No-Bean Texas Chili With Beef

Hearty Beef Chili
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  • 2 hrs 30 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 10 mins
  • Yield: 6 to 8 Servings

This no-bean, no-tomato chili is a Texas-style chili made with coarsely ground beef and a wide variety of spices and seasonings. Cornmeal thickens this hearty, delicious chili. If you can't find coarsely ground beef, you can either use a meat grinder and grind lean stewing beef or cut the beef into very small cubes by hand.

For best flavor, the chili mixture is simmered and then it's refrigerated overnight, so try to plan to make this chili a day in advance. If you can't, it will still be great. Just try to skim off the excess fat before you add the cornmeal thickener.

Add a tossed salad and cornbread or crusty bread for a fabulous meal.

What You'll Need

  • 3 tablespoons vegetable oil
  • 3 pounds lean beef (coarsely ground*)
  • 1/4 cup chopped onion
  • 5 cups water (or unsalted beef stock)
  • 2 bay leaves
  • 1/4 cup chili powder
  • 1 tablespoon salt
  • 8 to 10 cloves garlic (minced)
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano leaves (crushed)
  • 1/2 teaspoon ground cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 3 tablespoons sweet Hungarian paprika
  • 2 tablespoons flour
  • 4 tablespoons cornmeal
  • 4 tablespoons cold water (or more as needed to make a smooth paste )

How to Make It

  1. Heat the vegetable oil in a 6-quart saucepan or Dutch oven; sear beef with onion in vegetable oil until beef is no longer pink. Add water, bay leaves, chili powder, salt, garlic, cumin, oregano, cayenne pepper, black pepper, sugar, and paprika. Simmer, covered, for 2 hours. Cool completely.
  2. Refrigerate overnight so flavors will mellow. Skim off the solidified fat. Reheat over medium heat.
  3. Combine flour and cornmeal; add enough cold water to make a smooth paste-like mixture. Add the cornmeal and flour paste mixture to chili.
  1. Continue cooking, stirring, for about 6 to 8 minutes longer. Remove bay leaves before serving.