This Texas Chili Recipe (No Beans) delivers thick, hearty, deeply seasoned beef chili in about an hour — no beans required. Made with ground beef, classic Texas-style chili spices, jalapeños, fire-roasted tomatoes, and a rich beef-broth base, this is the kind of meaty, bold-flavored chili that fills the house with that "everyone-come-eat-now" smell. With 8 generous servings, naturally low-carb at just 12g of carbs per bowl, and a quick 30-minute weeknight option, it's a go-to for game day, snow days, and dinner-on-the-table-fast weeknights.
This recipe has been tried and tested through every chili season since 2023 — across game day parties, family dinners, and meal-prep Sundays. After many bowls and quite a bit of reader affirmation, I can confidently say this is the most reliable, crowd-pleasing version of a Texas chili recipe with no beans — also known as Texas Red or chili con carne.
Looking for more chili inspiration? Try my robust Stout Beer Chili, Smoky Chicken Chili, or
— and don't forget the sides: my Caribbean Cornbread or Cheesy Jalapeño Beer Bread are the perfect partners for this hearty bowl.
Jump to:
- Why You'll Love This Recipe
- The Background of Texas Chili
- What is Texas Chili (Chili Con Carne)?
- Chili Ingredients
- How to Make Texas Chili
- Chili Toppings
- Sides to Serve with this Chili Recipe
- Low-carb and Keto Chili Without Beans
- Slow Cooker Method
- Instant Pot Method
- Storing, Freezing, and Reheating Texas Chili
- Top Tip
- Frequently Asked Questions About Texas Chili (No Beans)
- How spicy is this chili?
- Other Delicious Chili Recipes
- Best Texas Chili Recipe (No Beans) — Hearty Ground Beef Chili
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"I made the recipe as written, but I made my own chili powder using a combination of Ancho, Guajillo, and New Mexico dried chilies. The result, as expected, was delicious, and the perfect amount of heat just added to the level of comfort. Probably the best ground beef chili recipe I have found on the internet."
Mark · February 2026
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"Followed your recipe but I used leftover smoked tri-tip!! Delicious."
Renee · March 2026
⭐⭐⭐⭐⭐
"This is a lovely recipe that even my wife, who 'hates chili,' really loves. It's now in my regular rotation."
Emily (UK) · December 2024
Why You'll Love This Recipe
- Hearty & Meaty: No beans, no filler — just a thick, meat-forward ground beef chili built around 2½ pounds of seasoned beef and a deeply-flavored Texas-style spice blend.
- Naturally Low-Carb & Keto-Friendly: With just 12g total carbs per serving (7g net carbs), this chili without beans fits seamlessly into low-carb, keto, paleo, and Whole30-style eating. Serve it over cauliflower rice or eat it straight from the bowl.
- Ready in About an Hour: From start to spoon, this chili is on the table in 1 hour — and it tastes even better the next day.
- 3 Cooking Methods: Stovetop, slow cooker, or Instant Pot — full step-by-step instructions for all three are included below.
- Crowd-Pleaser: Makes 8 generous servings — perfect for game day, potlucks, chili cook-offs, and Sunday meal prep.
- Freezes Beautifully: Up to 4 months in the freezer. Batch-cook in the fall and you'll thank yourself in February.
You may have never heard of Texas Chili until now. Well, you're in good company because neither did I before I did my research.
I have many friends who don't enjoy beans so I wanted to find a chili recipe that would be something I could serve for gameday parties and get-togethers and make everyone happy. That's how this hearty Texas Chili became a Taste And See recipe.
Because I'm always interested in the history and culture surrounding recipes I did a deep dive to understand the background and origin of traditional Texas Chili.
Here's what I found...
The Background of Texas Chili
The history of Texas Chili is as rich and flavorful as the dish itself.
This chili has its roots in the early days of Texas when cowboys and settlers roamed the plains. As they ventured out on long cattle drives, they relied on portable, one-pot meals to fortify them on their journeys. Chili quickly became a favorite, offering a comforting blend of meat, and spices, that could easily be prepared over an open fire.
The birthplace of Texas-style chili can be traced back to the legendary San Antonio Chili Queens, who gained fame in the late 19th and early 20th centuries. These entrepreneurial women set up food stalls in the city's plazas, serving steaming bowls of chili to hungry locals and visitors. Their secret recipes passed down through the years, became the foundation of Texas Style Chili as we know it today.
What is Texas Chili (Chili Con Carne)?
You might be wondering, what is Texas Chili?
