Spicy Texas-Style Chili with No Beans

So you’re in the mood for some spicy Texas-Style Chili with no beans, the pure, unadulterated meat-and-spice glory of chili as it was meant to be. You know, the kind that makes you feel like you’re sitting in a Texas backyard surrounded by cowboy hats and BBQ smoke (even if it’s just your couch). Let’s dive in.

Why This Recipe is Awesome

This chili is basically the red meat superhero of dishes—spicy, rich, and totally meat-forward. It’s like the “no-nonsense” cousin of those bean-packed imposters trying to crash the chili party. It’s idiot-proof, meaning you don’t have to be a grill master or spice wizard to nail it. Plus, it’s quick enough for weeknights but impressive enough for when you want to flex your cooking muscles. And hey, no beans means more room for meat and flavor explosions. Boom!

Ingredients You’ll Need

• 2 pounds ground beef chuck (the fattier, the better, but go lean if you’re watching calories)
• 1 large onion, diced (chop-chop, tears will be rewarded)
• 4 cloves garlic, minced (because garlic makes everything better)
• 1 can (14 oz) crushed tomatoes (prestige in a can)
• 2 tablespoons tomato paste (thick and rich magic)
• 1 cup beef broth (stay hydrated, chili style)
• 2 tablespoons chili powder (don’t be shy, but don’t mouth-fire either)
• 1 tablespoon cumin (earthy and essential)
• 1 teaspoon smoked paprika (for that smoky depth)
• 1 teaspoon oregano (classic herb vibes)
• ½ teaspoon cayenne pepper (for that spicy kick—adjust to taste)
• 1 teaspoon salt (season it like you mean it)
• ½ teaspoon black pepper (freshly cracked, please)
• 1 tablespoon vegetable oil or bacon grease (because why not)
• Optional: chopped jalapeños or a splash of hot sauce for the brave

Step-by-Step Instructions

1. Heat up your oil in a big pot: Use medium heat and get that sizzle ready.
2. Sauté onions and garlic: Toss in the diced onion and garlic. Stir till they’re soft and smelling amazing—about 3-5 minutes.
3. Brown the beef: Crumble the ground beef chuck into the pot. Stir it, break it up, and let it brown until no pink remains. Browning = flavor, people.
4. Add spices: Toss in your chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir well so the meat soaks in all that spicy goodness.
5. Stir in tomato paste and crushed tomatoes: Mix that thick, tangy paste with the crushed tomatoes for body and flavor.
6. Pour in beef broth: This keeps your chili juicy and creates the perfect simmer bath.
7. Simmer down now: Bring everything to a boil, then reduce heat to low. Let it simmer, uncovered, for at least 45 minutes; longer if you have time—flavors get better with patience.
8. Adjust seasoning: Taste your masterpiece; want it hotter? Jalapeños or hot sauce to the rescue.
9. Serve it up: Top with shredded cheese, sour cream, or green onions, and dive in.

Common Mistakes to Avoid

• Skipping the browning step—without it, your chili will taste like sad, boiled meat.
• Using water instead of broth—if you want boring, that’s your move.
• Overloading on cayenne on your first go—unless you wanna cry (or sweat like a Texan in July).
• Not letting it simmer enough—this chili needs time to get its mojo.
• Ignoring salt and pepper—don’t be stingy; they’re your flavor buddies.

Alternatives & Substitutions

• No ground beef? Swap in ground turkey or chicken, but remember, beef is king here.
• No beef broth? Water with a beef bouillon cube works fine—flavor hack alert.
• Want it less spicy? Cut cayenne in half or nix the jalapeños.
• Looking for some smoky BBQ vibes? Add a splash of liquid smoke—just a splash, trust.
• Vegetarian version? Use mushrooms, lentils, or veggie ground crumbles. Note: It won’t be “Texas” but it’ll still rock.

FAQ (Frequently Asked Questions)

Can I use ground pork instead?
Technically yes, but then you’re venturing off Texas territory—just saying.

Do I have to add cayenne pepper?
Nah, but it’s the tornado in this chili storm. Use sparingly if you’re spice shy.

Can I make this in a slow cooker?
Absolutely! Brown your meat and sauté onions first, then toss everything into the slow cooker for 4-6 hours on low.

What’s a good side for this chili?
Cornbread, a cold beer, or chips. Or all three if you have no self-control.

Can I freeze leftovers?
Yes, and it freezes like a champ. Perfect for those “I don’t wanna cook” days.

How do I make it thicker?
Simmer longer uncovered or mash some cooked meat/tomatoes up to thicken it.

Is it supposed to be super spicy?
It should have a kick, but not torch-your-face-level heat unless you want it to.

Final Thoughts

This Spicy Texas-Style Chili with No Beans is all about embracing bold flavors and meat-first goodness without any distractions. It’s easy enough for weeknight cooking but delivers that “I’m a serious chili chef” vibe for guests. So go ahead, grab that big pot, channel your inner Texan, and cook up some fire. And while you’re at it, save some for tomorrow—because chili always tastes better the next day. Yeehaw!

Try These Various Chili Recipes:

Classic Beef Chili with Beans and Spices

Slow Cooker Turkey Chili for Cozy Nights