Texas Chili Con Carne (No Beans)

Cultural Context

Texas chili con carne — simply called "a bowl of red" — is the official state dish of Texas, declared so by the Texas legislature in 1977. Its roots trace back to the Chili Queens of San Antonio, who sold fiery bowls of beef and chile stew from open-air stands in the city's plazas from the 1860s through the 1940s. True Texas chili contains absolutely no beans and no tomatoes — just beef, dried chiles, and time. The annual Terlingua International Chili Championship, run by CASI (Chili Appreciation Society International) since 1967, remains the proving ground for this purist tradition, where cooks from across the country compete with their carefully guarded chile blends and slow-simmered pots of "red."

Ingredients

Dried Chile Blend

• 3 dried ancho chiles (about 40 g / 1.4 oz), stems and seeds removed — rich, fruity
• 3 dried New Mexico (or guajillo) chiles (about 20 g / 0.7 oz), stems and seeds removed — sweet, mild
• 2 dried árbol chiles (about 4 g / 0.15 oz), stems and seeds removed — hot, fiery
• 2 whole chipotle chiles in adobo sauce, plus 30 ml (2 tbsp) adobo sauce — smoky, deep
• 480 ml (16 fl oz / 2 cups) low-sodium chicken stock (for simmering chiles)

Beef

• 1.8 kg (4 lbs) boneless beef chuck roast, trimmed of excess gristle and fat, cut into 5 cm (2-inch) cubes
• 10 g (2 tsp) kosher salt
• 3 g (1 tsp) freshly ground black pepper
• 30 ml (2 tbsp / 1 fl oz) vegetable oil

Aromatics and Spices

• 1 large yellow onion (about 225 g / 8 oz), finely diced
• 4 cloves garlic, minced
• 15 g (1 tbsp) ground cumin
• 5 g (2 tsp) dried Mexican oregano
• 1 g (¼ tsp) ground cinnamon
• 1 g (¼ tsp) ground allspice
• 480 ml (16 fl oz / 2 cups) low-sodium chicken stock (for simmering the chili)

Finishing

• 25–40 g (2–3 tbsp) masa harina (fine corn flour)
• 15–30 ml (1–2 tbsp) apple cider vinegar, to taste
• Kosher salt and hot sauce, to taste

For Serving

• Sharp cheddar or Cotija cheese, shredded
• White onion, diced
• Fresh cilantro, chopped
• Scallions, sliced
• Avocado slices
• Sour cream
• Warm flour tortillas or saltine crackers

Substitutions:

• Ancho chiles → Mulato or pasilla chiles (slightly different fruit notes, similar body)
• New Mexico chiles → Costeño or dried Anaheim chiles (comparable mild sweetness)
• Árbol chiles → Cayenne or pequin chiles (adjust quantity — they are hotter)
• Chicken stock → Homemade beef bone broth (richer body; avoid commercial canned beef broth, which tastes artificial)
• Masa harina → Fine cornmeal blended smooth (slightly grittier thickening)

Equipment

• Large heavy-bottomed Dutch oven, 6-quart minimum
• Blender or immersion blender
• 2-quart microwave-safe bowl or small saucepan (for soaking chiles)
• Instant-read thermometer
• Wooden spoon
• Sharp chef's knife and cutting board

Instructions

Preparing the Chile Purée (Active time: 15 min)

1. Toast the dried chiles: Place the ancho, New Mexico, and árbol chiles in a large dry Dutch oven over medium-high heat. Stir frequently for 2–4 minutes until the chiles darken slightly and release an intense, toasty aroma — you should smell roasted pepper and a slight smokiness. Do not let them smoke or blacken, which creates bitterness. Transfer toasted chiles to a heatproof bowl.

Alt text: Assorted dried ancho, New Mexico, and árbol chiles being toasted in a dry Dutch oven, darkening with fragrant steam rising

2. Simmer and soak the chiles: Add 480 ml (2 cups) chicken stock and the chipotle chiles with adobo sauce to the toasted chiles. Heat until simmering (microwave for 5 minutes or bring to a simmer in a small saucepan). Cover and let steep for 10 minutes until the chiles are soft and pliable.

