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Crowd-Pleasing No Bean Texas Chili with Smoked Paprika

no bean Texas chili - featured image
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This authentic Texas-style chili features tender chunks of beef in a deeply flavored, smoky sauce without any beans. It’s a crowd-pleasing recipe that brings people together, perfect for hosting and even better the next day.

Ingredients

Scale
  • 3 pounds beef chuck, cut into ½-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced (about 2 cups)
  • 6 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 3 tablespoons smoked paprika
  • 2 tablespoons chili powder (mild blend)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (Mexican preferred)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon brown sugar
  • 2 tablespoons masa harina
  • ¼ cup warm water
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, diced white onion, sliced jalapeños, lime wedges

Instructions

  1. Pat the beef chuck dry with paper towels. Cut into ½-inch cubes, trimming large fat pieces. Season generously with salt and pepper. Let sit at room temperature for 20 minutes.
  2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef in batches (3-4 batches), cooking undisturbed for 3-4 minutes per side until a deep crust forms. Transfer each batch to a plate.
  3. Reduce heat to medium. Add remaining 1 tablespoon oil. Cook diced onion for 5-7 minutes until soft and translucent, scraping up browned bits. Add minced garlic and jalapeños; cook 1 minute until fragrant.
  4. Add all spices (smoked paprika, chili powder, cumin, oregano, cayenne, black pepper, salt, brown sugar) to the pot. Stir constantly for about 1 minute until fragrant.
  5. Pour in diced tomatoes and tomato sauce, scraping the bottom. Add beef broth and stir. Return browned beef and juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently.
  6. Simmer for 1½ to 2 hours, stirring occasionally, until beef is fork-tender. Adjust thickness with broth or water as needed.
  7. About 15 minutes before serving, mix masa harina with ¼ cup warm water until smooth. Stir slurry into chili. Simmer uncovered for 10-15 minutes, stirring occasionally, until thickened. Adjust seasoning.
  8. Remove from heat and let rest 10 minutes. Serve hot with desired toppings.

Notes

Don’t rush the browning; it builds flavor. Toast spices carefully to avoid bitterness. Use cubed chuck roast for best texture. Chili improves overnight. Control heat by adjusting cayenne and jalapeño seeds. For a smokier version, add chipotle peppers in adobo. For a beer-infused version, replace 1 cup broth with dark beer. For a turkey version, use 2 pounds ground turkey and reduce simmer to 45 minutes. For slow cooker, brown first then cook on low 6-8 hours or high 3-4 hours, adding masa slurry last 30 minutes. For Instant Pot, sauté then pressure cook on high 35 minutes with natural release. To fix thin chili, add more masa slurry or simmer uncovered.

Nutrition

Keywords: Texas chili, no bean chili, smoked paprika chili, beef chili, crowd-pleasing chili, authentic Texas chili, chili recipe

Find it online: https://junomeals.com/crowd-pleasing-no-bean-texas-chili-with-smoked-paprika/