A thick, hearty Texas-style beef chili that’s ideal for Frito Pie, chili cheese dogs, or spooning over baked potatoes. This easy Texas chili is made with ground beef, a savory spice blend, and canned tomatoes. Let it simmer until it reduces to a rich, bean-free Texas chili with the classic texture you expect.
There’s something comforting about cooking a first pot of Texas chili in the cooler months. From football nights to Halloween before trick-or-treating, Frito Pie and a steaming bowl of chili feel like classic Texas comfort food. This version keeps things simple and nostalgic—thick, savory, and intentionally bean-free.
Texans cook chili a thousand different ways: from contest-ready recipes to quick weeknight pots. This recipe focuses on a thick, ground-beef chili that works perfectly as a topping for Frito Pie, chili dogs, or even a loaded baked potato. It’s straightforward to prepare and comes together in under an hour, with plenty of room for small adjustments to suit your taste.
Why you’ll love this Texas chili
This recipe is quick and approachable. It uses ground beef, dried spices, canned tomatoes, and a little tomato paste to build deep flavor without a long braise. The recipe makes a moderate-sized batch, so if you’re feeding a crowd or planning a party, double or triple it. For a familiar, old-school flavor reminiscent of canned chili, I rely on dried spices rather than fresh onions or jalapeños, which produces a smooth, consistent texture ideal for Frito Pie.
Ingredients
- 1 pound ground beef: 90/10 sirloin is a great choice, but use whatever ground beef fits your budget. Drain any excess fat after browning.
- 2 Tablespoons chili powder: A classic chili powder works best; it provides the signature color and flavor of Texas-style chili.
- 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried Mexican oregano: These dried spices build the chili’s savory profile.
- 1 (14.5 ounce) can petite diced tomatoes with juices: Petite diced tomatoes give body without large chunks. Rotel can be used if you prefer a bit of heat.
- 2 cups beef broth: Adds depth and beefy richness. You can substitute water or add beer for a different note.
- 1 ½ cups water: Used with the broth so the chili doesn’t become too salty.
- ¼ cup tomato paste: Concentrates tomato flavor and helps thicken the chili.
- Optional: 2 Tablespoons cornmeal or masa harina: Stir in to thicken if desired; the chili will also continue to thicken as it cools.
How to make
1. Brown the beef
In a Dutch oven over medium heat, cook the ground beef until fully browned and no longer pink. Drain off any excess fat. Return the pot to the heat and proceed to seasoning.
2. Add spices and liquids
Stir in the chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper, and oregano. Cook, stirring, for about one minute to bloom the spices. Add the diced tomatoes (with juices), tomato paste, beef broth, and water. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer.
3. Simmer until thick
Let the chili simmer, uncovered or partially covered, for 30–60 minutes depending on desired thickness. Stir occasionally and adjust seasoning to taste. If you prefer a thicker chili, stir in 2 tablespoons of cornmeal or masa harina and simmer until it reaches the consistency you like.
Variations
- Add diced onions and jalapeños while browning the meat for a fresher, chunkier version.
- Replace some of the water or beef broth with beer (a Texas lager like Lone Star is traditional for some cooks) for added depth.
- Substitute ground game meats such as venison or axis for a leaner, more game-forward chili.
- To adapt this recipe as an enchilada topping, stir in ¼ cup flour with the spices while cooking and skip the cornmeal.
Serving & storage
To make Texas Frito Pies: Put a handful of Fritos in a bowl, spoon about ½ cup of chili over the chips, and add toppings you like. Popular toppings include shredded cheddar cheese, diced white onion, sour cream, and sliced jalapeños.
Pairs well with: warm cornbread, saltine crackers, Texas-style rolls, tater tots, or baked potatoes. These sides complement the rich, savory flavor of the chili.
Storage: Refrigerate leftover chili in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Allow the chili to cool completely before freezing, and leave a little headspace in the container to allow for expansion. Label and date the container.
Serving a crowd? This recipe yields about 3 ½ cups of chili, roughly seven ½-cup servings. Double or triple the quantities for larger gatherings.
📖 Recipe
Texas Style Chili for Frito Pie
Thick, no-bean Texas-style chili made with ground beef and savory spices. Perfect for Frito Pie or chili dogs and ready in under an hour.
Ingredients
- 1 pound ground beef
- 2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon table salt
- ½ teaspoon black pepper
- ½ teaspoon dried Mexican oregano
- 1 (14.5 oz) can petite diced tomatoes with juices
- 2 cups beef broth
- 1 ½ cups water
- ¼ cup tomato paste
- Optional: 2 Tablespoons cornmeal or masa harina to thicken
Instructions
- In a Dutch oven over medium heat, brown the ground beef until no pink remains. Drain any excess fat.
- Add the chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper, and oregano. Stir and cook for about one minute to toast the spices.
- Pour in the diced tomatoes with their juices, beef broth, water, and the tomato paste. Bring to a boil, then reduce heat to low and simmer for 30–60 minutes, stirring occasionally, until the chili reaches your desired thickness.
- If the chili seems too thin, stir in 2 tablespoons of cornmeal or masa harina and simmer until it thickens. To thin it, add more water or broth a little at a time.
Notes
*Recommended chili powder: a classic brand works well for this style.
To adjust thickness: Use cornmeal or masa harina to thicken, or simmer longer to reduce. Add extra liquid to thin as needed.
Yield: This recipe makes about 3 ½ cups of cooked chili. Double for a large group.
Nutrition
Calories: 140 kcal | Carbohydrates: 4 g | Protein: 15 g | Fat: 6 g (per ½ cup serving)
FAQ
What is the best chili for Frito Pie? A thick, bean-free chili so the chips don’t become soggy—this recipe is designed for that purpose.
Can I freeze this? Yes, refrigerate up to 4 days or freeze up to 3 months in freezer-safe containers.
What kind of chili powder is best for Texas-style chili? Use a traditional chili powder blend; a classic, plain chili powder works well for the authentic flavor.
Does Texas chili have beans? No. Traditional Texas chili is typically made without beans.
My son insists that Frito Pie topped with this Texas chili is a perfectly acceptable breakfast, and honestly, I agree. The comforting, savory flavor works any time of day.
I hope you enjoy this straightforward Texas chili recipe. It’s ideal when you want a thick, flavorful chili made from simple ingredients and ready in less than an hour.
Alaine
More recipes you may enjoy:
- Crock-Pot Carne Guisada
- Ground Beef Taco Meat
- Classic Sloppy Joes
- Cheesy Taco Soup
