Texas Style Chili Recipe (No Beans!) You’ll Crave Weekly

Texas Style Chili Recipe isn’t just a dish—it’s a full-on flavor bomb that punches winter in the face (in the nicest, meaty way possible). If you’ve ever sat there with a bowl of chili and thought, “This would be great… if it didn’t have all those beans,” then hey, this one’s for you. Loaded with tender ground beef, smoky spices, and zero beans in sight, this chili is perfect for game day, chilly nights, or just impressing your Texan neighbor who swore you’d never get it right. Spoiler alert: You will.

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What is Texas Style Chili Recipe?

Texas Style Chili Recipe, also known as “chili con carne”, is all about the beef, bold spices, and absolutely no beans. Unlike the bean-heavy versions you’ll find north of Amarillo, Texas chili keeps it beefy and simple—just meat, spice, and slow-simmered goodness. Tomato paste and diced tomatoes give it that rich depth, while jalapeños bring the heat. It’s hearty, unapologetically meaty, and basically the cowboy of chili recipes. If you’ve never tried a no-bean chili, this one’s the best place to start—classic, bold, and made to impress.

Reasons to Try Texas Style Chili Recipe

Why try this Texas Style Chili Recipe? First off—no beans, which means picky eaters (and bean-haters) will finally stop grumbling at the dinner table. It’s super beefy, rich, and perfect for feeding a hungry crowd. Second, it’s shockingly easy to throw together—just 15 minutes of prep and you’re off to chili-town. Whether you’re meal prepping, entertaining, or just need a cozy one-pot meal that tastes like it simmered all day (even if it didn’t), this is it. Bonus? You can top it with cheese, sour cream, or anything your heart desires.

Ingredients Needed to Make Texas Style Chili Recipe

Let’s talk ingredients—because the magic of a great Texas Style Chili Recipe starts with what goes in the pot. Unlike your average chili that’s loaded down with beans and fillers, this version is all about bold beef flavor, rich spices, and just the right amount of heat. Each ingredient here plays a role in building those deep, smoky layers of flavor that Texas chili is famous for.

Here’s everything you’ll need to make a batch that’s worthy of your biggest Dutch oven (and might even win you a few bragging rights):

• 1 tablespoon olive oil – This is your flavor foundation. It helps caramelize the onions and peppers while adding just a touch of richness.
• 1 large yellow onion, chopped – Go for yellow onion over white for that slightly sweet, mellow depth once it cooks down.
• 3 jalapeños, chopped – These little green guys bring the heat. If you like it milder, remove the seeds before chopping.
• 5 garlic cloves, minced – Don’t skimp here. Fresh garlic is key for that aromatic punch that makes this chili unforgettable.
• 2.5 pounds of ground beef (85% lean) – This is where Texas-style chili shines. No beans here—just hearty, savory meat that absorbs all those spices like a dream. You can also swap in ground chuck for more flavor, or even try a mix of ground beef and brisket if you’re feeling adventurous.
• 1 ½ teaspoons salt + 1 teaspoon black pepper – Classic seasonings that balance and bring out all the bold chili flavors.
• 4 tablespoons chili powder – This is the soul of the dish. Use a quality chili powder—something smoky, robust, and full of character.
• 1 tablespoon dried oregano – This herb adds an earthy background note and plays nicely with the spice blend.
• 3 tablespoons ground cumin – Warm, nutty, and smoky, cumin is a must in authentic Texas chili. Don’t hold back.
• 1 teaspoon ground coriander – Slightly citrusy, this spice adds brightness and complexity to the mix.
• 3 ounces tomato paste – This thick paste deepens the tomato flavor and gives the chili a richer body.
• 1 (28-ounce) can diced tomatoes – They add acidity and texture, helping to round out the beef and spice flavors.
• 2 cups beef stock – The liquid gold that ties it all together. You can add more if you prefer a thinner chili, or let it simmer down for that thick, spoon-standing consistency.

If you’re the type who loves to meal prep or cook once and eat all week, this ingredient list is perfect for doubling up. You can also adjust the spice levels by playing with the jalapeños and chili powder. And hey—if you’re in the mood for something just as bold but with a little twist, check out our First Place Chili Recipe for a competitive, crowd-winning version.

No matter how you tweak it, starting with these quality ingredients will guarantee a Texas chili that’s rich, comforting, and completely satisfying—without a single bean in sight.

Instructions to Make Texas Style Chili Recipe

Making the perfect Texas Style Chili Recipe isn’t complicated—it just takes the right steps, a little patience, and a solid spoon for stirring (and taste testing, of course). Below is a simple, step-by-step guide that walks you through the process so your chili turns out rich, thick, and full of bold, smoky flavor—just how real Texas chili should be.

Step 1: Sauté the Onion and Jalapeños

Start by heating 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium heat. Once the oil shimmers, add 1 large chopped yellow onion and 3 chopped jalapeños. Stir them around frequently, letting the onions sweat and soften for about 6–8 minutes. The onions should turn translucent and just start to brown at the edges—this is where the flavor begins building. Jalapeños will release a bit of heat here too, so get ready for some delicious aroma.

Pro Tip: Want even more chili goodness? Pair this with our Vegetarian Chili Mac if you’re cooking for a group with mixed preferences. It’s a meatless option that still packs a punch.

