Texas Chili con Carne Without Beans

Name: Texas Chili con Carne Without Beans
Prep time: 28 min
Cook time: 3 h 1 min
Total time: 3 h 29 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 3½ lb (1590 g) boneless beef chuck roast, trimmed of hard fat and silver skin, cut into ¾-inch cubes, patted dry; 2 tsp (7 g) kosher salt, Diamond Crystal; plus more to taste; 1 tsp (2 g) black pepper, freshly ground; 3 tbsp (45 ml) beef tallow or neutral oil, divided; 2 large (about 14 oz) (400 g) yellow onions, peeled and finely diced (¼-inch); 6 cloves (30 g) garlic, minced; 2 tbsp (12 g) ground cumin; 2 tsp (2 g) dried Mexican oregano, crumbled between your fingers; 1 tbsp (7 g) smoked paprika; 2 tbsp (32 g) tomato paste; 3 tbsp (24 g) masa harina, whisked with the water until smooth; ¼ cup (60 ml) cold water; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (4 g) light brown sugar, to balance bitterness if needed (optional); 3 cups (710 ml) low-sodium beef broth, divided: 1½ cups (355 ml) heated until steaming for soaking the chiles, 1½ cups (355 ml) at room temperature for the pot; 5 chiles (about 2 oz) (57 g) dried ancho chiles, stemmed, seeded, torn into flat pieces; 3 chiles (about ¾ oz) (20 g) dried guajillo chiles, stemmed, seeded, torn into flat pieces; 2 chiles (2 g) dried chiles de árbol, stemmed; seeded for less heat (optional)

From the MyKitchenBank Kitchen

A true Texas "bowl of red": tender cubes of beef chuck simmered in a deep, brick-red sauce made from toasted dried ancho and guajillo chiles, cumin, and garlic. No beans, no tomato chunks, just rich, smoky, meaty chili.

Prep: 28 min
Cook: 3 hr 1 min
Wait: 50 min
Total: 4 hr 19 min
Makes: About 2½ quarts (8 generous 1-cup servings)

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Ingredients

8 servings

For the chili
3½ lb (1590 g) boneless beef chuck roast, trimmed of hard fat and silver skin, cut into ¾-inch cubes, patted dry
2 tsp (7 g) kosher salt, Diamond Crystal; plus more to taste
1 tsp (2 g) black pepper, freshly ground
3 tbsp (45 ml) beef tallow or neutral oil, divided
2 large (about 14 oz) (400 g) yellow onions, peeled and finely diced (¼-inch)
6 cloves (30 g) garlic, minced
2 tbsp (12 g) ground cumin
2 tsp (2 g) dried Mexican oregano, crumbled between your fingers
1 tbsp (7 g) smoked paprika
2 tbsp (32 g) tomato paste
3 tbsp (24 g) masa harina, whisked with the water until smooth
¼ cup (60 ml) cold water
1 tbsp (15 ml) apple cider vinegar
1 tsp (4 g) light brown sugar, to balance bitterness if needed (optional)
3 cups (710 ml) low-sodium beef broth, divided: 1½ cups (355 ml) heated until steaming for soaking the chiles, 1½ cups (355 ml) at room temperature for the pot
For the chile sauce
5 chiles (about 2 oz) (57 g) dried ancho chiles, stemmed, seeded, torn into flat pieces
3 chiles (about ¾ oz) (20 g) dried guajillo chiles, stemmed, seeded, torn into flat pieces
2 chiles (2 g) dried chiles de árbol, stemmed; seeded for less heat (optional)

Equipment (7)

6- to 8-quart (5.5–7.5 L) heavy-bottomed pot with lid (enameled cast iron or stainless)
10-inch (25 cm) dry skillet or cast-iron pan
Blender (high-speed preferred)
Fine-mesh sieve
Sharp chef's knife and cutting board
Medium heatproof bowl
Wooden spoon

Steps

Before you start

Buy a whole chuck roast and cube it yourself; pre-cut stew meat is uneven and often lean, so it dries out.
Dried chiles vary in heat. Wear gloves if you have sensitive skin, and ventilate the kitchen while toasting.
Plan about 4½ hours from start to bowl; most of that is unattended simmering. This recipe is made entirely on the stovetop; no oven is needed.
Use a 6- to 8-quart heavy lidded pot so the beef browns rather than steams.

