Soups & Stews > Chilis > Beef Chili > Texas Chili Recipe (No Beans)

Authentic Texas Chili: A Bold and Beefy Classic

Experience the rich, deep flavors of Texas with this classic chili recipe. Made without beans, this chili focuses on the quality of the beef and the complex blend of spices that define true Texas-style chili. This hearty and satisfying dish is perfect for a chilly evening or a crowd-pleasing gathering.

Prep Time
30 minutes
Cook Time
3 hours
Servings
6-8
Ingredients
  • 3 lbs Beef chuck, cut into 1-inch cubes
  • 3 tbsp Beef tallow or vegetable oil
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 4 tbsp Chili powder
  • 2 tbsp Cumin
  • 1 tsp Dried oregano
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Smoked paprika
  • 4 cups Beef broth
  • 2 tbsp Tomato paste
  • 1 tbsp Apple cider vinegar
  • 2 tsp Salt
  • 1 tsp Black pepper

Browning the Beef

Heat the beef tallow or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides. Don't overcrowd the pot, as this will steam the beef instead of browning it. Remove the browned beef and set aside.

Sautéing Aromatics

Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Building the Flavor Base

Stir in the chili powder, cumin, dried oregano, cayenne pepper, and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and releasing their full flavor.

Bringing it Together

Return the browned beef to the pot. Pour in the beef broth and add the tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the pot. Add the apple cider vinegar, salt, and black pepper.

Simmering to Perfection

Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is very tender. Stir occasionally to prevent sticking. For even deeper flavor, cook for up to 4 hours.

Adjusting and Serving

Taste and adjust the seasoning as needed. If the chili is too thick, add a little more beef broth. Serve hot, garnished with your favorite toppings, such as chopped onions, shredded cheese, sour cream, or cilantro.

Nutrition Facts Estimated per 100g of product

Note: These are estimates only. Actual values will vary based on specific ingredients and serving sizes.
Calories: Approximately 180-220
Protein: 15-20g
Fat: 10-15g
Carbohydrates: 5-8g

Other Considerations for Nutrition

This chili is high in protein and iron due to the beef. It's also relatively low in carbohydrates, making it suitable for some dietary restrictions. Consider using leaner cuts of beef to reduce fat content. Adjust salt levels to your preference, especially if using store-bought beef broth.

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FAQ

  • Can I use a different cut of beef?

    Yes, you can use other cuts of beef, such as brisket or sirloin, but be sure to adjust the cooking time accordingly. Brisket, for example, may require a longer cooking time to become tender.
  • Can I make this chili in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.
  • How can I make this chili spicier?

    Increase the amount of cayenne pepper, or add a pinch of chili flakes. You can also use hotter varieties of chili powder.
  • What are some good toppings for Texas chili?

    Common toppings include chopped onions, shredded cheese (cheddar or Monterey Jack), sour cream, cilantro, and pickled jalapeños.