Hard Times Cafe Texas Chili Recipe

Chili has always been more than just a meal – it’s comfort in a bowl. The Hard Times Cafe Texas Chili Recipe is one that’s been passed down and enjoyed for decades.

Back in 1980, Hard Times Cafe started serving this rich, hearty chili, inspired by an old family recipe from the cattle drive days. It’s the kind of dish that tells a story with every spoonful.

I grew up around chili nights at home, where a big pot simmering on the stove meant everyone would gather at the table. I really enjoyed how simple it was to make, yet it always felt special.

Hard Times Cafe kept that tradition alive, making chili the way it was cooked out on the plains – slow, smoky, and full of flavor. And when paired with a slice of slightly sweet cornbread, it becomes the perfect meal.

This recipe carries that same timeless charm, bringing old-style Texas flavor right into the kitchen.

What Is The Difference Between Chili And Texas Chili?

1. Ingredients: Regular chili often includes beans, tomatoes, and a mix of spices. Texas chili, like the Hard Times Cafe Texas Chili Recipe, usually focuses on meat and chili peppers, keeping it rich and bold without beans.
2. Spices: Texas chili uses specific spices such as smoked paprika, cumin, and cayenne pepper to give it a smoky, deep flavor. Standard chili can be milder with more versatile seasonings.
3. Cooking Method: Texas chili often starts by browning the meat and slow-simmering with spices, sometimes over hours. Regular chili can be quicker and simpler.
4. Serving Style: Texas chili is traditionally served with cornbread or over rice, while regular chili is often topped with cheese, sour cream, or crackers.

Hard Times Cafe Texas Chili Ingredients

Meat & Base

• Ground Beef (3½ lbs): Gives the chili a hearty, rich base. Lean beef works but add a little oil or beef fat for flavor.

Vegetables

• Onion (½, chopped): Adds sweetness and depth. Yellow or white onion both work.
• Garlic (3 cloves, minced): Brings a warm, savory note. Use garlic powder as a quick substitute.
• Bell Pepper (1, diced): Adds mild sweetness and color. Any color bell pepper works.
• Roma Tomatoes (3, chopped): Provide a light tomato flavor without making the chili too saucy. Canned diced tomatoes are fine too.
• Tomato Paste (¼ cup): Thickens and deepens the flavor. Double-concentrated paste can also be used.
• Mirepoix (½ chopped onion, ¼ cup chopped carrots, ¼ cup chopped celery): Sweated in a pan for extra flavor.

Spices & Seasonings

• Chili Powder (4 tbsp – 3 Fiesta / 1 Gephart): Key spice blend. Use your favorite chili powder mix if these brands aren’t available.
• Smoked Paprika (2 tsp): Adds a smoky edge. Regular paprika can be swapped in.
• Cumin (2 tsp): Brings that earthy, classic chili taste.
• Oregano (½ tsp): Adds a touch of herbal flavor.
• Cayenne Pepper (1 tsp): Gives gentle heat. Adjust to taste.
• OG Seasoning (1 tbsp, added at the end): Salt, pepper, and garlic blend. Use your favorite all-purpose seasoning.
• WOW Seasoning (1 tbsp, added at the end): Another signature spice mix. Any bold barbecue rub can be used here.

Broth & Thickener

• Better Than Bouillon (2 tsp) or Beef Broth: Adds a rich beef taste.
• Masarina or Flour (2 tbsp, optional): Thickens the chili if needed.

Optional Condiments & Toppings

• Chopped onions, cheese, salsa verde, chili piquin, habanero, or beans on the side.

Essential Kitchen Equipment

1. Large Dutch oven or stockpot – for slow cooking.
2. Heavy skillet – to brown the meat.
3. Wooden spoon – for stirring without scratching.
4. Sharp knife – for chopping vegetables.
5. Measuring cups and spoons – to get spice amounts right.
6. Ladle – for serving.

How to Make Hard Times Cafe Texas Chili (Step-by-Step)

Step 1 | Brown the beef

Heat a skillet over high heat. Add ground beef in batches and cook until browned. Drain excess liquid if needed. Transfer the browned meat to a large pot.