Texas chili — also called Texas Red or chili con carne, is a hearty chili that reflects Texan culture's bold flavors. It is a meat-forward chili that traditionally contains no beans and often no tomatoes.
The focus is bold spices (chili powder, cumin, oregano, and coriander), slow-cooked beef, and a rich, brothy texture. Where most American chili includes kidney or pinto beans, Texas-style chili keeps the meat at center stage. This recipe is a modern Texas chili con carne hybrid: no beans (per tradition), but with diced tomatoes added for a more balanced, weeknight-friendly result.
Now that we're all caught up and have answered the question... What makes Texas Chili different than ordinary chili?
Let's move on and get cooking!
Chili Ingredients
To create the perfect Texas Chili, you'll need the following ingredients:
- Olive Oil: Used to sauté the onions, jalapeños, and beef. Stick with regular olive oil rather than extra virgin — extra virgin has a lower smoke point that doesn't handle the high-heat sear well.
- Yellow onion: Cooks down into a sweet, savory base that grounds the spice.
- Jalapeños: Fresh heat and a green, vegetal note. Seeds and membranes in = medium heat; seeds out = mild. For mild heat use poblano or green bell pepper. For medium keep as written. For hot use serranos or habanero peppers. And for smoky hot use chipotles in adobo, smoked paprika, ancho chili powder.
- Garlic: Cook for just 1 minute after the onions — long enough to bloom, short enough to avoid burning.
- Ground beef: The heart of this ground beef chili. Don't go too lean — the fat is what gives the chili its silky, rich texture. You can swap out ground turkey, ground chicken, ground bison, ground pork, or chopped chuck roast just try to use an 85% lean protein if possible. The more fat in the meat the more flavor it adds and gives the chili a better texture. Or for an even more authentic Texas Chili, you can use a chuck roast that’s been chopped down to stew meat size. (The cook time will increase with this substatution.)
- Salt & pepper: Season the beef as it browns. Taste before adding extra salt at the end — beef stock varies wildly in sodium content.
- Chili powder: The flavor backbone. For a next-level chili, mix your own from Ancho, Guajillo, and New Mexico dried chiles — a reader trick I now swear by.
- Ground cumin: Earthy, warm, slightly smoky. Don't skimp — cumin is what makes chili taste like chili.
- Dried oregano: Adds a subtle herbal lift. Mexican oregano is even better if you can find it.
- Ground coriander: A quiet citrusy note that rounds out the spice profile.
- Tomato paste: Concentrated tomato umami. Cook it for a minute after the spices to deepen the flavor.
- Canned diced tomatoes: Fire-roasted are my preference for an extra smoky note, but regular work great. If you're a tomato-free purist skip diced tomatoes + tomato paste; double the beef stock and add 1 tbsp masa harina to thicken.
- Beef stock: The braising liquid. Use bone broth for a richer, more gelatin-rich body. A swap for this could be replace 1 cup of beef broth with 1 cup of stout, porter, or dark Mexican lager. If you love this idea, check out my Stout Beer Chili.
How to Make Texas Chili
I make this easy chili recipe on the stove top with a large soup pot or Dutch oven.
Sauté the aromatics: Add the olive oil, onions, and jalapeños to a large Dutch oven (or soup pot) on medium heat and cook and stir regularly until the onions are translucent about 6-8 minutes.
Add the garlic: Then add the garlic, and cook for 1 minute.
Brown the beef: Now add in the ground beef, salt, and pepper. Break apart the beef but leave some bigger 1-inch chunks of.
Cook for 8 minutes or until beef is no longer pink. (If there is an excess of grease in the pot, you can drain some off at this point.)
Bloom the spices: Add the chili powder, cumin, oregano, and coriander. Stir well, and cook for about 1 minute. This step is critical — toasting the spices in the hot fat unlocks their oils and transforms the flavor. Don't skip it.
Build the chili: Stir in the tomato paste, diced tomatoes, and beef broth and bring to a simmer, reduce the heat to medium-low. Cook for 30 minutes (or up to 1 hour), stirring occasionally.
The chili is done when the beef broth is reduced and it takes on a thick chili consistency. You can add more beef broth if you would like it thinner.
With the perfect balance of flavors created, it's time to ladle the chili into bowls and top with your favorite toppings.
Let's dive into all the options that will elevate your Texas-style chili and make it a truly memorable meal.
