In the heart of Texas, chili is more than just a dish, it's a cultural icon. Here in Austin, the chili has a reputation for being bold, spicy and full of robust flavors that capture the essence of the Lone Star State. Say goodbye to the sissy beans and embrace the true essence of Texan chili with my No Bean Texas Style Chili featuring prime tenderloin and a medley of six chiles. This recipe pays homage to the Lone Star State's big and bold culinary heritage, where hearty chunks of meat and an array of chiles come together to create a chili that's as robust as the Texan spirit.
Texans like their beans and they like their chili. What Texans do NOT like is beans in their chili. No sir, that will not do. Texas chili is hearty, loaded with meat and full of flavor. It allows the meat to take center stage, and what better way to showcase that than with prime tenderloin? The melt-in-your-mouth texture of this premium cut, combined with the depth of flavor from six different chiles, creates a chili that's hearty, satisfying, and undeniably Texan.
Brace yourself for an authentic Texas chili experience that's as bold, fearless, and unapologetically Texan as it gets. This chili, a worthy contender in any chili cook-off, is guaranteed to stick to a cowboy's ribs. Let’s get cooking, y’all.
- Ancho chiles
- Chiles de arbol
- Guajillo chiles
- Pasilla chiles
- Chipotle chiles in adobo sauce
- Crushed tomatoes
- Beef tenderloin or chuck roast
- Yellow Onions
- Garlic cloves
- Black coffee
- Mexican oregano
- Cayenne pepper
- Kosher salt
- Black pepper
- Masa harina or cornstarch
- Cheddar cheese
See No Bean Texas Style Chili recipe card for quantities.
Sear the Meat
Tenderloin is the perfect meat for Texas style chili. I often have some tail pieces in the freezer leftover from steak night. When I have enough, I make Texas style chili or some awesome breakfast tacos. More about breakfast tacos in another recipe. A choice or prime beef chuck roast will also work just fine. Prepare it the same way.
Does tenderloin really need to be tenderized? Probably not, but I do it anyways because I think it makes the chili more consistent. All of the pieces are then very tender.
Tenderize the tenderloin pieces on a cutting board.
Sear the tenderloin over direct heat on your grill. There is no need to cook it through, that will happen in the Dutch oven. Turn the tenderloin a few times to get some good grill marks. Cut into one inch cubes.
Roast the Chiles
Next, stem and seed the chiles.
Then, toast the chiles in a hot skillet for a minute or two until they begin to darken.
Next, add enough water to cover the chiles, bring it to a boil, then turn it off and let the chiles soak to soften.
After about 30 minutes, drain and discard the liquid and place the chiles in a blender with one cup of water and blend until smooth.
Cook the Bacon, Onion and Garlic
Cook the bacon in a Dutch oven or large stock pot over medium heat.
When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute.
Mix it all Together
Then add the cubed beef and chopped bacon back to the Dutch oven. Next, add the coffee, braising liquid, 3 cups of water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate.
Then add the crushed tomatoes and stir again. Bring it all to a boil over medium-high heat. Next, lower the heat to a simmer and cover. Let this simmer for five hours. Add additional water if necessary. Warning: Your place is going to smell GREAT!
After five hours, mix the masa harina with ½ cup of water or mix cornstarch with three tablespoons of water in a small bowl to make a paste. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and black pepper. Serve in a bowl and top with chopped onions, grated cheddar cheese and maybe a dollop of sour cream. Enjoy.
This recipe was made using a beef tenderloin. I have also made this recipe using a beef chuck roast and that was also very good. The long cooking time breaks down the connective tissue and guarantees tender beef no matter what cut you use. The chuck roast was very tender but the texture was different. Both are good, but a chuck roast is a much more affordable.
I have never made this recipe using ground beef. I have tried Texas chili made with ground beef and don't care for it. For me, true Texas chili is made with big chunks of beef.
Also note that there is no chili powder used in this recipe. The dried chiles take the place of chili powder. There is also no beef broth or beef stock. If the meat is properly browned, there is plenty of beef flavor already.
This recipe was made using a Kamado Joe setup for direct heat and a Dutch oven. The meat could have been cubed and browned in the Dutch oven instead of the grill. The Dutch oven basically acts as a slow cooker. The last step of this recipe could be done in a slow cooker or crock pot.
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat in a large sauce pan over low heat, stirring frequently, until warm.
Make sure to "brown the meat" whether cooking on a hot grill or searing in a Dutch oven. This step adds a ton of beefy flavor to the chili.
As you finish the last spoonful of this No Bean Texas Style Chili, savor the flavors that define the essence of Texas cuisine. From the tender goodness of prime tenderloin, to the flavors derived from six different chiles, every bite is infused with a blend of heat and complexity.
Texas style chili is a window into the culinary landscape of Texas. This is where simplicity meets boldness and every ingredient plays a vital role. Whether you're a Texan at heart or just craving a bowl of chili that packs a punch, this authentic Texas chili recipe is the real deal.
So, discover the heart and soul of the Lone Star State and experience the bold and beefy side of chili with this real Texas chili recipe. Next time, make a double batch. Here's to the spirit of Texas. Enjoy.
Looking for other great recipes like this? Try these:
These are my favorite dishes to serve with this recipe.
No Bean Texas Style Chili - How to Make Texas Style Chili With Prime Beef Tenderloin & Six Chiles
- 6 ancho chiles dried
- 4 chiles de arbol dried
- 2 guajillo chiles dried
- 2 pasilla chiles dried
- 2 chipotle chiles in adobo sauce
- 1 cup crushed tomatoes canned
- 8 strips bacon
- 4 pounds chuck roast trimmed
- 1 large onion diced
- 5 cloves garlic minced
- 12 oz beer you decide which one
- 8 oz black coffee
- 3 cups water
- 1 tbs ground cumin
- 2 teaspoon Mexican oregano dried (yes, it does make a difference)
- ½ teaspoon allspice
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon kosher salt plus more to taste
- 3 tbs masa harina or cornstarch
- 1 tbs cheddar cheese grated, for topping
- 1 tbs yellow onion diced, for topping
- Tenderize the tenderloin before cooking.
- Sear the tenderloin on your barbecue over direct heat until browned on both sides, about four minutes per sides. Cut into 1 inch pieces.
- Remove the seeds and stems from the dried chilis then place in a dry skillet over medium heat. Roast the chiles for about 20 to 30 seconds each side until the dark in color.
- Add enough hot water to cover the chiles, bring to a boil and then turn the heat off and allow the chiles to simmer for about 30 minutes. Drain and blend with 1 cup of water and the chipotle chiles.
- Cook the bacon in a Dutch oven over medium heat. When the bacon is done, remove the bacon and cook the onion in the bacon fat until translucent, about four minutes. Add the minced garlic and cook for another minute. Add the cubed beef and bacon back to the Dutch oven.
- Then add the coffee, beer, water, chile mixture, cumin, oregano, allspice, cayenne and salt. Stir to incorporate. Add the crushed tomatoes and stir. Bring to a boil, then lower the heat to a simmer and cover. Let simmer for five hours. Add additional water if necessary.
- After five hours, mix the masa harina with ½ cup of water or the cornstarch with three tablespoons of water in a small bowl. Increase the heat to medium and stir in the paste. Simmer until thickened, about 8 minutes. Season with salt and pepper and top with chopped onions and grated cheese. Enjoy.