Texas Chili

Name: Texas Chili with Ground Chuck and Bison
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 red bell pepper, diced; 1 poblano pepper, diced; 1 Hatch green chile, diced; 2 lbs ground chuck; 1 lb ground bison; 1 white onion, diced; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tbsp smoked paprika; 1/4 cup chili powder; 2 tbsp minced garlic; 1 tbsp unsweetened cocoa powder; 2 tbsp tomato paste; salt, to taste; black pepper, to taste; 24 oz beef bone broth; 12 oz bock beer; 2 tbsp masa harina (optional, for thickening); corn chips, for serving; shredded cheddar cheese, for serving; sliced jalapeño, for serving; sour cream, for serving

This authentic Texas chili combines ground chuck and bison with fresh Hatch chiles, poblano, and red bell pepper for a deeply flavored, bean-less stew that slow-simmers to perfection. It's traditionally served over corn chips rather than beans.

🌍American 🏷️Chili 🏷️Texas chili 🏷️No-bean chili 🏷️Beef Bison

🏷️

🏷️Comfort food

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TikTok

Total

2h 40m

Servings

8

Difficulty

Medium

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 red bell pepper, diced
1 poblano pepper, diced
1 Hatch green chile, diced
2 lbs ground chuck
1 lb ground bison
1 white onion, diced
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1/4 cup chili powder
2 tbsp minced garlic
1 tbsp unsweetened cocoa powder
2 tbsp tomato paste
salt, to taste
black pepper, to taste
24 oz beef bone broth
12 oz bock beer
2 tbsp masa harina (optional, for thickening)optional
corn chips, for servingoptional
shredded cheddar cheese, for servingoptional
sliced jalapeño, for servingoptional
sour cream, for servingoptional

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Instructions

1
Dice the red bell pepper, poblano pepper, and Hatch green chile.
2
In a large Dutch oven or pot over medium-high heat, add the ground chuck and ground bison.
3
Break up the meat and cook until it's about halfway browned.
4
Add the diced white onion and all the diced peppers to the pot.
5
Continue cooking, stirring occasionally, until the meat is fully browned and the vegetables are softened.
6
Season the mixture with onion powder, garlic powder, smoked paprika, and chili powder.
7
Add the minced garlic, unsweetened cocoa powder, and tomato paste.
8
Stir everything together until well combined.
9
Season to taste with salt and black pepper.
10
Pour in the beef bone broth and the beer. Stir to combine.
11
Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 2 hours.
12
After simmering, check the consistency. If the chili is too thin, stir in the masa harina to thicken.
13
Let the chili simmer for another 15-20 minutes for the masa to cook and thicken the chili.
14
Serve the chili hot, optionally over a bed of corn chips and topped with shredded cheese, sliced jalapeños, and sour cream.

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Tips & Notes

Pro tips

Sear the meat blend in batches over high heat before simmering to build fond and depth; do not crowd the pot.
Dice all peppers uniformly so they cook at the same rate and distribute evenly throughout the pot.
Taste and adjust seasoning in the final 15 minutes of cooking; chili powder and smoked paprika intensify as they simmer.
For authentic Texas style, serve over crushed corn chips or with cornbread on the side, never over rice or beans.

Substitutions

Ground chuck → ground short rib or beef shank (deeper, richer flavor)
Ground bison → ground lamb or venison (different but complementary game notes)
Hatch green chile → poblano, Anaheim, or mild serrano (adjusts heat level)
Smoked paprika → regular paprika plus 1/4 tsp liquid smoke (loses subtle smoke depth)

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding water if the chili has thickened.

Equipment

large heavy-bottomed pot or Dutch oven · video documentation equipment (noted in recipe)

Common Questions

Can I make this chili without bison?

Yes. Use 3 lbs ground chuck or substitute half with ground short rib or wagyu beef for richness. The bison adds lean protein and subtle gaminess, but all-beef versions work well.

What's the secret ingredient mentioned in the description?

The recipe description references a secret ingredient; common Texas chili depth-builders include smoked paprika (listed), cumin, or a touch of cocoa powder. Check the full recipe for the specific addition.

How long does Texas chili need to simmer?

Slow-simmered chili typically needs 1.5–2 hours on low heat to meld flavors and tenderize the meat. Do not boil; maintain a gentle bubble.

Can I freeze this chili?

Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding water if needed.

Should I use fresh or dried Hatch chiles?

Fresh Hatch chiles are traditional and available late summer–fall. Dried Hatch chiles work year-round; rehydrate in hot water for 10 minutes before dicing, or use 2 tsp ground Hatch chile powder.