Texas Chili is a classic spicy bean-free chili known as “Bowl o’ Red” that’s smoky, beefy and full of flavor. Perfect for game day, cookouts and crockpots!
If you’ve made some of my Classic Beef Chili before or my super popular Slow Cooker Beef Chili then this recipe is for you!
TEXAS CHILI
Texas Chili is the perfect dinner time recipe now that the nights are longer and colder. It’s time to break out some hearty, filling recipes to keep everyone toasty. Make it the perfect meal and serve it up with a chunk of homemade Ultimate Cornbread.
There’s just something about a large pot of Texas Chili simmering on the stove that reminds me of the fall and winter months, and it tastes even better as leftovers. You can make it at the beginning of the week and enjoy it as leftovers and lunches the rest of the week.
What is Texas Chili?
So, what makes chili Texas Chili? Texas-style chili is a little bit different from your average chili recipe, in that it has no beans and is technically a kind of chili con carne.
The majority of the savory, smoky flavor comes from the ground chuck and flavorful chili mixture. In some cases, Texas Chili doesn’t even use tomato sauce of any kind. What makes true Texas Chili changes depending on who you ask, but what most people agree on is that there are no beans in it.
Texas Chili chefs take their craft very seriously, and there are a bunch of different chili cook offs around the country, and even the world, to determine which is the best Texas Chili recipe. In my opinion, the best chili is the kind that can feed the most people the easiest and the flavors are the most approachable.
To keep the flavors of this chili the most well rounded I add tomatoes and tomato paste but if you prefer to go tomato free I suggest using chunks of beef rather than ground beef for a better texture.
OTHER TASTY CHILI RECIPES
Slow Cooker Beef Chili
Classic Beef Chili
Philly Cheesesteak Chili (Philly Chili)
Chili Cheese Sloppy Joes
HOW TO MAKE TEXAS CHILI
- Add vegetable oil and onions to a large dutch oven on medium heat.
- Cook until the onions are translucent, about 6-8 minutes.
- Add the garlic, and cook for 1 minute stirring well.
- Add the ground beef, breaking apart as you cook it for 6-8 minutes.
- but leave the chunks a bit larger, and allow the beef to sear well.
- Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
- Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
- Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
- Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.
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VARIATIONS ON TEXAS CHILI
- Toppings: You can add just about anything to your chili. Try chopping up some jalapenos, or adding a dollop of sour cream, cheddar cheese, or tortilla strips.
- Spices: To play with the flavors without having to start from scratch, you can mix in my Chili Seasoning Mix with an additional 3 tablespoons of chili powder.
- Chili peppers: Since chili is in the name of Texas Chili, you absolutely can make it spicy. Chop up some pasilla peppers, serrano peppers, or chipotle peppers to get a sweet, smoky, or strong spicy taste. For those who don’t like spice, there’s still a pepper you can add: bell pepper. It’s sweet, it has no heat, and it goes really well with Texas Chili flavor.
- Meat: I recommend using ground beef, but you can also use a chuck roast that’s been chopped down to stew meat size.
TEXAS CHILI FAQS
- Why does Texas Chili have no beans? It’s really just a tradition. Texans pride themselves on bean free chili.
- What makes chili chili? Chili is almost always a mixture of ground beef, hot peppers, chili powder, and sometimes beans, just not in Texas.
- Why is Chili better the next day? The meat in chili has a chance to break down a little more and release more flavor into the stew.
EVEN MORE CHILI RECIPES!
Wendy’s Chili (Copycat)
Turkey Chili
Cincinnati Chili
HOW LONG IS TEXAS CHILI GOOD?
- Serve: As with most non-shelf stable products, don’t leave this Texas Chili out for longer than 2 hours.
- Store: In the fridge, Texas Chili will stay good for up to 3 days before you should throw it out. Make sure that you properly seal it up in an airtight container or a sealable bag. Also, you need to let it cool completely down to room temperature before you put it away.
- Freeze: You can freeze Texas Chili for up to 4 months in a sealable container. Make sure you let it cool first, and that you keep it securely sealed.
- When reheating it is best to let thaw overnight in the refrigerator before microwaving or reheating on your stovetop. If you are going to heat from frozen and you know this ahead of time it is best to freeze in a shallow container or re-heat on half power.
