Texas Chili

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My classic Texas chili is all about tender beef, smoky spices, and a rich, hearty sauce. No beans, just bold, meaty flavor that wins every time.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner, Main Course

Cuisine: American, Tex Mex

Keyword: authentic texas chili, no bean chili, no bean Texas chili, Texas Chili, texas chili recipe, texas red

Servings: servings

Author: Alyssa Rivers

Ingredients

2 ½ - 3 pounds chuck roast cut into ½-inch cubes
2 teaspoons salt more or less to taste
1 teaspoon pepper more or less to taste
3 tablespoons olive oil
1 large diced yellow onion
2 jalapeno peppers, seeded and diced
6 minced garlic cloves
2 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon brown sugar
2 teaspoons dried oregano
1 teaspoon coriander
½ tablespoon cocoa powder
2 chopped chipotles in adobo
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
4 cups beef broth

Instructions

Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ½ - 3 pounds chuck roast cut into ½-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.
Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.
To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.
Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ½ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.
Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoesand 4 cups beef broth. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.

Notes

Storing Leftovers

Refrigerator: Store in an airtight container for 4–5 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop or in the microwave until hot and simmering. If it’s too thick, stir in a splash of broth or water.

Nutrition

QR code

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