Voted Best Texas Chili //Step by Step ️
Voted Best Texas Chili //Step by Step❤️ is a medium Tex-Mex recipe that serves 6. 350 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 30 min | Cook: 2 hrs 15 min | Total: 3 hrs
Cost: $26.50 total, $4.42 per serving
Ingredients
- 3 lb Chuck Roast (cut into 1‑inch cubes)
- 1 lb Ground Chuck (for added texture)
- 2 tbsp Bacon Grease (for searing; can substitute with vegetable oil)
- 1 medium-large Yellow Onion (diced)
- 1 large Green Bell Pepper (diced)
- 6 cloves Garlic (finely minced)
- 2 lb Diced Tomatoes (canned or fresh)
- 1.5 tbsp Better Than Bouillon Beef Base (dissolved in hot water)
- 2 tbsp Light Brown Sugar
- 1.5 tbsp Oregano
- 1.5 tbsp Paprika (homemade if available)
- 4.5 tbsp Chili Powder (homemade if available)
- 3 tbsp Ancho Chili Powder (homemade if available)
- 1.5 tbsp Onion Powder
- 2 tsp Garlic Powder
- 2.5 tbsp Ground Cumin (freshly ground)
- 1.5 tsp Allspice
- 2 tbsp Chipotle Peppers in Adobo (crushed)
- 5 cup Water (hot for broth, plus extra for simmering)
- 2 tbsp Masa Harina (instant corn masa flour)
- 2 tbsp Apple Cider Vinegar
- to taste Salt
- 1 tsp Ground Black Pepper
- 1 cup Shredded Kobe Jack Cheese (for topping)
- 0.5 cup Pico de Gallo (fresh, for topping)
- 0.5 cup Sour Cream (for topping)
Instructions
Cube the Chuck Roast
Trim excess fat, then cut the 3 lb chuck roast into roughly 1‑inch cubes and set aside.
Time: PT10M
Sear the Cubed Beef
Heat the Dutch oven over medium‑high, add 2 tbsp bacon grease, and sear the beef cubes in batches until deep golden, about 5‑7 minutes per batch. Transfer to a bowl.
Time: PT10M
Temperature: Medium‑high
Brown the Ground Chuck
In a stainless steel skillet, add a splash of bacon grease, brown the 1 lb ground chuck, breaking it up, then drain excess fat and set aside.
Time: PT5M
Temperature: Medium
Sauté Onion
Add a little more bacon grease to the Dutch oven if needed, then add the diced yellow onion. Cook over medium heat until softened and lightly golden, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Bell Pepper
Stir in the diced green bell pepper and cook for 2‑3 minutes until it begins to soften.
Time: PT3M
Temperature: Medium
Add Garlic
Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Time: PT0.5M
Temperature: Medium
Add Tomatoes
Pour in the 2 lb diced tomatoes, stirring, and let cook for 2‑3 minutes.
Time: PT3M
Temperature: Medium
Prepare Beef Broth
In a separate bowl, dissolve 1.5 tbsp Better Than Bouillon Beef Base in 3 cups hot water, stirring until fully dissolved.
Time: PT3M
Add Chipotle Peppers
Stir the crushed chipotle peppers (2 tbsp) into the pot.
Time: PT1M
Add Spice Blend
Add all measured spices (oregano, brown sugar, paprika, chili powder, ancho chili powder, onion powder, garlic powder, cumin, allspice) and stir to coat the vegetables.
Time: PT2M
Combine Meats and Liquids
Return the seared cubed beef and browned ground chuck to the pot. Add the prepared broth, an additional 2 cups water, and a pinch of black pepper. Stir well.
Time: PT3M
First Simmer
Bring the mixture to a gentle bubble, then reduce heat to medium‑low, cover, and simmer for 45 minutes, stirring every 5‑7 minutes to prevent sticking.
Time: PT45M
Temperature: Medium‑low
Season and Adjust Salt
After 45 minutes, taste the chili and add salt as needed.
Time: PT2M
Make Masa Slurry
Whisk together 2 tbsp masa harina with 1/4 cup hot water until smooth.
Time: PT1M
Second Simmer with Masa
Stir the masa slurry into the chili, replace the lid, and continue to simmer on medium‑low for another 45 minutes, stirring occasionally.
Time: PT45M
Temperature: Medium‑low
Finish with Apple Cider Vinegar
Stir in 2 tbsp apple cider vinegar, taste, and adjust seasoning if needed.
Time: PT1M
Optional Beans
If you prefer beans, add cooked dark red or pinto beans now and heat through for 5 minutes.
