: Optional! If you’re a Texas style chili purist, you can leave it out.

Garlic: Jarred minced garlic or some garlic powder work in a pinch if you don’t have fresh cloves.

Spice mix: Adjust to your taste! Add cayenne or chipotle chili powder if you like it hotter, or play with smoked paprika for extra depth.

How to Store Texas Style Chili:

Fridge:
Let the chili cool completely, then transfer to an airtight container. It will keep in the fridge for up to 4–5 days. The flavours actually deepen as it sits, so it’s even better the next day. Reheat on the stovetop over low heat, adding a splash of broth or water if it’s too thick. Add fresh toppings when serving!

Freezer:
Chili freezes beautifully! Once cooled, portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.

This is going to be on repeat at my house for game days. Tag me on social if you try it out, @britacooks! Hook ’em horns!