Mom's Best Recipes
Recipe

Festive Texas Chili

A light, creamy Texas-style chili with big chile flavor, tender beef, and a bright lime finish. Cozy enough for game day, festive enough for the holidays.

Author By Matt Campbell
4.8
A bowl of creamy Texas chili topped with cilantro, sliced jalapeño, and a squeeze of lime on a rustic wooden table
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If classic Texas chili is the loud, smoky uncle at the party, this one is his surprisingly well-behaved cousin who still knows how to have fun. It keeps the bold chile-forward vibe you want, but finishes lighter and creamier thanks to a smart combo of Greek yogurt and a quick puree trick. No heavy cream situation. No bland, beige “white chili” detour either.

This is the kind of pot you put on when you want comfort and a little sparkle. Think: warm spices, tender beef, a glossy sauce with crisp edges from a quick sear, and a bright lime pop that makes you go back for “just one more bite” until the bowl is empty.

And yes, we are keeping the ingredients accessible and the steps low drama. You can make it on a weeknight, then pretend you spent all day lovingly babysitting it. Your secret is safe with me.

A Dutch oven on a stovetop with browned beef and sautéed onions and garlic

Why It Works

  • Big Texas chili flavor, not heavy: We build a real chile paste base (ancho and guajillo) and keep the creaminess controlled with Greek yogurt stirred in off heat.
  • Thick, glossy texture without flour: A small scoop of beans gets blended and stirred back in. It thickens the pot while keeping the bowl feeling lighter.
  • Festive finish: Lime, cilantro, and optional pickled onions cut through the richness so every spoon tastes awake.
  • Flexible heat level: Add chipotle or jalapeño if you want a kick, or keep it mild for the whole family.

Pairs Well With

Storage Tips

Refrigerator: Cool chili completely, then store in an airtight container for up to 4 days. The flavors get even better on day two.

Freezer: Freeze in portioned containers for up to 3 months. For the best texture, freeze the chili before adding the Greek yogurt, then stir it in after reheating.

Reheating: Warm gently on the stovetop over medium-low, stirring often. If it thickens too much, splash in a little broth or water. If you already added yogurt, keep the heat low to avoid curdling.

Common Questions

Is this still “Texas chili” if it has beans?

Traditional Texas red is typically a no-beans situation, but home kitchens do what they want. Here we use a small amount of beans mostly as a thickener and to keep the bowl feeling lighter. If you want strict Texas vibes, skip the beans and thicken with an extra simmer plus a few tablespoons of tomato paste.

Can I make it dairy free?

Yes. Skip the Greek yogurt and finish with a swirl of unsweetened coconut cream or a dairy-free plain yogurt. Add it off heat, and keep the heat low if you need to warm it back up.

How spicy is it?

As written, it is mild to medium. Ancho and guajillo are more flavorful than fiery. For more heat, add 1 to 2 chipotles in adobo or a pinch of cayenne.

What cut of beef works best?

Chuck roast is the sweet spot for tenderness and flavor. If you use very lean beef, you might miss that rich, “stewed all day” vibe.

Can I use chili powder instead of dried chiles?

You can, but the dried chile paste is where the magic lives. If you must swap, use 3 to 4 tablespoons chili powder to taste (blends vary a lot). If your chili powder already includes cumin and oregano, reduce the cumin and oregano in this recipe by about half, then adjust at the end.

I love chili, but I do not always love how chili makes me feel after a second bowl. This version started as a “what if” night: what if we kept the deep Texas chile flavor, but made the finish brighter and lighter so you can actually go back for seconds without needing a nap? The first time I stirred in yogurt off heat and hit the bowl with lime, I knew it was the move. It tastes like a celebration, even if you are just eating it in sweatpants with a pile of chips and zero shame.