Texas Red Chili (No Beans)
Texas red chili is a slow-simmered beef-and-dried-chile stew with no beans and traditionally little or no tomato.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Toast the dried chiles briefly, soak them in hot water, then blend smooth with a little soaking liquid.
- 2
Brown the beef in batches in tallow and set aside.
- 3
Cook the onion until soft; add garlic, cumin, and oregano.
- 4
Return the beef, stir in the chile puree and stock, and simmer gently uncovered until the beef is tender and the sauce is brick-red and thick, 2 to 3 hours.
- 5
Season with salt. Do not add beans.
Cook notes
Tips
For a spicier kick, add diced jalapeños or a dash of cayenne pepper.
Letting the chili rest for a while before serving can enhance the flavors.
Serve with shredded cheese for an added layer of flavor.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Freeze for longer storage and defrost in the fridge before reheating.
Substitutions
- Ground turkey can be used instead of ground beef for a leaner option.
- Canned diced tomatoes can be replaced with fresh tomatoes if you prefer.
What to Serve With
- Cornbread
- Rice
- Crackers
Common Mistakes
- Not browning the meat properly, which can lead to a gray texture instead of a rich flavor.
- Skipping the resting time before serving, which helps meld the flavors together.
Recipe FAQ
Can I make Texas Chili in advance?
Yes, Texas Chili can be made a day ahead. Store it in the refrigerator and reheat when you're ready to serve.
What kind of beans can I use?
While kidney beans are traditional, you can substitute with black beans or pinto beans if preferred.
Can I freeze Texas Chili?
Absolutely! Let it cool completely before placing it in airtight containers. It can be frozen for up to 3 months.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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