This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.
3 pounds boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all purpose flour
1 tablespoon dried oregano
2 (14 oz.) cans beef broth, divided
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.
Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.
Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.
Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.
=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili
This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.
3 tablespoons bacon drippings
2 large onions, chopped
8 pounds beef stew meat
5 cloves garlic, finely chopped
4 tablespoons ground red chile pepper
4 tablespoons mild chili powder
1 tablespoon ground cumin
1/4 cup sweet Hungarian paprika
1 teaspoon dried Mexican oregano
3 (10 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
3 cups water
2 tablespoons salt
1/4 cup dried parsley (optional)
1 fresh jalapeno pepper
1 cup masa harina flour
Directions
In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.
In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.
Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.
Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.
=> Texas Chili Recipes: Texas Chili with Beans
This recipe is for those who like their Texas chili with beans – it’s still just as good, even though not absolutely authentic.
2 pounds ground beef
1/2 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all purpose flour
1 tablespoon dried oregano
2 (14 oz.) cans beef broth
1 teaspoon salt
1/4 teaspoon black pepper
3 (15.5 oz.) cans pinto beans, drained
Directions
In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.
In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.
Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.