Chili Toppings
- A few dollops of sour cream
- Some chopped green or red onions
- Chopped cilantro
- Sliced or chopped jalapeños
- Of course, cheese... I suggest sharp or smoked cheddar cheese, Monterey Jack Cheese, or Pepper Jack Cheese
- Pico De gallo, salsa or salsa verde
If you're wondering what to serve with this rich pot of yumminess. I've got you covered.
Sides to Serve with this Chili Recipe
- Cornbread is a classic companion to any chili dish. The sweet and crumbly texture of cornbread provides a nice contrast to the rich and savory flavors of Texas-style chili.
- Steamed white rice like Jasmine rice or basmati rice. Those starchy grains will soak up the flavorful sauce and provide a comforting base for each spoonful.
- What about corn chips? Their crunchy texture makes them perfect for dipping and doubling as a spoon. Or use the corn chips as your base and layer on the chili for some hearty nachos!
- Then of course there are warm flour tortillas or charred corn tortillas. These are fantastic for dipping and whipping your bowl clean so there's no chili left behind.
- And how about considering serving this Texas Chili with a refreshing beverage like a cold beer, sparkling water, or a glass of iced tea? The crisp, carbonation of a beer/ seltzer can help cut through the richness of the chili, while the sweetness of iced tea can provide a flavorful pause between spoonfuls.
This chili is naturally low-carb and keto friendly.
Low-carb and Keto Chili Without Beans
This recipe has only 12 grams of total carbs per serving (and just 7 grams net carbs after fiber), making it naturally compatible with keto, low-carb, paleo, and Whole30-style eating plans. By skipping the beans, you cut out roughly 20–25 grams of carbs per serving compared to traditional bean-loaded chili — which is the entire reason "chili without beans" is such a popular search.
To keep the whole meal low-carb:
- Serve over cauliflower rice instead of regular rice or cornbread
- Skip the corn chips and use sliced cucumber, pork rinds, or low-carb tortilla chips for crunch
- Add a dollop of full-fat sour cream and shredded cheddar (both keto-friendly)
- Avoid sugar-laden chili powders — check the label, some commercial blends sneak in sugar
- For Whole30: skip the cheese, sour cream, and any added sugar; use ghee instead of olive oil for cooking.
More ways to create this Texas Chili Masterpiece...
Slow Cooker Method
This slow cooker chili recipe (no beans) works just as well in the crockpot as it does on the stovetop
- In a large skillet over medium-high heat, sauté the onions, jalapeños, and garlic in olive oil for 6–8 minutes.
- Add the ground beef, salt, and pepper. Brown for 8 minutes, breaking it up with a wooden spoon. Drain excess fat if desired.
- Transfer everything to the slow cooker. Add the chili powder, cumin, oregano, coriander, tomato paste, diced tomatoes, and beef broth. Stir to combine.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Want it thicker? Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir in 30 minutes before serving.
Instant Pot Method
- Use the Sauté function to cook the onions, jalapeños, garlic, and beef just as you would on the stovetop. Press Cancel when done.
- Stir in the chili powder, cumin, oregano, coriander, and tomato paste. Cook for 1 minute on Sauté.
- Add the diced tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom (prevents the Burn warning).
- Seal and cook on Manual High Pressure for 15 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Storing, Freezing, and Reheating Texas Chili
- Refrigerator: Store in an airtight container for up to 4 days. Flavor improves by day 2. Allow the chili to cool completely to room temperature before you store it in the fridge.
- Freezer: Cool completely, then freeze in airtight containers or freezer bags (lay flat) for up to 4 months.
- Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it's too thick. Reheat in the microwave in 1 minutes intervals. Stir in some broth, water or other liquid before reheating.
Top Tip
***It's important to use ground meat that is no more than 85% lean. The fat adds a smooth tenderness to the texture of the chili. If you're concerned about the fat content, you can always drain off some of the fat from the meat right after you cook it, and just before you add the spices.***
Frequently Asked Questions About Texas Chili (No Beans)
What is the difference between Texas chili and regular chili?
Texas chili — also called chili con carne or "Texas Red" — is a meat-forward chili that traditionally contains no beans and often no tomatoes. The focus is bold spices, slow-cooked beef, and a rich, brothy texture. Regular chili usually includes beans and a tomato base. This recipe is a Texas-style hybrid: no beans, but tomato-forward for a more balanced, weeknight-friendly result.
Why no beans in this chili recipe?
Beans are a flavor and texture preference. Traditional Texas chili leaves them out because purists believe the meat should be the star. Many home cooks also skip beans for low-carb diets, IBS-friendly eating, or personal preference. Skipping the beans also makes this chili naturally lower in carbs.