WHEN IS TEXAS CHILI SAFE TO EAT?
Ground beef chuck is considered safe to eat when the temperature reaches 160 degrees F (71.1 degrees C), according to the USDA’s Official Website.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions , diced
- 3 garlic cloves , finely minced
- 2 pounds ground beef , (85/15)
- 1 teaspoon kosher salt
- 1/4 cup ancho chile powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 29 ounces diced tomatoes
- 6 ounces tomato paste
- 4 cups beef broth
Instructions
- Add vegetable oil and onions to a large dutch oven on medium heat and cook until the onions are translucent, about 6-8 minutes.
- Add the garlic, and cook for 1 minute stirring well.
- Add the ground beef, breaking apart as you cook it for 6-8 minutes but leave the chunks a bit larger, and allow the beef to sear well.
- Add in the salt, ancho chile powder, cumin, paprika and brown sugar and stir well, cooking for 1 minute.
- Add in the diced tomatoes, and tomato paste and whisk well until the tomato paste is well mixed in.
- Add in the beef broth and bring to a simmer, reduce the heat to medium low and cook for 1 hour, stirring every fifteen minutes.
- Chili is done when the beef broth is reduced to the right consistency where the ground beef is not lost in the gravy.
Nutrition
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Do you drain the tomatoes first?
Looks good!
No! Whisk with tomato paste and you’re good to go. Hope you try it and enjoy it!
Delish
Some people just do not understand Texas Chili! I can tell they have never been to a Texas Chili Cookoff. OMG! Great recipe…people forget the beans, please.
Chili is delicious! I did add a can of black beans because I like beans in my chili
Win a chili cook off with this recipe ??????
One of the ways to thicken up the chili, is with Masa, however, I use corn starch a lot of the time! They are similar.
Can’t read your recipe because it’s covered with pop up ads.
Try clicking on “Jump to Recipe” button. Takes you straight to the recipe.
“…it’s covered with pop up ads.” Don’t think that’s her fault!
I know it’s sacrilege, but I added two cans of Bush’s Pintos with Jalapeños. Served with cheddar and sour cream. Best ever and so easy! One modification: Stemmed and seeded the peppers, softened them in a small amount of very hot water, pureed them in the blender.
This chili is soooo good! I did need to kick up the salt a bit. Can’t wait to try it with cubed chuck roast!
Needed a fresh restart to making No Bean Texas chili. This recipe turned out amazing and I cant wait to cook again Thank you Sabrina!!!!!
My husband won’t eat any other chili now!! I switch up the flavors of chili mix and he just absolutely loves it!!!
This chilli was delicious. It was perfect for a cool rainy day or really anytime. I added 2 green bell peppers. I could not find ancho Chilli powder so I used regular chilli powder and added a little cayenne pepper. Thanks for sharing the recipe.
I am by no means a great cook and this might be stupid, but I did not drain the grease after putting the meat in and I really debated it, but it did not say to do it so I thought that was part of the taste…it was. And it was really gross. I will try again, but cook the meat separately to see if that helps. I purchased good quality too. It wasn’t terrible I just think I may have messed up. I’ll update after I try again.
Skim the excess grease. You should leave it until near the end. It helps distribute the flavors when you stir. Several skimming videos on YouTube
I literally never review recipes on Pinterest, but this is SUPER yummy and a perfect way to say goodbye to summer. I added a tad of chili powder and red pepper (just to give it a little kick) I also used turkey instead of beef, and topped it with a four cheddar blend and sour cream. Very smooth and hearty!!
I literally never review recipes, but this is SUPER yummy and a perfect way to say goodbye to summer. I added a tad of chili powder and red pepper (just to give it a little kick) I also used turkey instead of beef, and topped it with a four cheddar blend and sour cream. Very smooth and hearty ??????????
that was not good at all.
Eat shit, Nile
This is a fantastic recipe. Delicious chili.
I added orange pepper, red pepper, poblano pepper and can of black beans.
Never have added brown sugar to chili in the past. The brown sugar does add a mellow taste. Thanks for sharing this recipe.