No Beans’ Beef Chili for Traditional Fans

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‘No Beans’ Beef Chili for Traditional Fans

Introduction

If you’re a purist when it comes to chili, this ‘No Beans’ Beef Chili for Traditional Fans is the perfect bowl of bold, meaty comfort. This old-school classic celebrates the essence of authentic chili — tender chunks of beef simmered slowly in a rich, spiced tomato sauce, bursting with smoky depth and a touch of heat. No beans, no filler — just pure, hearty chili flavor that’s been a staple of Texan-style cooking for generations.

This recipe focuses on simplicity, quality ingredients, and time-honored technique. The beef becomes melt-in-your-mouth tender, soaking up layers of chili powder, cumin, paprika, and chipotle spice. Each spoonful delivers warmth, richness, and that unmistakable depth that only slow-cooked meat can bring. Perfect for game day, family dinners, or a cold evening when only a hearty bowl will do, this no-bean chili is all about robust, unapologetic flavor.

Why You’ll Love This Recipe

  • Authentic flavor: A true Texas-style chili — no beans, just meat and spice.
  • Deeply satisfying: Slow-simmered beef creates an unbeatable texture and richness.
  • Customizable heat: Adjust spice levels to suit your taste.
  • Perfect for gatherings: Feeds a crowd and reheats beautifully.
  • One-pot simplicity: Minimal cleanup, maximum flavor.

Ingredients & Equipment

For the Chili:

  • 2 pounds (900 g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1 can (15 oz / 425 g) crushed tomatoes
  • 2 cups (480 ml) beef broth
  • Salt and black pepper to taste
  • Juice of 1 lime

For Garnish:

  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt (optional)
  • Lime wedges

Equipment:

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Ladle for serving

Step-by-Step Instructions

1. Brown the Beef (8–10 minutes)

Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear on all sides until a deep brown crust forms. This browning step builds a foundation of flavor that defines the chili’s depth. Remove the beef and set aside.

2. Sauté Aromatics (5 minutes)

In the same pot, reduce the heat to medium. Add the diced onion and sauté for about 3 minutes, scraping up any browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.

3. Toast the Spices (2 minutes)

Add the chili powder, smoked paprika, cumin, oregano, and coriander. Stir constantly for 1–2 minutes to bloom the spices — this intensifies their aroma and ensures a rich, complex base.

4. Build the Sauce (5 minutes)

Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add the minced chipotle peppers, adobo sauce, and crushed tomatoes. Mix well to combine all the smoky, spicy flavors.

5. Simmer the Chili (60–75 minutes)

Return the browned beef to the pot and pour in the beef broth. Bring to a gentle boil, then reduce the heat to low and cover partially. Let the chili simmer for 60–75 minutes, stirring occasionally, until the beef is tender and the sauce has thickened beautifully. If the chili becomes too thick, add a splash of broth to loosen it.

6. Adjust and Finish (5 minutes)

Taste and adjust the seasoning with salt, pepper, and lime juice for brightness. The lime cuts through the richness and enhances every smoky note in the chili.

7. Serve and Garnish

Ladle the chili into bowls and top with fresh cilantro, shredded cheddar cheese, or a spoonful of sour cream. Serve with cornbread, tortilla chips, or crusty bread for a complete meal.

Expert Tips & Tricks

  • Choose the right cut: Beef chuck is ideal because it becomes tender without falling apart. Avoid lean cuts that may dry out.
  • Layer the flavor: Browning the meat and toasting the spices adds depth that makes this chili extraordinary.
  • Adjust the texture: For a smoother consistency, use an immersion blender to blend part of the chili before serving.
  • Control the heat: Chipotle adds smoky spice, but you can tone it down with mild chili powder or add jalapeños for extra heat.
  • Make ahead: This chili tastes even better the next day as the flavors meld together overnight.

Variations & Customizations

  • Ground Beef Version: Substitute cubed beef with 2 pounds (900 g) of ground beef for a quicker version that cooks in under 40 minutes.
  • Chunky Vegetable Boost: Add diced bell peppers, zucchini, or mushrooms for more texture and nutrition.
  • Smoky BBQ Twist: Stir in 1 tablespoon of your favorite barbecue sauce for added depth.
  • Beer-Braised Variation: Replace 1 cup of broth with dark coffee or tomato juice for rich, earthy undertones.
  • Extra Hot Edition: Add crushed red pepper flakes or cayenne for a fiery kick.

Serving Suggestions

Serve your No Beans Beef Chili with a side of fluffy jalapeño cornbread, baked potatoes, or buttery rice. It’s equally delicious spooned over nachos, fries, or a baked sweet potato for a creative twist.

For gatherings, offer a chili bar with toppings like shredded cheese, sour cream, green onions, jalapeño slices, and tortilla strips so guests can customize their bowls. Pair it with a crisp salad or grilled corn for balance.

Storage & Make-Ahead Tips

  • Refrigerate: Store leftovers in an airtight container for up to 5 days.
  • Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water to thin if needed.
  • Meal prep tip: Make a double batch — chili freezes beautifully and makes weeknight dinners effortless.

FAQ

Can I use ground beef instead of chuck?
Yes, ground beef works well if you’re short on time. Just brown it thoroughly before adding spices and liquids.

Is it really chili without beans?
Absolutely! Traditional Texas-style chili contains no beans — it’s all about the meat and spice.

How can I make it less spicy?
Use only one chipotle pepper or replace it with a teaspoon of mild smoked paprika.

Conclusion

This ‘No Beans’ Beef Chili for Traditional Fans is a timeless classic — hearty, smoky, and deeply satisfying. With tender beef, bold spices, and a slow-simmered sauce, it delivers everything chili should be without distractions. Whether you’re cooking for family or feeding a crowd, this recipe guarantees a comforting, flavor-packed meal every time.

Serve it steaming hot, load it with your favorite toppings, and enjoy a taste of tradition that never goes out of style.

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