Texas Hill Country Chili

Bold Texas Hill Country Chili With a Garlic-Infused Twist

There are few dishes that feel more “Texas” than a big, slow-simmered pot of chili. It’s hearty, bold, and rich with smoky peppers — the kind of authentic Texas chili that fills the kitchen with warmth and pride. Around here, it’s made the classic way: no beans, just pure, meaty goodness.

At Texas Hill Country Olive Co., we’ve discovered a way to add bold flavors — by using our Garlic Infused Olive Oil. Unlike a sauté in neutral oil or butter, it brings a warm, savory flavor that seeps all the way into the ground meat or stew meat as it cooks down. The result? A chili con carne that’s rich, smooth, and absolutely unforgettable for your taste buds.

Texas Hill Country Chili with Garlic Infused Olive Oil

Ingredients

For the Chili:

• 4 lbs beef chuck roast trimmed of excess fat, cut into ½ inch chunks

• 6 tbsp Garlic Infused Olive Oil (divided)

• 3 jalapeños, seeded and diced

• 1 large yellow onion, diced

• 1 chipotle pepper in adobo sauce, seeded and finely chopped

• 28 oz can crushed tomatoes

• 3 tbsp tomato paste

• 4 cups beef broth or beef stock

• 2 bay leaves

• Salt and black pepper, to taste

Seasoning Mix:

• 2 tbsp chili powder

• 2 tbsp smoked paprika

• 1 tbsp cumin

• 1 tbsp dried oregano

• 2 tsp chipotle chili powder

• 2 tsp unsweetened cocoa powder

• 1 tsp ground coriander

• ½ tsp cinnamon

Directions

1. Season the beef generously with kosher salt and black pepper.

2. In a large Dutch oven, heat 2 tablespoons of Garlic Infused Olive Oil over medium heat. Brown half of the meat, then repeat with the remaining beef. Remove and set aside.

3. Add the remaining oil, then sauté the jalapeños and onions for about 10 minutes, until softened (but not browned).

4. Stir in garlic and the seasoning mix; cook for 30 seconds until fragrant.

5. Add the browned beef back into the pot along with the crushed tomatoes, tomato paste, and beef broth.

6. Bring the chili to a gentle boil, then reduce to low heat and simmer uncovered for 3 to 3½ hours, stirring occasionally so it doesn’t stick. If it thickens too much, stir in a bit of chicken stock or more broth.

7. Just before serving, mix masa harina into a small bowl with warm water, then stir into the chili to thicken if desired.

8. Remove the bay leaves, taste, and adjust the seasoning.

Serve hot, topped with shredded cheddar cheese, sour cream, or chopped green onions.

Serving Suggestions

This dish pairs beautifully with Olive Oil Cornbread or on a chili dog. For the best thing to do with leftover chili, spoon it over baked potatoes, tortilla chips, or even hot dogs for a Texas-style twist. If you like variety, try adapting this recipe into a white chicken chili or turkey chili — both are delicious lighter options for weeknight dinners.Our favorite toppings are cheddar cheese, sour cream, and chives.

Why You’ll Love It

What makes this the best Texas chili recipe isn’t just the bold blend of spices or the smoky depth of the beef broth — it’s that signature Garlic Infused Olive Oil that transforms every bite. The hearty chili tastes rich and complex, and somehow even better the second time you warm it up. Whether you’re cooking for family, tailgating, or just craving comfort in a bowl, this authentic Texas chili delivers all the heart and flavor the Lone Star State is known for.