Texas Chili
intro
Rich, smoky slow-simmered beef chili made the traditional Texas way—no beans, deep chile flavor, and fall-apart tender beef in every bite.
Ingredients
Steps
Prep the chile base
Heat a dry 5L heavy-bottomed Dutch oven over medium heat (175°C/350°F). Add dried ancho, guajillo, and arbol chiles, toast for 30-45 seconds per side until fragrant, taking care not to burn them (burnt chiles add bitter flavor). Pour 2 cups (480ml) of hot beef broth over the chiles, remove from heat, cover, and let soak for 20 minutes until chiles are fully soft and pliable.
Blend chile puree
Transfer softened chiles and their soaking broth to a high-speed blender. Add 5g (1 clove) of minced garlic, 1/4 teaspoon dried Mexican oregano, and 1.5g (1/2 teaspoon) ground cumin. Blend on high speed for 60 seconds until completely smooth, then pour through a fine-mesh sieve set over a bowl, pressing with a rubber spatula to extract all flavorful puree; discard any remaining tough skin and seeds, set puree aside.
Sear the beef cubes
Heat 2 tablespoons (30ml) of vegetable oil in the same Dutch oven over medium-high heat (205°C/400°F). Pat beef cubes completely dry with paper towels, season with 3g (1/2 teaspoon) kosher salt and 0.5g (1/4 teaspoon) black pepper. Working in 2 equal batches to avoid overcrowding the pan, sear beef for 3-4 minutes per side until deep golden brown on all edges, then transfer seared beef to a clean plate and set aside.
Saute the aromatics
Reduce stovetop heat to medium (175°C/350°F) in the same Dutch oven, using the rendered beef fat left from searing. Add diced yellow onion, saute for 5 minutes until soft and translucent. Add the remaining 5g minced garlic, tomato paste, remaining 1.5g (1/2 teaspoon) ground cumin, smoked paprika, remaining 3g (1/2 teaspoon) kosher salt, and remaining 0.5g (1/4 teaspoon) black pepper. Cook for 60 seconds, stirring constantly, until tomato paste darkens to a deep rust-red color and spices release a rich, warm aroma.
Slow simmer the chili
Return seared beef and any accumulated juices from the plate to the Dutch oven. Pour in the strained chile puree, remaining 2 cups (480ml) beef broth, and apple cider vinegar, stir fully to combine. Bring the mixture to a gentle simmer (small bubbles breaking the surface every 2-3 seconds, heat adjusted to low, 95°C/200°F), set the lid slightly ajar to allow steam to escape, and cook for 1 hour 30 minutes, stirring every 20 minutes to prevent sticking to the pot bottom, until beef is fork-tender and pulls apart easily.
Thicken and finish
Whisk 2 tablespoons (18g) of masa harina with 3 tablespoons (45ml) of warm water in a small bowl to make a smooth, lump-free slurry, then stir the slurry fully into the simmering chili. Continue to cook uncovered for 10 minutes, until the chili thickens to a rich, stew-like consistency that coats the back of a spoon. Taste and add a pinch more salt if needed before serving.
Tips
2.Traditional Texas chili never includes beans cooked directly in the pot; if you enjoy beans, serve seasoned pinto beans on the side rather than mixing them in to stay true to the classic regional recipe.
3.For even deeper, more rounded flavor, make the chili 1 day ahead: chill it in the refrigerator overnight, and the chile, spice, and beef flavors will meld and intensify for a better-tasting final dish.
As a born and raised Texan, I side-eye every chili recipe that slips beans in, so I was skeptical trying an online recipe but WOW. This is spot on. The mix of dried chiles gives it that rich, layered flavor you don’t get from chili powder alone. Made a double batch for our neighborhood block party potluck and every last bite was gone. People were begging for the recipe!
This was really tasty! My kids loved it, though I dialed back the cayenne a little because they’re total wimps when it comes to spice. Only thing is my cook time was a little longer than 2 hours 15 minutes because I had to simmer it longer to get the chuck as tender as I wanted? Maybe my stove runs low? Either way, will make again for game night!
Absolute meal prep WIN. I made a big batch on Sunday, portioned it out for lunches all week, and it somehow got better every day. No beans means it doesn’t get all mushy sitting in the fridge, which is a huge plus. Threw a little shredded cheddar and pickled jalapeños on top each serving, 10/10.
