Texas Chili (No Beans, Real Beef Chunks)

What Makes This Recipe Work

Dried guajillo and ancho chiles, toasted and blended into a smooth paste, give a fruity, earthy flavor that chili powder cannot match. Slow-simmering cubed chuck roast breaks down into tender bites, and a little masa harina thickens the sauce so it clings to the meat.

Ingredients for Texas Chili (No Beans, Real Beef Chunks)

• 3 lb (1.36 kg) beef chuck roast, cut into 1-inch cubes
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 tbsp (30 ml) vegetable oil
• 1 large white onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp chili powder
• 2 tbsp tomato paste
• 4 cups (950 ml) low-sodium beef broth
• 2 tbsp masa harina mixed with 3 tbsp water
• 1 tbsp apple cider vinegar
• 2 tsp fine salt, plus more to taste

How to Make Texas Chili (No Beans, Real Beef Chunks)

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant but not burnt. Cover with hot water and soak for 20 minutes, then drain, reserving 1/2 cup of the soaking liquid.
2. Blend the soaked chiles with the reserved liquid, garlic, cumin, oregano, and chili powder into a smooth paste.
3. Pat the beef dry and season with salt. Heat the oil in a large Dutch oven over high heat and brown the beef in batches until deeply browned on all sides, about 8 minutes total. Transfer to a plate.
4. Lower the heat, add the onion, and cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
5. Add the chile paste and cook, stirring, for 2 minutes until it darkens, then return the beef and add the broth and salt.
6. Bring to a simmer, cover, and cook on low for 2 to 2 1/2 hours, until the beef is fork-tender and the sauce has thickened.
7. Stir in the masa slurry and vinegar and simmer uncovered for 10 minutes until the chili coats the meat. Taste and adjust the salt before serving.

Tips for the Best Texas Chili (No Beans, Real Beef Chunks)

• Toast the dried chiles briefly; burnt chiles turn the whole pot bitter.
• Brown the beef in batches so it sears instead of steaming.
• Use a tough cut like chuck, not stew meat cubes of unknown cut, for the best texture.
• If you cannot find dried chiles, use 3 tbsp chili powder and add a tablespoon of cocoa.

Variations and Substitutions

• Add a bottle of dark beer in place of some broth for a deeper, slightly bitter edge.
• Serve over rice or with saltines for a classic Texas bowl of red.
• For a tomato-forward style, add a can of crushed tomatoes, though purists keep it out.
• Pair with a no-bean-friendly side or serve alongside a beany classic like Vegetarian Chili for a mixed table.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the flavors deepen and the sauce thickens when chilled.
• Freeze in portions for up to 3 months, then thaw overnight and reheat gently with a splash of broth.

Texas Chili (No Beans, Real Beef Chunks) FAQ