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Cozy No-Bean Texas Chili for Chilly Nights

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A rich, beefy Texas chili with deep, smoky flavor from toasted dried chiles and tender chunks of chuck roast. Perfect for cold weather, this beanless chili is hearty, satisfying, and even better the next day.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons vegetable or avocado oil
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth, low-sodium
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 4 dried ancho chiles
  • 2 dried guajillo chiles
  • 1 dried chipotle chile (optional)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1–2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon masa harina (optional, for thickening)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Shredded cheddar cheese, sour cream, diced white onion (optional toppings)

Instructions

  1. Prepare the dried chiles: Wipe chiles clean, cut off stems, and shake out seeds. Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Transfer to a bowl, cover with boiling water, and soak for 15-20 minutes until soft.
  2. Brown the beef: Pat beef cubes dry and season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Working in batches, sear beef for 3-4 minutes per side until deeply browned. Transfer to a plate.
  3. Sauté aromatics: Reduce heat to medium, add remaining 1 tablespoon oil. Cook diced onion for 5-7 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 1-2 minutes until caramelized.
  4. Make chile paste: Drain rehydrated chiles (reserve soaking liquid). Blend chiles with 1 cup reserved soaking liquid until smooth.
  5. Bloom spices: Pour chile paste into pot with onions. Add cumin, smoked paprika, and oregano. Cook 1-2 minutes until fragrant.
  6. Simmer chili: Return beef to pot. Add beef broth and fire-roasted tomatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2-3 hours until beef is tender.
  7. Thicken chili: If desired, whisk masa harina with 2 tablespoons cold water to make a slurry. Stir into chili and simmer uncovered for 5-10 minutes until thickened. Adjust salt and pepper to taste.
  8. Rest and serve: Let chili rest 10-15 minutes. Ladle into bowls and garnish with cilantro, lime wedges, and optional toppings.

Notes

For best flavor, toast dried chiles carefully to avoid burning. Season in layers—salt the beef before browning, then adjust at the end. Chili tastes even better the next day. For a milder version, use only ancho chiles and remove all seeds. For a spicier version, add dried árbol chiles or fresh jalapeño.

Nutrition

Keywords: Texas chili, no-bean chili, beef chili, chili recipe, comfort food, cold weather recipe, game day chili

Find it online: https://freshforkful.com/cozy-no-bean-texas-chili-for-chilly-nights/