Texas-Style Chili is the ultimate comfort food for anyone who loves bold, beefy flavors without the beans. This rich, hearty chili is a classic nod to Texas tradition, where the focus stays on tender meat, smoky spices, and a perfectly thick sauce. Every bite delivers a balance of savory depth, gentle heat, and aromatic seasoning, making it a dish you’ll want to serve again and again.
Interestingly, chili without beans has deep roots in Texan cooking history, where ranchers and cowboys relied on simple, hearty ingredients that traveled well. Over time, this bean-free version became a regional signature, treasured for its robust flavor and satisfying texture.
With fresh peppers, rich tomatoes, and slow-simmered beef, this recipe creates a full-bodied chili in under an hour—perfect for busy weeknights or weekend gatherings. Serve it with warm cornbread or a sprinkle of cheddar, and you’ll see why this is a true crowd-pleaser.
Recipe Yield: 6 servings
INGREDIENTS
1 ½ lb ground beef (85% lean)
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
½ cup beef broth
2 tbsp olive oil
1 ½ tsp salt
½ tsp black pepper
2 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp cayenne pepper (optional, for heat)
1 tbsp Worcestershire sauce
1 tsp dried oregano
INSTRUCTIONS
1. Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds.
2. Brown the beef:
Add ground beef to the pot. Season with salt and black pepper, breaking it apart with a spoon until browned, about 6 minutes.
3. Add vegetables:
Stir in diced red and green bell peppers. Cook for 3–4 minutes until slightly softened.
4. Season well:
Add chili powder, smoked paprika, cumin, cayenne, and oregano. Stir continuously for 1 minute to release flavors.
5. Add tomatoes and liquids:
Pour in crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir until well combined.
6. Simmer and thicken:
Reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally, until chili thickens and flavors develop.
7. Serve hot:
Ladle chili into bowls and serve with toppings like shredded cheddar, sour cream, or fresh cilantro.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Choose the right beef: Opt for 85% lean beef for a balance of flavor and richness without excess grease.
- Layer the spices: Adding them before the liquid helps toast them, enhancing depth of flavor.
- Let it rest before serving: Chili tastes even better if left to sit for 10 minutes after cooking—flavors meld beautifully.
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