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List Best Beanless Chili Recipe World's - Beanless chili is often also known as Texas chili. Many Texans believe that “real” chili is all beef, no bean. While we disagree that this is the only type of “real” chili, these recipes do make for a hearty meal.
The recipes below contain meat as the main ingredient but also often include a variety of spices for extra flavor. If you prefer beans in your chili, add them in… or check out the recipes in our Beef and Bean section. We hope you enjoy the old-fashioned Texas flavor of these beanless chili recipes.
Remember that you can always tweak the ingredients for you desired taste. Just because they say Texas chili shouldn't have beans doesn't mean that your version shouldn't.
Big Al's Beanless Chili Recipe
This Texas-style beanless chili is great for a football party. We make this particular recipes about three times a year when my husband and all his football buddies get together on Sundays. It's pretty hearty...so it adds to that 'manly' ego thing they all seem to have when watching football. I typically get it ready and just leave it on in the crockpot during the games. It's easy cleanup because it is ALWAYS gone by the time everyone leaves.
INGREDIENTS:
* 2 lb beef chuck, cut into 1/2" cubes
* 8 tablespoons olive oil
* 5 tablespoons chili powder
* 1 lb Spanish chorizo sausage, sliced 1/4" thick
* 3 medium onions, chopped
* 8 garlic cloves, chopped
* 1 tablespoon oregano, preferably Mexican, crumbled
* 2 teaspoon ground cumin
* 2 teaspoons paprika
* 1 teaspoon coriander
* 2 teaspoon salt/I teaspoon black pepper
* 4 lb canned Italian plum tomatoes, drained and chopped
* 24 oz beer
* 6 oz tomato paste
DIRECTIONS:
1. Toss meat with 3 tablepoons olive oil and 2 tablepoons chili powder in plasticbowl. Cover and refrigerate overnight.
2. Heat 3 tablespoons oil in large, heavy skillet over medium-high heat. Brown themeat in batches.
3. Transfer to a large pot, using slotted spoon.
4. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
5. Reduce heat to medium low heat.
6. Saute onions in 1 tablespoon oil and cook until translucent.
7. Add garlic and remaining spices. Stir 3 minutes then transfer topot.
8. Stir in tomatoes, beer and tomato paste. Bring to a boil.
9. Reduce heat. Cover and simmer until meat is very tender, stirringoccasionally, about 3 hours.
10. Uncover during last hour if necessary to thicken.
Longhorn's No Bean Chili Recipe
This no bean chili recipe is a classic all-beef, Texas-style delight. Because of the different options in meat that you have, it's flexible to meet almost everyone's taste buds. And because it is a no bean chili recipe, it suitable for all those Texas chili fans that can't stand the thought of beans in their chili. We recommend serving this with homemade jalepeno cornbrean for a true treat!
INGREDIENTS:
* 2 lb. of your choice of ground beef, cubed chuck roast, or cubed stew meat
* 3 tablespoons vegetable oil
* 2 tablespoons butter
* 1 large green bell pepper, chopped
* 1 large red bell pepper, chopped
* 1 large yellow onion, diced
* 1 8 oz. can tomato sauce
* 3 tablespoons chili powder
* 4 cloves garlic, minced
* 2 small jalapeño peppers, seeded
* 2 ancho chili pods
* 1 pueblo chili
* 1 tablespoon salt
* 1 tablespoon black pepper
* 6 cups water
* 1 tablespoon ground cumin
* 1/2 cup all purpose flour
DIRECTIONS:
1. Bring 6 cups of water to boil in saucepan.
2. Meanwhile, roast the ancho chili pods and pueblo chilis under a hot broiler for 10 seconds on each side. Remove and when cool enough to handle, remove the stem and shake out any seeds.
3. Place the peppers in boiling water, cover and remove from the heat. Set aside.
4. In a large stock pot, add oil and butter. When hot, add meat.
5. Brown the meat on on a medium high heat, stirring often.
6. Stir in onions and bell peppers.
7. Add chili powder, cumin, salt, garlic and black pepper. Stir for 2 minutes.
8. Add flour, a spoonful at a time, stirring constantly to thicken.
9. Reduce the heat to medium and let cook for 5 minutes.
10. Slowly add the broth that has the ancho chili pods and pueblo chilis in it.
11. Add tomato sauce and jalepeno peppers. Stir for 2 minutes.
12. Reduce to medium low heat and cook uncovered for 1 1/2 to 2 hours, until the meat is very tender. Check and stir every 30 minutes, making sure to scrape the bottom of the pan with a spatula to keep from burning.
13. Remove from heat and serve with cornbread.
Save the Alamo Texas Chili
Three flavorful meats and an absence of beans make this chili an authentic deep-south Texas chili recipe.
