Texas Chili is a classic bean-free chili known as “Bowl o’ Red” that’s smoky, beefy and full of flavor. Perfect for game day and cookouts!
From Classic Beef to Beer and Brisket to this bean-less Texas-style, there’s nothing like a cozy bowl of spicy, beefy chili! This hearty recipe is a great Dinner on a cold winter night!
Sabrina’s Texas Chili Recipe
When the nights are longer and colder, a big bowl of spicy chili will warm you right up. This hearty, filling Texas Chili will get everyone toasty. Make it the perfect meal and serve it up with a chunk of homemade Ultimate Cornbread. The best part is 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.
Recipe Card
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 15 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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Sabrina’s Tips
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 the bold flavor. Take a look below for more variations.
Table of contents
About this Recipe
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. Most of the savory, smoky flavor comes from the ground chuck and bold spice blend of ancho chili powder and paprika. In some versions, they don’t even use tomato sauce, but I like to use it to balance the heat. What makes true Texas Chili changes depending on who you ask, but most people agree that there are no beans in it.
Can this be made ahead of time?
Yes, chili can be made ahead of time, and I often think it tastes better the next day. Let it cool completely and store it in the pot, with plastic wrap covering the top before adding the lid. That way you can just pop it on the stove (or in the oven if you used a Dutch oven) to reheat it.
How to Store
- 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 this chili for up to 4 months in a freezer safe container. Thaw it in the fridge overnight before reheating over low medium heat until it is simmering and hot.
Frequent Questions
It’s really just a tradition. Texans pride themselves on bean-free chili.
It is almost always a mixture of ground beef, hot peppers, chili powder, and sometimes beans, but it is not usually found in Texas.
The meat in chili has a chance to break down a little more and release more flavor into the stew.
Variations
- 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.
- Meat: I recommend using ground beef, but you can also use a chuck roast that’s been chopped down to stew meat size. Try my Steak Chili made with chuck for a full recipe, and leave out the beans if you want it to be true Texas-style.
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This chili is the best! It’s a winner with all nine members of the family (and all 5 sons love it). Making it with venison today to prep for the incoming snow! Thanks for an easy recipe that I can keep using over and over again! I needed a crowd-pleaser.
Oh! Using venison is a great idea for this recipe and thanks for the five star review, Yasmin!
Hello,
I’m looking to make your Texas Chili that was included in your recent email that arrived in my email inbox. The recipe indicates using a dutch oven to make. I don’t have a dutch oven but I have CrockPot slow cooker. Could you please show other options with regard to this recipe plus other recipes that you have.
Thanks for your time!
Hi Pamela, I have a number of crock pot chili recipes (https://dinnerthendessert.com/?s=crock+pot+chili) for your review. You could either try one of our crock pot chili recipes or you could use a heavy pot or cast iron skillet to prep your beef and add the rest of the ingredients to the seared meat into a crock pot. However, having never tested this recipe using a crock pot, I don’t know the “cook times” for low/high heat so you would have to watch and taste test for best results. Let us know what you decided to do!
YES
Thanks Matt!
I should have commented sooner but this is the BEST chili recipe
Thank you!!!!
I have made it 3x and will make it so many more times thumbs up!
Aw thanks Karen! Your feedback made my day. Glad you guys enjoyed the Chili!
Holy cow! This is amazing! I substituted the paprika with smoked paprika – added just a tad more of chili powder (don’t skimp on the ancho – regular chili powder just doesn’t cut it) i used “taco meat” which is basically just chopped up flank/flap meat. I also added beans cause my husband likes them. This will be my new go to recipe for Chili! Thanks for sharing your recipe with my family. ?? it was Devine.
So glad you guys enjoyed the Texas Chili Amy! Thanks for the feedback and five star review.
Thank you for this Delicious chili recipe! My husband loved it too so that means a lot! I WILL be making this all this Winter and for years to come! ???
I’m so glad you both enjoyed the Chili and thank you for the five star review Chris!
I’ve made this chili every year for the last three years. Literally the best chili recipe. My friends can’t wait till I make it. So thank you so much for the great recipe. I like a Smokey chili so I swap the paprika with smoked paprika, use fire roasted diced tomatoes instead of regular, and add in chipotle peppers in adobo when I add all the tomato stuff.
You’re welcome Julia and I love your ingredient swaps! Sounds so good!
I tried this recipe and the chili was pretty darn good. I will be making it again.
How could this Recipe be converted into being prepared in a Crock Pot?? And, How Long on Low??
Try our Slow Cooker Beef Chili
https://dinnerthendessert.com/slow-cooker-beef-chili/
Let us know what you think!
I never leave comments on Pinterest recipes, but this was so yummy! I doubled the recipe (except for the beef broth I did 6 cups), added a jalapeño (it’s Texas) and used 85/15 ground beef and the whole family down to my 3 y/o loved it! Put some sharp shredded cheddar and sour cream on it ?
You enjoy a little “heat” in your Texas Chili Shelby! Thanks for the five star rating.
Best chili I’ve ever had! I used Cento San Marzano tomatoes and grass fed beef. No brown sugar.
Great feedback! Glad you enjoyed the Texas Chili Barbara and thanks for the five star review!
Making this for college game day tomorrow, it doesn’t say to drain the meat. Drain it or no?
The holiday got away from me and I missed your deadline for this recipe. I use lean burger for this recipe so I haven’t drained the meat. If you use a fattier meat, I would drain the meat.
What can I use instead of ancho chilli power? It’s $5 for a small jar and 1/4 cup would be at least half if not the whole jar!!!
You can substitute regular chili powder plus a small amount of crushed red pepper for heat! Please let us know how your Texas Chili turned out!
I added double the garlic and half the brown sugar, taste just like the chili I grew up eating in South Texas.
I absolutely love this chili. It turned out excellent. I used the measurements given in your recipe. I didn’t add the salt because I’m salt sensitive. My family adds it as needed. Thanks for this easy and delicious recipe.
How much is considered 1 serving?
Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.
This is a wonderful chili recipe. My husband and I agree it’s one of the best chili’s we have ever had. We are making it for our church dinner Sunday.
Thanks for sharing the recipe.
BEST CHILI EVER!!!!!!!
AWESOME!!! 5*****
The only chili I make now. My husband will eat no other.
Texas Chili is the best! Thanks Trish and appreciate the 5 star rating.
Can I sub tomato sauce for the can of diced tomatoes? We’re not a big fan of tomatoes, especially having chunks of it in stuff.
Sure, let me know how it turns out!
No brown sugar! Had to add a tsp. of red wine vinegar at the end to counter the sweetness. Doesn’t need tomato paste, either. 28 oz. can of diced is more than enough.
You’re quite the cook! Glad you were able to tweak the recipe to your preferred tastes! Thanks for the 4 stars!
I am doing this in a crockpot, home it still turns out right.
How did it turn out?
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!
Can I just put all the recipe in an instant pot and let it cook?
Sorry for late response…busy Summer! Did you use the instant pot and if so, how did it turn out?
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.
My husband and I both loved this. It will be our new go to chili during this upcoming winter. YUMMY! I never review recipes but this was worth recommending.
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.