No-Bean Texas Chili With Beef

Hearty Beef Chili
Annabelle Breakey/Digital Vision/Getty Images
  • 2 hrs 30 mins
  • Prep: 20 mins,
  • Cook: 2 hrs 10 mins
  • Yield: 6 to 8 Servings
Ratings

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. 

For best flavor, the chili mixture is simmered and then it's refrigerated overnight, so plan to make this chili a day in advance.

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

What You'll Need

  • 3 pounds lean beef (coarsely ground*)
  • 1/4 cup chopped onion
  • 3 tablespoons vegetable oil
  • 6 cups water
  • 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
  • 3 tablespoons flour
  • 6 tablespoons cornmeal
  • 1 tsp. cold water (or more as needed )

How to Make It

In a 6-quart saucepan, 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, 2 hours. Cool completely.

Refrigerate overnight so flavors will mellow. Skim off the solidified fat. Reheat.

Combine flour and cornmeal; add a little cold water to make a smooth paste-like mixture.

Add paste mixture to chili. Cook, stirring, for about 6 to 8 minutes longer. Remove bay leaves before serving.

Serves 6.

*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.

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