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Texas Chili (No Beans!)

August 16, 2025

This is the real deal – a bold, meaty chili that’ll make any Texan proud. Packed with slow-braised beef and a complex chile flavor, this is competition-worthy chili that stands on its own – no beans allowed!

Ingredients

For the Chili Paste

  • 5 dried ancho chiles, stems/seeds removed
  • 3 dried guajillo chiles, stems/seeds removed
  • 2 dried pasilla chiles, stems/seeds removed
  • 3 cups boiling water
  • 5 cloves garlic
  • 1 tbsp ground cumin
  • 1 tbsp Mexican oregano
  • 1 tsp cocoa powder (secret ingredient!)

For the Meat

  • 3 lbs chuck roast, cut into ½” cubes
  • ½ lb bacon, diced
  • 1 large yellow onion, diced
  • 1 bottle dark beer (12oz, like Shiner Bock)
  • 2 cups beef stock
  • 2 tbsp cornmeal (for thickening)
  • 2 tbsp apple cider vinegar

Seasonings

  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper (optional for heat)

Step-by-Step Instructions

1. Make the Chili Paste

  1. Toast dried chiles in dry skillet 30 seconds per side until fragrant
  2. Cover with boiling water, soak 20 minutes until soft
  3. Blend chiles with soaking liquid, garlic, cumin, oregano and cocoa until smooth

2. Brown the Meat

  1. Render bacon in Dutch oven until crisp, remove leaving fat
  2. Working in batches, sear beef cubes until browned (don’t crowd pan)
  3. Remove beef, add onion to cook in drippings (5 mins)

3. Build the Chili

  1. Return beef and bacon to pot
  2. Add chili paste, beer, and 2 cups stock
  3. Stir in seasonings: chili powder, paprika, salt, pepper
  4. Bring to boil, then reduce to low simmer

4. Slow Cook

  1. Partially cover, simmer 2.5-3 hours, stirring occasionally
  2. After 2 hours, mix cornmeal with vinegar, stir into chili
  3. Cook until beef is fall-apart tender and sauce is rich

5. Final Adjustments

  • Skim excess fat from surface
  • Add cayenne if more heat desired
  • Need more liquid? Add remaining stock

Serving Suggestions

  • Traditional: Serve in bowls with saltine crackers
  • Fancy: Top with diced onion, shredded cheese, cilantro
  • Texas Style: Accompany with warm flour tortillas

Pro Tips

🔥 Chile Note: Anchos = sweet, Guajillos = tangy, Pasillas = earthy
🥩 Meat Tip: Chuck roast stays juicier than ground beef
🍺 Beer Sub: Use extra stock if avoiding alcohol
⏳ Make Ahead: Tastes even better next day