This Texas chili is my Daddy’s award-winning version — all hearty chunks of beef, deep chili flavor, and the kind of heat that makes you reach for a warm cornbread and another bowl. I remember standing on a stool in the kitchen while he seared the meat, the house filling with sizzling aromas and the tang of beer and fire-roasted tomatoes. He taught me to brown every cube, to add spices in stages, and to trust a long, slow simmer. It’s the sort of dish that became a family tradition: cook it on a chilly Saturday, invite friends, and watch people come back for seconds. I first tasted this combination during a fall weekend when he brought his chili to a church cook-off. The judges liked it, but what I remember most is how the flavors deepened after a day in the fridge — the spice softened, the beef absorbed the seasoning, and the sauce became glossy and concentrated. That memory is why I often make a double batch: part goes to dinner, and the rest to the freezer for hectic weeknights. The texture is distinctive — large, forkable cubes of chuck roast that hold together rather than shredding away — and the taste balances smoky, savory, and slightly fruity notes from the beer and fire-roasted tomatoes.

Ingredients

• Boneless beef chuck roast (2 1/2 pounds): Pick well-marbled chuck for tenderness and flavor. Trim excess fat but leave enough to render while cooking. If your roast is sold in a single piece, cut it into 1-inch cubes for even browning and slow-simmering texture.
• Salt and freshly ground black pepper: Simple seasoning for the meat. Use kosher salt or sea salt; adjust to taste after long cooking since flavors concentrate.
• Extra-virgin olive oil or vegetable oil, 2 tablespoons: A neutral oil with a high smoke point helps get a deep brown crust on the beef. Use more if your pan looks dry while searing.
• Yellow onion, 1 medium, finely chopped: Sauté until translucent to add sweetness and body to the sauce. Yellow onions hold up well during long simmering.
• Garlic, 6 cloves, minced: Adds aromatic depth; stir in until fragrant but not burnt.
• Fire-roasted diced tomatoes, three 14.5-ounce cans: The charred tomato flavor contributes a smoky background note — drain them for slow cooker use to avoid excess liquid, or keep the juices for stovetop simmering.
• Jalapeños, 1 to 2, minced: Leave seeds and membranes for heat, remove them for milder bowls. Use fresh jalapeños for brightness and an extra texture pop.
• Chili powder, 3 tablespoons: The backbone of the spice blend. Use a high-quality brand for the best flavor.
• Salt, 2 teaspoons total: Divided between initial seasoning and the spice mix; you can reduce if using low-sodium broth or prefer less salt.
• Garlic powder, 2 teaspoons; cumin, 2 teaspoons; dried Mexican oregano, 2 teaspoons; onion powder, 1 teaspoon; ground coriander, 1 teaspoon: These dried spices build the characteristic chili profile — measure carefully and taste as you finish cooking.
• Dark beer, 1 (12-ounce) bottle: A Negra Modelo or Shiner Bock adds maltiness and color; use beef broth if you prefer no alcohol (adjust salt accordingly).
• Masa harina, 1/4 cup, mixed with 1/2 cup water: Dissolve the masa into water to thicken the sauce and add a subtle corn flavor — a classic technique for Texas-style chili.
• Cayenne or chipotle chile powder, 1/4 teaspoon (optional): Add carefully to taste. Cayenne raises heat; chipotle adds smoky heat and complexity.