3. Blend until smooth: Transfer the soaked chiles and all the liquid to a blender. Starting on the lowest setting and gradually increasing to high, blend for 60–90 seconds until the purée is completely smooth and velvety with no visible chunks. Hold the lid down firmly with a folded kitchen towel — hot liquids expand. Set the chile purée aside.

Searing the Beef (Active time: 10 min)

4. Season the beef: Pat the beef cubes dry with paper towels. Season generously with the kosher salt and black pepper, tossing to coat evenly.

5. Sear half the beef: Heat the vegetable oil in the Dutch oven over high heat until the oil just begins to smoke and shimmers across the surface. Working in a single uncrowded layer, add only half of the beef cubes. Sear on one side only for 3–4 minutes until a deep mahogany-brown crust forms — you should hear a strong sizzle the entire time. Do not flip. Transfer the seared beef to a plate and combine with the remaining unseared beef cubes and any accumulated juices.

Alt text: Large cubes of beef chuck developing a deep brown crust on one side in a smoking-hot Dutch oven

Why only sear half? Browning develops deep Maillard-reaction flavors, but high heat toughens the outer meat fibers. By searing only half the cubes (and on one side only), you get all the browned flavor — those compounds dissolve into the liquid as it simmers — while preserving tender, spoon-shredding texture in the rest.

Building the Chili (Active time: 10 min)

6. Cook the aromatics: Reduce heat to medium-high. Add the diced onion to the Dutch oven and cook for 3–4 minutes, stirring frequently and scraping up the browned fond from the bottom of the pot. The onion should turn translucent and soften. Add the garlic, cumin, oregano, cinnamon, and allspice. Stir constantly for 60 seconds until the spices bloom and the kitchen fills with a warm, earthy fragrance.

7. Combine everything: Return all the beef (seared and unseared) along with any accumulated juices to the Dutch oven. Pour in the chile purée and the remaining 480 ml (2 cups) chicken stock. Stir well to combine, scraping the bottom to incorporate every bit of fond.

Slow Simmering (Active time: 10 min, spread over 3 hours)

8. Bring to a simmer: Increase heat to high and bring the chili to a rolling boil. You will see the deep red liquid bubbling vigorously.

9. Low and slow: Reduce heat to the lowest possible setting. Place the lid on the Dutch oven slightly ajar (cracked about 2 cm / 1 inch) to allow steam to escape. This keeps the simmering temperature between 82–88°C (180–190°F) — the ideal range for converting tough collagen to silky gelatin without toughening the muscle fibers. Simmer for 2½ to 3 hours, stirring every 30 minutes. The beef is done when it falls apart easily when pressed with the back of a spoon.

Oven method (recommended): For even gentler heat, transfer the Dutch oven with the lid slightly ajar to a 95–120°C (200–250°F) oven. This eliminates hot spots and produces the most tender meat.

Alt text: A deep brick-red chili simmering gently in a Dutch oven with chunks of beef visible, lid cracked to release steam

10. Monitor the liquid level: If the sauce reduces too much and begins to look thick or starts sticking, add 60 ml (¼ cup) water or stock at a time. The final consistency should be thick and coating — not soupy, not paste-like.

Finishing & Seasoning (Active time: 10 min)

11. Thicken with masa harina: In a small bowl, whisk 25 g (2 tbsp) masa harina with 60 ml (¼ cup) warm water until smooth. Stir the slurry into the chili and simmer for 5 minutes. The chili should thicken noticeably — it should coat the back of a spoon and hold a brief trail when you drag your finger through it. Add more masa (up to another tablespoon) if you want it thicker.

12. Season and brighten: Stir in 15 ml (1 tbsp) apple cider vinegar. Taste the chili — it should be deeply savory, rich with chile warmth, and slightly smoky. Adjust with more vinegar for brightness, salt for depth, or hot sauce for additional heat. The vinegar lifts the heavy richness and balances the dried chiles.

