Texas-Style Beef Chili (No Beans)

This hearty, bean-free chili is packed with tender beef and bold southwestern spices that’ll make your taste buds do a happy dance. No fancy tricks here – just pure, meaty goodness that stays true to authentic Texas tradition.

What makes this chili special? It’s all about celebrating the beef. Each spoonful delivers rich, complex flavors from toasted spices, fire-roasted tomatoes, and perfectly seasoned meat. The slow-simmered broth creates that signature Texas-style consistency – thick enough to coat your spoon but still silky smooth.

Ingredients

For the Base:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 jalapeños, chopped
• 5 garlic cloves, minced
• 2.5 pounds ground beef (80/20 recommended)

Seasonings:

• 1½ teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons chili powder
• 1 tablespoon oregano
• 3 tablespoons ground cumin
• 1 teaspoon ground coriander

Liquids & Tomatoes:

• 3 ounces tomato paste
• 28 ounces diced tomatoes
• 2 cups beef stock (plus extra if needed)

Steps

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add onions and jalapeños, stirring frequently until onions become translucent and soft, about 6-8 minutes. Watch for even cooking – no brown spots.
2. Add minced garlic and cook for 1 minute until fragrant but not browned. Garlic burns easily, so keep it moving in the pan.
3. Incorporate ground beef, salt, and pepper. Break meat into chunks (leave some larger pieces for texture) and cook for 8 minutes or until no pink remains. Tip: If excess fat pools, tilt pan and spoon off, leaving about 2 tablespoons for flavor.
4. Add spices (chili powder, cumin, oregano, coriander) and cook for 1 minute, stirring constantly. This toasting step is crucial for developing deep flavor – you’ll smell the spices become fragrant.
5. Mix in tomato paste first (cook for 30 seconds to remove raw taste), then add diced tomatoes and beef broth. Bring to a simmer at medium-high heat, then reduce to medium-low. Simmer uncovered for 30-60 minutes, stirring every 10 minutes to prevent sticking.
6. Your chili is ready when it’s reduced to a thick consistency that coats the back of a spoon. Internal temperature should reach 165°F (74°C) for food safety.

Smart Swaps

• Use ground turkey (93% lean) to reduce fat while maintaining texture
• Try beef bone broth for extra richness and protein
• Substitute fire-roasted tomatoes for extra smoky flavor

Make It Diabetes-Friendly

• Use lean ground beef (93/7) to reduce saturated fat
• Add 1 cup diced bell peppers for fiber and vitamins
• Serve over ½ cup cauliflower rice instead of regular rice (saves 30g carbs per serving)
• Top with avocado instead of cheese (healthy fats, lower glycemic impact)

Pro Tips

• Toast whole spices and grind fresh for maximum flavor
• Let chili rest 15 minutes before serving to develop flavors
• Freeze flat in freezer bags for easy storage up to 3 months