A thick, hearty Texas-style beef chili that’s ideal for Frito Pie, chili cheese dogs, or as a topping for 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 classic, bean-free Texas chili.
There’s something about making the first pot of Texas chili in October that feels right. From high school football nights to a quick Halloween meal before trick-or-treating, Frito Pie is classic Texas comfort food for these occasions.
Texas has countless chili recipes, from competition-style blends to simple weeknight pots of beef and spices. This version makes a thick, traditional Texas-style chili without beans—perfect for Frito Pie or chili-topped hot dogs.
Why you’ll love this Texas Chili Recipe
This recipe is straightforward and uses common pantry ingredients: ground beef, dried spices and canned tomatoes. It produces a moderate batch, so double or triple it when feeding a crowd.
For a nostalgic, smooth flavor reminiscent of canned chili, this recipe relies on dried spices rather than fresh onions or jalapeños. The result is a classic-tasting, spoonable chili with a familiar texture.
Ingredients
- Ground beef: 1 pound. A 90/10 ground sirloin works well, but use any ground beef within your budget. Drain excess fat after browning.
- Chili powder: 2 tablespoons. Gebhardt chili powder is a classic choice for authentic Texas flavor.
- Dried spices: 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.
- Diced tomatoes: 1 (14.5-ounce) can petite diced tomatoes with juices. Rotel can be substituted if you prefer a little heat.
- Beef broth: 2 cups. Adds a rich, savory base. You can substitute water or beer for part of the liquid if desired.
- Water: 1½ cups. Combined with broth to keep the chili from becoming overly salty.
- Tomato paste: ¼ cup. Deepens the tomato flavor and body of the chili.
- Cornmeal or masa harina (optional): 2 tablespoons to thicken, if needed. The chili will also thicken as it cools.
How to make
1. Cook the ground beef
In a Dutch oven over medium heat, cook the ground beef until browned and no longer pink. Drain excess grease. Stir in the dry spices and cook, stirring, for about one minute to bloom the flavors.
2. Add tomatoes and liquids
Stir in the diced tomatoes with their juices, tomato paste, beef broth and water. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
3. Simmer until thick
Let the chili simmer for 30–60 minutes, stirring occasionally, until it reaches your preferred thickness. If it becomes too thick, add a bit more water or broth. To thicken faster, whisk in 2 tablespoons of cornmeal or masa harina and simmer until incorporated.
Variations
- Add diced onions and jalapeños when cooking the meat for a fresher, spicier profile.
- Replace some of the water or broth with beer (Lone Star is a popular local choice) for added depth.
- Use game meats like ground venison as a lean alternative.
- For an enchilada-style topping, stir ¼ cup flour in with the spices instead of cornmeal.
Serving & Storage
To make Texas Frito Pies: Place a handful of Fritos in a bowl, spoon about ½ cup of chili over them, and add toppings such as shredded cheddar, diced white onion, sour cream and jalapeños.
Pairs well with: Cornbread, saltine crackers, soft rolls, tater tots or baked potatoes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions in labeled, freezer-safe containers for up to 3 months.
Freezing tips: Cool the chili completely before transferring to containers, leaving a little headroom for expansion.
Serving a crowd: This recipe yields about 3½ cups of chili (approximately seven ½-cup servings). Double or triple the recipe when feeding a larger group.
📖 Recipe
Texas Style Chili for Frito Pie
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-ounce) can petite diced tomatoes with juices
- 2 cups beef broth
- 1½ cups water
- ¼ cup tomato paste
- Optional: 2 Tablespoons cornmeal or masa harina
Instructions
- In a Dutch oven over medium heat, cook the ground beef until fully browned. Drain excess fat as needed.
- Stir in the spices (chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper and oregano) and cook, stirring, for about one minute.
- Add the diced tomatoes, beef broth, water and tomato paste. Bring to a boil, then reduce heat and simmer for 30–60 minutes until the chili reaches your desired thickness. Adjust consistency with additional water or broth to thin, or add 2 tablespoons cornmeal to thicken.
Notes
*Recommended: Gebhardt chili powder for an authentic Texas flavor.
To adjust thickness: Stir in 2 tablespoons cornmeal or masa harina and simmer until thickened.
To make thinner: Add additional water or beef broth.
Serving a crowd? This recipe yields about 3½ cups cooked chili—double for a larger gathering.
Nutrition
Carbohydrates: 4 g
Protein: 15 g
Fat: 6 g
FAQ
What is the best chili for Frito Pie? A thick, bean-free chili that won’t make the Fritos soggy, like this recipe.
Can I freeze this? Yes—freeze in airtight containers for up to 3 months.
What chili powder should I use? Gebhardt chili powder is recommended for an authentic Texas flavor.
Does Texas chili have beans? No. Traditional Texas chili is made without beans.
My son insists that Frito Pie with Texas chili makes a perfectly acceptable breakfast.
I hope you enjoy this easy Texas chili any time of day. It’s a dependable recipe when you want a thick, simple chili with classic flavor.
Alaine
More recipes you may enjoy:
- Crock-Pot Carne Guisada
- Ground Beef Taco Meat
- Classic Sloppy Joes
- Cheesy Taco Soup
