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Texas Style Chili No Beans

Texas Style Chili

iamwinfred
This authentic Texas-style chili is a bold, beefy bowl of comfort with no beans in sight. Featuring chunks of chuck roast, a rich blend of dried chiles, and a deep, complex flavor developed through slow simmering, this is the chili that won the west. Perfect for game day, cold weather, or anytime you need serious comfort food.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 bowls
Calories 485 kcal

Equipment

  • Large Dutch oven or heavy pot 6-8 quart capacity
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 4 lbs beef chuck roast 1.8 kg, cut into 1/2-inch cubes
  • 3 tablespoons vegetable oil 45 ml, divided
  • 2 large yellow onions about 3 cups or 450g, diced
  • 6 cloves garlic minced
  • 1 large jalapeño pepper seeded and minced
  • 4 cups beef broth 950 ml
  • 1 cup dark beer 240 ml, or additional beef broth
  • 1 14.5-oz can diced tomatoes 410g, with juices
  • 2 tablespoons tomato paste 30g
  • 2 tablespoons masa harina or cornmeal for thickening

For the Chile Blend

  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano preferably Mexican
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon black pepper freshly ground
  • 2 teaspoons kosher salt plus more to taste

For Serving

  • shredded cheddar cheese
  • sour cream
  • diced onions
  • pickled jalapeños
  • fresh cilantro chopped
  • cornbread or crackers

Instructions
 

  • Pat beef cubes dry with paper towels and season generously with salt and pepper.
  • Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown beef in batches without crowding, about 3-4 minutes per side, then transfer to a plate.
  • Add remaining 1 tablespoon oil to pot. Sauté onions until softened, about 5 minutes, then add garlic and jalapeño and cook 1 minute more.
  • Add all chile blend spices to the pot and stir constantly for 1-2 minutes until fragrant.
  • Stir in tomato paste and cook for 1 minute, then add beef broth, beer, and diced tomatoes with their juices.
  • Return browned beef and any accumulated juices to pot. Bring to a boil, then reduce heat to low, cover partially, and simmer for 2.5 hours, stirring occasionally.
  • Mix masa harina with 1/4 cup water to form a slurry. Stir into chili and simmer uncovered for 30 more minutes until thickened and beef is fork-tender.
  • Taste and adjust seasoning with salt, pepper, or cayenne. Serve hot with desired toppings.

Notes

  • Traditional Texas chili contains NO beans - this is authentic to the original recipe.
  • For deeper flavor, use whole dried chiles (ancho, guajillo) that you toast and grind yourself.
  • The masa harina creates authentic thickness; you can substitute cornmeal or flour if needed.
  • Chili tastes even better the next day - make ahead and refrigerate overnight to let flavors meld.
  • Store in airtight container in refrigerator for up to 4 days or freeze for up to 3 months.
  • For spicier chili, increase cayenne or add diced chipotle peppers in adobo sauce.
  • Dark beer adds depth; try a porter or stout, or substitute with strong coffee for similar richness.
  • Don't skip browning the beef in batches - this develops crucial flavor through the Maillard reaction.
  • If chili becomes too thick, thin with additional beef broth; if too thin, simmer uncovered longer.
  • Serve with cornbread, over Fritos for a Frito pie, or with warm flour tortillas.

Nutrition

Serving: 1BowlCalories: 485kcalCarbohydrates: 15gProtein: 42gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 135mgSodium: 920mgPotassium: 850mgFiber: 4gSugar: 5gVitamin A: 25IUVitamin C: 30mgCalcium: 6mgIron: 35mg
Keyword beef chili, chili con carne, game day, no bean chili, texas chili
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