Can I add beans if I want?
Of course. Add 1–2 cans of rinsed and drained kidney, pinto, or black beans during the last 15 minutes of simmering. You'll add roughly 20 grams of carbs per serving, but you'll get more fiber and a heartier texture.
Can I make this chili ahead of time?
Absolutely. Chili tastes noticeably better on day 2 — the flavors meld and the chili thickens. Make it the day before, refrigerate overnight, and gently reheat on the stovetop.
How spicy is this chili?
As written, it's mild-to-medium — about a 4 out of 10. To dial up the heat, swap in serranos or chipotles in adobo. To dial it down, use poblanos or green bell peppers.
These will all complement the bold, meaty flavor of your chili perfectly!
What's the best meat for ground beef chili without beans?
Ground chuck (80/20 or 85/15) is my go-to for this beef chili recipe — the fat content gives the chili a rich, silky body. For a more traditional Texas chili con carne, use chopped chuck roast in ½-inch pieces (cook time 2–3 hours). Ground bison and ground turkey are great leaner swaps.
How do I thicken chili without beans?
- (1) Simmer longer with the lid off.
- (2) Whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in for the last 5 minutes.
- (3) Add 1 tbsp masa harina near the end for a traditional Tex-Mex thickener. (4) Mash some of the cooked beef and tomatoes against the side of the pot.
Now it's time to enjoy this meat-lovers chili recipe!
Gather your ingredients, follow the cooking steps, and then sit back, prop your feet up, and savor the masterpiece that you have created - Texas-style chili.
Whether it's a snowy weeknight or a Sunday game day, this Texas chili recipe with no beans is a meaty, hearty bowl of bold-flavored comfort that'll have everyone coming back for seconds. Grab your Dutch oven, gather your ingredients, and let the kitchen fill with that unmistakable chili-day smell.
If you make it, I'd love to hear how it turned out! Tap the stars below to leave a rating, and drop your tweaks in the comments — I read every one.
Other Delicious Chili Recipes
Looking for other delicious chili recipes like this? Try these:
- Stout Beer Chili
- Instant Pot Smoky Chicken Chili
- Creamy White Chicken Chili with Great Northern Beans
- Turkey Chili with Lentils
- Smoky Chicken Chili
⭐️⭐️⭐️⭐️⭐️ If you’ve made this Texas Chili, tap the stars below to leave a rating and let us know how it turned out in the comments!
Best Texas Chili Recipe (No Beans) — Hearty Ground Beef Chili
Thick, hearty Texas chili recipe with no beans — made with seasoned ground beef, bold Mexican spices, jalapeños, and a rich tomato-broth base. Naturally low-carb, ready in 1 hour. Perfect for game day or a cozy weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 jalapeños, chopped
- 5 garlic cloves, minced
- 2.5 pounds of ground beef
- 11/2 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons chili powder
- 1 tablespoon oregano
- 3 tablespoons ground cumin
- 1 teaspoon ground coriander
- 3 ounces tomato paste
- 28 ounces diced tomatoes
- 2 cups beef stock (more for a thinner consistency)
Instructions
- Add the olive oil, onions, and jalapeños to a large Dutch oven (or soup pot) on medium heat and cook and stir regularly until the onions are translucent about 6-8 minutes.
- Then add the garlic, and cook for 1 minute
- Now add in the ground beef, salt, and pepper. Break apart the beef but leave some bigger chunks. Cook for 8 minutes or until beef is no longer pink. (If there is an excess of grease in the pot, you can drain some off at this point.)
- Add in the spices: chili powder, cumin, oregano, and coriander, and stir well, cook for about 1 minute.
- Mix in the tomato paste, diced tomatoes, and beef broth and bring to a simmer, reduce the heat to medium-low. Cook for 30 minutes (or up to 1 hour), stirring occasionally.
- The chili is done when the beef broth is reduced and it takes on a thick chili consistency.
- Enjoy with your favorite toppings: cheese, sour cream, diced red onion, chopped green onion, jarred diced jalapenos, fresh diced jalapenos, diced tomatoes, salsa, or salsa verde.
Notes
This recipe calls for 85% lean beef, and turkey. Because of this, you will notice some grease pooling in different places in the pot. You can remove some of this after the meat has been cooked with a spoon if you prefer less fat. Do this before you add the spices so you don't lose any of the flavor.