INGREDIENTS:
* 2 lb ground round steak
* 2 lb. spicy Italian sausage
* 2 lb. ground pork
* 1 cup vegetable oil
* 5 tablespoons chili powder
* 6 tablespoons ground cumin
* 2 tablespoons MSG
* 6 cloves garlic, minced
* 2 medium onions, chopped
* 6 dried chili pods, seeded
* 1 tablespoon oregano
* 1/2 cup beer
* 2 tablespoon paprika
* 2 tablespoon cider vinegar
* 3 cups beef broth
* 1 small can diced green chilies
* 1 can (14 oz) stewed tomatoes
* 1 teaspoon tabasco sauce
* 2 tablespoons cornstarch, as needed
DIRECTIONS:
1. Boil chili pods in water 30 minutes. Set aside.
1. Brown each meat in oil in large skillet. Drain and add to large pot
2. Add chili powder, cumin, MSG, garlic and chopped onion.
3. Cook for 45 minutes using as little liquid as possible. Add water only as necessary, stirring frequently.
4. Remove skins from boiled chile pods and throw away. Mash chilies to pulp and add to meat mixture.
5. In seperate saucepan, add oregano to beer and bring to a boil. Strain, then add to meat mixture along with remaining ingredients.
6. Simmer 45 minutes, stirring frequently.
7. If chili needs thickening, combine cornstarch with small amount of water and stir into chili. Continue to simmer 30 minutes.
Triple Threat Texas Recipe
This delicious Texas chili is one that any cowboy will love. It's a simple recipe but it contains just about all of the core ingredients that are expected.
INGREDIENTS:
* 3 pounds beef stew meat
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 2 tablespoons paprika
* 2 teaspoons cayenne pepper
* 2 cubes beef bouillon
* 2 cups canned beef broth
* 1 small can (8 oz) tomato paste
* 1 jalepeno, seeded and chopped
* 2 cups water
* 6 tablespoons chili powder
* 1 tablespoon cumin
* 1/2 teaspoon white pepper
* 3/8 teaspoon salt
DIRECTIONS:
1. Brown beef in a large, heavy dutch oven.
2. Add onion, garlic, paprika, cayenne, bouillon, beef broth, tomato sauce, jalapeno and water.
3. Cook over low heat for 2 hours, adding more water as needed.
4. Add chili powder, cumin, garlic powder and pepper, cook for 30 minutes.
5. Salt to taste before serving.
The recipes below contain meat as the main ingredient but also often include a variety of spices for extra flavor. If you prefer beans in your chili, add them in… or check out the recipes in our Beef and Bean section. We hope you enjoy the old-fashioned Texas flavor of these beanless chili recipes.
Remember that you can always tweak the ingredients for you desired taste. Just because they say Texas chili shouldn't have beans doesn't mean that your version shouldn't.
Big Al's Beanless Chili Recipe
This Texas-style beanless chili is great for a football party. We make this particular recipes about three times a year when my husband and all his football buddies get together on Sundays. It's pretty hearty...so it adds to that 'manly' ego thing they all seem to have when watching football. I typically get it ready and just leave it on in the crockpot during the games. It's easy cleanup because it is ALWAYS gone by the time everyone leaves.
INGREDIENTS:
* 2 lb beef chuck, cut into 1/2" cubes
* 8 tablespoons olive oil
* 5 tablespoons chili powder
* 1 lb Spanish chorizo sausage, sliced 1/4" thick
* 3 medium onions, chopped
* 8 garlic cloves, chopped
* 1 tablespoon oregano, preferably Mexican, crumbled
* 2 teaspoon ground cumin
* 2 teaspoons paprika
* 1 teaspoon coriander
* 2 teaspoon salt/I teaspoon black pepper
* 4 lb canned Italian plum tomatoes, drained and chopped
* 24 oz beer
* 6 oz tomato paste
DIRECTIONS:
1. Toss meat with 3 tablepoons olive oil and 2 tablepoons chili powder in plasticbowl. Cover and refrigerate overnight.
2. Heat 3 tablespoons oil in large, heavy skillet over medium-high heat. Brown themeat in batches.
3. Transfer to a large pot, using slotted spoon.
4. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
5. Reduce heat to medium low heat.
6. Saute onions in 1 tablespoon oil and cook until translucent.
7. Add garlic and remaining spices. Stir 3 minutes then transfer topot.
8. Stir in tomatoes, beer and tomato paste. Bring to a boil.
9. Reduce heat. Cover and simmer until meat is very tender, stirringoccasionally, about 3 hours.
10. Uncover during last hour if necessary to thicken.
Longhorn's No Bean Chili Recipe
This no bean chili recipe is a classic all-beef, Texas-style delight. Because of the different options in meat that you have, it's flexible to meet almost everyone's taste buds. And because it is a no bean chili recipe, it suitable for all those Texas chili fans that can't stand the thought of beans in their chili. We recommend serving this with homemade jalepeno cornbrean for a true treat!
