Texas-Style Chili (No Beans) Done Right
A true Texas red: chunks of beef simmered in a deep, brick-red chile gravy built from toasted dried chiles, aromatics, and warm spices—no beans, no tomatoes, no shortcuts. This method teaches the why behind each step so you can dial in heat, body, and richness like a classic chili stand.
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Texas-style chili is less a soup and more a slow-braised meat dish in a chile-forward sauce. The key is building a chile paste from dried peppers for complexity you can’t get from chili powder alone. A small flour-and-fat roux (or masa) gives the sauce that signature “gravy” cling. Finish with vinegar and salt to make the flavors pop, then serve it simply.
Total Time
3 hr 10 min
Prep Time
25 min
Cook Time
2 hr 45 min
Servings
6
Ingredients
Beef
- •3 lb beef chuck roast, cut into 3/4-inch cubes
- •1 1/2 tsp kosher salt, plus more to taste
- •1 tsp freshly ground black pepper
Dried chiles & soaking liquid
- •4 dried ancho chiles, stemmed and seeded
- •3 dried guajillo chiles, stemmed and seeded
- •1–2 dried chiles de árbol, stemmed (optional, for extra heat)
- •2 1/2 cups hot water (for soaking)
Aromatics
- •1 large yellow onion, finely chopped
- •6 cloves garlic, minced
Spices & seasoning
- •2 tsp ground cumin
- •1 tsp dried Mexican oregano (or regular oregano)
- •1/2 tsp smoked paprika (optional, for a subtle smokiness)
- •1/8–1/4 tsp ground cinnamon (optional, for warmth)
Cooking fats & thickener
- •3 tbsp beef tallow or neutral oil, divided
- •2 tbsp all-purpose flour
Liquids & finish
- •3 cups low-sodium beef stock
- •1 tbsp apple cider vinegar (or 2 tsp distilled white vinegar)
- •1–2 tsp brown sugar (optional, only if your chiles taste sharp)
Instructions
- 1
Toast the dried chiles: Heat a dry skillet over medium heat. Press each chile flat for 10–20 seconds per side until fragrant and slightly darkened (don’t scorch). Transfer to a bowl, cover with the hot water, and soak 20 minutes. Reserve the soaking liquid.
- 2
Blend the chile paste: Add soaked chiles to a blender with 1 cup of the soaking liquid (and more as needed) and blend until very smooth. For an extra-silky chili, push the paste through a fine-mesh sieve.
- 3
Season and brown the beef: Pat beef dry. Season with the salt and pepper. Heat 2 tbsp tallow/oil in a heavy Dutch oven over medium-high. Brown beef in batches until deeply browned on multiple sides, 8–12 minutes total per batch. Transfer browned beef to a bowl.
- 4
Sweat aromatics: Reduce heat to medium. Add the remaining 1 tbsp tallow/oil, then the onion. Cook, scraping up browned bits, until softened and lightly golden, 6–8 minutes. Add garlic and cook 30 seconds.
- 5
Bloom spices: Add cumin, oregano, paprika (if using), and cinnamon (if using). Stir 30–45 seconds until fragrant.
- 6
Make the roux for “chili gravy”: Sprinkle in the flour and cook, stirring constantly, 1–2 minutes to remove raw flour taste.
- 7
Build the base: Stir in the chile paste and cook 2–3 minutes, stirring, to deepen color and flavor.
- 8
Simmer low and slow: Add beef stock and 1 additional cup of the reserved soaking liquid (more if needed). Return beef and any juices to the pot. Bring to a gentle simmer, then reduce heat to low, cover slightly ajar, and cook 2 to 2 1/2 hours, stirring occasionally, until beef is tender and the sauce coats a spoon.
- 9
Adjust texture: If the chili is thicker than you like, thin with a splash of stock or soaking liquid. If it’s too thin, simmer uncovered 10–20 minutes.
- 10
Finish and balance: Stir in vinegar. Taste and adjust salt. If the chiles read bitter or overly sharp, add 1–2 tsp brown sugar (optional) and simmer 2 minutes.
- 11
Rest and serve: Let chili rest 15 minutes off heat (flavor improves). Serve as-is or with classic sides like diced onion, saltines, or cornbread.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.