Bloom the spices. Toast the chili powder, cumin, oregano, and coriander in the hot fat for 1 minute before adding any liquid — it unlocks the spices' oils and is the single biggest flavor upgrade for chili.
Leave some chunks of beef. When breaking up the ground beef, leave 1-inch chunks intact for a rustic, stew-like texture (not "meat sauce").
Day 2 is better. This chili genuinely tastes better the next day. If you can plan ahead, make it the night before and gently reheat.
Mix your own chili powder (advanced, reader Mark's tip): For the deepest authentic Texas flavor, blend your own chili powder from dried Ancho, Guajillo, and New Mexico chiles.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 467Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 14gCholesterol 126mgSodium 1943mgCarbohydrates 12gFiber 5gSugar 6gProtein 42g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
⭐️⭐️⭐️⭐️⭐️ If you’ve made this Texas Chili tap the stars above to leave a rating and let us know how it turned out in the comments!
Kristin
Hi Holly,
Could this be made in an Instant Pot using the pressure cook setting?
Holly Sander
Of course, but it doesn't save you any time. You'll need to follow the recipe as written for the sauteing of the veggies and beef in the IP. Add in the other ingredients: chili powder, cumin, oregano, and coriander,tomato paste, diced tomatoes, and beef broth. Then cook for 20 minutes with manual high pressure. And do a quick release with the vent. Good luck!
mark
Made this recipe again as the cold weather is refusing to leave our area, and I find nothing more comforting than a big bowl of steaming chili to chase away the chill. I made the recipe as written, but I made my own chili powder using a combination of Ancho, Guajillo, and New Mexico dried chilies. The result, as expected, was delicious, and the perfect amount of heat just added to the level of comfort. Probably the best ground beef chili recipe I have found on the internet.
Holly Sander
Hi Mark, I love the all the details of your experince making the chili. Creating your own chili powder ispires me to try to give it a try myself. Thank you for your kind words and wonderful review of this chili. I'm grateful!
Jena
I was looking to see how many people this recipes serves?
Holly Sander
Hi Jena, this Texas Chili recipe serves 8 people. I hope you enjoy it!
Des W
This chili is delicious. I love this recipe and have made it three times now with ground turkey. I just started tracking my meals and was shocked to see that there is 1960 mg of sodium per serving. I’m wondering if that is a typo and if not, where the sodium comes from in the recipe.
Holly Sander
Hi Des, I'm so glad you're enjoing the recipe. Thanks so much for your kind words! I like the idea of using ground turkey - great swap! As far as the sodium per serving that is not correct. The program that calulates nutrition is sometimes off. I recommend going to an online nutricion calulator and checking it for yourself.
Rob Meyer
How spicy is this recipe heat wise?
Holly Sander
I would say mild to medium heat.
Renee
Followed your recipe but I used leftover smoked tri tip!! Delicious
Holly Sander
Hi Reee, that sounds amazing! Thank you!
Emily Williams
This is a lovely recipe that even my wife, who "hates chilli", really loves. I made it today for the second time although, being from the UK I made some adjustments. Instead of beef stock I used I used 2 cups of bitter which is an ale, it is fantastic for recipes such as this adding a depth to the flavours that's surprising. I also made some suet dumplings with chopped coriander, I know that's not going to make me popular in Texas lol but it was tasty and ridiculously filling.
Thank you for this recipe, it's now in my regular rotation.
Holly Sander
Hi Emily, you are more than welcome! I like your adjustments. I like using beer/ale in recipes as a swap for stock. I'm thrilled to hear how much you and your wife enjoyed! Thanks so much for stopping by and sharing your feedback!
Shirley Dickey
Could I use a slow cooker for this recipe?
Holly Sander
Hi Shirley, I do believe you could make this chili in the slow cooker but I've never tried it this way. Here's how I would make it in the slow cooker...
• Place the ground beef in a large skillet over medium high heat and brown until no longer pink. (I like to leave a good portion of the ground meat in larger size chunks.)
• Remove the beef from the pan and place directly in the slow cooker. There may be a good amount of fat so only add what you want.
• Add all the other ingredients to the slow cooker and gently fold the mixture together. Cover and cook on low for 8 hours or on high for 5 hours.
• If you want the chili to be thicker, 30 minutes before finishing, remove 1/2 cup of the liquids from the chili and place it into a small bowl. Whisk in 1-2 tablespoons of cornstarch until smooth. Pour it back into the slow cooker and stir to combine. Continue cooking for 30 minutes so the cornstarch slurry causes the chili to thicken.