Hearty Texas Chili Recipe: Smoky Beef & No Beans (Print Version)

Authentic, easy Texas Chili Recipe with rich beef flavor and smoky spices. A comforting, hearty meal, perfect for gatherings or a simple weeknight dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 22 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American (Texan)
Dietary: Gluten-Free (check broth label)

# Ingredients:

→ Chili Base

01 - 2.5 lbs beef chuck roast, cut into 1-inch cubes
02 - 2 tbsp olive oil, divided
03 - 3 cups beef broth (low sodium preferred)
04 - 1 (15 oz) can crushed tomatoes

→ Flavor Builders

05 - 1 large yellow onion, chopped
06 - 6 cloves garlic, minced
07 - 1 jalapeño, seeded and minced (more or less to taste)
08 - 3 tbsp ancho chili powder
09 - 2 tbsp New Mexico chili powder
10 - 1 tbsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp dried oregano (Mexican oregano if possible)

→ Heat & Depth

13 - 1 tsp salt, or to taste
14 - 1/2 tsp black pepper, or to taste
15 - 1/4 cup masa harina

→ Finishing Touches (Optional)

16 - Shredded cheddar cheese
17 - Sour cream
18 - Chopped fresh cilantro
19 - Diced red onion
20 - Corn chips

# Instructions:

01 - Start by dicing your chuck roast into roughly 1-inch cubes. Pat them super dry with paper towels – this is key for a good sear, trust me! Heat a tablespoon of oil in your big Dutch oven over medium-high heat. Work in batches, browning the beef on all sides until it’s got a lovely dark crust. Don't overcrowd the pot, or it'll steam instead of sear. I always smell that amazing savory aroma, and it makes my stomach rumble. Transfer the browned beef to a plate and set aside, leaving those flavorful bits in the pot.
02 - Reduce the heat to medium. Add another splash of oil if needed, then toss in your chopped onions. Sauté them until they're soft and translucent, about 5-7 minutes. Next, add the minced garlic and chopped jalapeño. Cook for another minute or so until you can really smell that garlic, but don't let it burn – burnt garlic is a sad, bitter thing, and I've been there! Scrape up any browned bits from the bottom of the pot as you stir; that's flavor gold!
03 - This is where the magic happens for your Texas Chili Recipe. Add all your chili powders, cumin, smoked paprika, and oregano to the pot. Stir them constantly for about a minute, letting them toast in the residual oil. The kitchen will fill with this incredible, warm, earthy scent – it's honestly one of my favorite parts. Blooming the spices really brings out their deep flavors. Just be careful not to burn them; keep that heat medium and keep stirring!
04 - Pour in the beef broth and crushed tomatoes, then return the browned beef to the pot, making sure to scrape in any juices that accumulated on the plate. Stir everything together, add salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer. This is where patience pays off! I usually check it periodically, giving it a stir and enjoying the rich smells wafting through the house.
05 - Continue to simmer your Texas Chili Recipe for at least 2 to 2.5 hours, or until the beef is incredibly fork-tender. It should practically fall apart when you poke it. This long, slow cook is essential for that melt-in-your-mouth texture. I've definitely gotten impatient before and pulled it off too early, and the beef was chewy – oops! Learn from my mistakes and let it do its thing. The color will deepen, and the sauce will thicken a bit.
06 - In a small bowl, whisk together the masa harina with about 1/4 cup of cold water until you have a smooth slurry. Stir this mixture into your simmering chili. Let it cook for another 10-15 minutes, stirring occasionally, until the chili has thickened to your liking. It should have a rich, gravy-like consistency. Taste and adjust seasonings one last time – maybe a little more salt, or a pinch more chili powder if you're feeling it. The final result should be a deep, robust, and utterly satisfying Texas Chili Recipe ready for enjoyment!

# Notes:

01 - Don't rush the browning of the beef; that deep crust equals deep flavor! I learned this the hard way after a few pale, sad chili attempts.
02 - This Texas Chili Recipe tastes even better the next day, so it's a fantastic make-ahead meal. Just reheat gently on the stove.
03 - If you can't find specific chili powders, a good quality 'dark chili powder' blend can work, but the flavor won't be as nuanced, just a heads up.
04 - A splash of strong brewed coffee or a dark beer can add incredible depth to your Texas Chili Recipe, a little secret I picked up from an old cookbook.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g

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