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Texas Chili (Authentic No-Bean Texas Red)

Texas chili, also known as Texas Red, is a bold, slow-simmered beef chili made with dried chiles and spices—no beans, no tomatoes. Rich, hearty, and deeply flavorful, it’s a classic comfort dish rooted in Texas tradition.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Texan
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • 3 dried ancho chiles
  • 2 dried guajillo chiles
  • 1 dried pasilla chile
  • Hot water for soaking chiles
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican oregano
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups beef broth

Method
 

  1. Remove stems and seeds from dried chiles. Toast briefly in a dry skillet until fragrant, then soak in hot water until softened. Blend into a smooth paste.
  2. Season the beef with salt. Heat oil in a heavy pot and brown the beef in batches until deeply browned. Remove and set aside.
  3. In the same pot, cook the onion until soft. Add garlic and cook until fragrant.
  4. Stir in cumin, oregano, and black pepper, then add the chile paste.
  5. Return the beef to the pot and add beef broth. Stir well.
  6. Bring to a gentle simmer, reduce heat, and cook uncovered for about 2 hours, stirring occasionally, until the beef is tender and the chili is thick.
  7. Adjust seasoning with salt and serve hot.

Notes

  • This is an authentic Texas-style chili—beans and tomatoes are not traditional.
  • Chuck roast is ideal for tenderness and flavor.
  • Chili tastes even better the next day as flavors deepen.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.