Texas No Beans Chili

Look, I’m going to be straight with you.

Texas No Beans Chili isn’t just another recipe. It’s a statement. A bold, unapologetic celebration of what real Texas cooking is all about.

No beans. Just beef, spices, and serious flavor.

This is the kind of chili that’ll make your taste buds wake up and pay attention. Rich, smoky, and packed with tender chunks of beef that’ve been simmering away for hours. People who’ve tried this recipe? They keep coming back. They make it for game days. Family dinners. Those cool evenings when you need something that sticks to your ribs.

And honestly? It’s even better the next day.

Why You’re Going to Love This

It’s the real deal. This is how Texas has been making chili for generations. No shortcuts. No beans. Just pure, authentic flavor.

It’s incredibly satisfying. We’re talking tender beef chunks in a rich, bold broth that’ll fill you up and keep you happy.

Make it ahead. Actually, you should make it ahead. The flavors get even better after sitting overnight.

Perfect for crowds. This recipe feeds 8-10 people easily. And it reheats like a dream for potlucks.

You control the heat. Like it mild? Go easy on the spices. Want to feel the burn? Crank it up.

What You Need to Know First

Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes

How Much This Makes

You’re looking at 8-10 servings. Enough for a hungry crowd.

Skill Level

Intermediate.

The steps are simple. But you’ll need patience for that 2-hour simmer. Trust me… it’s worth the wait.

Grab These Tools

• Large heavy-bottomed pot or Dutch oven
• Sharp knife for cutting beef
• Wooden spoon for stirring
• Measuring cups and spoons
• Cutting board
• Can opener
• Meat thermometer (optional)

Here’s What You Need

For the Chili Base:

• 3 pounds beef chuck, cut into 3/4-inch cubes
• 3 tablespoons olive oil
• 2 large yellow onions, diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (adjust for heat preference)
• 2 tablespoons tomato paste
• 2 cans (14.5 ounces each) fire-roasted diced tomatoes
• 2 cups beef broth
• 1 cup beer (optional, can use additional beef broth)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving and Garnish:

• Shredded sharp cheddar cheese
• Sliced jalapeños
• Sour cream
• Fresh cilantro
• Diced onion
• Cornbread or crusty bread (optional)

Want to Mix It Up? Try These Variations

Go extra smoky. Add 1 tablespoon of liquid smoke. Your kitchen will smell incredible.

Bring the heat. Bump that cayenne up to 1.5 tablespoons. Or throw in some fresh jalapeños while it’s cooking.

Beer-braised style. Use a full cup of beer instead of broth. The flavor gets deeper and more complex.

Thicker texture. Some folks swear by adding 1 tablespoon of masa harina at the end. It thickens things up nicely.

Chipotle version. Swap half your chili powder for chipotle chili powder. Add a pinch of adobo sauce. Game changer.

Let’s Make This Thing: Step-by-Step

1. Prepare the Beef

Cut your beef chuck into consistent 3/4-inch cubes.

Here’s a tip I learned the hard way: pat that meat dry with paper towels. Dry meat = better browning = more flavor.

2. Brown the Meat

Heat your olive oil in a large pot over medium-high heat.

Now here’s where patience matters. Brown the beef in batches. Don’t crowd the pan. You want that golden crust on all sides… takes about 4-5 minutes per batch.

Move the browned beef to a clean plate.

3. Sauté the Aromatics

Same pot. Add your diced onions and green bell pepper.

Cook them over medium heat for about 5 minutes. Stir occasionally. You’ll know they’re ready when they start to soften and smell amazing.

Toss in the garlic. Cook for another minute.

4. Build the Flavor Base

Stir in that tomato paste.

Cook it for 2 minutes. Let it caramelize a bit and get darker. This deepens the tomato flavor big time.

5. Bloom the Spices

Add your chili powder, cumin, smoked paprika, oregano, and cayenne pepper.

Stir constantly for 1-2 minutes. The spices need to toast slightly and release their oils. Skip this step? Your chili will taste flat and raw. Do this step? Flavor explosion.

6. Build the Braising Liquid

Time to bring everything together.

Return that beautiful browned beef to the pot. Pour in the beef broth and beer (if you’re using it). Add those fire-roasted diced tomatoes with all their liquid.

