Texas-Style Chili – A Bean-Free Classic Full of Bold Flavor

Texas-Style Chili – A Bean-Free Classic Full of Bold Flavor

Texas-style chili, also known as "chili con carne," is a rich, hearty stew made with chunks of beef, dried chilies, and bold spices. Unlike many other chili variations, the traditional Texas version omits beans entirely, focusing on meaty depth and smoky heat. Originating in the Lone Star State, this no-bean chili is a point of pride for Texans and a favorite at cook-offs, campfires, and family gatherings. With its deep flavor and satisfying texture, Texas chili continues to inspire Home Cook worldwide and remains one of the most searched food recipes on cookpad and DuckDuckGo.

What sets Texas chili apart is its slow-simmered approach and use of whole dried chilies like ancho, guajillo, or pasilla, often rehydrated and blended into a rich paste. Combined with beef chuck or brisket, garlic, onion, and a variety of spices, the result is a complex and savory dish perfect for cold nights or competitive chili cook-offs. Whether served alone or with cornbread, it’s a comforting dish with regional pride—and endless variations available for exploration.

Authentic Texas-Style Chili Recipe (No Beans)

Ingredients:

• 2.5 lbs beef chuck, cut into 1-inch cubes
• 4 dried ancho chilies
• 2 dried guajillo chilies
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• 3 cups beef broth
• Salt and pepper to taste

Instructions:

1. Prepare the Chilies:
   Remove stems and seeds from dried chilies. Toast in a dry skillet for 1–2 minutes until fragrant. Soak in hot water for 20 minutes, then blend into a smooth paste with a little soaking liquid.
2. Brown the Beef:
   In a large Dutch oven, heat oil over medium-high heat. Brown beef in batches and set aside.
3. Cook the Aromatics:
   In the same pot, sauté onion and garlic until soft. Stir in tomato paste, chili powder, cumin, oregano, and paprika. Cook for 2 minutes.
4. Combine and Simmer:
   Return beef to the pot. Add chili paste and beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours until beef is tender and sauce is thickened.
5. Season and Serve:
   Adjust salt and pepper to taste. Serve hot, optionally with chopped onions, shredded cheese, or sour cream.

FAQs about Texas-Style Chili

Q: Why does Texas chili not have beans?
A: Traditional Texas-style chili focuses on the beef and chili flavors. Many Texans believe beans dilute the authenticity, though versions with beans are popular elsewhere.

Q: Can I use ground beef instead of chunks?
A: Yes, but cubed beef offers better texture and depth. For convenience, ground beef is a common alternative in home-cooked food recipes.

Q: How spicy is this chili?
A: It depends on the chilies used. Ancho and guajillo are mild to medium. Add spicier chilies like arbol if you want more heat.

Q: What’s the best way to reheat leftovers?
A: Reheat on the stovetop over low heat or microwave in intervals. The flavor often improves the next day.

Q: Where can I find more chili variations?
A: Cookpad is full of global chili styles—perfect for the curious Home Cook worldwide browsing through DuckDuckGo for regional twists and vegetarian options.

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