The first sizzle says it all. Thick chunks of beef hitting the pan, paprika and cumin filling the kitchen with smoky magic. This Texas No Beans Chili brings the heat, the heart, and that unmistakable cowboy comfort. It’s making a comeback these daysno fillers, no fluff, just the bold stuff.
This dish rides on simple, honest ingredients: well-marbled chuck, rich chili paste, and a deep simmer till it’s spoon-tender. There’s no need for beans herejust layers of low-and-slow flavor like classic chili con carne, but stripped back and soul-deep. Best part? It’s all in one pot and freezer-ready for round two. No fancy steps, just bold flavor and easy cleanup.
I first made this after a summer road trip through Hill Country back in 2015. One bite at a roadside diner and I knew I had to crack that styleno beans, all bite. Learned quick that browning the meat in batches keeps things from steaming. Since then, I’ve styled, snapped, and simmered this recipe for over 50 shoots. It’s a go-to because it looks rustic, tastes rich, and cooks real.
Thomas Baker
Texas No Beans Chili Recipe: Irresistible Taste Adventure
Experience the bold and hearty flavors of this Texas No Beans Chili, an Authentic Texas Chili full of rich spices and savory ground beef. This No Bean Chili Recipe delivers a sizzling Southwest taste that is perfect for anyone craving a meaty, thick chili without the beans. Easy to prepare and packed with flavor, it’s a delightful family-friendly dish for any occasion.
2 pounds ground beef, (you can also use ground turkey)
salt and freshly ground black pepper, to taste
1 yellow onion, finely diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 can (6 ounces) tomato paste
1 can (28 ounces) diced fire roasted tomatoes, undrained
2 cups low sodium beef broth, (you can also use 1 cup beer + 1 cup beef broth)
1 bay leaf
Shredded cheddar cheese
Seeded and thinly sliced jalapenos
Sour cream
Chopped cilantro
Method
Heat olive oil in a large Dutch oven over medium-high heat.
Add ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon.
Stir in diced yellow onion, green bell pepper, and minced garlic; cook for 4 minutes until vegetables soften.
Mix in chili powder, ground cumin, dried oregano, smoked paprika, and tomato paste; cook and stir for 3 minutes.
Add diced fire roasted tomatoes with their juice and beef broth; scrape up any browned bits from the pot bottom.
Add bay leaf and bring chili to a steady simmer; reduce heat and simmer for 25 to 30 minutes, stirring occasionally.
(Optional) For deeper flavor, simmer for an additional 3 to 4 hours, adding liquid as needed.
Remove bay leaf; taste and adjust salt and pepper.
Serve hot in bowls and garnish with shredded cheddar cheese, sliced jalapenos, sour cream, and chopped cilantro.
Notes
For a lighter version, substitute ground turkey for beef. You can also add 1 cup beer plus 1 cup beef broth instead of 2 cups beef broth for extra depth. If simmering longer, add water or broth 1 cup at a time to maintain desired consistency. Garnish creatively to suit your taste.
Why You’ll Love This Texas No Beans Chili
This recipe is basically a warm hug in a bowlbut with a kick. Here’s why it’s a keeper:
Authentic Flavor: Inspired by classic Texas Chili traditions, it’s all about bold spices and rich, meaty goodness.
Beginner-Friendly: It’s made in one pot from start to finish. Minimal mess, maximum flavor.
Customizable: You can tweak the spice level or swap the ground beef with ground turkey to suit your taste.
Make-Ahead Wonder: The flavors actually improve overnight, making leftovers something to look forward to.
Ingredient Breakdown
Let’s talk about the stars of this recipe and why they shine:
Ground Beef: The hearty base. Go for an 80/20 mix for the perfect balance of flavor and richness.
Chili Powder + Spices: A blend of chili powder, cumin, oregano, and smoked paprika brings smoky, earthy warmth to every bite.
Tomato Paste + Fire-Roasted Tomatoes: This duo adds depth and a burst of rich, tomato-forward flavor.
Beef Broth: Keeps things saucy and enhances that comforting, slow-cooked taste.
Veggies: Onion, green bell pepper, and garlic add earthy sweetness and balance the heat.
Ingredient
Key Purpose
Swaps
Ground Beef
Hearty, meaty foundation
Ground turkey
Fire-Roasted Tomatoes
Rich, smoky flavor
Canned diced tomatoes
Beef Broth
Depth and moisture
Half beef broth, half beer
Step-by-Step: Making Easy Texas Chili
Crafting this Texas No Beans Chili is straightforward, resulting in big flavor with minimal effort. Here’s how to make it:
Brown the Beef: Heat the olive oil and brown the ground beef in your Dutch oven. Season with salt and pepper as you go. Don’t rushbrowning creates essential layers of flavor.
