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Home » Main Dishes

Authentic Chili Recipe a.k.a. Bowl of Red

Yes! An Authentic Chili Recipe that is packed with tender beef, flavorful dried chilies and no beans in sight. Don't worry, you will never miss them! This authentic Texas chili (know as a Bowl of Red) will become one of your favorite Chili Recipes ever. It's perfect on top of a hot dog, Frito Pie or on it's own for an easy dinner recipe.

Authentic Chile Recipe or Red Chile Beef Recipe

"Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better." - Lyndon Baines Johnson, 36th president and chili lover

A classic is a classic for a reason.

With the temperature in the single digits where I live, we call this Chili Weather. So, I was craving chili, and not just any chili. I wanted to go back to chili's roots as much as possible and see what all the fuss is about.

My husband, who has been a dedicated chili fanatic for all 35 years of our marriage, ate a bite of this and sat in silence for about 60 seconds. For dramatic effect, perhaps?

"This is the best bite of chili I have ever eaten," he said without fanfare.

And I have to agree. Turns out, it helps to go back to the real-deal authentic recipe to learn why it became a classic.

This is not only the best beef chili I have ever eaten, it may be up there in the top ten bites of food I have ever eaten. Rich, deep and flavorful. Silky, tender meat chunks with onions, chiles and garlic. That's it. Amazingly satisfying.

Authentic Chili Recipe from Texas

 

This recipe was originally posted by Donna Kelly. You will find her and more of her recipes at ApronStringsBlog.com

The Original, Authentic Chili Recipe is from Texas

Chili is said to have been born in San Antonio, Texas and spread like wildfire in the mid-1850's. Truly authentic chili should not contain beans or tomatoes, typical ingredients today.

Donna mostly followed the lead of the Chili Queen (Jane Butel), for her approach to making authentic chili recipe.

Chili is one of those recipes which is mostly cooked by feel, by taste.

The most authentic recipes start with cubes of beef or buffalo cooked in a little pork fat. Then, chiles are added for flavor and thickener.

used guajillo and ancho), 1 tablespoon salt, 1 tablespoon of cumin and 8 cups of water. Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.

Here is Donna's 21st century creation for a more authentic chili recipe:

She cooked four slices of bacon in a large stockpot. Remove bacon and mince. Cook 3 pounds of beef (I used chuck roast), cut in 1 inch cubes, until very well browned. Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of ground chile pods (she used guajillo and ancho), 1 tablespoon salt, 1 tablespoon of cumin and 8 cups of water. Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.

 

 

Authentic Chili Recipe from Texas

Authentic Chili Recipe, a.k.a. Bowl of Red

Texas style Red Chile with tender beef, flavorful chilies and not a bean in sight.
5 from 9 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine American Southwest, Cowboy, Southwest, Tex-Mex

Ingredients
  

  • 4 slices bacon
  • 3 pounds beef cut into 1 inch cubes
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 cup ground chile pods guajillo and ancho where used
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 2 to 4 cups water or just enough water to keep the beef covered

Instructions
 

  • Cook four slices of bacon in a large stockpot. Remove bacon and mince.
  • Add beef to the pot and cook in the bacon drippings until very well browned.
  • Add in 3 cloves of garlic, minced, 1 onion, diced, 1 cup of finely ground chile pods (I used guajillo and ancho). Grind pods in a blender or spice grinder until fine. Add 1 tablespoon cumin, 1 tablespoon salt and  enough water to cover the beef.
  • Return bacon to the pot.
  • Simmer for 3 to 4 hours, stirring frequently, until cooked down and thickened.
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Reader Interactions

Comments

  1. Judy @Savoring Today

    January 22, 2013 at 6:38 am

    The great chili debate will surely rage on as preferences know no bounds in the food world. Yours looks wonderful and I'm sure the fork is no prop as it would work just as well as a spoon in this case. 🙂

    Reply
    • Donna

      January 22, 2013 at 9:20 am

      Yes, Judy the Great Debate: Fork or Spoon??? Either works for this hearty bowl!

      Reply
  2. Cookin Canuck

    January 22, 2013 at 10:08 am

    After your husband's proclamation, I'm going to have to try this! I love the simplicity of the ingredients list.

    Reply
    • Donna

      January 24, 2013 at 2:48 pm

      LOVE this Bowl of Red!

