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A steaming bowl of dark red Texas No Beans Chili topped with shredded cheese and fresh cilantro

Texas No Beans Chili

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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings 6 servings
Calories 520 kcal

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.