Texas Style No Bean Chili
Ingredients
- 2 lbbeef chuck
cut into large cubes
- 1 tbspolive oil
- dry ancho chilies
- onions
- jalapenos
seeds and ribs removed
- red pepper
- garlic
- smoked paprika
- cumin
- coriander
- cocoa powder
- 2Chipotles in adobo
- 2 tbspliquid from Chipotle in adobo
- 2 chot water
- your favorite beer
- kosher salt
- lime
- cilantro leaves
- crispy tortillas
- Fritos
Directions
- 1
Rehydrate the dry ancho chilies by pouring about 2 cups of hot water over them. Let them sit. Take out the heart stem when rehydrated.
- 2
Put the rehydrated ancho chilies in a blender with the rehydrating liquid and blend until smooth.
- 3
In a large pan, add a little bit of fat or about 1 tablespoon of olive oil.
- 4
Brown the beef chuck cubes in the pan. Remove the meat once browned and set aside.
- 5
Add onions, jalapenos, and red peppers to the pan and let them sweat. Scrape the fond (caramelization) from the bottom of the pan as they cook.
- 6
Add sliced garlic to the pan and let it sweat for about 2 minutes to maximize flavor.
- 7
Add smoked paprika, cumin, coriander, cocoa powder, and the 2 tablespoons of liquid from the chipotle in adobo to the sweating vegetables. Let the spices sweat for about 2 minutes to open them up.
- 8
Deglaze the pan with your favorite beer, scraping up any remaining fond from the bottom.
- 9
Return the browned meat to the pan.
- 10
Add the blended ancho chili mixture and the chipotles in adobo.
- 11
Bring the chili up to a simmer over medium heat.
- 12
Cover the pot with a lid and let it cook for about 2 to 2 and 1/2 hours.
- 13
Season with about a 3-finger pinch of kosher salt.
- 14
Serve hot, garnished with a squeeze of lime, some raw onions, cilantro leaves, crispy tortillas, and Fritos.
Texas Style No Bean Chili
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About this Recipe
The Ultimate Texas Style No Bean Chili
Prepare your taste buds for an unforgettable culinary experience with this Texas Style No Bean Chili. This isn't just any chili; it's a rich, smoky, and deeply flavorful no-bean masterpiece that truly captures the essence of authentic Texas chili. Learned from a culinary school buddy, this recipe will quickly become your go-to for hearty comfort food.
What makes this no bean chili truly stand out is its commitment to flavor and texture. We start with generous cubes of beef chuck, slow-cooked to tender perfection, creating a chili that's incredibly satisfying. The depth of flavor comes from a carefully selected blend of dried ancho chilies, chipotles in adobo, aromatic garlic and onions, smoked paprika, cumin, and coriander. The secret weapon? A touch of cocoa powder, which doesn't make it sweet, but instead adds a layer of earthy complexity and richness that ties all the robust flavors together, creating a truly exceptional chili.
Simmered with your favorite beer, this chili develops an incredible depth over hours, making every spoonful a journey of smoky, spicy, and savory notes. It’s perfect for a cozy night in, game day gatherings, or simply when you're craving a bowl of the best chili you’ve ever tasted. Garnish your bowl with fresh cilantro leaves, a squeeze of lime, and don't forget the crispy tortillas or classic Fritos for that perfect crunch. This homemade chili recipe proves that sometimes, less (like no beans!) is truly more when it comes to delivering a powerhouse of flavor.