Classic Texas Chili (No Beans) Recipe
Classic Texas Chili (No Beans) is a hearty, flavorful stew featuring tender ground beef simmered in a rich blend of ancho chile powder, cumin, paprika, and tomatoes. This authentic chili recipe highlights the bold flavors of Texas chili without the addition of beans, resulting in a thick, savory dish perfect for any chili lover looking for a traditional experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Texan, American
Ingredients
Scale
Chili Base
- 2 tablespoons vegetable oil
- 2 yellow onions, diced
- 3 garlic cloves, finely minced
Main Protein
- 2 pounds ground beef (85/15)
Seasonings
- 1 teaspoon kosher salt
- 1/4 cup ancho chile powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
Tomato & Broth
- 29 ounces diced tomatoes
- 6 ounces tomato paste
- 4 cups beef broth
Instructions
- Sauté Onions: Heat the vegetable oil in a large dutch oven over medium heat. Add the diced onions and cook for about 6-8 minutes, stirring occasionally, until the onions turn translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring it does not burn but releases its aroma.
- Brown the Beef: Add the ground beef, breaking it apart but keeping some chunks slightly larger to retain texture. Cook for 6-8 minutes, allowing the beef to sear properly and develop flavor.
- Season the Meat: Sprinkle in the kosher salt, ancho chile powder, cumin, paprika, and brown sugar. Stir well to coat the beef evenly with the spices and cook for 1 minute to toast the spices and enhance their flavors.
- Add Tomatoes and Paste: Pour in the diced tomatoes along with their juices and the tomato paste. Whisk thoroughly to blend the tomato paste smoothly into the mixture.
- Pour in Broth and Simmer: Add the beef broth, bringing the entire mixture to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 1 hour, stirring every 15 minutes to prevent sticking and to allow the chili to thicken.
- Final Consistency Check: The chili is done when the broth has reduced enough to create a thick gravy that clings to the beef, ensuring the ground beef pieces stand out and the chili is richly textured.
Notes
- For a deeper flavor, consider browning the beef in batches to avoid overcrowding the pan, which helps in better searing.
- Adjust the chili powder and spices to taste if you prefer a milder or spicier chili.
- This chili is traditionally served without beans but can be paired with cornbread or tortilla chips for a complete meal.
- Leftovers store well and flavors develop further after a day in the refrigerator.
- Make sure to stir occasionally during simmering to prevent the chili from sticking to the bottom of the pot.
Keywords: Texas chili, no beans chili, classic chili recipe, ground beef chili, spicy beef stew, authentic chili
Find it online: https://dinewithlily.com/classic-texas-chili-no-beans-recipe/
