This isn’t your basic chili—it’s a full‑on meaty chili recipe in true Texas fashion. Forget the beans, this ground beef chili is all about bold, beefy flavor with a kick of smokiness and spice. It’s warm, comforting, and perfect for a weekend dinner recipe or anytime you want a bowl of rich, satisfying chili. Plus, it’s quick to pull together—making it a go‑to easy homemade chili recipe that hits the spot every time.
Hearty Texas‑Style Ground Beef Chili (No Beans)
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
Servings 6 generous bowls
Heavy-bottomed Dutch oven or large pot with lid retains and distributes heat evenly
Wooden spoon or sturdy silicone spatula perfect for stirring under high heat
Chef’s knife & cutting board essential for prep
Measuring spoons & cups precision matters for balanced spice
Ladle for serving or moving chili between pot and bowls
- 2 lbs lean ground beef 85/15 – the star of this meaty chili recipe
- 1 large yellow onion finely diced
- 4 cloves garlic minced
- 1 large green bell pepper diced
- 2 jalapeños seeded and chopped (adjust for heat level)
- 2 tbsp tomato paste – adds depth and richness
- 1 14‑oz can diced tomatoes, with juices
- 1 cup beef broth – use low‑sodium if preferred
- 2 tbsp chili powder – backbone of flavor
- 1 tbsp ground cumin – adds earthy warmth
- 2 tsp smoked paprika – for that wood‑smoked essence
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp ground chipotle or cayenne optional for heat lovers
- 1 tsp salt or to taste
- 2 tbsp vegetable oil
- 1 tbsp Worcestershire sauce – helps bind flavors
- 2 tsp brown sugar – enhances sweetness and balances heat
Prep & Sauté Veggies
Heat the Dutch oven over medium-high and add the vegetable oil.
Once hot, add diced onion, bell pepper, and jalapeños. Sauté until tender (~5 minutes). Add garlic and sauté 1 more minute until fragrant.
Brown the Ground Beef
Push veggies to one side, add ground beef. Break it apart and brown until just cooked through (~7 minutes).
Drain excess fat if needed (leaving a tablespoon helps flavor).
Build the Base
Stir in tomato paste; cook 2 minutes to deepen flavor. Add chili powder, cumin, smoked paprika, oregano, black pepper, chipotle or cayenne (if using), and brown sugar. Stir for another minute until spice aroma rises.
Add Liquid & Simmer
Pour in diced tomatoes (with juices), beef broth, and Worcestershire sauce. Stir to combine.
Bring to a low boil, reduce heat to low, cover, and simmer for 45 minutes—stir occasionally. This lets flavors meld and liquid thicken.
Adjust & Serve
After simmering, taste and adjust salt or heat. If too thick, add a splash more broth.
Ladle steaming chili into bowls. Top with your favorite garnishes—cheddar cheese, scallions, chopped cilantro, a dollop of sour cream, or voila—corn chips.
Pairings
This chili shines alongside classic and creative sides:
- Cornbread – sweet, buttery bread balances the spice perfectly
- Rice or Fritos – heartier bites with texture contrast
- Tortilla chips – for scooping and crunch
- Simple green salad with lime vinaigrette – fresh palate cleanser
- Grilled cheese sandwiches – a cozy combo with melty cheese and crisp bread
- For drinks: an ice-cold beer, sparkling soda, or tangy limeade works wonders. And leftovers? They taste even better the next day—ideal for reheating.
FAQs
1. Can I substitute ground chicken chili recipe for this?
Technically yes—swap beef for ground chicken, but switch out beef broth for chicken broth, and reduce spices by about 25% to complement the chicken’s milder flavor.
2. Is it okay to add chili beans recipe easy style beans?
Traditional Texas chili is “no‑beans,” but for extra heft, stir in a can of beans (kidney or pinto). That turns it into a chili with beans and ground beef—still delicious, just not strictly Texan.
3. What about using stew meat instead?
If you want to try chili with stew meat, brown cubed beef stew meat before building the base. It adds texture, though cook time jumps from 1 hour to about 2–2½ hours to tenderize properly.
4. What kind of ground beef is best?
Use 85/15 ground beef for good fat balance. Too lean (like 90/10) may dry out; too fatty (like 70/30) could be greasy. No need to go beyond that ratio.
5. Can I make this a hamburger chili recipe style by adding chunks of burger?
Sure! Mix ground beef with small burger patties or grilled burger bits. Just brown the patties separately and stir them in toward the end, so you get a fun variation of a "hamburger chili recipe."
