Texas Style Chili Recipe No Beans

Texas Style Chili Recipe No Beans delivers authentic Lone Star flavor. Learn how to make Texas chili with ground beef the traditional way.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last February, during a bone-chilling snowstorm in Austin, my neighbor knocked on my door with a steaming bowl of what he called “real Texas chili.” Well, let me tell you—one spoonful transported me straight to cowboy campfires and starlit plains.

The secret? No beans. Zero. Zilch. Just pure, unadulterated beef and spices that sing together like a honky-tonk band on Saturday night. I’ve tested this Texas style chili recipe no beans seventeen times since then, burned exactly three batches (oops!), and finally nailed the perfect balance of heat, smoke, and soul-warming comfort.

Whether you’re a chili purist or just discovering authentic Lone Star cooking, this recipe will change your perspective on what chili should taste like. Moreover, it’s surprisingly simple—just seven core ingredients that pack more flavor than a Fourth of July barbecue. Therefore, grab your biggest Dutch oven and prepare for a culinary adventure that’ll make your taste buds do the two-step.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Texas Chili Recipe Special

Authentic Texas chili stands apart from other regional variations because it focuses entirely on beef and spices. Consequently, every bite delivers pure, concentrated flavor without beans diluting the experience. Furthermore, this recipe uses ground beef instead of chunks, making it accessible for weeknight cooking while maintaining traditional taste.

The magic happens through a careful layering of spices—chili powder, cumin, oregano, and coriander—that build complexity gradually. Additionally, the tomato paste creates depth while beef stock adds richness that transforms simple ingredients into liquid gold.

Ingredients for the Ultimate Texas Style Chili

Shopping Tips for Best Results

When selecting ground beef, choose 80/20 blend for optimal fat content. The fat renders during cooking and creates the rich base that makes Texas chili legendary. Similarly, fresh jalapeños provide better flavor than jarred versions—look for firm peppers with smooth, unblemished skin.

For spices, Mexican oregano offers more complexity than Mediterranean varieties. However, if unavailable, regular oregano works perfectly. Meanwhile, whole cumin seeds that you grind yourself provide superior flavor, though pre-ground cumin saves time without sacrificing too much taste.

Quality Indicators:

• Ground beef should appear bright red without gray spots
• Onions should feel firm with papery, dry outer skin
• Jalapeños should snap crisply when bent
• Garlic cloves should feel plump and firm inside their papery husks

Essential vs. Bold Add-ins

Essential Ingredients: These seven components form the backbone of authentic how to make Texas chili. Each serves a specific purpose in building the complex flavor profile that defines Lone Star cooking.

Bold Add-ins for Creative Variations:

• Dark chocolate (1 ounce) adds mysterious depth
• Coffee (½ cup strong brew) enhances smoky notes
• Chipotle peppers in adobo provide smoky heat
• Masa harina (2 tablespoons) thickens naturally
• Worcestershire sauce (1 tablespoon) adds umami complexity

International Substitutions

For readers outside the US, substitute jalapeños with fresh green chilies of similar heat level. Moreover, if beef stock proves difficult to find, dissolve beef bouillon cubes in hot water following package directions. Additionally, fire-roasted diced tomatoes can replace regular versions for extra smoky flavor.

Equipment and Preparation Steps

Essential Equipment

A heavy-bottomed Dutch oven or large soup pot forms the foundation of great Texas chili. The thick bottom prevents burning while even heat distribution ensures consistent cooking. Additionally, you’ll need a sturdy wooden spoon for stirring and breaking up beef.

DIY Alternatives:

• No Dutch oven? Use your largest, heaviest saucepan
• Missing wooden spoon? A heat-resistant spatula works fine
• Need to break up beef? Clean potato masher does the job

Step-by-Step Cooking Instructions

Step 1: Build the Aromatic Foundation

Heat olive oil in your Dutch oven over medium heat until it shimmers slightly. Then, add chopped onions and jalapeños, stirring regularly for 6-8 minutes until onions turn translucent. The kitchen should smell absolutely amazing at this point—like a Texas roadhouse come dinnertime.

Next, add minced garlic and cook for exactly one minute. Be careful not to burn the garlic, as it turns bitter quickly and can ruin the entire batch.

Step 2: Brown the Beef Properly

Add ground beef, salt, and pepper to the pot. Break apart the beef with your spoon, but leave some larger chunks for texture—this isn’t baby food! Cook for about 8 minutes until no pink remains visible.

Pro Tip: If excess grease accumulates (more than 2 tablespoons), drain some off. However, don’t drain everything—that fat carries flavor and helps bind the chili.

Step 3: Toast the Spices

Add chili powder, cumin, oregano, and coriander to the beef mixture. Stir constantly for one minute until the spices become fragrant. This toasting step awakens the oils in the spices and creates deeper, more complex flavors—a technique Julia Child often emphasized in her cooking.

You know the spices are ready when the mixture smells like a campfire cookout and your neighbors start knocking on the door.

Step 4: Create the Liquid Base

Stir in tomato paste first, cooking for another minute until it darkens slightly. Subsequently, add diced tomatoes and beef stock, bringing the mixture to a gentle simmer. The tomato paste acts as a flavor concentrator while the stock provides body and richness.

Step 5: The Long Simmer

Reduce heat to medium-low and let the chili bubble gently for 30 minutes minimum, though one hour produces even better results. Stir occasionally to prevent sticking, and watch as the liquid reduces into a thick, luxurious consistency.

