When the frost hits the windows, nothing beats a steaming bowl of red. This Texas No Beans Chili is the ultimate winter comfort food for your family.
It is rich, smoky, and incredibly satisfying on a cold night. You will love how the tender beef melts into the thick, savory sauce.
Why This Recipe Is a Winner
This recipe focuses on high-quality beef and authentic dried chiles. It delivers a deeply complex flavor that canned chili just cannot match.
It is perfect for a lazy winter weekend when you want your home to smell amazing. Your family will appreciate the hearty, filling nature of this bean-free classic.
Simple Cooking Steps
Do not let the dried chiles intimidate you. You simply toast, soak, and blend them into a velvety smooth paste.
The secret is letting the beef simmer low and slow for hours. This patience pays off with meat that pulls apart with just a spoon.
Ingredients You’ll Need
These simple ingredients create a restaurant-quality meal right in your own kitchen.
- 3 pounds beef chuck roast, trimmed and cut into 1/2-inch cubes
- 4 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 quart low-sodium beef stock
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon cayenne pepper
- 2 tablespoons masa harina
- Kosher salt to taste
- Black pepper to taste
Step-by-Step Directions
- Place dried chiles in a large skillet over medium heat and toast until fragrant, about 2 minutes per side.
- Place toasted chiles in a bowl of hot water and soak for 20 minutes until softened; drain and blend with 1 cup of beef stock until smooth.
- Heat oil in a large Dutch oven over medium-high heat and sear beef cubes in batches until browned on all sides; remove beef and set aside.
- In the same pot, sauté onion until translucent, approximately 5 minutes, then add garlic, cumin, oregano, and cayenne, cooking for 1 minute.
- Return the beef and any accumulated juices to the pot, then stir in the chile paste and remaining beef stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 150 to 180 minutes or until beef is fork-tender.
- Whisk masa harina with 3 tablespoons of water to create a slurry and stir into the chili; simmer for an additional 10 minutes to thicken.
- Season with salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this Texas No Beans Chili in deep bowls with your favorite toppings. We love sharp cheddar cheese and a dollop of cool sour cream.
A side of warm, buttery cornbread is perfect for soaking up the sauce. For a cozy night in, light a candle and enjoy the warmth.
Storage & Reheating
Chili is famous for tasting even better the next day. Keep leftovers in an airtight container in the fridge for up to four days.
You can also freeze this chili for up to three months. Reheat it gently on the stove over low heat to keep the beef tender.
Tips for Best Results
- Don’t skip the browning step as it builds deep, savory flavor.
- Brown the beef in small batches to avoid steaming the meat.
- Use a high-quality beef stock for the most rich and delicious base.
- Adjust the cayenne pepper if your family prefers a milder heat level.
- For big winter gatherings, you can easily double this recipe.
- Make sure to trim excess fat from the chuck roast before cubing.
- The masa harina adds a distinctive nutty flavor and thickens perfectly.
Easy Flavor Ideas
- Swap the beef stock for a dark beer for extra depth.
- Add a pinch of cinnamon for a warm, earthy twist.
- Stir in a teaspoon of cocoa powder for a richer color.
- Use gluten-free flour if you do not have masa harina.
Common Questions
Why are there no beans?
Traditional Texas chili, or “bowl of red,” focuses entirely on the meat. This allows the complex chile flavors to really shine through.
Can I use a slow cooker?
Yes, you can transfer everything to a slow cooker after browning. Cook on low for 6-8 hours until the beef is falling apart.
Is this chili very spicy?
The dried chiles provide more flavor than heat. It has a mild to medium kick that most families enjoy.
I hope this hearty chili brings extra warmth to your winter table. It is a true labor of love that your family will ask for again and again. Happy cooking!
— Lidia
Texas No Beans Chili
Ingredients
- 3 pounds beef chuck roast, trimmed and cut into 1/2-inch cubes
- 4 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 quart low -sodium beef stock
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic , minced
- 1 tablespoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon cayenne pepper
- 2 tablespoons masa harina
- Kosher salt to taste
- Black pepper to taste
Instructions
- Place dried chiles in a large skillet over medium heat and toast until fragrant, about 2 minutes per side.
- Place toasted chiles in a bowl of hot water and soak for 20 minutes until softened; drain and blend with 1 cup of beef stock until smooth.
- Heat oil in a large Dutch oven over medium-high heat and sear beef cubes in batches until browned on all sides; remove beef and set aside.
- In the same pot, sauté onion until translucent, approximately 5 minutes, then add garlic, cumin, oregano, and cayenne, cooking for 1 minute.
- Return the beef and any accumulated juices to the pot, then stir in the chile paste and remaining beef stock.
- Bring to a boil, then reduce heat to low, cover, and simmer for 150 to 180 minutes or until beef is fork-tender.
- Whisk masa harina with 3 tablespoons of water to create a slurry and stir into the chili; simmer for an additional 10 minutes to thicken.
- Season with salt and pepper to taste before serving.