Sauté the Veggies: Toss in the onions, green bell pepper, and garlic. Let them soften for a few minutes until your kitchen smells incredible.
Add the Spices + Tomato Paste: Stir in your spices and tomato paste, letting it cook for a few minutes to release all those bold, smoky flavors.
Simmer with Tomatoes + Broth: Pour in the roasted tomatoes and beef broth. Scrape up the browned bits from the pan (that’s flavor gold!).
Simmer: Add the bay leaf, lower the heat, and simmer for 25–30 minutes, stirring occasionally. For a deeper flavor, you can let it simmer longer, but keep an eye on the liquid level.
Finish + Adjust: Taste the chili, adjust the salt and pepper to your liking, and remove the bay leaf before serving.
Troubleshooting & Tips for Success
If something feels off, don’t sweatit’s fixable:
Too Thick? Add a splash of water, broth, or beer to thin it out.
Not Spicy Enough? Stir in a pinch of cayenne or an extra jalapeño garnish.
Flavors Too Sharp? Simmer longer. It’s all about giving the spices time to blend and mellow.
Pro Tip: For a deeper, richer flavor, let the chili simmer for longerup to 2-3 hours works wonders. Just add a bit more liquid as needed so it doesn’t dry out!
Serving & Storage Ideas
This chili was made for cozy dinners, but it’s incredibly versatile:
Serving: Pile on your favorite toppingscheddar cheese, sour cream, sliced jalapeños, and fresh cilantro are classic choices.
Leftovers: Store in an airtight container for up to 4 days in the fridge. The flavors only improve with time!
Freezing: This recipe freezes beautifully for up to 3 months. Reheat gently in a pot with a splash of water or broth.
Storage Method
How Long It Lasts
Reheating Tips
Fridge
Up to 4 days
Reheat on the stove or in the microwave; add liquid if needed.
Freezer
Up to 3 months
Thaw overnight in the fridge, then reheat gently.
The Philosophy Behind Texas No Beans Chili
True Texas No Beans Chili is a testament to the art of rich, unadulterated flavor. It’s all about letting the quality of the meat and the complexity of the spices take center stage, creating a robust, savory experience without distraction. This tradition champions the deep, earthy notes of chili powder, cumin, and oregano, allowing them to meld seamlessly with the beef’s natural richness for an authentic, hearty masterpiece.
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Perfecting My Texas No Beans Chili
After several rounds of tweaking spices and textures, I finally landed on the perfect Texas No Beans Chili. Early attempts were too watery or overwhelmed by heat, but patience and taste-testing taught me how to balance bold flavors with hearty richness. Today’s recipe reflects all those lessons and makes a satisfying, bean-free chili that feels just right.
FAQs ( Texas No Beans Chili )
Can I make Texas No Beans Chili ahead of time?
Yes, this dish actually tastes better the next day, as flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to avoid drying out the beef.
How can I adjust the spice level?
For a milder meal, reduce or omit chili powder and fresh chili peppers. To add more heat, include cayenne or extra chipotle. Always taste as you add spices to keep it balanced and enjoyable for your family.
What cut of beef is best for this chili?
Use chuck roast or stew meat trimmed and cut into bite-sized pieces. These cuts become tender and flavorful with slow simmering, preserving the authentic Texas chili texture without beans.
Can I make this dish in a slow cooker?
Absolutely. Brown the beef first for better flavor, then transfer to a slow cooker with all ingredients. Cook on low for 6 to 8 hours or until the beef is tender and the spices are fully developed.
What are good side dishes to serve with this chili?
Classic sides include cornbread, Texas toast, or steamed rice. Fresh toppings like diced onions, shredded cheese, or jalapenos make this meal even more satisfying.
Conclusion
The Texas No Beans Chili comes together in just about an hour, with easy steps that lead to rich, hearty comfort in every spoonful. You’ll love how tender the beef gets and how those smoky spices fill your kitchenno fuss, just bold flavor that feels like a warm, trusty hug.
Leftovers keep brilliantly in the fridge or freezerperfect for busy weeknights. And a tip from seasoned Texas cooks? Letting it rest overnight gives that authentic chili con carne depth we all crave.
Can’t wait to see your takessnap a photo, share your tweaks, or tell me: does this remind you of a family favorite? Pass it on, gather your loved ones, and enjoy the cozy, down-home heart of this classic Texas chili.
