This Texas Style No Bean Chili is thick, hearty, and packed with beefy flavor! It’s perfectly spiced to warm you up, with tomatoes and peppers bringing everything together.
Oh, and don’t worry about beans here! I love how this chili focuses on the rich meat taste, making it a hit at game nights or a cozy dinner. Just grab some cornbread, and you’re all set! 🍽️
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for chili because it becomes super tender when cooked low and slow. If you prefer, you can use ground beef for a different texture, but be sure to brown it well for flavor.
Chili Powder: A key for that classic chili flavor. You can swap it out with a mix of paprika and cayenne if you’re out. If you like it spicier, feel free to add more cayenne or some diced chipotle peppers.
Crushed Tomatoes: They add body and freshness! If you want a lighter chili, you can use tomato sauce instead. For a twist, try adding diced tomatoes with green chilies for some extra heat.
Jalapeño: It adds a kick! If you want a milder chili, you can leave it out or substitute with a bell pepper for flavor without the heat.
How Do I Ensure My Chili Has the Best Flavor?
The key to great chili is building flavor step by step. Start by browning the beef well; that nice sear adds depth. When sautéing the onions and garlic, don’t rush! They need to soften and develop sweetness before adding the spices to enhance their flavors.
- Brown beef in batches to get a good crust.
- Toast your spices briefly so they release their oils and flavor.
- Simmer low and slow! The longer it cooks, the better the flavors meld together. Just remember to stir occasionally, adding water if needed to maintain the right consistency.
Adjust the seasoning at the end. Tasting and tweaking is the name of the game! Enjoy your cooking adventure!
Texas Style No Bean Chili
Ingredients You’ll Need:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 cups beef broth
- 1 cup crushed tomatoes (canned or fresh)
- 2 tbsp tomato paste
- 1 fresh jalapeño, sliced (plus extra for garnish)
- Salt and fresh ground black pepper, to taste
- Chopped green onions, for garnish
- Chopped white onion, for garnish
- Fresh cilantro, chopped, for garnish
- Shredded cheddar cheese, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and approximately 2 to 3 hours for cooking. The long simmering time helps to develop rich flavors and tenderize the beef, making the chili absolutely delicious!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Sear them until browned on all sides, about 5-7 minutes per batch. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
Reduce the heat to medium. Add the chopped onion to the pot and sauté until it becomes soft and translucent, which should take about 4-5 minutes. Add the minced garlic and sauté for an additional 30 seconds until it’s fragrant. This will give your chili a lovely base flavor!
3. Combine the Seasonings:
Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the pot. Stir well and cook for 1 minute to toast the spices, enhancing their flavors.
4. Combine Everything:
Return the browned beef to the pot and stir to coat it with the spices and onions. Then, add the tomato paste and crushed tomatoes, mixing everything together well.
5. Simmer the Chili:
Pour in the beef broth and add the sliced jalapeño. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it simmer gently for 2 to 3 hours, or until the beef is very tender and the chili has thickened. Don’t forget to stir occasionally and add a touch of water if it gets too thick!
6. Final Touches:
Once the beef is tender, taste your chili and adjust the seasoning if needed. If you prefer a milder chili, feel free to remove the sliced jalapeño at this stage.
7. Serving Your Chili:
Serve the chili hot in bowls, garnished with shredded cheddar cheese, chopped white onions, green onions, sliced jalapeño, and fresh cilantro. It’s perfect with some cornbread or tortilla chips on the side!
Enjoy your authentic Texas Style No Bean Chili—rich, spicy, and meat-forward!
Can I Use Different Cuts of Beef?
Yes! While beef chuck roast is ideal for its tenderness and flavor after slow cooking, you can use brisket, short ribs, or even ground beef. Just ensure that any cut you choose is cooked until tender.
What If I Don’t Have All the Spices?
No worries! If you’re missing some spices, you can still create a tasty chili. Just use a good chili powder as your base and add any available spices such as garlic powder, onion powder, or even a chili seasoning mix from the store. Adjust to your taste!
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day. Cook it ahead of time and let it cool, then refrigerate for up to 3 days or freeze for up to 3 months. Just reheat gently on the stove before serving.
How Can I Thicken My Chili?
If your chili is too thin, you can mash some of the beans if you decided to add them, or simmer it uncovered for a bit longer to let some moisture evaporate. You can also mix a tablespoon of cornstarch with cold water and stir it in, allowing it to thicken as it cooks. Enjoy your hearty chili!