You hear it before you smell itmeat searing in a hot cast iron, popping and hissing like it’s got something to say. Then comes that smoky wallop of chili powder and garlic, and suddenly the whole house smells like fall Sundays and cowboy movies. This Texas No Beans Chili is the real deal: bold, deep, and totally unapologetic. Folks love it because it’s hearty without the fillerpure comfort with a spicy kick.

No beans here. Just big chunks of beef, a rich tomato base, and a slow simmer with dried chiles that melt into the sauce like magic. It’s all about layersflavor on flavor without a single can of beans in sight. Kind of like the chili your grandpa insists is “the only way,” but simplified for busy weeknights. It’s one-pot, pantry-friendly, and perfect for freezing ahead. You won’t miss the beans. Promise.

First made this back in 2015 after a trip through West Texas scorched my tastebuds in the best way. My brother took one bite and actually grinned before diving insaid it tasted like “a campfire hug.” Trick is browning the meat in batches so you build that deep crust earlyit’s not just showy, it matters. After years behind the camera testing cozy dinners, this one’s become a weeknight favorite in our house and a weekend showstopper when friends come by.

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.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 251

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 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

 

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add ground beef, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon.
3. Stir in diced yellow onion, green bell pepper, and minced garlic; cook for 4 minutes until vegetables soften.
4. Mix in chili powder, ground cumin, dried oregano, smoked paprika, and tomato paste; cook and stir for 3 minutes.
5. Add diced fire roasted tomatoes with their juice and beef broth; scrape up any browned bits from the pot bottom.
6. Add bay leaf and bring chili to a steady simmer; reduce heat and simmer for 25 to 30 minutes, stirring occasionally.
7. (Optional) For deeper flavor, simmer for an additional 3 to 4 hours, adding liquid as needed.
8. Remove bay leaf; taste and adjust salt and pepper.
9. 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.

Authentic Texas No Beans Chili: A Hearty & Flavorful Recipe

This Texas No Beans Chili recipe didn’t come together overnight. After a few smoky batches that were too salty or too mild, I finally nailed the balance of spices and rich texture. It’s the kind of chili that feels like a warm Texas evening in a bowl, perfected through experience and a few tasty, smoky lessons. Get ready for a truly satisfying, meat-forward chili experience!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes (for the quick version)
• Yields: 6-8 servings

Why You’ll Love This Texas No Beans Chili

This chili has everything you need for a cozy, satisfying meal without the fuss. Here’s why it’ll become your go-to dinner:

• Bold, Deep Flavor: The combination of chili powder, cumin, and smoked paprika creates a smoky, slow-cooked taste with just under 30 minutes of active cooking time and a quick simmer. For even deeper flavor, you can let it slow-simmer longer.
• No Beans, All Meat: If you love hearty, protein-packed meals, this authentic Texas-style classic is truly unbeatable. It’s a pure celebration of savory beef.
• One-Pot Wonder: Minimal dishes and maximum flavorperfect for busy weeknights when you want something substantial without a huge cleanup.
• Make-Ahead Friendly: This chili tastes even better the next day as the flavors meld, making it fantastic for meal prep or easy leftovers throughout the week.

Key Ingredients for Texas No Beans Chili

Every ingredient here pulls its weight to create that rich, authentic Texas chili flavor:

• Ground beef: Go for two pounds of quality ground beef (80/20 lean is ideal) for maximum heartiness and flavor. You can substitute ground turkey for a lighter option, but the classic taste comes from beef.
• Aromatics: A large yellow onion, a vibrant green bell pepper, and fresh garlic cloves form the essential flavor base. Dice them finely so they truly melt into the chili, releasing their sweetness and pungency.
• Spices: A generous amount of good quality chili powder, earthy cumin, fragrant dried oregano, and smoky paprika bring the signature heat and depth that defines true Texas chili. Don’t be shy with these!
• Tomatoes: Fire-roasted diced tomatoes add a wonderful smoky acidity and depth, while a dollop of tomato paste provides a concentrated, slightly sweet, and tangy note to the chili’s base.
• Beef broth: This liquid gold helps create a luscious sauce and brings all the flavors together. For an extra layer of richness and complexity, you can substitute one cup of the beef broth with a robust beer (like a lager or amber ale).

