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Texas Chili

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 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
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: 6 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

Serving: 6g | Calories: 253kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1502mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg

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