This classic beanless Texas chili recipe of slow-cooked beef with spices and dried chiles is one of the most flavorful recipes out there. The complexity of flavors will blow you away in this chili. It’s a perfect bowl of sweet, spicy, and deliciousness. If you take the time to sear the beef properly and give the flavors time to marry, this may be your new favorite stew.
→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/texas-chili/
MY EQUIPMENT:
CUTTING BOARD: https://amzn.to/46uq1OR
HALF SHEET PAN: https://amzn.to/3AbGnjr
SHEET PAN RACK: https://amzn.to/3YvSeCR
PARCHMENT PAPER: https://amzn.to/3Yuu8bA
CARBON STEEL PAN: https://amzn.to/4cevScr
NON-STICK PAN: https://amzn.to/3ysy2XX
STAINLESS PAN: https://amzn.to/3WO1dho
CHEF KNIFE: https://amzn.to/3SydDHG
DIGITAL SCALE: https://amzn.to/3YOCUld
MANDOLIN SLICER: https://amzn.to/4d8AW3k
CHINOIS: https://amzn.to/49CmoaY
INSTANT READ THERMOMETER: https://www.thermoworks.com/?tw=chefbillyparisi
*These are affiliate links that allow me to earn from qualifying purchases*
→ Ingredients
• 6 dried ancho chiles
• 3 dried guajillo chiles
• 1 dried Chile de arbol
• 6 slices thick-cut bacon
• 5 pounds chuck roast
• 2 peeled small-diced yellow onions
• 2 chipotle peppers in adobo sauce
• 8 finely minced garlic cloves
• 3 tablespoons tomato paste
• 8 ounces strong brewed coffee
• 12 ounces pilsner beer
• 4 cups beef stock
• 1 up tomato puree
• 5 all-spice berries
• 3 tablespoons cumin seeds
• 1 stick of cinnamon
• 2 teaspoons coriander seeds
• 5 cloves
• 2 tablespoons oregano
• 1/3 cup masa harina
• 1 tablespoon of apple cider vinegar
• 1-ounce bittersweet chocolate
• coarse salt and pepper to taste
Watch more recipe videos:
Cioppino: https://youtu.be/hObtmo0UFxM
Southern Ham, Green Bean, and Potato Stew: https://youtu.be/3j7T-F6JwaY
→ Follow Me On:
• My Website: https://billyparisi.com
• Instagram: https://www.instagram.com/chefbillyparisi
• Facebook: https://www.facebook.com/chefbillyparisi
• Pinterest: https://www.pinterest.com/chefbillyparisi
• LinkedIn: https://www.linkedin.com/in/billyparisi
Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I’ll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let’s cook up some magic together!
45 Comments
Shiner Bock isn't a pilsner. It's a Bock, which is a dark lager.
im born and raised, and still Texan and I approve of this video
cornbread is always chill natural thickener
❤👨🍳🔪🍲bravo chef
I currently live in San Antonio, but I'm from Cincinnati. No, Chili will ever beat Cincinnati's for me due to childhood nostalgia. But Texas is pretty close. Nothing beats an ice cold shiner, though.
Coffee???
Damn! Reading the comments, I thought you had picked on somebody's politics or religion, instead of making chili! As a native Texan, I figure chili is a big tent, make it how you like it, leave the snarky butthurt for college football.
Definitely will try this. Very close to what I make but a few new ideas. I like beans so in they go. Thanks for posting, cheers!
My Texan husband and I have issues about beans vs no beans. I’m from New England. This does look great though
1:50min mark. That is not a 2qt dutch oven. That is clearly either a 4.5 or 5qt. Your information is wrong.
I've always been intimidated by the proper way to include dried peppers to the mix. Your explanation of the whole process makes sense. I think I can do this.
Who doesn't eat their chili with cornbread?
A bowl of this chili could put me in the hospital; I kid you not. 2. I put 1 T of cocoa powder in my chili just before serving it. I think I'll try adding a little vinegar.
Damn. My breakfast just wore off. It's good that this is chili season.
no different from Chile Colorado
I am definitely trying this my mouth just watered watching the video!!
Could you half all the ingredients to make half the amount for a small audience?