Instructions

Season and Sear the Beef: Generously season 2 1/2 pounds of 1-inch beef cubes with salt and pepper. Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high until shimmering. Work in batches so the pan isn’t crowded, and brown the cubes about 2–3 minutes per side until a deep mahogany crust forms — this caramelization creates flavor through the Maillard reaction. Transfer the browned pieces to a 6-quart slow cooker or set aside on a plate if using the stovetop. Sauté Onion and Garlic: Add a splash more oil to the same pot and reduce heat slightly. Sauté the finely chopped medium yellow onion for 5–7 minutes until it softens and begins to color; stir in 6 minced garlic cloves for the final minute. Scrape up browned bits for flavor, then add the aromatics to the slow cooker with the beef. Mix the Spice Blend: In a small bowl, combine 3 tablespoons chili powder, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons ground cumin, 2 teaspoons dried Mexican oregano, 1 teaspoon onion powder, and 1 teaspoon ground coriander. Split this mixture — use half now, half later — so flavors layer and remain bright after long cooking. Combine Base Ingredients: Add the drained fire-roasted diced tomatoes and 1–2 minced jalapeños to the slow cooker. Sprinkle in HALF of the spice blend, then pour the 12-ounce bottle of dark beer slowly to deglaze and distribute flavors. Stir gently to combine without breaking the beef cubes. Slow Cook or Simmer: Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours. For stovetop, return the beef and aromatics to a Dutch oven, add the undrained tomatoes, half the spice mix, and beer; bring to a boil then reduce to a simmer and cook uncovered 1 1/2–2 hours until the beef is tender, stirring occasionally. Finish with Masa and Remaining Spices: Whisk 1/4 cup masa harina with 1/2 cup water until smooth. Stir this into the chili along with the remaining spice blend and 1/4 teaspoon cayenne or chipotle powder if using. Increase the slow cooker to HIGH, cover, and cook 15–30 minutes until thickened. For thicker texture, remove the lid and cook on HIGH an additional 15–30 minutes to evaporate excess liquid.

Storage Tips

Cool the chili to room temperature no longer than two hours after cooking, then transfer into airtight containers. Refrigerate up to 3–4 days; reheat gently on low in a saucepan to avoid overcooking the beef. For long-term storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator or use a low microwave defrost setting before warming on the stovetop. If the sauce thickens excessively after refrigeration, add a splash of beer, water, or beef broth while reheating.

Ingredient Substitutions

For a gluten-free version, swap the dark beer for gluten-free beer or additional beef broth; this reduces some malt flavor but keeps body. If you prefer less alcohol taste, use 1 1/4 cups beef broth in place of beer. Swap jalapeños for poblanos for a milder, earthier heat. To make the dish spicier, increase cayenne or use a diced serrano instead of jalapeño. For a smokier profile, add 1/2 to 1 teaspoon smoked paprika or use chipotle powder in place of pure cayenne.

Serving Suggestions

Serve in deep bowls with a wedge of buttermilk cornbread, a dollop of sour cream, and sliced green onions or diced white onion for crunch. Shredded cheddar or Monterey Jack is a classic garnish; for a fresher balance, add chopped cilantro and a squeeze of lime. This chili also pairs well with baked potatoes, over rice, or spooned onto toasted baguette slices for open-faced sandwiches at casual gatherings.

Cultural Background

Texas-style chili traditionally emphasizes beef and chiles rather than beans or tomatoes, a point of proud culinary distinction in Texan cook-offs. This version nods to that tradition with large beef cubes and a focus on spice layers and slow cooking, while the use of masa harina is a Southwestern technique that adds body without masking the meat. The inclusion of beer is a regional twist that contributes caramelized malt notes and depth.

Seasonal Adaptations

In winter, make a full slow-cooker batch and invite guests for a chili night — serve with roasted winter vegetables. In summer, lighten the meal by using leaner beef and serving the chili room-temperature over crisp greens as a hearty salad topping. During grilling season, sear the beef over charcoal for added smoke and use grilled jalapeños to enhance the smoky heat.

Meal Prep Tips

Make a double batch and portion into 2-cup servings for quick lunches. Freeze single portions for easy reheat-and-eat dinners. If planning ahead, brown the meat and sauté the aromatics a day earlier, refrigerate separately, then combine with canned tomatoes, beer, and spices in the slow cooker the next morning for a no-fuss finish.

At the end of the day, this chili is about good memories and good technique — sear with intention, season in layers, and cook low and slow when you can. Invite family, share a bowl, and make it your own by adjusting the heat and garnishes to suit your crowd.