Hearty Texas Style Chili (No Beans) Recipe (Print Version)

Authentic Texas Style Chili (No Beans) recipe. Rich, smoky, and deeply flavorful. Perfect for a crowd or a cozy night in. My family's favorite!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 33 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Base Ingredients

01 - 2.5 lbs beef chuck roast, trimmed and cut into 1-inch cubes
02 - 4 slices thick-cut bacon, chopped
03 - 1 large yellow onion, chopped
04 - 6-8 cloves garlic, minced
05 - 4 cups low-sodium beef broth

→ Flavor Boosters & Spices

06 - 1/4 cup chili powder (good quality blend)
07 - 2 tbsp ground cumin
08 - 1 tbsp smoked paprika
09 - 2 tbsp tomato paste
10 - 2-3 dried ancho chiles, stemmed and seeded
11 - 1-2 dried guajillo chiles, stemmed and seeded

→ Finishing Touches & Optional Extras

12 - 2-3 tbsp masa harina
13 - 1 tbsp apple cider vinegar
14 - Salt and freshly ground black pepper, to taste

→ Garnish & Toppings

15 - Sour cream or Greek yogurt (optional)
16 - Shredded sharp cheddar cheese (optional)
17 - Fresh cilantro, chopped (optional)

# Instructions:

01 - First things first, get that chuck roast ready! Trim any really excessive fat, then cut it into 1-inch cubes. Don't make them too small; we want nice, tender chunks of beef in our Texas Style Chili (No Beans). Pat them super dry – this is where I always forget to do it properly, and then I don't get a good sear. Next, chop your onion and mince your garlic. It’s okay if there are a few messy bits; this is a home kitchen, not a Michelin star restaurant!
02 - In a big, heavy-bottomed pot or Dutch oven, cook your chopped bacon over medium heat until it’s crispy. Pull it out with a slotted spoon and set it aside, but leave that glorious bacon fat in the pot! Now, crank the heat to medium-high. Working in batches, brown your beef cubes on all sides. Don't overcrowd the pot, or they'll steam instead of sear, and we want that deep, caramelized crust for our Texas Style Chili (No Beans). This step is non-negotiable for flavor, honestly.
03 - Once the beef is browned and removed, reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, the smell at this point! It's like the kitchen starts to hum. This is where the magic really begins to happen, building those deep flavor layers for your Texas Style Chili (No Beans).
04 - While your aromatics are cooking, rehydrate your dried chiles. Just remove the stems and seeds, then cover them with boiling water in a bowl. Let them sit for about 15-20 minutes until they're soft and pliable. Once softened, transfer them to a blender with about a cup of the soaking liquid (discard the rest). Blend until you have a smooth paste. This step, while a little extra, is what truly elevates this Texas Style Chili (No Beans) above the rest!
05 - Add the browned beef back to the pot. Stir in your chili powder, cumin, and smoked paprika, cooking for a minute until fragrant. Pour in the beef broth and the blended chile paste. Give it a good stir, making sure to scrape up any browned bits from the bottom of the pot—that's pure flavor! Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2-3 hours. I usually go for 3-4 hours for maximum tenderness in my Texas Style Chili (No Beans).
06 - After simmering, the beef should be fork-tender. If it's not quite thick enough, whisk about 2-3 tablespoons of masa harina with a little cold water to make a slurry, then stir it into the chili. Let it simmer for another 15-20 minutes, stirring occasionally, until it reaches your desired consistency. Stir in the apple cider vinegar and season with salt and pepper to taste. The final result should be a rich, dark, deeply flavorful Texas Style Chili (No Beans) that smells absolutely incredible. Top with the reserved crispy bacon!

# Notes:

01 - Always pat your beef dry before browning for a better crust and richer flavor.
02 - This Texas Style Chili (No Beans) tastes even better the next day, so it's a fantastic make-ahead meal.
03 - If you're out of dried chiles, a good quality chili powder blend can work, but the depth of flavor will be different.
04 - A splash of apple cider vinegar at the end really brightens up this rich Texas Style Chili (No Beans).

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - blender

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g

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