1
Prep beef and aromatics
- Trim hard fat and silver skin from the chuck and cut into ¾-inch cubes.
- Pat very dry with paper towels, place in a large bowl, and toss with the salt and black pepper.
- Dice the onions and mince the garlic, keeping them in separate piles.
- Let the beef sit at room temperature while you prepare the chiles.
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Ready when: Beef cubes are uniform, dry on the surface, and no longer cold to the touch
Tip: Dry meat browns; wet meat steams and turns gray.
2
Toast and soak chiles
- Heat a dry 10-inch skillet over medium heat.
- Toast the ancho, guajillo, and árbol chiles in batches, pressing flat with a spatula for 20–30 seconds per side.
- Move them to a heatproof bowl.
- Pour 1½ cups (355 ml) steaming-hot beef broth over them, weigh them down with a small plate so they stay submerged, and soak 20 minutes.
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Ready when: Chiles are fragrant and slightly puffed (not blackened) after toasting, and fully pliable after soaking
Tip: Scorched chiles turn the whole pot bitter. If any smell acrid or look black, discard and toast a new one.
3
Blend the chile sauce
- Transfer the soaked chiles and all of their soaking broth to a blender.
- Blend on high for 1–2 minutes until completely smooth, adding a splash of water only if the blades won't catch.
- Press the purée through a fine-mesh sieve into a bowl, scraping the underside of the sieve, and discard the tough skins.
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Ready when: Purée is deep brick red and pourable like thick tomato sauce, with no flecks of skin
Tip: Vent the blender lid with a towel over it when blending hot liquid.
4
Brown the beef
- Heat 1 tablespoon (15 ml) of the oil in the heavy pot over medium-high heat until shimmering.
- Add about one-third of the beef in a single layer with space between pieces.
- Sear without moving for 3 minutes, then turn and brown the other sides for another 4–5 minutes.
- Transfer to a clean bowl.
- Repeat with two more batches, adding 1 tablespoon (15 ml) oil before the third batch if the pot looks dry.
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Ready when: Cubes are deeply browned on most sides and release easily from the pot
Tip: Crowding drops the pot temperature and the meat will boil in its own juices instead of browning.
5
Soften the onions
- Reduce heat to medium.
- Add the diced onions to the pot with a pinch of salt, scraping up the browned bits with a wooden spoon as the onions release moisture.
- Cook, stirring often, for 8–10 minutes.
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Ready when: Onions are soft, translucent, and lightly golden at the edges, and the pot bottom is mostly clean
Tip: If the fond starts to blacken, add 2 tablespoons water and scrape immediately.
6
Bloom spices and paste
- Add the garlic, cumin, oregano, smoked paprika, and tomato paste.
- Stir constantly for 1½–2 minutes.
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Ready when: Mixture smells toasty and the tomato paste darkens to brick red
Tip: Lower the heat if the garlic starts to brown; it should not take on color.
7
Simmer low and slow
- Return the beef and any juices in the bowl to the pot.
- Pour in the strained chile purée and the remaining 1½ cups (355 ml) room-temperature beef broth.
- Stir well and bring to a bare simmer over medium heat.
- Reduce heat to low, cover with the lid slightly ajar, and cook on the stovetop for 2 hours, stirring every 30 minutes and scraping the bottom.
- The surface should show only a few lazy bubbles.
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Ready when: A cube of beef crumbles easily when pressed with a spoon (internal temperature around 200°F / 93°C)
Tip: A hard boil makes chuck tough and stringy. Keep it at a gentle simmer; add ¼ cup water if it gets too thick.
8
Thicken with masa
- Whisk the masa harina with the ¼ cup (60 ml) cold water until no lumps remain.
- Stir it into the chili in a slow stream, increase heat to medium-low, and simmer uncovered for 12–15 minutes, stirring occasionally.
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Ready when: Chili coats the back of a spoon and a line drawn through it with a spoon holds for a second
Tip: Add the masa slurry in a slow stream while stirring to prevent lumps.
9
Season and balance
- Remove from the heat.
- Stir in the cider vinegar.
- Taste and adjust: add more salt, 1 teaspoon at a time, for flavor; add the brown sugar if the chili tastes slightly bitter.
- Skim any pooled orange fat from the surface if you prefer a leaner bowl.
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Ready when: Flavor is rounded and savory with a bright finish and no sharp bitterness
Tip: Season at the end; the chili reduces and concentrates as it cooks.
10
Rest before serving
- Cover the pot and let the chili rest off the heat for 15 minutes.
- Stir and ladle into warm bowls.
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Ready when: Chili is thick, glossy, and deep red-brown
Tip: The chili tastes even better the next day.

Good to know

Tips

Cut the beef into cubes rather than grinding it for the classic Texas texture; the pieces should stay distinct yet tender.
Do not skip the sieve; chile skins can leave a gritty, bitter texture.
For more heat, leave seeds in the árbol chiles or add a third; for a milder chili, omit them.
Serve with warm tortillas, saltines, chopped raw onion, or pickled jalapeños, but skip the beans to keep it authentic.

Make ahead

Chili tastes better after a night in the fridge. Make through step 9, cool, and refrigerate up to 3 days. Reheat gently, adding a splash of broth or water if thick.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat in a pot over low heat, stirring often, until steaming hot (165°F / 74°C), adding broth or water to loosen.

Substitutions

dried guajillo chiles → Additional dried ancho chiles (2 more) or dried New Mexico chiles. Flavor will be slightly sweeter and less tangy.
masa harina → 1 tablespoon cornstarch whisked with 2 tablespoons cold water, or simply simmer longer uncovered. You lose the subtle toasted corn flavor.
dried Mexican oregano → Regular dried oregano. Use 1½ tsp; Mexican oregano is more citrusy and earthy.
boneless beef chuck roast → Boneless beef short rib or brisket point. Both are well-marbled and work with the same timing; brisket may need an extra 20–30 minutes.