INGREDIENTS:
* 2 lb. of your choice of ground beef, cubed chuck roast, or cubed stew meat
* 3 tablespoons vegetable oil
* 2 tablespoons butter
* 1 large green bell pepper, chopped
* 1 large red bell pepper, chopped
* 1 large yellow onion, diced
* 1 8 oz. can tomato sauce
* 3 tablespoons chili powder
* 4 cloves garlic, minced
* 2 small jalapeño peppers, seeded
* 2 ancho chili pods
* 1 pueblo chili
* 1 tablespoon salt
* 1 tablespoon black pepper
* 6 cups water
* 1 tablespoon ground cumin
* 1/2 cup all purpose flour
DIRECTIONS:
1. Bring 6 cups of water to boil in saucepan.
2. Meanwhile, roast the ancho chili pods and pueblo chilis under a hot broiler for 10 seconds on each side. Remove and when cool enough to handle, remove the stem and shake out any seeds.
3. Place the peppers in boiling water, cover and remove from the heat. Set aside.
4. In a large stock pot, add oil and butter. When hot, add meat.
5. Brown the meat on on a medium high heat, stirring often.
6. Stir in onions and bell peppers.
7. Add chili powder, cumin, salt, garlic and black pepper. Stir for 2 minutes.
8. Add flour, a spoonful at a time, stirring constantly to thicken.
9. Reduce the heat to medium and let cook for 5 minutes.
10. Slowly add the broth that has the ancho chili pods and pueblo chilis in it.
11. Add tomato sauce and jalepeno peppers. Stir for 2 minutes.
12. Reduce to medium low heat and cook uncovered for 1 1/2 to 2 hours, until the meat is very tender. Check and stir every 30 minutes, making sure to scrape the bottom of the pan with a spatula to keep from burning.
13. Remove from heat and serve with cornbread.
Save the Alamo Texas Chili
Three flavorful meats and an absence of beans make this chili an authentic deep-south Texas chili recipe.
INGREDIENTS:
* 2 lb ground round steak
* 2 lb. spicy Italian sausage
* 2 lb. ground pork
* 1 cup vegetable oil
* 5 tablespoons chili powder
* 6 tablespoons ground cumin
* 2 tablespoons MSG
* 6 cloves garlic, minced
* 2 medium onions, chopped
* 6 dried chili pods, seeded
* 1 tablespoon oregano
* 1/2 cup beer
* 2 tablespoon paprika
* 2 tablespoon cider vinegar
* 3 cups beef broth
* 1 small can diced green chilies
* 1 can (14 oz) stewed tomatoes
* 1 teaspoon tabasco sauce
* 2 tablespoons cornstarch, as needed
DIRECTIONS:
1. Boil chili pods in water 30 minutes. Set aside.
1. Brown each meat in oil in large skillet. Drain and add to large pot
2. Add chili powder, cumin, MSG, garlic and chopped onion.
3. Cook for 45 minutes using as little liquid as possible. Add water only as necessary, stirring frequently.
4. Remove skins from boiled chile pods and throw away. Mash chilies to pulp and add to meat mixture.
5. In seperate saucepan, add oregano to beer and bring to a boil. Strain, then add to meat mixture along with remaining ingredients.
6. Simmer 45 minutes, stirring frequently.
7. If chili needs thickening, combine cornstarch with small amount of water and stir into chili. Continue to simmer 30 minutes.
Triple Threat Texas Recipe
This delicious Texas chili is one that any cowboy will love. It's a simple recipe but it contains just about all of the core ingredients that are expected.
INGREDIENTS:
* 3 pounds beef stew meat
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 2 tablespoons paprika
* 2 teaspoons cayenne pepper
* 2 cubes beef bouillon
* 2 cups canned beef broth
* 1 small can (8 oz) tomato paste
* 1 jalepeno, seeded and chopped
* 2 cups water
* 6 tablespoons chili powder
* 1 tablespoon cumin
* 1/2 teaspoon white pepper
* 3/8 teaspoon salt
DIRECTIONS:
1. Brown beef in a large, heavy dutch oven.
2. Add onion, garlic, paprika, cayenne, bouillon, beef broth, tomato sauce, jalapeno and water.
3. Cook over low heat for 2 hours, adding more water as needed.
4. Add chili powder, cumin, garlic powder and pepper, cook for 30 minutes.
5. Salt to taste before serving.
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