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Smoky No Bean Texas Chili Recipe – Rich & Satisfying

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A rich, smoky Texas-style chili made with tender chunks of beef simmered low and slow in a deeply flavorful sauce. This no-bean version is perfect for game days, cold winter nights, or any time you crave hearty comfort food without the fuss.

Ingredients

Scale
  • 3 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 2 cups beef broth, preferably low-sodium
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 1 tablespoon masa harina
  • 2 tablespoons water

Instructions

  1. Prep the beef. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Let it sit at room temperature for 15 minutes while you prep the other ingredients.
  2. Sear the beef in batches. Heat 1 tablespoon of oil in your Dutch oven over medium-high heat until it shimmers. Add the beef in a single layer—don’t crowd the pot. Work in batches if needed. Let the beef brown undisturbed for 3-4 minutes per side. Transfer the seared beef to a plate and repeat with the remaining beef.
  3. Cook the aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of oil. Toss in the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Scrape up any browned bits from the bottom of the pot. Add the garlic and cook for 1 minute more, until fragrant.
  4. Bloom the spices. Stir in the tomato paste, smoked paprika, chili powder, cumin, oregano, and cayenne. Cook for 1-2 minutes, stirring constantly. If the spices start to stick, add a splash of broth.
  5. Add the liquids. Pour in the fire-roasted tomatoes, beef broth, minced chipotle peppers, and adobo sauce. Stir to combine, scraping the bottom of the pot to release any stuck-on bits.
  6. Return the beef. Add the seared beef back to the pot, along with any juices that accumulated on the plate. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
  7. Thicken the chili. After 1 hour, uncover the pot. In a small bowl, whisk together the masa harina and water until smooth. Stir this slurry into the chili. Let the chili simmer uncovered for another 15-20 minutes, until the beef is fork-tender and the sauce has reached your desired consistency.
  8. Taste and adjust. Taste the chili and adjust the seasoning. Need more salt? Add it. Want more heat? Stir in another minced chipotle pepper. I usually add a pinch of sugar here if the tomatoes are too acidic.
  9. Rest before serving. Remove the pot from the heat and let the chili rest for 10-15 minutes. This allows the flavors to meld and the sauce to settle.

Notes

Don’t rush the sear—brown the beef in batches for deep flavor. Toast the spices for 1-2 minutes to bloom their oils. Taste and adjust seasoning at least three times during cooking. Let the chili rest for 10-15 minutes before serving for best flavor. For a less spicy version, use only one chipotle pepper and omit the cayenne. For extra smokiness, add 1 teaspoon of liquid smoke with the broth.

Nutrition

Keywords: Texas chili, no bean chili, smoky chili, beef chili, game day chili, comfort food, easy chili recipe

Find it online: https://tastytuck.com/smoky-no-bean-texas-chili-recipe-rich-and-satisfying/