Authentic Texas-Style Chili Recipe | No Beans
Authentic Texas-style chili with no beans - just tender beef and a rich, spicy sauce simmered low and slow. Perfect topped with cheddar and sour cream or served Frito Pie style.
Ingredients
- 2 pounds ground beef chili grind preferred
- 1 teaspoon Kosher salt
- 1 onion- diced
- 3 large cloves of garlic- minced
- 1 poblano pepper- diced
- 2 Anaheim peppers- diced
- 3 tablespoons tomato paste
- 1 28-ounce whole San Marzano tomatoes hand-crushed
- 1 ½ teaspoon paprika
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoons salt
- Black pepper
- ½ teaspoon cayenne pepper optional
- ½ cup Gebhardt Chili Powder
- 2 teaspoons Mexican oregano
- 2 tablespoons masa or cornmeal
- 1 cup Dr. Pepper
- 2 cups beef stock
- 1 cup tomato puree
Instructions
- Dice the onions, peppers, and garlic and set aside.
- Heat a large heavy-bottomed pot over medium-high heat. Add the ground beef and 1 teaspoon of salt. Brown the meat well. Add the onion, peppers, and garlic to the seared meat and cook until the veggies have softened about 6 minutes.
- Add 3 tablespoons of tomato paste and incorporate into the mixture. Cook for a few minutes until it starts to caramelize. Add the hand-crushed San Marzano tomatoes and stir until well combined.
- Add 1 ½ teaspoons paprika, 1 ½ teaspoons ground cumin, 1 ½ teaspoons salt, ½ cup chili powder, 2 teaspoons oregano, black pepper, ½ teaspoon cayenne pepper (if using), and the cup of Dr. Pepper. Cook until the Dr. Pepper is mostly gone.
- Add the beef broth and simmer over low heat for 30 minutes.
- Add the masa or cornmeal and cook until it has thickened. Add tomato puree and taste for salt.
- Simmer as long as desired
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.