Authentic Texas-Style Chili Recipe | No Beans

There's nothing quite like a bowl of Authentic Texas-Style Chili. This recipe stays true to tradition - that means no beans, just tender, browned beef and a rich, complex sauce that gets even better the next day. 

This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.

So what makes a chili truly Texan?

It's all about regional heritage and specific cooking traditions.

First and most famously, true Texas chili has NO beans. This isn't just preference; it's practically law in Texas. The traditional "Bowl of Red" was created by San Antonio's Chili Queens in the 1800s, and they made it with meat, chili peppers, and spices - nothing else. Adding beans was a later adaptation in other regions, often as a way to stretch the dish during harder times.

The meat should be seared properly to develop a deep brown crust - this is crucial for that authentic depth of flavor. Texas chili evolved from a ranching culture, where slow-cooking tough cuts (like beef chuck roast) with local chilies was common practice. Early Texas chili makers would've used chunks of beef rather than ground meat, but both are accepted today.

Another key element is the spice blend-it relies heavily on dried chiles rather than fresh ones. Real Texas chili gets its rich, complex flavor from a combination of different ground red chiles, heavy on cumin (an influence from Mexican cuisine). The sauce should be thick and rich, never soupy.

Interestingly, what we now consider authentic Texas chili was officially recognized as the State Dish of Texas in 1977, cementing its cultural importance. The tradition of letting it rest overnight wasn't just for flavor - it was practical for working ranchers who needed hearty, reheatable meals.

And while modern additions like topping with cheddar cheese or serving over Fritos (Frito Pie is a cherished Texas tradition) aren't strictly traditional, they've become part of the Lone Star state's evolving chili culture. 

I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title, and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!

Let's Gather Up the Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Ground beef, chili grind preferred. You can use lean ground beef if you choose, but 80/20 is my preference. You can always skim the extra fat off the top if it bothers you, but fat equals flavor, so I stir it back in.

• Kosher salt

• Onion- diced

• Fresh garlic- minced

• Poblano pepper- diced

• Anaheim peppers- diced

• Tomato paste- adds richness.

• San Marzano tomatoes- crushed by hand

• Paprika- brings a sweet, earthy depth and that iconic deep red color without adding any heat.

• Ground cumin- adds a rich, warm aroma and that unmistakable Tex-Mex flavor that's key to a great chili.

• Black pepper

• Cayenne pepper (optional)

• Gebhardt Chile Powder- forms the base of authentic chili flavor with a rich blend of ground chiles and spices.

• Mexican oregano- Mexican oregano has a bolder, earthier flavor with citrus and licorice notes, unlike the milder, minty Mediterranean variety. It's perfect for Tex-Mex and chili, adding depth and complexity. If you can't find it, regular oregano will work just fine.

• Masa- An optional thickener that enhances the chili's texture while adding a hint of corn flavor.

• Dr. Pepper- yes, I know this is not traditional, but Dr. Pepper was created in Texas after all, and it adds a delightful sweetness that balances the heat from the chile peppers. 

• Beef stock

• Tomato puree

Now let's get cooking

Dice the onions, peppers, and garlic and set aside.

To begin, heat a large heavy-bottomed pot over medium-high heat. Brown the ground beef well with 1 teaspoon of salt. Then, add the onion, peppers, and garlic to the seared meat and cook until the veggies have softened, about 6 minutes.

Next, add 3 tablespoons of tomato paste and incorporate it into the mixture. Cook for a few minutes until it starts to caramelize.

Crush the San Marzano tomatoes with your hands as you add them to the pot.

Add all of the dry ingredients (except masa) and the cup of Dr. Pepper. Continue cooking until the Dr. Pepper is mostly gone.

Now add the beef broth and simmer over low heat for 30 minutes.

Add the masa or cornmeal and cook until it has thickened - taste for salt.

Simmer as long as desired. Serve immediately or chill overnight to develop the flavors.

Storage and Reheating Guide

How to Freeze Chili

• Cool completely before freezing

• Portion into airtight containers or heavy-duty freezer bags

• Leave a slight headspace for expansion

• Label with the date (keeps up to 6 months)

• For best results, freeze without toppings

How to Reheat Frozen Chili

• Thaw overnight in the refrigerator

• Stovetop Method: Heat in a pot over medium heat, stirring occasionally

• Microwave Method: Heat in a microwave-safe container, stirring every 2 minutes

• Add a splash of beef stock if needed to reach the desired consistency

Frequently Asked Questions

Q: Why no beans in Texas chili?

A: Traditional Texas red chili is bean-free. The focus is on the meat and the rich, spiced sauce. Adding beans is considered a modern adaptation from other regions.

Q: Does it really get better the next day?

A: Yes! Letting the chili rest overnight allows the flavors to meld and deepen. Many Texans deliberately make their chili a day ahead.

Q: Can I make this spicier?

A: Absolutely! Adjust the cayenne pepper to taste, or add fresh jalapeños during cooking. You can also experiment with different types of dried chilies.

Q: What's the secret to great texture?

A: Two things: properly searing the meat to develop a deep brown crust, and allowing enough time for the chili to simmer and reduce.

Q: How do I serve Texas-style chili? Traditional servings include:

• Straight up in a bowl
• As Frito pie (over Fritos corn chips and slathered in Queso)
• Topped with cheddar cheese, a dollop of sour cream, and green onions
• Over cornbread
• With tortilla chips

Remember, authentic Texas chili is all about building layers of flavor through proper technique and patience. Don't rush the process - good chili takes time, but it's worth every minute.

If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.

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