      Reply
  3. Sandy

    January 22, 2013 at 8:32 pm

    Donna, this chile looks amazing! I love the authentic ground chiles in your recipe. If you aren't careful, you'll have all three of my boys lined up at your door for dinner!

    Reply
    • Donna

      January 24, 2013 at 2:49 pm

      Thanks, Sandy! Please come on over for dinner soon!

      Reply
  4. Jim Washburn

    January 23, 2013 at 2:10 pm

    Authentic chili has no onions but must have cumin and Mexican oregano.

    Reply
    • Donna

      January 24, 2013 at 2:55 pm

      Hi Jim - I do agree that there are many "authentic" versions of red chili out there. I mostly followed Jane Butel's recipe, which was pretty well researched. Check it out: https://whatscookingamerica.net/JaneButel/BowlChili.htm

      Reply
      • SeattleDee

        January 30, 2013 at 6:58 am

        Ahhh, but another Jane Butel secret is to accompany said chili with an assortment of "fixins", turning a basic bowl of red into a a personalized taste treat. Yum!

        Reply
        • Donna

          January 30, 2013 at 2:37 pm

          Thanks Seattle Dee - ALWAYS good to personalize!

          Reply
  5. Alexys

    January 24, 2013 at 5:19 pm

    Why was I not invited for dinner that night?!! This looks fabulous! Thanks so much for sharing, can't wait to make it for my family!

    Reply
    • Donna

      January 24, 2013 at 6:53 pm

      I'll make it again - - - come on up!!!

      Reply
  6. Justin

    September 20, 2014 at 4:45 am

    For better flavor, swap the water for good homemade beef stock and instead of powdering your chiles, simmer them in half of the stock for a bit to rehydrate them and then puree them in a blender. Add the puree and the other quart of stock to your beef and seasoning mixture and cook. The added beef and vegetable flavor really brings the chili to another level.

    Reply
  7. JW

    January 06, 2015 at 9:15 am

    The 1 cup ground chile pods... Is that one cup AFTER grinding?

    Reply
  8. Martyn Cade

    March 10, 2015 at 8:45 am

    5 stars
    This recipe tops all others. Iv been a chilli lover for years and this is the best.

    Reply
  9. Carol Hicks

    April 16, 2018 at 9:02 am

    5 stars
    My mouth is literally watering after reading this chili recipe. And I do mean literally.

    Reply
  10. Joanie

    April 19, 2018 at 6:31 am

    5 stars
    I could eat chili year-round and this recipe is definitely a keeper! My entire family asked for seconds, they all loved this easy to make "no bean" version.

    Reply
  11. Crystal Lopez

    April 19, 2018 at 7:36 am

    5 stars
    Yum! I am always in the mood for a delicious chili recipe! This is AMAZING!

    Reply
  12. Taryn

    April 19, 2018 at 10:46 am

    5 stars
    This is a great recipe! My husband isn't a big fan of beans so he prefers his chili without. This is perfect!

    Reply
  13. Jake

    June 01, 2020 at 2:44 pm

    Are the pods ground with the seeds, or are the seeds removed prior? Thanks in advance.

    Reply
    • Sandy

      June 01, 2020 at 5:28 pm

      Hi Jake, Thanks for the question. Yes, Donna takes the seeds out of the chiles at the beginning. It gives a smoother texture without the seeds. For a milder chili, I also make sure the veins inside the chile are taken out, as well. Please let me know how you like the chili, we love hearing from you.

      Reply
  14. Gloria

    January 03, 2022 at 12:34 pm

    5 stars
    You can ever have too many chili recipes, especially this time of year.

    Reply
  15. Ann

    January 03, 2022 at 12:42 pm

    5 stars
    A yummy chili recipe the whole family will enjoy.

    Reply
  16. Jenni

    January 04, 2022 at 6:37 am

    5 stars
    Seriously, this is the BEST bowl of chili you will ever make and eat!!! I'll never make a different recipe again!

    Reply
  17. Lydia

    January 04, 2022 at 2:39 pm

    5 stars
    What an interesting chili recipe! So full of flavor and perfect for anyone that doesn't care for beans.

    Reply

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I'm Sandy, a Southwest born and raised girl who loves cooking it's food and sharing it's culture.

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