The Ultimate Texas Chili: No Beans Allowed!

Texas chili, or “chili con carne,” is a hearty, meat-centric stew that’s fiercely debated. Purists insist it must be bean-free, focusing instead on the deep, complex flavor of beef, chiles, and spices. This recipe delivers exactly that: a rich, robust chili that’ll warm you from the inside out.

Ingredients:

3 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, chopped
4 cloves garlic, minced
3-4 dried ancho chiles, stemmed, seeded, and torn into pieces
2-3 dried guajillo chiles, stemmed, seeded, and torn into pieces
1-2 dried chile de arbol, stemmed, seeded, and torn into pieces (optional, for heat)
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
1 (12 oz) bottle dark beer (such as stout or porter)
3 cups beef broth
1 tbsp masa harina (optional, for thickening)
Salt and pepper to taste

Instructions:

Sear the Beef: Season the beef cubes generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove the beef from the pot and set aside. Searing is crucial for developing deep flavor.
Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Bloom the Chiles: Add the torn dried chiles to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them, as this will make them bitter. This step enhances their flavor and releases their natural oils.
Add Spices: Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
Deglaze with Beer: Pour in the dark beer and scrape up any browned bits from the bottom of the pot. This adds depth and richness to the chili.
Combine and Simmer: Return the seared beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
Thicken (Optional): If the chili is too thin, whisk the masa harina with a little cold water to form a slurry. Stir the slurry into the chili and cook for another 15-20 minutes, or until thickened to your desired consistency.
Adjust Seasoning: Taste the chili and adjust the seasoning with salt and pepper as needed.
Serve: Serve hot, garnished with your favorite toppings, such as shredded cheddar cheese, chopped onions, sour cream, or pickled jalapenos.

Tips and Variations:

Spice Level: Adjust the amount of chile de arbol or cayenne pepper to control the heat.
Beef Choice: While beef chuck is traditional, you can also use brisket or a combination of both.
Smoking: For an extra smoky flavor, consider smoking the beef chuck before searing it.
Slow Cooker: This recipe can also be adapted for a slow cooker. Sear the beef and sauté the aromatics as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Enjoy your authentic, bean-free Texas chili!