My Texas Chili

There’s nothing quite like a big, hearty pot of chili simmering on the stove when the temperatures drop. For me and my husband, fall and winter just aren’t complete without a few batches of rich, meaty, Texas-style chili. This recipe, which I affectionately call My Texas Chili, is one of those comforting, soul-warming dishes that never fails to satisfy. It’s simple enough to make on a busy weeknight yet bold enough to serve at game day parties, potlucks, or family gatherings.

This chili isn’t overly spicy, which makes it perfect for a wide range of palates, but it’s also easily customizable if you love a good kick. By adjusting the seasonings or adding a touch more cayenne, you can take the heat level up to your liking. That’s the beauty of chili—it’s endlessly adaptable.

One of the things I love most about this recipe is how versatile it is. Not only does it make a hearty, stand-alone meal, but the leftovers can also be used to make Tex-Mex favorites like chili cheese enchiladas, chili dogs, or even ladled over fries or baked potatoes for the ultimate comfort food experience. The flavors deepen overnight, making this one of those dishes that tastes even better the next day.

Whether you’re looking for an easy weeknight dinner, a cozy meal for a snowy evening, or a big pot of food for entertaining, My Texas Chili is guaranteed to please.

Why You’ll Love This Texas Chili

• Rich, Bold Flavor: A perfect blend of spices, smoky bacon drippings, and slow-simmered beef.
• Customizable Heat: Mild enough for the whole family, but easily turned up with cayenne or extra chili powder.
• Versatile Leftovers: Perfect for Tex-Mex dishes, nachos, enchiladas, or even breakfast chili and eggs.
• Hearty and Filling: Packed with beef and simmered to perfection, this chili is comfort food at its best.
• Simple Ingredients: Pantry staples and a few fresh add-ins make this easy to whip up anytime.

Ingredients

• 3 Tbsp bacon drippings
• 3 lb ground sirloin or beef chuck meat
• 2 cans tomato paste (6 oz each)
• 1 can beef broth or beef stock (14.5 oz)
• 1 large onion, chopped
• 1 can green chilies (4.5 oz; optional)
• 1 can Rotel original diced tomatoes and green chilies (10 oz)
• 1 can Rotel zesty tomato and green chili sauce (or tomato sauce of choice, 8 oz)
• 1 Tbsp chopped garlic
• 1 tsp oregano
• 1 Tbsp ground cumin
• 1/2 tsp dried basil
• Salt and black pepper, to taste
• 3 1/2 Tbsp Gebhardt chili powder
• 1/8 tsp hot paprika (optional)
• 3/4 cup water, plus more if needed for thickness
• 1 pinch cayenne pepper (optional)
• Grated cheddar cheese or Monterey Jack cheese, for topping

Step-by-Step Instructions

Step 1: Cook the Meat Base
Heat bacon drippings in a large heavy pot over medium heat. Add the beef and cook until browned, breaking it apart as it cooks. Add the chopped onion and garlic, sautéing until softened and fragrant.

Step 2: Add the Seasonings
Combine oregano, cumin, basil, salt, pepper, chili powder, and paprika in a small bowl. Stir the spice mixture into the meat and onions, coating everything evenly.

Step 3: Build the Chili Base
Stir in the tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if using). Add cayenne pepper if you like a spicier chili.

Step 4: Simmer and Develop Flavor
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1–2 hours. The longer you let it cook, the deeper and richer the flavors become. If the chili gets too thick, add more water or broth as needed.

Step 5: Serve with Toppings
Spoon the chili into bowls and top with grated cheese, chopped onions, or even sour cream. Serve with cornbread, tortilla chips, or warm flour tortillas for the ultimate meal.

Tips for the Best Texas Chili

1. Use Quality Meat: Ground sirloin or chuck gives a rich, beefy flavor that stands up to the bold spices.
2. Render Bacon Drippings: They add a smoky, savory depth that really makes this chili stand out.
3. Let It Simmer: A slow simmer allows the flavors to blend beautifully. Two hours is ideal.
4. Adjust Heat to Taste: Start mild and add more cayenne or chili powder if you like it hotter.
5. Make It Ahead: Chili tastes even better the next day, so don’t be afraid to make it in advance.

