Authentic Texas Chili Recipe - No Beans

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4.77 from 17 votes

Authentic Texas Chili Recipe - No Beans

Meat, beer, chile. The basics for this authentic and spicy Texas chili recipe.

Prep Time15

Cook Time3

Total Time3 15

Course: Entree

Cuisine: American

Servings: people

Author: Mary Cressler

Cost: $20.00

Equipment

Large Dutch Oven
Blender

Ingredients

For the Chili Paste

1 tablespoon extra virgin olive oil
3 pods dried pasilla peppers
4 pods dried guajillo peppers
1 cup loosely packed dried chile de arbol
1 cup water

For the Texas Chili

3 pounds chuck meat, cubed into 1 inch cubes
3 tablespoons extra virgin olive oil, separated
3 tablespoons beef rub
2 cups diced yellow onions (About two medium sized yellow onions)
6 cloves garlic, diced
1 12-oz can beer (We used lager)
5 cups beef stock
½ teaspoon kosher salt
2 tablespoons masa flour

Optional Toppings

1 small jalapeño, sliced
¼ cup finely diced white onion
½ cup diced cilantro
¼ cup sour cream
⅓ cup shredded cheddar cheese

Instructions

Chili Paste

In a large dutch oven (we use a 7.5 quart) over medium heat, add olive oil and the dried chiles. Sauté the chiles for 6 - 8 minutes until you smell the aroma of the toasting chiles.
Remove the stems from the chiles (and discard) and place the remaining chiles into a blender with 1 cup of water.
Puree for 1 minute or until the texture of the paste is smooth.

Make the Texas Chili

Season Beef: Season the beef cubes with 1 tablespoon olive oil and beef rub.
Sear Beef: Add 1 tablespoon of olive oil to the same large pot the chiles were roasting in over medium heat. In two batches add the cubed chuck meat (no need to add more olive oil in between batches). Stir the beef to brown the sides. Remove the beef and set aside for later.
Soften Vegetables: Add remaining 1 tablespoon olive oil over medium heat, and add the onions and cook about 6 minutes while stirring often (just to soften the onions). Add the garlic and cook for 1 additional minute.
Add Beef and Beer: Return the beef to the pot and then add the beer. Stir for 1 minute.
Simmer: Add the reserved chili paste, beef stock, salt, and stir to incorporate. Bring the chili to a low simmer and continue simmering uncovered for 2 - 3 hours stirring occasionally.
The chili is done when the beef has become fork tender, almost falling apart AND the liquids have reduced. This will take between 2 and 3 hours.
Add Masa Flour: Once the beef is done and liquid has reduced, add the masa flour and stir. Turn off the heat and continue stirring. The chili will thicken.
Serve: Serve with your favorite toppings.

Video

Notes

Based on your preferences, this is our recommendation of blends for a Mild Chili vs a Spicy Chili assuming 3-ounces total weight. The recipe as written is for a spicy chili.

Medium Heat – Little Heat, minor acidity on the finish. Use one 3-ounce package of Guajillo.
Mild Heat Chili Blend – Moderate heat and acidity on the finish. Use 7 Red Chilies and 5 Passilas.
Spicy Heat Chili Blend – Spicy up front, spicy finish, high acidity. Use 1 loose cup of Chile de Arbol, 3 Passillas, and 4 Guajillo.

If reheating leftovers add 1/4 cup of water to the chili before reheating on a low simmer in a small sauce pan.

Nutrition