Texas chili isn’t just food—it’s a tradition. When the weather gets cold, nothing beats a warm, spicy bowl of chili. Unlike other versions, Texas chili focuses on the meat and the heat. There are no beans, no tomatoes—just bold flavors and tender beef.
Where Did Texas Chili Come From?
The story of Texas chili goes back to the 1800s. In San Antonio, women called “Chili Queens” sold spicy meat stews in the city’s plazas. Travelers, cowboys, and soldiers lined up for a hot bowl of chili con carne, which means “chili with meat.” Over time, this dish became a staple in Texas cuisine.
Spanish and Native American Influence
Although Texas chili is famous today, it has deep roots in Spanish and Native American cooking. Spanish settlers brought dried chilies, cumin, and garlic. Meanwhile, Native American tribes used wild game and local spices to create hearty stews. Eventually, these flavors combined to form the chili we know today.
Chili on the Cowboy Trail
As chili became more popular, cowboys on cattle drives needed a way to take it on the road. Chuckwagon cooks created chili bricks—a mix of dried beef, suet (animal fat), and spices pressed into blocks. Cowboys carried these bricks and boiled them in water to make chili on the trail.
Later, in 1893, Texas chili was introduced to the rest of the country at the World’s Fair in Chicago. Not long after, stores began selling canned chili, making it even easier to enjoy.
Chili Cook-Offs and Texas Pride
By the mid-1900s, chili had become a Texas icon. As a result, people started competing to see who could make the best bowl. In 1967, Texas held its first official chili cook-off in Terlingua, a small town in the desert. Since then, chili cook-offs have spread across the country, bringing together chili lovers from all over.
A decade later, in 1977, Texas made chili its official state dish. The state declared it the “only bowl of red worthy of Texas.”
The Great Bean Debate
One of the biggest chili debates is: Should chili have beans?
Texas chili lovers insist that real chili has no beans. Instead, it sticks to meat, chilies, and spices. However, in other parts of the country, people like to add beans, tomatoes, and even pasta. Although opinions differ, one thing is certain—chili is a dish that brings people together.
Is Chili Just for Winter?
Most people think of chili as a fall and winter food. After all, it’s warm, filling, and perfect for football season. However, in Texas, people eat it all year long. Some even make lighter versions with turkey or chicken for the summer. No matter the season, a good bowl of chili always hits the spot.
Can You Use Ground Beef?
Yes! Many people use ground beef instead of cubed beef. However, the type of beef you choose makes a big difference in texture and flavor.
Ground Beef Chili
- Cooks quickly, making it great for busy nights.
- Has a softer, stew-like texture.
- Appears more in Midwestern and home-style chili, often with beans and tomatoes.
Cubed Beef Chili (Texas Style)
- Uses chuck roast or brisket for bigger, tender chunks.
- Takes longer to cook but has a richer flavor.
- Stays true to Texas tradition.
Making Texas Chili with Ground Beef
If you decide to use ground beef, here are a few tips:
- Choose 80/20 beef for the best flavor.
- Brown the meat well to bring out deep, smoky taste.
- Try mixing in chorizo or finely chopped brisket for extra texture.
- Stick to Texas-style spices—no beans!
Final Thoughts
Texas chili is more than just a meal—it’s a piece of history. Over the years, it has changed and evolved, but its bold, hearty flavors remain the same. Whether you make a traditional bowl of red or add your own twist, chili is always a great way to heat up winter!
For another great wintertime meal check this out: Classic Homestyle Beef Stew Recipe
