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Best No-Bean Texas Chili For a Crowd (Easy Recipe)

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This no-bean Texas chili is rich, smoky, and deeply beefy, made with a chuck roast and a custom blend of dried chiles. It’s a crowd-pleasing, stress-free dish that tastes even better the next day.

Ingredients

Scale
  • 4 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, diced (about 3 cups)
  • 8 cloves garlic, minced
  • 6 dried ancho chiles, stems and seeds removed
  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried chipotle chiles, stems and seeds removed
  • 4 cups beef broth, divided
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 3 tablespoons masa harina mixed with 1/3 cup warm water
  • Shredded sharp cheddar cheese (for serving)
  • Diced white onion (for serving)
  • Fresh cilantro (for serving)
  • Sour cream (for serving)
  • Warm cornbread or saltine crackers (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Dried Chiles: Place the stemmed and seeded dried ancho, guajillo, and chipotle chiles in a dry skillet over medium heat. Toast them for about 30-60 seconds per side, until fragrant and slightly puffy. Transfer to a bowl and cover with 2 cups of hot beef broth. Let soak for 15-20 minutes until softened.
  2. Make the Chile Paste: Transfer the softened chiles and soaking liquid to a blender. Blend on high until completely smooth, about 1-2 minutes. Set aside.
  3. Brown the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of oil in a large pot over medium-high heat. Working in batches, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Transfer browned beef to a plate.
  4. Sauté the Aromatics: Reduce heat to medium. Add remaining 1 tablespoon of oil to the pot. Add diced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Scrape up any browned bits from the bottom of the pot.
  5. Bloom the Spices: Add ground cumin, smoked paprika, and dried oregano to the pot. Stir constantly for about 1 minute until fragrant.
  6. Combine Everything: Return the browned beef to the pot. Pour in the chile paste and remaining 2 cups of beef broth. Stir to combine. Bring to a gentle boil, then reduce heat to low.
  7. Simmer Low and Slow: Cover the pot with the lid slightly ajar. Let simmer gently for 2 to 3 hours, stirring occasionally, until beef is fork-tender and liquid has thickened.
  8. Thicken with Masa Harina: In a small bowl, whisk together masa harina and warm water until smooth. Stir this slurry into the chili. Let simmer for another 10 minutes, stirring gently.
  9. Final Seasoning & Rest: Taste and adjust seasoning with more salt, pepper, or cayenne if desired. Remove from heat and let rest for 10 minutes before serving.

Notes

For best flavor, toast the dried chiles and pat the beef dry before browning. The chili tastes even better the next day—make it ahead for stress-free hosting. Always check chiles for stray seeds to avoid excessive heat. Use low-sodium beef broth for a lower-sodium version.

Nutrition

Keywords: Texas chili, no-bean chili, beef chili, crowd-pleasing chili, easy chili recipe, Super Bowl chili, gluten-free chili, low-carb chili

Find it online: https://novanosh.com/best-no-bean-texas-chili-for-a-crowd-easy-recipe/