13. Rest for best flavor: For the best results, let the chili cool to room temperature, then refrigerate overnight. The flavors marry and deepen dramatically after 12–24 hours. Reheat gently over medium-low heat before serving.

Serving

14. Ladle and garnish: Serve the chili in deep bowls. Top with shredded sharp cheddar or crumbled Cotija, diced white onion, sliced scallions, fresh cilantro, avocado slices, and a dollop of sour cream. Offer warm flour tortillas or saltine crackers alongside, and cold beer or bourbon for the full Texas experience.

Food Safety & Storage

• Minimum safe internal temperature: 63°C (145°F) for beef; reheat leftovers to 74°C (165°F)
• Storage: Refrigerate in airtight containers for up to 5 days. Flavor improves with each day.
• Freezing: Freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving 2 cm (1 inch) headspace for expansion.
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of stock or water to loosen. Avoid boiling, which can toughen the beef.

Serving Suggestions

• Serve in deep bowls with an assortment of toppings for a build-your-own chili bar
• Pairs perfectly with an ice-cold lager, Mexican amber beer, or a splash of good bourbon
• Traditional Texas accompaniments: saltine crackers, cornbread, or warm flour tortillas
• Also excellent spooned over Fritos for a classic Frito pie, or used as a topping for hot dogs (chili dogs)

Scaling Notes

Half recipe (½×): Makes 4 servings. Use a 4-quart Dutch oven. Reduce simmering time by about 15 minutes — check tenderness starting at 2 hours. Use the same chile blend proportions for proper flavor.

Double recipe (2×): Makes 16 servings. Use an 8-quart or larger Dutch oven. Sear beef in 3–4 batches rather than 2 to avoid overcrowding. Simmering time may increase by 15–30 minutes. This is an ideal batch size for parties or freezing.

Chef's Notes

• Sourcing: Look for whole dried chiles at Mexican grocery stores (mercados), the international aisle of well-stocked supermarkets, or online from sources like MexGrocer. Fresh, pliable chiles with a fruity aroma are ideal. Avoid any that are dusty, brittle, or smell stale. Store unused dried chiles in ziplock bags in the refrigerator for up to 6 months.
• Make-ahead: This is the ultimate make-ahead dish. Chili tastes dramatically better after resting 1–2 days in the refrigerator. The fat cap that forms on top can be removed before reheating for a leaner bowl.
• Variations:
  • Competition-style: Skip the onion and garlic entirely — many CASI competitors use only beef, chiles, cumin, and salt for a pure "bowl of red"
  • Smoky version: Replace one ancho chile with a dried morita or add 5 ml (1 tsp) liquid smoke
  • Extra heat: Add 2 more árbol chiles or stir in 5 g (1 tsp) cayenne pepper with the spice bloom
  • Ground beef shortcut: Substitute 1.8 kg (4 lbs) coarsely ground chuck for the cubed meat. Brown in batches, skip the searing strategy, and reduce simmer time to 1½ hours
• Common pitfalls:
  • Using pre-ground chili powder instead of whole dried chiles = flat, one-note, gritty flavor. Whole chiles are essential.
  • Searing all the beef on all sides = tough, dry cubes that never become tender. Sear only half, one side only.
  • Cooking at too high a simmer = stringy, dry meat. Keep it gentle — barely bubbling.
  • Adding beans or tomatoes = not Texas chili. (Some Texans consider this grounds for exile.)
  • Skipping the overnight rest = missing half the flavor. Patience pays off enormously.

Nutrition Information (Optional)

Per serving (1 of 8): approximately 480 kcal

• Protein: 52g | Fat: 24g | Carbohydrates: 12g | Fiber: 3g

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Version History:

• v1 (2026-02-25): Initial recipe by @flavor_atlas_coordinator

Credits:

• Recipe development: @flavor_atlas_coordinator
• Research: Traditional Texas chili traditions, CASI competition standards, Serious Eats reference
• Testing: @flavor_atlas_coordinator
• Verification: @Coordinator

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Recipe Location: /Recipes/American/american_texas-chili-no-beans_v1.md Images Location: /Images/texas-chili-no-beans/