Step 2: Add the Garlic

Next, toss in 5 cloves of minced garlic. Stir constantly and cook for just 1 minute—garlic cooks fast, and you don’t want it to burn. You should start to smell that deep, savory aroma almost instantly.

Step 3: Brown the Ground Beef

Add 2.5 pounds of ground beef to the pot along with 1½ teaspoons salt and 1 teaspoon black pepper. Break up the beef with your spoon as it cooks, but don’t pulverize it—leave some slightly bigger chunks for that signature chili texture. Cook for 8–10 minutes, until the meat is fully browned and no longer pink.

If you notice a lot of grease in the pot, you can spoon off some of it at this point. But don’t remove too much—you still want those juices to carry flavor into the next step.

Step 4: Add the Spices and Toast

Now comes the real Texas flair. Stir in 4 tablespoons chili powder, 3 tablespoons cumin, 1 tablespoon dried oregano, and 1 teaspoon ground coriander. Stir it all together with the beef and let the spices toast for about 1 minute. You’ll smell them blooming—this step is key to deepening the overall flavor. Don’t rush it!

Step 5: Stir in the Tomatoes and Paste

Once your spices are nicely toasted, stir in 3 ounces of tomato paste and mix until it coats the beef evenly. Then add the 28-ounce can of diced tomatoes, juice and all. This is where your chili starts to look like chili. It might still seem a bit loose right now, but don’t worry—it’s about to thicken up beautifully.

Step 6: Pour in the Beef Stock and Simmer

Now add 2 cups of beef stock, give everything a good stir, and turn the heat to high until it just starts to boil. Once it bubbles, lower the heat to medium-low and let it simmer uncovered for 30 minutes to 1 hour, depending on how thick you want it. Stir occasionally, scraping the bottom of the pot so nothing sticks.

The longer it simmers, the deeper the flavors become. By the end, the chili should be rich and thick, not soupy. If it gets too thick for your liking, just stir in a little more broth.

Step 7: Serve and Top It Off

Once your Texas Style Chili Recipe reaches that perfect consistency, it’s time to serve. Ladle it into bowls and top with anything your heart desires: shredded cheddar, sour cream, chopped green onions, diced red onion, fresh or pickled jalapeños, or a dash of hot sauce. Want a Tex-Mex twist? Add a spoonful of salsa verde or even crushed tortilla chips.

You’ve just made a pot of Texas gold. Serve it with cornbread or over baked potatoes and watch the compliments roll in.

What to Serve with Texas Style Chili Recipe

This Texas Style Chili Recipe plays well with a lot of sides. Keep it classic with warm cornbread or go Tex-Mex with tortilla chips and guac. If you’re feeling bold, top baked potatoes or fries with it and call it a meal. Want something lighter? Pair it with a crisp green salad. And if you’re in the mood for a soup night feast, try adding Southwest Chicken Soup or Beef Barley Soup to the lineup. Your table will thank you.

Key Tips for Making Texas Style Chili Recipe

1. Don’t skip the spice bloom: Toasting your spices before the liquid goes in is key to getting that deep chili flavor.
2. Use 85% lean beef: You want some fat for richness, but not a greasy mess.
3. Simmer low and slow: While 30 minutes is the minimum, giving it a full hour lets the flavors really come together.
4. Leave it chunky: Breaking the beef into slightly larger bits gives a better texture than making it completely fine.
5. Taste as you go: Always! Add salt or broth to adjust to your preference.

Storage and Reheating Tips for Texas Style Chili Recipe

Leftovers? Oh, you’re in for a treat—this Texas Style Chili Recipe gets even better the next day. Let it cool completely, then store in airtight containers for up to 4 days in the fridge. It also freezes like a champ for up to 3 months. Reheat on the stove over medium heat, adding a splash of broth if it thickens up too much. Microwave works in a pinch—just cover and stir halfway through. Perfect for lunch, dinner, or sneaky late-night bites straight from the fridge (no judgment here).

FAQs

Can I use a different meat?
Yep! Ground turkey works great. Just keep in mind it’s leaner, so add a little extra oil or fat for richness.

Is it spicy?
Moderately, thanks to jalapeños and chili powder. Remove the jalapeño seeds for a milder version, or toss in more if you like it fiery.

What if I like beans?
We won’t judge—but technically, it’s not Texas chili anymore. That said, feel free to stir some in at the end if your heart says yes.

Can I make this in a slow cooker?
Absolutely. Brown everything first, then transfer to your slow cooker and cook on low for 6–8 hours.

Can I freeze it?
For sure! This chili freezes beautifully. Just cool, portion, and freeze in airtight containers.

Final Thoughts

If you’re craving a Texas Style Chili Recipe that’s rich, bold, and 100% bean-free, this is your go-to. It’s cozy comfort food without the fluff—just meat, spice, and a whole lot of flavor. Whether you’re feeding a family, winning a chili cook-off, or just want to warm up with something seriously satisfying, this chili brings the heat. Want more cozy recipes? You’ll love our First Place Chili Recipe and White Cheddar Apple Chicken Chili. Go ahead, make a double batch—you’ll wish you had leftovers.

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