This Texas Chili is my Daddy’s proud, award-winning recipe — the kind of dish that makes the whole house smell like the county fair. I first learned it leaning against his slow cooker one October afternoon while he recited chili cook-off lore and handed me a wooden spoon. What makes this version special is its insistence on bold layers: a good sear on the beef, two stages of spice addition, and finish with masa harina to round the flavors and thicken the sauce. The result is big, meaty chunks of beef bathed in a deep, slightly smoky sauce that is spicy but never one-note.

I discovered a few tricks over the years: don’t rush the browning, use a dark lager (Negra Modelo or Shiner Bock are our go-tos), and add half the spice early and the rest toward the end to keep the chili complex. We serve this at family gatherings and the response is always the same — my grandmother goes for seconds before she even sits down. It’s excellent cooked all day in a slow cooker, but it also comes together on the stovetop for a quicker weeknight version. Either way, this recipe brings comfort and a little competitive edge to the table.

Ingredients

• Boneless beef chuck roast (2 1/2 pounds): Choose a well-marbled chuck for flavor and fork-tender results after long cooking. Trim excess fat and cut into 1-inch cubes so pieces brown evenly; a USDA Choice cut works well.
• Salt and freshly ground black pepper: Season generously at the searing stage to build savory depth. Kosher salt is forgiving; if using table salt, reduce slightly.
• Oil (2 tablespoons): Use extra-virgin olive oil or vegetable oil for searing. Heat until shimmering so you get a proper Maillard crust on the meat.
• One medium yellow onion and 6 garlic cloves: Finely chop the onion and mince the garlic. The onion softens and adds sweetness while the garlic gives savory lift.
• Three 14.5-ounce cans fire-roasted diced tomatoes, drained: Fire-roasted tomatoes add a touch of smoke and acidity that balances the beef and spices.
• 1 to 2 jalapeños: Mince with seeds and membranes for a spicy bowl, or remove them for mild heat. Adjust to taste.
• Spice mix: 3 tablespoons chili powder, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons cumin, 2 teaspoons dried Mexican oregano, 1 teaspoon onion powder, 1 teaspoon ground coriander — this blend builds the chili backbone.
• One 12-ounce bottle dark beer: Negra Modelo or Shiner Bock adds malty depth; use an alcohol-free beer if you prefer no alcohol flavor, though the dark lager is recommended.
• 1/4 cup masa harina and 1/2 cup water: Dissolved masa thickens the chili and brings a subtle corn flavor that feels authentic and rounded.
• Optional heat: 1/4 teaspoon cayenne or chipotle chile powder to taste; chipotle provides smoky heat while cayenne is straightforward spice.

Instructions

Season and Sear the Beef: Generously season the beef cubes on all sides with salt and freshly ground black pepper. Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high until shimmering. Working in batches to avoid crowding, add a single layer of beef and brown for 2 to 3 minutes per side until a deep crust forms. Transfer browned beef to a 6-quart slow cooker or set aside on a plate if using the stovetop method. Proper browning creates flavor through the Maillard reaction; don’t skip it. Sauté Onion and Garlic: Add a touch more oil to the skillet, then add the chopped onion and minced garlic. Sauté, stirring occasionally, for 5 to 7 minutes until the onion is translucent and just beginning to caramelize. This step builds sweetness that balances the spices. Transfer the softened aromatics to the slow cooker or set aside with the beef. Mix Spices: In a small bowl combine the chili powder, 2 teaspoons salt, garlic powder, cumin, oregano, onion powder, and coriander. Reserve half of this mix for later; adding spices in two stages layers the flavors and prevents them from becoming flat after long cooking. Combine and Cook: Add the drained fire-roasted tomatoes, minced jalapeños, and half the spice mix to the slow cooker along with the browned beef and sautéed onions. Pour the dark beer slowly to deglaze and combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender. For stovetop: return beef to the Dutch oven, add undrained tomatoes, jalapeños, and half the spice mix, bring to a boil, then simmer uncovered 1 1/2 to 2 hours until tender, stirring occasionally and adding liquid if needed. Finish with Masa and Spice: Mix the masa harina with 1/2 cup water until dissolved and stir into the chili along with the remaining spice mix. Add cayenne or chipotle powder to taste. Increase heat to HIGH and cook, covered, for 15 to 30 minutes until the chili thickens. If you prefer a thicker finish, remove the lid and cook on HIGH an additional 15 to 30 minutes to evaporate more liquid.

Storage Tips

Cool chili to room temperature within two hours, then store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in meal-sized portions for up to three months — leave a bit of headspace in containers because liquids expand when frozen. To reheat, thaw overnight in the refrigerator and warm over low heat on the stovetop or in the microwave, stirring occasionally. If the sauce has thickened too much after refrigeration, stir in a splash of water, beef broth, or beer while reheating to loosen the texture to your liking.

Ingredient Substitutions

If you need to adapt the recipe, swap beef chuck for boneless short ribs or a fattier roast for extra richness; increase cooking time slightly for larger pieces. For gluten-free, use a gluten-free beer or replace the beer with beef broth and increase the tomato acidity with a splash of apple cider vinegar. To make this vegetarian, substitute hearty mushrooms and firm cubed tofu, use vegetable stock, and skip the beer or use a gluten-free brew. Note that substituting will alter texture and depth, but the two-stage spice technique will still work.

Serving Suggestions

Serve with warm corn tortillas or over steamed rice for soaking up every bit of sauce. Offer toppings like shredded cheddar, diced white onion, sliced scallions, chopped cilantro, lime wedges, and a dollop of sour cream or plain Greek yogurt for cooling contrast. For a hearty meal, pair with cornbread or a simple green salad dressed in a bright vinaigrette to cut the richness. This dish shines at casual gatherings — set up a chili bar with toppings and let guests customize their bowls.

Cultural Background

True Texas-style chili emphasizes meat and spices rather than beans and relies on bold flavors from chiles and slow cooking. Variations across Texas range from red, meat-forward versions to those with smoky chilies and unique spice blends. The use of masa harina to thicken and add body is a Southwestern tradition that links chili to corn-based cooking techniques. This recipe leans into those regional cues while adding the modern twist of a dark lager for malt complexity.

Seasonal Adaptations

In winter, add root vegetables like diced carrots and parsnips for heartier bowls. In summer, serve the chili slightly thinner as a topping for grilled corn or baked potatoes, and offer bright toppings like fresh pico de gallo and avocado. For holiday gatherings, make a double batch and keep it warm in a slow cooker for guests to ladle into bowls throughout the celebration.

Meal Prep Tips

Divide chili into 2-cup portions for easy weekday meals. Freeze in labeled containers and rotate into the menu as needed. When preparing ahead, wait to add delicate toppings until serving day. If planning to serve to a crowd, keep chili in a slow cooker on LOW and stir occasionally; add water or broth if it becomes too thick. The dish holds up well for 4 to 6 hours on a warm slow cooker setting.

At the end of the day, this is a recipe that invites sharing and quiet pride. It’s comfort in a bowl, a little competitive history, and a dependable crowd-pleaser — perfect for family dinners, potlucks, and those cold nights when you want something that tastes like home.