Time: PT5M
Temperature: Medium
Serve
Ladle the hot chili into bowls, top with shredded Kobe Jack cheese, pico de gallo, and a dollop of sour cream. Serve with warm cornbread on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten‑Free, Nut‑Free
Allergens: Dairy, Corn
Ingredient Substitutions
- Instead of Chuck Roast: Beef stew meat, Sirloin tip roast
- Instead of Ground Chuck: Ground beef (80/20), Ground turkey
- Instead of Bacon Grease: vegetable oil, canola oil
- Instead of Yellow Onion: white onion
- Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
- Instead of Garlic: garlic powder (2 tsp)
- Instead of Diced Tomatoes: crushed tomatoes
- Instead of Better Than Bouillon Beef Base: beef stock cubes, store‑bought beef broth
- Instead of Light Brown Sugar: white sugar, honey (1 tbsp)
- Instead of Oregano: Mexican oregano
- Instead of Paprika: smoked paprika
- Instead of Chili Powder: store‑bought chili powder
- Instead of Ancho Chili Powder: regular chili powder, pasilla powder
- Instead of Onion Powder: fresh onion (extra)
- Instead of Garlic Powder: fresh garlic (extra)
- Instead of Ground Cumin: cumin seeds (ground in grinder)
- Instead of Allspice: ground cloves (smaller amount)
- Instead of Chipotle Peppers in Adobo: chipotle powder (1 tsp)
- Instead of Masa Harina: cornstarch (1 tbsp)
- Instead of Apple Cider Vinegar: white wine vinegar (1.5 tbsp)
- Instead of Ground Black Pepper: white pepper
- Instead of Shredded Kobe Jack Cheese: cheddar, Monterey Jack
- Instead of Pico de Gallo: fresh salsa
- Instead of Sour Cream: Greek yogurt
Equipment Needed
- Dutch Oven
- Stainless Steel Skillet
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Mixing Bowl
- Whisk
- Wooden Spoon or Spatula
- Lid for Dutch Oven
Critical Steps — Do Not Skip
- Searing the beef cubes to develop deep flavor.
- Simmering low and slow for the first 45 minutes.
- Incorporating the masa harina slurry as a thickener.
- Finishing with apple cider vinegar for brightness.
Chef Tips from the Video
- Use a coffee grinder to freshly grind cumin for maximum aroma.
- Toast the homemade chili powder and ancho powder briefly before adding to release hidden flavors.
- For extra smoky depth, add a small piece of smoked paprika or a dash of liquid smoke.
Troubleshooting
Chili is too thin after simmering.
Stir in an additional teaspoon of masa harina mixed with a little water, then simmer 10 more minutes.
Chili is too salty.
Add a splash of water or unsalted beef broth and balance with a little extra sugar or vinegar.
Meat is tough.
Ensure the simmer is low and gentle; if over‑cooked, reduce simmer time next time and keep the lid on.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months; thaw before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The chili tastes even better the next day; refrigerate overnight and reheat gently.
- Portion and freeze individual servings for quick meals.
- Masa slurry can be prepared in advance and stored in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Texas Chili in Texas cuisine?
Texas Chili, also called "chili con carne," is a staple of South Texas cooking, traditionally made with beef, chilies, and no beans. It originated from Mexican stews brought by settlers and evolved into a hearty, smoky dish that is a centerpiece at cookouts, fairs, and family gatherings across Texas.
What are the traditional regional variations of Texas Chili in Tex‑Mex cuisine?
In Central Texas the chili is often pure beef with a heavy focus on dried chilies, while West Texas versions may add smoked meats or use only ancho and chipotle. Some East Texas cooks incorporate a touch of tomato or a hint of sweetness, but the core remains beef and chili powder.
How is authentic Texas Chili traditionally served in South Texas?
Authentic Texas Chili is served hot in a bowl, topped with shredded cheese, diced onions, and sometimes a dollop of sour cream. It is commonly accompanied by warm cornbread, crusty bread, or tortillas for sopping up the rich broth.
What occasions or celebrations is Texas Chili traditionally associated with in Texas culture?
Texas Chili is a favorite at weekend barbecues, football tailgate parties, and community chili cook‑offs. It’s also a comfort food for family gatherings and holiday meals, especially during the colder months.
How does Texas Chili fit into the broader Tex‑Mex culinary tradition?
Texas Chili showcases the blend of Mexican spice techniques with American beef‑centric cooking. It highlights the use of dried chilies, cumin, and masa, linking it to both Mexican stews and Southern comfort dishes, making it a bridge between the two cuisines.
What are the authentic traditional ingredients for Texas Chili versus acceptable substitutes?
Traditional ingredients include chuck roast, ground chuck, yellow onion, green bell pepper, dried chilies (chipotle, ancho), and masa harina. Substitutes can be beef stew meat for the roast, ground beef for ground chuck, and cornstarch for masa if unavailable, though flavor will differ slightly.
What other Tex‑Mex dishes pair well with Texas Chili?
Texas Chili pairs beautifully with classic sides like cornbread, Mexican street‑style corn (elote), coleslaw, and a simple avocado salad. A cold cerveza or a sweet iced tea also complements the heat of the chili.
What are the most common mistakes to avoid when making Texas Chili?
Common mistakes include overcrowding the pot when searing, which steams the meat instead of browning; simmering too vigorously, which toughens the beef; and adding salt too early, which can concentrate flavor before the broth reduces.
Why does this Texas Chili recipe use masa harina as a thickening agent instead of flour or cornstarch?
Masa harina adds thickness while imparting a subtle corn flavor that complements the chilies. Unlike flour, it doesn’t make the chili cloudy, and it blends smoothly without creating a gummy texture.
Can I make Texas Chili ahead of time and how should I store it?
Yes, the chili improves after resting. Cool it to room temperature, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on low heat, adding a splash of water if it thickens too much.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, step‑by‑step home cooking tutorials that focus on classic American comfort foods, regional specialties, and practical kitchen techniques for everyday cooks.
How does the YouTube channel Rachel's Step by Step's approach to Texas Chili differ from other cooking channels?
Rachel's Step by Step emphasizes detailed ingredient preparation, searing techniques, and layering flavors one at a time, whereas many channels simply dump everything in. Her method highlights the importance of browning meat and adding spices gradually for depth.
Last updated: September 6, 2026
