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A bowl of authentic Texas chili with chunks of beef in a rich red sauce, served with corn tortillas on a wooden table

Authentic Texas Chili (No Beans)

When it comes to chili in Texas, one tradition reigns supreme: no beans.
This bold, beefy dish showcases rich, smoky flavor built from layers of seared chuck roast, a custom-blended chili paste, and deeply toasted spices.
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Prep Time 30 minutes
Cook Time 2 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American Southwest, Texan
Calories: 400
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into ½-inch cubes
  • 1 tbsp vegetable oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried guajillo chilies, stemmed and seeded
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano (preferably Mexican)
  • ½ tsp ground cinnamon (optional)
  • 1 tbsp apple cider vinegar
  • 2 cups beef broth (plus more as needed)
  • 1 tbsp masa harina (optional)
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Skillet (for toasting chilies)
  • Blender or food processor
  • Cutting board and chef’s knife
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Mixing bowl

Method
 

  1. Prepare the Chilies
    Toast the ancho and guajillo chilies in a dry skillet over medium heat until fragrant (1–2 minutes).
    Soak in hot water for 15 minutes, then blend with ½ cup soaking liquid into a smooth paste. Set aside.
    Dried chilies are being toasted in a skillet on a stovetop to enhance their flavor before blending
  2. Brown the Beef
    Heat oil in a Dutch oven over medium-high.
    Sear the beef in batches until browned on all sides. Remove and set aside.
  3. Sauté Aromatics
    In the same pot, sauté chopped onion until soft (5–7 minutes), then stir in minced garlic and cook for 1 more minute.
    Chopped onions and green chilies are being sautéed in a pot to build the flavor base for Texas chili
  4. Build the Flavor
    Return beef to the pot. Add the chili paste, chili powder, cumin, smoked paprika, oregano, cinnamon (optional), salt, and pepper. Stir to coat.
    Add beef broth and vinegar. Bring to a simmer, cover, and cook on low for 2 to 2½ hours, stirring occasionally.
    Seared beef is returned to the pot with sautéed aromatics and chili paste to build the base for Texas chili
  5. Finish and Serve
    If desired, stir in masa harina mixed with a bit of water to thicken during the last 15 minutes.
    Let the chili rest for 15–20 minutes before serving. Garnish as desired — just no beans!
    Thick, rich Texas chili simmers in a pot, ready to serve with tender beef chunks in a dark, flavorful sauce

Video

Notes

Cooking Tips

  • Flavor Boost: Add a splash of brewed coffee or a chopped chipotle in adobo for smokiness.
  • Consistency: Use masa harina or blend and return some chili to naturally thicken.
  • Storage: Improves with age — refrigerate for 5 days or freeze for 6 months.
  • Heat Control: Taste as you go; spice levels vary by chili variety and batch.