No-Bean Texas Chili Con Carne with Beef

Introduction

When it comes to chili, Texans have one golden rule—no beans allowed. This No-Bean Texas Chili Con Carne with Beef celebrates that tradition with a bold, smoky, and deeply satisfying stew made entirely of tender chunks of beef, rich chili spices, and a luscious, slow-simmered sauce. Each bite delivers hearty meatiness balanced with a kick of spice and a depth of flavor that only comes from long, slow cooking.

Unlike other versions of chili that rely on beans or tomatoes for body, this Texas-style chili focuses on the quality of the meat and the complexity of the spice blend. The sauce is thick and velvety, clinging to every piece of beef, creating an unforgettable meal perfect for cold evenings, tailgates, or Sunday dinners.

If you love big flavors, slow-cooked comfort, and authentic Southwestern character, this is your new go-to chili. Serve it over rice, cornbread, or even on its own—it’s that rich and satisfying.

Background of Texas Chili

Texas chili, or chili con carne (“chili with meat”), has roots that stretch back to the 1800s when Mexican and Texan cuisines intertwined in the American Southwest. Cowboys and settlers developed early versions of this dish using dried chili peppers, beef, and spices—simple, hearty ingredients that could be cooked slowly over campfires.

Authentic Texas chili became distinct because it omitted beans and often even tomatoes, focusing instead on the robust flavor of the meat and chiles. Over time, it’s evolved into a dish that symbolizes Texas pride—strong, bold, and full of attitude. This version honors that legacy while ensuring the result is as tender, flavorful, and rich as the originals cooked decades ago.

Why You’ll Love This Recipe

Authentic flavor: True Texas chili, all beef and spice—no beans.
Deeply rich and smoky: Developed through slow simmering.
Hearty and satisfying: Every bite is tender and full of bold flavor.
Perfect for gatherings: Feeds a crowd and gets better with time.
Freezer-friendly: Tastes even richer the next day.

Ingredients & Equipment

For the Chili:

2 tablespoons olive oil
2 ½ pounds (1.1 kg) beef chuck roast, cut into 1-inch cubes
1 large onion, finely diced
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
½ teaspoon ground cinnamon
1 teaspoon dried oregano
½ teaspoon black pepper
1 ½ teaspoons salt, divided
2 tablespoons tomato paste
1 (15-ounce / 425 g) can crushed tomatoes
1 tablespoon apple cider vinegar
2 cups (480 ml) beef broth
1 teaspoon brown sugar (optional, for balance)
1–2 whole dried ancho or guajillo chiles, soaked and blended (optional for authentic flavor)

Optional Garnishes:

Chopped fresh cilantro
Shredded cheddar or Monterey Jack cheese
Diced onions
Lime wedges

Equipment:

Large heavy-bottomed pot or Dutch oven
Tongs or a wooden spoon
Blender (if using dried chiles)

Step-by-Step Instructions

Step 1: Brown the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, add the cubed beef and sear on all sides until browned. This step develops rich, caramelized flavor. Transfer browned meat to a plate and repeat with remaining beef.

Step 2: Sauté the Aromatics

In the same pot, add diced onion and cook for 5–6 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pot—these will flavor the sauce.

Step 3: Add the Spices

Reduce heat to medium and add chili powder, cumin, smoked paprika, oregano, cinnamon, black pepper, and half the salt. Toast the spices for 1 minute, stirring constantly to bloom their flavors and create a fragrant base.

Step 4: Build the Sauce

Stir in tomato paste and cook for another minute to deepen the flavor. Add crushed tomatoes, beef broth, vinegar, and brown sugar. If using rehydrated dried chiles, blend them with a little broth and add to the pot now. Stir well to combine.

Step 5: Return the Beef & Simmer

Add the seared beef back to the pot, stirring to coat in the rich sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 1 ½ to 2 hours, stirring occasionally. The beef should become fork-tender, and the sauce will thicken beautifully.

Step 6: Adjust and Finish

Once the chili is thick and glossy, taste and adjust seasoning with remaining salt or a splash of vinegar for brightness. If you prefer a thicker chili, simmer uncovered for the final 15 minutes.

Step 7: Serve and Garnish

Ladle the chili into bowls and garnish with chopped onions, shredded cheese, or fresh cilantro. Serve with cornbread, warm tortillas, or rice for a complete, hearty meal.

Expert Tips & Troubleshooting

Choose the right cut: Chuck roast is ideal for its marbling and tenderness. Avoid lean cuts—they’ll dry out during simmering.
Don’t rush the browning: Properly seared beef adds layers of rich flavor.
Simmer slowly: The magic happens over low heat; patience builds the depth of taste.
Too thin? Simmer uncovered to reduce.
Too thick? Add a splash of beef broth to loosen.

Variations & Customizations

Chunky vs. Smooth: Blend part of the sauce before returning the beef for a smoother consistency.
Smokier version: Add a small chipotle pepper or a dash of smoked paprika.
Milder option: Reduce chili powder and skip cayenne or hot chiles.
Richer sauce: Stir in a small piece of dark chocolate near the end for depth.

Serving Ideas

Serve this Texas Chili Con Carne with:

Cornbread or biscuits to soak up the rich sauce.
Steamed rice or mashed potatoes for a hearty meal.
Over baked potatoes for a delicious chili-topped dinner.
In tacos or burritos for a bold Tex-Mex twist.

For gatherings, offer a chili bar with toppings like diced onions, shredded cheese, cilantro, lime wedges, and sour cream so guests can customize their bowl.

Storage & Make-Ahead Tips

Refrigerate: Store in airtight containers for up to 4 days.
Freeze: Cool completely and freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Warm slowly over low heat on the stovetop. Add broth if the chili thickens too much.

This chili is even better the next day as the flavors continue to develop, making it perfect for meal prep.

Frequently Asked Questions

Can I use ground beef instead of cubed chuck?
Yes. Substitute with 2 pounds (900 g) of ground beef and reduce simmering time to 45–60 minutes.

Why no beans?
Texas tradition! Authentic Texas chili highlights the meat and spices without beans or fillers.

Can I make this in a slow cooker?
Yes. Brown the beef and sauté onions and spices first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours.

How spicy is it?
The spice level is medium, but you can easily adjust by adding more chili powder or hot peppers to taste.

Conclusion

This No-Bean Texas Chili Con Carne with Beef is bold, rich, and unapologetically meaty—everything a true Texas chili should be. With layers of smoky, spicy flavor and melt-in-your-mouth beef, it’s a dish that commands attention and delivers satisfaction in every bite. Perfect for cold nights, family gatherings, or game-day feasts, this authentic recipe embodies the soul of Texas comfort cooking. Serve it proudly and savor the deep, hearty flavors that make this chili an American classic.