Step 2 | Sweat the vegetables

In the same skillet, cook onion, bell pepper, and garlic until soft and lightly golden. Add chopped Roma tomatoes and tomato paste; cook a few minutes more.

Step 3 | Combine in the pot

Add the cooked vegetables to the pot with the beef. Pour in enough water or beef broth to cover the meat. Bring to a gentle boil, then reduce heat to a low simmer.

Step 4 | Add spices

Mix chili powder, smoked paprika, cumin, oregano, cayenne, OG, and WOW seasoning in a bowl. Stir this spice blend into the pot.

Step 5 | Stir in mirepoix

Cook slowly for about 2½–3 hours, stirring occasionally. Add more broth or water as needed to keep it from drying out.

Step 6 | Thicken if desired

Near the end of cooking, stir in masarina or flour to thicken the chili. Simmer 10 more minutes. Add extra seasoning to suit your flavor preference.

Step 7 | Serve

Ladle into bowls with optional cornbread or toppings like cheese and onions. Serve and enjoy the homemade Hard Times Cafe Texas chili recipe.

Chef’s Special Notes

• Brown in Batches: Taking the time to brown the meat in batches is the biggest secret to a deep, rich flavor. Don’t rush this step!
• Skim the Fat: After cooking, let the chili sit off the heat for 10 minutes. The extra fat will rise to the top, and you can easily skim it off for a less greasy chili.
• Heat to Taste: The cayenne provides a base level of heat. For more spice, add hot sauce or chili powder at the end, just before serving.
• Beans on the Side: True Texas chili doesn’t have beans cooked in it. Serve them on the side for those who want them.

What to Serve with This Chili Recipe

The best side for this recipe is the classic slightly sweet cornbread, just like Hard Times Cafe serves it. The soft bread balances the smoky and spicy chili.

Other great options include warm flour tortillas, a crisp green salad, or even baked potatoes topped with a ladle of chili.

Some enjoy pairing it with crackers for extra crunch, while others like to spoon it over rice.

At Hard Times Cafe, this Texas chili is served as a big “bowl of red,” often with cornbread on the side to keep it true to tradition.

Make-Ahead and Storage

Make-Ahead: This chili tastes even better the next day. Cook it fully, cool it, and store it overnight. The flavors deepen as they rest.

How to Store: Keep cooled chili in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Label containers with the date for easy planning.

How to Reheat: Warm on the stove over low heat, adding a splash of broth or water to loosen it. Stir often so it heats evenly.

You can also reheat single portions in the microwave for about 2 minutes, stirring halfway through.

Hard Times Cafe Texas Chili Recipe FAQs

1. Why is browning the meat so important?

Browning the meat creates something called fond – those crispy, browned bits stuck to the pan. When you deglaze the pan, those bits dissolve into your dish, adding a huge amount of deep, savory flavor that you just can’t get any other way.

2. Can beans be cooked directly in this chili?

Traditionally, Texas chili does not cook beans with the meat and spices. Beans can be served on the side so each person can choose to add them or not. Cooking them separately also keeps the chili sauce rich and smooth.

3. What is the purpose of masa or flour in this chili?

Masa or flour is used to thicken the chili near the end of cooking. Masa adds a mild corn flavor, fitting well with the chili’s Texas style.

4. Can I use ground turkey instead of beef?

Yes, ground turkey is a good lean substitute. The flavor will be lighter, so consider adjusting spices or adding a bit more bouillon for richness.

5. Can this chili be made in a slow cooker?

Yes. Brown the meat and sauté the vegetables first for maximum flavor. Then transfer everything to the slow cooker, add spices, and cook on low for 6–8 hours. The result will be tender, rich chili with little hands-on work.

I love making this Hard Times Cafe Texas Chili Recipe because it brings authentic cowboy flavors right to my kitchen.

The rich, meaty chili with its perfect spice blend always satisfies and creates the most amazing leftovers.

This award-winning recipe proves that sometimes the old ways really are the best ways to make great food.