Dinner

Classic Texas Chili (No Beans) Recipe

ByLily Monroe October 26, 2025October 26, 2025

Introduction

Classic Texas Chili is a rich and hearty stew known for its bold flavors and satisfying texture—without any beans. This no-bean version focuses on tender ground beef and a robust blend of spices simmered to perfection for a comforting meal.

A close-up top view of a thick chili in a white pot with a red outer edge and red handles, showing a rich brown meat and bean mixture with pieces of tomato. The chili has a glossy, slightly oily surface with small chunks throughout. On one side, there is a small pile of yellow shredded cheese scattered on top. The pot is placed on a white marbled textured surface with a few scattered cheese shreds around. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat vegetable oil in a large Dutch oven over medium heat. Add the diced onions and cook until translucent, about 6-8 minutes.
Step 2: Stir in the garlic and cook for 1 minute, stirring constantly to prevent burning.
Step 3: Add the ground beef, breaking it apart as it cooks. Cook for 6-8 minutes until browned, leaving some chunks larger for texture and allowing the beef to sear well.
Step 4: Sprinkle in the kosher salt, ancho chile powder, cumin, paprika, and brown sugar. Stir well and cook for 1 minute to toast the spices.
Step 5: Add the diced tomatoes and tomato paste. Whisk together until the tomato paste is fully incorporated.
Step 6: Pour in the beef broth and bring the mixture to a simmer. Reduce heat to medium-low and cook uncovered for 1 hour, stirring every 15 minutes.
Step 7: The chili is ready when the broth has reduced to a thick consistency and the beef is well-coated without being lost in liquid.

Tips & Variations

For extra depth, use smoked paprika instead of regular paprika to add a subtle smokiness.
If you prefer a spicier chili, add a pinch of cayenne pepper or chopped jalapeños with the garlic.
Serve with shredded cheese, sour cream, or chopped green onions for added flavor and texture.
Substitute ground beef with ground turkey or bison for a leaner version.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. This chili also freezes well; store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick reddish-brown sauce mixed with cooked ground meat, creating a chunky texture throughout. The sauce has visible pieces of tomato and small bits of herbs evenly spread on top. A silver spoon is placed inside the bowl, resting against the edge. To the right of the bowl, green cilantro leaves add a pop of color on the white marbled surface. A light gray cloth is partially visible in the bottom left corner. The scene is simple and clean, with natural lighting highlighting the rich color of the sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I add beans to this Texas chili?

Traditional Texas chili is made without beans, but you can certainly add canned or cooked beans if you prefer. Add them during the last 15-20 minutes of cooking to warm through without overcooking.

What cut of ground beef is best for chili?

Ground beef with an 85/15 lean-to-fat ratio is ideal because it provides enough fat for flavor and tenderness while cooking down nicely in the chili.

Lily Monroe