How to Make Texas Chili (Award Winning Homemade Recipe)
How to Make Texas Chili (Award Winning Homemade Recipe) is a medium Tex-Mex recipe that serves 8. 350 calories per serving. Recipe by ArnieTex on YouTube.
Prep: 30 min | Cook: 3 hrs | Total: 3 hrs 50 min
Cost: $176.88 total, $22.11 per serving
Ingredients
- 3.5 lb Ground Beef (80% lean recommended; if using lean, add a splash of oil)
- 0.5 medium Onion (Dice; half used now, half reserved for later mirepoix)
- 1 piece Bell Pepper (Diced; any color)
- 3 cloves Garlic Cloves (Minced)
- 3 pieces Roma Tomatoes (Diced)
- 0.25 cup Tomato Paste (Equates to 4 tbsp)
- 5 tbsp Chili Powder (Blend of Fiesta Light and other chili powders)
- 2.5 tbsp Smoked Paprika (Adds smoky depth)
- 0.5 tsp Oregano (Dried)
- 2 tsp Cumin (Ground)
- 1 tsp Cayenne Pepper (Adjust for heat preference)
- 2 tbsp OG Seasoning Blend (Salt, pepper, garlic blend used by ArnieTex)
- 1 tbsp Wow Seasoning Blend (Proprietary blend used by ArnieTex)
- 2 tsp Better Than Bouillon (Beef) (Dissolved in water; adds beefy depth)
- 1 cup Mirepoix (Onion, Celery, Carrot) (Equal parts diced onion, celery, carrot; sweated)
- 2 tbsp Masarina (Masa Harina) (Thickens chili; adds subtle corn flavor)
- 4 cup Water or Beef Broth (Enough to cover meat initially; adjust as needed)
Instructions
Prep the vegetables
Dice half an onion, one bell pepper, the mirepoix (equal parts onion, celery, carrot), mince the garlic, and dice the Roma tomatoes. Set aside in separate bowls.
Time: PT10M
Make the spice blend
In a mixing bowl combine 5 tbsp chili powder, 2.5 tbsp smoked paprika, 0.5 tsp oregano, 2 tsp cumin, 1 tsp cayenne, 2 tbsp OG seasoning, and 1 tbsp Wow seasoning. Stir until evenly mixed.
Time: PT5M
Brown the ground beef
Heat a skillet over the highest setting. Add a small portion of the ground beef, letting it sizzle. Brown each batch for about 4 minutes, then drain excess liquid before adding the next batch. Continue until all 3.5 lb are browned.
Time: PT15M
Temperature: High heat
Deglaze and add liquid
Return the browned meat to the large pot. Add enough water or beef broth to just cover the meat. Bring to a boil, then reduce to a gentle simmer.
Time: PT5M
Temperature: Medium‑high to bring to boil, then low simmer
Sauté aromatics
Add the reserved half onion, bell pepper, and mirepoix to the pot. Cook, stirring occasionally, until the vegetables become translucent and soft, about 8 minutes.
Time: PT8M
Temperature: Medium
Add garlic
Stir in the minced garlic and cook for 2 minutes until fragrant but not burnt.
Time: PT2M
Temperature: Medium
Incorporate tomatoes and paste
Add the diced Roma tomatoes and 0.25 cup tomato paste. Stir and let the mixture simmer for 5 minutes to meld the flavors.
Time: PT5M
Temperature: Medium
Add spice blend and simmer
Pour the prepared spice blend into the pot, stir well, replace the lid, and let the chili simmer gently for 2 hours, stirring every 30 minutes.
Time: PT2H
Temperature: Low simmer
Adjust seasoning
After 2 hours, taste the chili. If desired, add an extra tablespoon of chili powder and ½ tbsp smoked paprika for more depth. Stir and continue simmering for another 5 minutes.
Time: PT5M
Temperature: Low simmer
Thicken with masa harina
Stir in 2 tbsp Masarina (masa harina) until fully incorporated. Simmer for an additional 10 minutes to allow the chili to thicken.
Time: PT10M
Temperature: Low simmer
Rest and skim fat
Turn off the heat and let the pot sit for 5 minutes. The excess fat will rise to the surface; skim it off with a spoon if desired.
Time: PT5M
Serve
Ladle the chili into bowls. Top with shredded cheese, crackers, or a side of pinto beans if you like. Enjoy!