OMG, I made this for my husband’s birthday cookout since he’s a Texas native and he said it tasted just like the chili his mom made growing up! I was nervous I’d mess it up since the difficulty says medium, but the steps were super straightforward even for a casual cook like me. Served it with Fritos and cheese, total hit.
Flavor was great, but I’m confused—every chili I’ve ever had has beans? Why does Texas chili skip them? I almost added a can of kidney beans halfway through but stuck to the recipe, and while it was good, I kept waiting for the bean texture. Not a knock on the recipe, just a cultural difference I guess!
Just finished making this for a post-hike dinner with my friends and my whole apartment smells incredible. The meat is so tender, the chile flavor is deep and not just spicy, it’s perfect for a cold mountain night. Might add a little more chipotle next time for a smokier kick, but that’s just personal preference!
Brought this to my office chili cookoff today and WON first place! Everyone kept asking what my secret was, I just told them I followed the recipe exactly and skipped the beans like a true Texan (even though I’m from Chicago, oops). The only change I made was tossing in a handful of chopped cilantro at the end for brightness. SO good.
Tasty, but for someone who loves super spicy food, this was pretty mild for me. I ended up adding extra habanero and a dash of hot sauce at the end to kick it up. Is there a way to build more heat into the base instead of adding it at the end without ruining the flavor?
I’ve been making chili for my grandkids for 40 years, and I always added beans because that’s how my mom taught me. I tried this no-bean version on a whim when my grandson brought his Texas-born girlfriend over for dinner, and even I have to admit it’s delicious! The flavor is so rich, you don’t even miss the beans. My grandson asked for seconds, thirds, and took leftovers home.
Wait, the recipe says to use dried chiles—can I substitute regular chili powder if I can’t find dried chiles at my grocery store? I live in a small town and our store has a pretty limited spice section, I don’t want to drive 45 minutes just for chiles!
Made this for our Cowboys watch party today and it’s the perfect football food. Hearty, filling, easy to keep warm in the slow cooker after the initial simmer, and everyone loaded theirs up with cheese, onions, and Frito scoops. 10/10, will be my go-to game day chili from now on. No beans means no weird gassy side effects mid-game too, win win.
I made this for my meat-obsessed partner because he’s been craving real Texas chili, and he said it was the best he’s ever had! I used plant-based chuck for my portion and it worked really well with the chile gravy, even though I know that’s not traditional. Would be 5 stars but it took me forever to toast all the chiles correctly, I burned the first batch oops.
First time ever making chili from scratch (I usually use the canned stuff, don’t judge) and this came out INSANE. I was worried medium difficulty would be too hard for me, but the steps were so easy to follow. My roommate walked in and thought I ordered takeout from a fancy BBQ place. So proud of myself right now!
Spent 30 years working cattle ranches out in west Texas, and this is exactly the chili we’d make out on the range during roundup. No beans, no fancy add-ins, just beef, chiles, and spices cooked low and slow. Tastes like my younger years, thank you for putting out a recipe that doesn’t try to “improve” on a classic. I made a batch for my old ranch hands last weekend and they all agreed it was the real deal.
Made this for my husband’s first dinner after he got home from a work trip, and he said it’s the best thing I’ve ever cooked for him! We had it with a side of honey butter cornbread and it was the perfect cozy welcome home meal. I even froze half of it for a quick dinner on busy weeknights, can’t wait to have it again.
I run a small food truck in Phoenix and I tested this recipe last week as a special for our Texas-themed menu day. We sold out in 45 minutes! People were lined up down the block to get a bowl, and regulars are already asking when we’re bringing it back. Might have to add it as a permanent menu item, it’s that good.
This flavor is unreal, but has anyone tried making this in a slow cooker instead of on the stovetop? I work 10 hour days so I love being able to throw everything in the Crockpot in the morning and come home to dinner ready. Would the chiles hold up to that long cook time?
I know I’m from Chicago and we do chili with beans and pasta usually, but this no-bean Texas stuff is next level. Made it for my buddy’s birthday BBQ and even the guys from Texas who were there said it was legit. I topped mine with a mountain of shredded sharp cheddar and diced white onion, no notes. 10/10.