Toss in the bay leaves. Season with salt and pepper.

7. Simmer the Chili

Bring everything to a boil.

Then… turn it down to low. Cover the pot partially. And let it simmer for 1.5 to 2 hours.

Stir occasionally.

The beef should become so tender it practically falls apart with a spoon. That long simmer? That’s where the magic happens. The flavors develop. They deepen. They become complex.

8. Adjust Seasoning

Taste your chili.

Adjust the salt, pepper, and spices however you like. Pull out those bay leaves before serving.

How to Serve This Bad Boy

The great thing about chili? So many ways to enjoy it.

Traditional style. Serve it in bowls. Top with shredded cheddar, sliced jalapeños, sour cream, and fresh cilantro.

With cornbread. This is the classic combo. That warm cornbread soaking up the rich broth? Chef’s kiss.

Chili cheese fries. Ladle it over crispy fries. Add melted cheese. You’re welcome.

Over rice. White or yellow rice makes it a complete meal.

Chili cheese dogs. Grill some hot dogs. Top with this chili. Instant crowd pleaser.

As a base. Got leftovers? Use them on baked potatoes, nachos, or tacos.

Storing Your Chili

In the fridge: Put cooled chili in an airtight container. It’ll keep for up to 4 days. Reheat gently on the stovetop over low heat. Add a splash of broth if it gets too thick.

In the freezer: Portion it into freezer-safe containers. Stores for up to 3 months. Thaw overnight in the fridge before reheating.

Make-ahead tip: Seriously, make this a day in advance. The flavors keep getting better as they sit. Just refrigerate and reheat when you’re ready.

My Best Tips for Success

Choose quality beef. Go for beef chuck with some marbling. That fat = flavor and tenderness. Lean cuts? They’ll get tough.

Don’t rush the browning. I know you’re hungry. But take your time here. Brown that beef properly on all sides. This is where the deep, savory flavor comes from.

Use fire-roasted tomatoes. They add this subtle smokiness that regular tomatoes just can’t match.

Start mild with the heat. You can always add more cayenne. But you can’t take it out. Start with less and build up.

Stir regularly. Not constantly. Just occasionally. This prevents scorching and keeps everything cooking evenly.

Let it cool a bit. Wait a few minutes before serving. It prevents burns and lets the flavors settle.

Nutrition Breakdown (Per Serving)

Nutrient	Amount
Calories	385
Total Fat	18g
Saturated Fat	7g
Protein	42g
Carbohydrates	12g
Dietary Fiber	2g
Sodium	720mg
Iron	5.2mg

Your Questions Answered

Q: Can I use a different cut of beef?

Beef chuck is your best bet. It’s got connective tissue that breaks down during that long cook. Creates super tender results. Brisket works well too if you’ve got it.

Q: What if I don’t have fire-roasted tomatoes?

Regular diced tomatoes are fine. Just add an extra 1/2 teaspoon of smoked paprika to make up for the missing smokiness.

Q: Can I make this in a slow cooker?

Absolutely. Brown the beef and sauté the aromatics on the stovetop first. Then transfer everything to your slow cooker. Cook on low for 6-8 hours.

Q: Why is my chili too thick?

Add more beef broth bit by bit until it’s how you like it. Too thin? Simmer uncovered for 15-30 minutes.

Q: Is this recipe spicy?

The heat level is moderate. But you’re in control. Start with 1/2 teaspoon of cayenne if you prefer things mild.

Q: How do I reheat frozen chili?

Thaw it overnight in the fridge. Then reheat gently on the stovetop over low to medium heat. Add a splash of broth if you need to thin it out.

The Bottom Line

This is honest, no-nonsense cooking at its best.

Texas No Beans Chili doesn’t try to be fancy. It just lets quality ingredients do their thing. Tender beef. Bold spices. Fire-roasted tomatoes. That’s it.

Whether you’re making this for your family on a Tuesday night or serving it to a bunch of chili lovers at a cookoff, this recipe delivers. Every single time.

Make a big batch. Freeze some portions. Enjoy the comfort and warmth this brings to your table.

Because sometimes… the simplest recipes are the best ones.