I'll try that – with a lot less chilies – but then I'm a wimp. Love you covering every single angle of this recipe, thank you !
💕💕💕💕💕💕💕💕💕💕
fantastic content ty
Looks very tasty. Reminds me of traditional European beef stews with the beer in it (usually a dark one). The classic way to thicken the sauce is to cover the beef with flour before you sear it.
Looks delicious but I’ve got to have beans in my chili. Yes I’m a yankee 🤣
Yep. You nailed it, pardna.
Try a dollop of sour cream on top of your chili folks, you can thank me later.
Coahuilteco-Tejano here, Texas Chili is one of the oldest continuous meals served originally from the land we call the US now. There are several variations from Pre-contact Native Texans / Post contact w/ Spain and Tlaxcala / and post contact w/ United States.
This is an authentic recipe that pays homage to the later two eras. Very nice.
One thing I would add to improve your recipe is to think about the traditional ingredients like Texas Pecans and mulberry or a dried fruit local to the area like plum. both of these thicken the sauce and add depth to the sauce without having to add chocolate or corn masa.
But regardless of all that, I am happy that you are using real chilies in your sauce. no powders.
No tomatoes in Texas red.
I make a few types of chili and Texas Red is one. I make a simpler style, using the same chilies as you with the addition of dried Chipotles.
My next batch of Texas will be with your recipe with one exception, I'll save the cinnamon, allspice and cloves for ny Cincinnati style Chili. 😁
I'm confused with all these different measurements: cups, tablespoons, oz and what not. Why not using grams and liters?
Shiner Bock is a lager beer, not pilsner. Not the same thing. Pils(ner) is very bitter and you drink at room temp. German lager beers, known as Helles beer from Bavaria, is what Americans picture as a Germna beer drunk at Octoberfest in 1 liter maases.
This looks amazing. I eat a very low carb diet, so I am going to modify it slightly to do that, but I can't wait to make it.
I got to see the wagon train wheel ruts in Wyoming. The only thing I can say is I wouldn't make it as a pioneer. I definately would have died trying to go all the way across the US in a covered wagon. Ridiclously hard. And while wearing a full-length dress or skirt, too? Hahahahaha, no.
Try cooking the chilly in a smoker. It'll change your life.
That looks and I'm sure tastes amazing. I'll be making this soon(tonight). Thanks for sharing Chef Parisi.
The USA is so lame that their “best dish” is Mexican…
CAUTION: The written recipe on Billy Parisi's website makes no mention of the beer he uses in the video. I ruined almost $100 of ingredients because of that omission–and I'm not happy about it.
I wish dried chilies like this were readily available everywhere. Can’t find them locally and the online prices for where I live are exorbitant. Hopefully that will change someday soon.
You get 800 points for using Grolsch.
If you add chocolate to balance out the acid from the tomatoes, what is the point of adding the apple cider vinegar for more acid? Legit asking. I do something similar for my chili except I add Dutch processed cocoa powder and do not add the extra cider vinegar unless I think it needs more acid.
"Add any Pilsner beer’…
Proceeds to add a bock beer…
beer and coffee……hard no
No beans, no chili. Texas doesn't know what they're doing. (waiting for all the smoke)
Bacon and beans do Not belong in chili
Great step-by-step illustration!
My question is whether to put it in the oven to cook instead of leaving it on the stove top?
By the way, if you haven't made a video for "mole con pollo," when do you plan on doing it!
Thanks
That recipe is pretty similar across the entire southwest, from California east. But, it was commonly called a stew or meat with chilies. The earliest written and published mention of a chili stew is in Ulysses Grant's biography. While stationed at Monterey, he stopped at a rancho in the Coast Range at evening and admits to gloatingly know he was arriving right at the Rancheros dinner time. Hospitality would demand the rancher provide food to his unexpected guests. Grant says the dinner was a rabbit stew. From the color of the sauce, he assumed it would be a tomato sauce. He happily spooned up a mouthful and, as he phrased it, "almost died" from the heat. He contented himself with tortillas as a meal. The sauce was a chili sauce as described in your recipe. The only mentioned difference was that the meat was "rabbit" rather than beef. Similar dishes were made in Arizona and New Mexico.
only thing missing was some spaghetti. Be a good Cincinnati chili