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Authentic Texas chili in a dark ceramic bowl with sharp cheddar and diced onion

Texas Chili Recipe (No Beans)

Authentic Texas chili made with hand-cut beef chuck, a homemade dried chile paste, and no beans. Rich, deeply spiced, and fall-apart tender after a 2-hour slow simmer.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef and Searing Base
  • 3 lbs beef chuck roast trimmed, cut into half-inch cubes
  • 2 tbsp lard or beef tallow or neutral oil
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
Dried Chile Paste
  • 4 dried ancho chiles stems and seeds removed
  • 3 dried guajillo chiles stems and seeds removed
  • 2 cups low-sodium beef broth for soaking chiles, plus 2-3 more cups for simmering
Spices and Finishing
  • 1 tbsp ground cumin
  • 1 tbsp Mexican oregano
  • 1 tsp smoked paprika
  • 1 tbsp masa harina mixed with 2 tbsp warm water into a slurry for thickening
  • 1 tsp apple cider vinegar to finish
  • kosher salt and black pepper to taste

Equipment

  • Large Dutch oven (5-7 qt) for searing and simmering
  • Cast iron or stainless skillet for toasting dried chiles
  • High-speed blender for blending the chile paste smooth
  • Fine-mesh strainer optional, for a silkier paste

Method
 

  1. In a dry skillet over medium heat, press each dried chile flat for 10-20 seconds per side until fragrant and pliable. Do not let them blacken. Transfer to a bowl, pour 2 cups of boiling beef broth over them, cover, and soak 20-30 minutes until completely soft.
    Toasting dried ancho and guajillo chiles flat in a cast iron skillet
  2. Transfer soaked chilis and all their soaking liquid to a blender. Blend on high 45-60 seconds until completely smooth. Strain through a fine-mesh sieve for a silkier texture. The paste should look like a deep, glossy brick-red sauce. Set aside.
    Blending rehydrated ancho and guajillo chiles into a smooth brick-red paste
  3. Season the cubed chuck generously with salt and pepper. Heat the Dutch oven over medium-high with lard or oil. Sear beef in a single layer, undisturbed, 3-4 minutes per side until deeply browned. Work in batches - never crowd the pan. Remove with a slotted spoon. Do not clean the pot.
    Cubed beef chuck searing in a Dutch oven until deep golden brown
  4. Reduce to medium. Add diced onion to the pot, scraping up the browned bits. Cook 5-6 minutes until translucent. Add garlic and cook 1 more minute. Pour in all the chile paste and stir constantly for 3-4 minutes until it darkens slightly.
    Stirring chile paste into sauteed onions and garlic in a black enameled Dutch oven
  5. Return the seared beef and its juices to the pot. Add cumin, oregano, and smoked paprika. Pour in enough broth to just cover the meat (2-3 cups). Bring to a gentle boil, then reduce to the lowest heat. Cover with lid cracked half an inch. Simmer 1.5 to 2 hours, stirring every 20-30 minutes, until beef is fall-apart tender and sauce is thick and glossy.
    Texas chili simmering low and slow in a Dutch oven with lid cracked
  6. Remove the lid for the last 20 minutes. Stir in the masa harina slurry if needed and simmer uncovered 10 more minutes. Stir in apple cider vinegar. Taste and adjust salt, pepper, and cumin. Serve hot with shredded sharp cheddar and diced white onion.

Notes

Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat over low heat with a splash of beef broth.
No beans is traditional in Texas chili - official Texas cook-offs ban them. Add a can of rinsed pinto beans in the last 15 min if preferred.
Spice level: Ancho and guajillo are mild to medium. Add 1-2 dried chile de arbol when toasting for more heat.