Texas Style Chili Recipe (No Beans!) You’ll Crave Weekly
A hearty, authentic Texas-style chili made with ground beef, bold spices, and no beans. Perfectly thick, flavorful, and ideal for topping with cheese, jalapeños, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 jalapeños, chopped
- 5 garlic cloves, minced
- 2.5 pounds ground beef
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons ground cumin
- 1 teaspoon ground coriander
- 3 ounces tomato paste
- 28 ounces diced tomatoes
- 2 cups beef stock (more for a thinner consistency)
Instructions
1. Add the olive oil, onions, and jalapeños to a large Dutch oven (or soup pot) on medium heat and cook, stirring regularly, until the onions are translucent, about 6-8 minutes.
2. Add the garlic and cook for 1 minute.
3. Add in the ground beef, salt, and pepper. Break apart the beef but leave some bigger chunks. Cook for 8 minutes or until the beef is no longer pink. (If there is excess grease, drain some off if desired.)
4. Stir in the chili powder, cumin, oregano, and coriander. Cook for 1 minute to toast the spices.
5. Mix in the tomato paste, diced tomatoes, and beef stock. Bring to a simmer, then reduce heat to medium-low. Cook for 30 minutes (or up to 1 hour), stirring occasionally.
6. Cook until the chili thickens and the broth reduces to a rich consistency.
7. Serve hot with your favorite toppings such as cheese, sour cream, diced onion, or jalapeños.
Notes
This recipe uses 85% lean ground beef. You may notice grease pooling in the pot; it can be spooned off after the meat is browned, but do this after adding the spices so you don’t lose flavor. For a thinner chili, add more beef stock. Leftovers taste even better the next day.
Find it online: https://cookingwithramsay.com/texas-style-chili-recipe/