Variations

• Bean Lovers: While traditional Texas chili is bean-free, you can add black beans, kidney beans, or pinto beans if desired.
• Smoky Twist: Add a teaspoon of smoked paprika or chipotle in adobo for a smoky, spicy depth.
• Beer Chili: Replace some of the beef broth with a dark beer for a unique flavor boost.
• Vegetable Boost: Add diced bell peppers, corn, or zucchini for extra texture and nutrition.
• Turkey Chili: Swap the beef for ground turkey for a lighter version.

What to Serve with Texas Chili

This chili is hearty enough to be a meal on its own, but pairing it with sides makes it even better. Try serving it with:

• Skillet cornbread or jalapeño cornbread muffins
• Warm flour tortillas
• Tortilla chips for scooping
• Baked potatoes, topped with chili and cheese
• A fresh side salad for balance

Make Ahead & Storage

• Make Ahead: Chili tastes even better the next day as the flavors develop overnight.
• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Chili freezes beautifully! Store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm gently on the stovetop or microwave, adding a splash of water or broth if needed.

Frequently Asked Questions

Is Texas chili supposed to have beans?
Traditional Texas chili is bean-free, focusing on beef and spices. However, adding beans is a matter of preference.

Can I use ground turkey instead of beef?
Yes, ground turkey works well and makes for a lighter dish. Just adjust seasoning to taste since turkey is milder.

How do I make it spicier?
Add more cayenne, extra chili powder, or diced jalapeños for extra heat.

Can I cook this in a slow cooker?
Absolutely! Brown the meat and onions first, then transfer everything to the slow cooker. Cook on low for 6–8 hours.

What’s the difference between chili powder brands?
Gebhardt chili powder is a Texas favorite, known for its balanced flavor. Different brands vary in spice and smokiness, so choose one that fits your taste.

Final Thoughts

My Texas Chili is everything you want in a hearty, comforting bowl of chili—savory, rich, and layered with flavor. Whether you enjoy it mild or fiery, straight from the pot or repurposed into enchiladas and chili dogs, this recipe never disappoints. It’s perfect for cold evenings, busy weeknights, and weekend get-togethers alike.

There’s something special about a dish that brings people together around the table, and chili does exactly that. So grab your biggest pot, stir in those bold spices, and let the comforting aroma fill your kitchen. Once you’ve made this chili, it’ll quickly become a tradition in your home too.

Print Pin

My Texas Chili

A hearty, bold Texas chili recipe with ground beef, spices, and smoky bacon drippings. Perfect for cozy nights, game day, or Tex-Mex dishes.

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine Mexican

Keyword My Texas Chili

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Ingredients

• 3 Tbsp bacon drippings
• 3 lb ground sirloin or beef chuck meat
• 2 cans tomato paste 6 oz each
• 1 can beef broth or beef stock 14.5 oz
• 1 large onion chopped
• 1 can green chilies 4.5 oz; optional
• 1 can Rotel original diced tomatoes and green chilies 10 oz
• 1 can Rotel zesty tomato and green chili sauce or tomato sauce of choice, 8 oz
• 1 Tbsp chopped garlic
• 1 tsp oregano
• 1 Tbsp ground cumin
• 1/2 tsp dried basil
• Salt and black pepper to taste
• 3 1/2 Tbsp Gebhardt chili powder
• 1/8 tsp hot paprika optional
• 3/4 cup water plus more if needed for thickness
• 1 pinch cayenne pepper optional
• Grated cheddar cheese or Monterey Jack cheese for topping

Instructions

Step 1: Cook the Meat Base

• Heat bacon drippings in a large heavy pot over medium heat. Add the beef and cook until browned, breaking it apart as it cooks. Add the chopped onion and garlic, sautéing until softened and fragrant.

Step 2: Add the Seasonings

• Combine oregano, cumin, basil, salt, pepper, chili powder, and paprika in a small bowl. Stir the spice mixture into the meat and onions, coating everything evenly.

Step 3: Build the Chili Base

• Stir in the tomato paste, beef broth, Rotel, tomato sauce, water, and green chilies (if using). Add cayenne pepper if you like a spicier chili.

Step 4: Simmer and Develop Flavor

• Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1–2 hours. The longer you let it cook, the deeper and richer the flavors become. If the chili gets too thick, add more water or broth as needed.

Step 5: Serve with Toppings

• Spoon the chili into bowls and top with grated cheese, chopped onions, or even sour cream. Serve with cornbread, tortilla chips, or warm flour tortillas for the ultimate meal.