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Texas No Beans Chili
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Texas No Beans Chili

This thick and hearty Texas-style chili is packed with bold flavors, thanks to a rich blend of spices, fire-roasted tomatoes, and a generous helping of ground beef. Unlike traditional chili, this version skips the beans, staying true to its authentic Southwestern roots. Perfect for a cozy dinner, game day, or meal prep!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: beef chili, homemade chili, no bean chili, Texas chili
Servings: 8
Calories: 251kcal

Ingredients

For the Chili:

  • 2 tablespoons olive oil
  • 2 pounds ground beef or ground turkey
  • Salt and freshly ground black pepper to taste
  • 1 yellow onion finely diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 can 6 ounces tomato paste
  • 1 can 28 ounces diced fire-roasted tomatoes, undrained
  • 2 cups low-sodium beef broth or 1 cup beer + 1 cup beef broth
  • 1 bay leaf

For Garnish:

  • Shredded cheddar cheese
  • Seeded and thinly sliced jalapeños
  • Sour cream
  • Chopped cilantro

Instructions

  • Heat the olive oil in a Dutch oven over medium-high heat.
  • Add the ground beef to the hot oil, season with salt and pepper, and cook until browned, breaking it up with a wooden spoon as it cooks.
  • Once the beef is browned, stir in the onions, bell pepper, and garlic. Cook for about 4 minutes, or until the veggies are softened.
  • Stir in the chili powder, cumin, dried oregano, and smoked paprika.
  • Add the tomato paste, stir to combine, and cook for 3 minutes.
  • Stir in the diced fire-roasted tomatoes.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
  • Add the bay leaf and bring the chili to a steady simmer. Reduce the heat and let it simmer for 25 to 30 minutes, stirring occasionally.
  • For a deeper flavor, you can simmer the chili for 3 to 4 hours, adding more liquid (1 cup at a time) if needed. Water can be used for extra liquid.
  • Remove from heat, discard the bay leaf, and taste for salt and pepper. Adjust seasoning as needed.
  • Ladle the chili into bowls and garnish with shredded cheddar cheese, jalapeños, sour cream, and chopped cilantro. Serve warm.

Notes

For a spicier kick, add cayenne pepper or diced fresh chilies.
If you prefer a thicker consistency, let the chili simmer uncovered for the last 10 minutes.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.