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Gluten-Free (when using masa harina), High-Protein, Low-Carb
Allergens: Dairy (if cheese added)
Ingredient Substitutions
- Instead of Ground Beef: Ground Turkey, Ground Pork
- Instead of Onion: Shallots
- Instead of Bell Pepper: Additional onion
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Roma Tomatoes: Canned diced tomatoes (1 cup)
- Instead of Tomato Paste: Tomato sauce (2 tbsp) thickened
- Instead of Chili Powder: Any chili powder
- Instead of Smoked Paprika: Regular paprika with a dash of liquid smoke
- Instead of Oregano: Mexican oregano
- Instead of Cumin: Ground coriander
- Instead of Cayenne Pepper: Hot sauce
- Instead of OG Seasoning Blend: Salt, black pepper, garlic powder (combined)
- Instead of Wow Seasoning Blend: Paprika, onion powder, garlic powder
- Instead of Better Than Bouillon (Beef): Beef broth
- Instead of Mirepoix (Onion, Celery, Carrot): Additional onion only
- Instead of Masarina (Masa Harina): Corn flour, Masa harina
Equipment Needed
- Large Pot or Dutch Oven
- Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Ladle
- Mixing Bowl
Critical Steps — Do Not Skip
- Browning the ground beef to develop fond
- Creating and evenly mixing the custom spice blend
- Long, low simmer to meld flavors
- Adding masa harina to thicken at the end
Chef Tips from the Video
- Use a cast‑iron skillet for the best browning and fond development
- Deglaze the skillet with a splash of water to capture every bit of caramelized flavor
- Toast the whole spice blend briefly in the pot before adding liquid for an extra flavor boost
Troubleshooting
Chili is too watery
Continue simmering uncovered to reduce liquid, or add an extra tablespoon of masa harina dissolved in water.
Chili is bland
Adjust with additional salt, a pinch more chili powder, or a splash of Worcestershire sauce.
Chili is too thick
Stir in a little beef broth or water until desired consistency is reached.
Meat is not browned enough
Increase heat and brown in smaller batches; avoid crowding the pan.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portion‑size bags for up to 3 months
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Chili tastes better the next day; refrigerate and reheat gently over low heat
- Portion and freeze for future meals; thaw overnight in the fridge before reheating
- The masa thickening works best after the chili has rested for a few minutes.
Frequently Asked Questions
What is the cultural significance and history of Texas style chili in American cuisine?
Texas chili, often called “chili con carne,” originated in the 19th‑century cattle ranches of West Texas where cowboys cooked beef, chilies, and spices over open fires. It became a staple of Texan identity, celebrated at chili cook‑offs and state fairs as a symbol of rugged, hearty cooking.
What are the traditional regional variations of Texas style chili within the United States?
Traditional Texas chili contains no beans and focuses on beef and a robust chili‑powder blend. In contrast, “Cincinnati chili” adds cinnamon and allspice and is served over spaghetti, while “Colorado chili” often includes beans and pork. Each region adapts the spice mix and accompaniments to local tastes.
How is authentic Texas style chili traditionally served in Texas?
Authentic Texas chili is served hot in a bowl, often topped with shredded cheese, chopped onions, and sometimes a side of crackers or cornbread. It is eaten with a spoon and may be accompanied by a cold beer or a simple side of pinto beans on the side.
What occasions or celebrations is Texas style chili traditionally associated with in Texan culture?
Chili cook‑offs, state fairs, tailgate parties, and weekend gatherings are classic occasions for Texas chili. It’s also a popular dish for Super Bowl parties and family reunions where a large, comforting pot can feed a crowd.
What makes Texas style chili special or unique in Tex‑Mex cuisine?
The hallmark of Texas chili is the emphasis on high‑quality beef, a deep brown fond from browning the meat, and a custom blend of chili powders without beans. The use of masa harina at the end for thickening adds a subtle corn flavor that sets it apart from other chili styles.
What are the most common mistakes to avoid when making Texas style chili?
Common mistakes include overcooking the meat before adding liquids (which removes the fond), skipping the long low simmer, using too much water which dilutes flavor, and adding beans too early which changes texture. Also, neglecting to skim excess fat can make the chili greasy.
Why does this Texas style chili recipe use masa harina instead of flour for thickening?
Masa harina thickens the chili while adding a mild corn flavor that complements the beef and chilies. Flour can create a pasty texture and lacks the authentic corn note that is traditional in many Tex‑Mex dishes.
Can I make Texas style chili ahead of time and how should I store it?
Yes, the chili improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days or freeze in portion‑size bags for up to 3 months. Reheat gently over low heat, adding a splash of broth if needed.
What texture and appearance should I look for when my Texas style chili is done?
The chili should have a deep, glossy red color, a thick but pourable consistency, and tender pieces of beef. The fond should be fully incorporated, and the masa harina will give it a slightly velvety mouthfeel without clumping.
How do I know when Texas style chili is done cooking?
When the beef is tender, the flavors have melded after at least 2‑3 hours of low simmer, and the chili has thickened to coat the back of a spoon, it is done. A final taste check for seasoning confirms readiness.
What does the YouTube channel ArnieTex specialize in?
The YouTube channel ArnieTex specializes in Texas‑style barbecue, comfort foods, and award‑winning recipes that blend traditional Southern flavors with modern cooking techniques. Arnie often shares detailed tips for flavor development and grilling mastery.
How does the YouTube channel ArnieTex's approach to Texas cuisine differ from other cooking channels?
ArnieTex focuses on authentic Texas flavors, emphasizing high‑heat browning, custom spice blends, and the use of specialty ingredients like masa harina. The channel combines storytelling about Texan food heritage with step‑by‑step technical guidance, unlike many channels that favor quick, shortcut recipes.
Last updated: September 1, 2026