Pro Tip: Don’t skip seasoning your ground beef generously with salt and pepper as it brownsit’s the foundation of that deep, savory flavor you crave in a hearty chili.

Step-by-Step: How to Make Texas No Beans Chili

This recipe is all about building layers of flavor methodically. Each step matters, so trust the process for the best results:

1. Brown the Beef: Heat a tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown your ground beef in batches, ensuring you don’t overcrowd the pan. This is crucial for creating those irresistible crusty bits (fond) at the bottom, which add tons of concentrated, savory flavor to your chili. Drain off any excess fat after browning.
2. Sauté the Aromatics: Add a little more olive oil if needed, then add the diced onion and bell pepper to the pan. Sauté them over medium heat until they soften and become translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrantyour kitchen will smell absolutely incredible already!
3. Add Seasonings and Tomato Paste: Stir in the chili powder, cumin, oregano, and smoked paprika along with the tomato paste. Let them toast gently for about 1-2 minutes, stirring constantly. This step “blooms” the spices, enhancing their flavor and aroma significantly.
4. Deglaze with Liquid: Pour in the fire-roasted diced tomatoes (undrained) and beef broth (or the beer combo). Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pot. This deglazing step incorporates all that flavorful fond back into the sauce.
5. Simmer to Perfection: Add the bay leaf to the pot. Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 25-30 minutes for the quick version. Stir occasionally to prevent sticking and add a splash more broth or water if needed to keep it saucy.

Note: While 25-30 minutes of simmering delivers a delicious quick chili, if you have more time, let it simmer uncovered for 3–4 hours on low heat for an even more robust, deeply melded flavor. Just remember to stir occasionally and add liquid as necessary to maintain your desired consistency.

Quick Step Summary

Serving and Storage Tips

This Texas No Beans Chili shines brightest when served with classic garnishes, and managing leftovers is an absolute breeze:

• Toppings: Elevate each bowl with your favorite toppings! We love shredded sharp cheddar cheese, a dollop of cool sour cream, thinly-sliced fresh jalapeños (for a kick), and a generous sprinkle of fresh cilantro for that perfect finishing touch.
• Side Ideas: Classic accompaniments include warm cornbread muffins, crispy tortilla chips for dipping, or even a simple, crisp green salad to balance the richness.
• Storage: Leftovers of this chili keep wonderfully. Store them in an airtight container in the fridge for up to 4 days. When reheating, warm gently on the stovetop over low heat or in the microwave.
• Freezing: This chili freezes beautifully! Allow it to cool completely to room temperature, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating gently.

Pro Tip: Chili naturally thickens as it cools. When reheating, especially from the fridge or freezer, add a splash of beef broth or water to bring it back to that perfect, luscious consistency.

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FAQs ( Texas No Beans Chili )

Conclusion

This Texas No Beans Chili is a true kitchen crowd-pleasereasy enough for weeknights, yet bursting with rich, smoky layers that make every bite feel like a warm, hearty hug. In about 30 minutes of active cooking, you’ll have a cozy, satisfying meal that’s anything but ordinary. Trust me, you’ll want to make it again and again.

Feel free to swap ground beef for turkey for a lighter take, or add a pinch of cocoa powder or cinnamon for a subtle, complex twistboth can bring lovely depth. Leftovers? They freeze beautifully and reheat like a charm with just a splash of broth or water. A little tip from my test kitchen: browning the meat in batches really amps up that deep, savory flavor you crave, so don’t rush that crucial step.

Give this robust recipe a whirl, and don’t be shyshare your kitchen snaps or family tweaks in the comments! Did you have a chili that feels like a tradition growing up? Pass this one along to someone who loves a homemade classic. Cozy comfort lives here, one delicious pot at a time.