I Tried a 180-Year-Old Texas Chili Recipe From Reddit—It’s Delicious

There are endless variations of chili found in every nook and cranny of the country. It’s one of those dishes you could spend a lifetime exploring. And while I’d never bad-mouth a classic ground beef and beans chili, anytime I want to switch things up—or gently annoy a fellow bean lover—I turn to the true American classic: Texas chili.

What makes Texas chili stand out from all other kinds? It has no beans or chunks of tomatoes. Instead, chunky beef is simmered in a deep red sauce made with dried chili peppers.

Beef chuck is commonly used for its rich flavor and ability to hold up during long, slow cooks. The marbling in chuck breaks down over time, giving your chili a tender, melt-in-your-mouth texture without falling apart completely. It’s an accessible, affordable cut that pairs beautifully with bold flavors—something ground beef simply cannot match.

Originating in San Antonio, Texas, in the mid-1800s, chili has deep roots in Mexican and Tex-Mex culture. It was popularized by what historians refer to as the “Chili Queens,” who sold hearty, no-frills meals from food stands around the city’s Military Plaza. In its early years, Texas chili was often served on top of tamales or enchiladas.

Texas chili today rarely strays far from its roots. Case in point: a nearly 180-year-old Texas chili recipe I recently found on Reddit. Redditor CoolSwim1776 shared their grandmother’s frontier-style chili recipe from the 1840s. Of course, I had to try it.

How To Make Reddit's 180-Year-Old Texas Chili

This retro recipe calls for ingredients such as venison or buffalo and suet. I opted for easier-to-find ingredients and broke the process into three steps.

1. Make the Chile Base: Place the dried chiles, such as ancho or pasilla, in a dry Dutch oven and toast briefly, until fragrant. Cover the chiles with hot water and soak for about 15 minutes. Once they are soft and plump, transfer the chiles and soaking liquid to a blender and purée until smooth. Set aside.

2. Sear the Beef: Using the same pot, heat a small amount of vegetable oil and sear diced beef chuck until each side develops a deep brown crust. Work in batches to avoid overcrowding the pot, transferring each batch to a plate as it’s done. Once the beef is out, add the diced onions and minced garlic, and cook until softened and lightly golden.

3. Let It Simmer: Add the seared beef, the chile base, ground cumin, dried Mexican oregano, and beef broth to the Dutch oven. At this point, most of the work is done. Simmer the chili for at least two hours, as your home fills with the bold, spicy aroma of Texas chili.

When the beef is tender enough to yield easily to a fork, you’ll know it’s ready. Taste and adjust the seasoning as needed, then plan what you’ll be serving with it.

My Favorite Way To Serve Texas Chili

Personally, I like to stick to the basics, but this is another opportunity to make the dish uniquely your own. I usually start with a base of rice, add a couple of scoops of chili, then finish it with a dollop of sour cream, shredded cheddar, and a handful of corn chips or tortilla chips. You could also toss in some fresh cilantro, sliced jalapeños, diced onion, and a drizzle of Tapatío to dial up the heat.

Chili always tastes better the next day, and Texas chili is no exception. Store your leftovers in an airtight container in the fridge, and get ready for an extra boost of flavor when you reheat it. If you’ve got more than you can finish within a week, you can always freeze a batch and save it for later.

Speaking of leftovers, don’t let them sit around in a single bowl. Pile your chili on top of homemade nachos, layer it into a bag of Fritos like the “Chili Queens” once did, spoon it over baked potatoes, toss it into a burrito bowl, or use it as a topping for scrambled eggs or breakfast tacos. Its appeal lies in its versatility, allowing you to turn almost any dish into a fusion of bold Texas flavors.