Common Mistake Alert: I once walked away from simmering chili to answer a phone call and returned to find the bottom burned. Now I set a timer for every 15 minutes to remind myself to stir. Trust me—burnt chili tastes exactly as awful as it sounds.

The chili reaches perfection when a spoon dragged across the bottom leaves a temporary trail before the mixture flows back together.

Expert Tips and Creative Variations

Professional Techniques for Superior Results

Temperature control makes the difference between good and extraordinary Texas chili recipe with ground beef. Keep the simmer gentle—aggressive boiling breaks down the beef texture and evaporates flavor compounds too quickly.

Furthermore, taste and adjust seasoning during the final 15 minutes of cooking. The flavors concentrate as liquid evaporates, so early-stage seasoning often needs fine-tuning.

Thomas Keller’s Technique: Season in layers throughout the cooking process rather than dumping all salt at once. This builds more complex, well-integrated flavors.

Regional and Dietary Variations

Dallas-Style Addition: Stir in 2 tablespoons of masa harina during the final 10 minutes for authentic thickening and subtle corn flavor.

Houston Heat Version: Double the jalapeños and add 1-2 minced serrano peppers for serious fire-lovers.

San Antonio Smooth: Blend half the finished chili and stir it back in for restaurant-style consistency.

Keto-Friendly: This recipe already fits low-carb lifestyles perfectly—just skip any corn-based thickeners.

Slow Cooker Adaptation: Brown aromatics and beef on stovetop first, then transfer everything to slow cooker for 6-8 hours on low heat.

Storage and Make-Ahead Strategy

Texas chili actually improves after resting overnight as flavors meld and deepen. Therefore, consider making it a day ahead for special occasions. Additionally, it freezes beautifully in individual portions for quick weeknight dinners.

Texas Style Chili Perfect Pairing Suggestions

Serve this best Texas chili recipe with classic cornbread or warm flour tortillas. Moreover, our slow cooker honey garlic chicken thighs recipe shares similar comfort-food appeal for diverse menu planning.

For beverages, cold beer cuts through the heat perfectly, while sweet iced tea provides cooling contrast. During cooler months, pair with our butternut squash pasta sauce for a complete autumn feast.

Texas Style Chili FAQs

Serving and Final Touches

Man, oh man—there’s something magical about ladling this ruby-red chili into bowls and watching faces light up with that first taste. The aroma alone tells the story of campfire cooking and cowboy traditions that built Texas culture.

Top each bowl with shredded cheddar cheese, a dollop of sour cream, and chopped green onions for cooling contrast. Additionally, diced avocado adds creamy richness while pickled jalapeños provide extra heat for the brave-hearted.

For a complete Texas-style meal, serve alongside our small batch pumpkin pie bars for a perfect autumn dinner combination. The sweet dessert balances the chili’s heat beautifully.

This recipe serves 6-8 generous portions and reheats wonderfully for tomorrow’s lunch. Furthermore, it doubles easily for game day crowds or potluck contributions that’ll have everyone asking for the recipe.

Remember that morning when my neighbor shared his chili during that February snowstorm? Well, now you can create those same warming memories in your own kitchen. This Texas style chili recipe no beans delivers authentic flavor that connects us to culinary traditions while bringing families together around the dinner table.

So grab your ladle, call the family to the table, and prepare to serve up a bowl of pure Texas sunshine. Because sometimes, the simplest ingredients create the most extraordinary experiences.

Texas Style Chili Recipe No Beans

Authentic Texas chili made without beans—just beef, spices, and bold flavor. A hearty Lone Star classic perfect for cozy nights or game day gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American, Tex-Mex

Servings 6 servings

Equipment

• Dutch oven
• wooden spoon

Ingredients

  

Chili Base

• 1 tablespoon Olive oil For sautéing aromatics
• 1 large Yellow onion Provides sweet foundation
• 3 peppers Jalapeños Fresh heat and flavor
• 5 cloves Garlic Essential aromatic base
• 2.5 pounds Ground beef 80/20 blend works best
• 1.5 teaspoons Salt Season to taste
• 1 teaspoon Black pepper Freshly ground preferred
• 4 tablespoons Chili powder Heart of Texas flavor
• 1 tablespoon Oregano Dried Mexican oregano ideal
• 3 tablespoons Ground cumin Earthy, warm spice
• 1 teaspoon Ground coriander Subtle citrus notes
• 3 ounces Tomato paste Concentrates tomato flavor
• 28 ounces Diced tomatoes One large can
• 2 cups Beef stock Low-sodium preferred

Instructions

 

• Heat olive oil in a Dutch oven. Sauté onions and jalapeños for 6–8 minutes until translucent. Add garlic and cook for 1 minute.
• Add ground beef, salt, and pepper. Cook 8 minutes, breaking into chunks until browned. Drain excess grease if needed.
• Stir in chili powder, cumin, oregano, and coriander. Toast for 1 minute until fragrant.
• Add tomato paste, cook 1 minute. Stir in diced tomatoes and beef stock. Bring to simmer.
• Reduce heat to medium-low and simmer gently for 30–60 minutes, stirring occasionally, until thick and rich.

Notes

For variations, add dark chocolate, strong coffee, chipotle peppers, masa harina, or Worcestershire sauce. Chili tastes even better the next day. Freezes well for 3 months.

Keyword no beans chili, Texas chili