Why does Texas chili have no beans?

Texas chili is about the meat and the chiles; beans are considered a side dish.

Can I use chili powder instead of dried chiles?

Yes. Use 1/3 cup good chili powder in place of the chile puree, added with the cumin.

Texas Chili (Chili con Carne)

True Texas red: cubes of beef chuck simmered for hours in a sauce of toasted dried chiles, garlic, cumin and oregano, thickened with masa. No beans. Serves 8.

Vegetarian with swaps Dairy-free Keto Low-carb High-proteinNo added sugarFreezer-friendly

Contains: milk. Based on the ingredients as written; check package labels, which can change.

Prep 30 min
Cook 3 hr
Total 3 hr 30 min
Yield 8 servings
Heat 🌶🌶🌶 Hot
Level Project

Updated November 4, 2026

Bowl of Texas chili with beef cubes topped with Cheddar and onion, with saltines and cornbread

Prefer it vegan? Try our Vegan Three-Bean Chili.

In Texas, chili means beef and chiles, and beans are served on the side if at all. This bowl of red is made from cubes of chuck rather than ground beef, simmered slowly in a sauce made from toasted dried chiles until the meat is meltingly tender.

A spoonful of masa harina at the end thickens the sauce and adds a subtle corn flavor. Top it with onion and cheese and serve with saltines or cornbread.

Ingredients

Chile sauce

4 dried ancho chiles
4 dried guajillo chiles
2 cups beef broth, hot

Chili

3 pounds boneless beef chuck, cut into 1/2-inch cubes
2 teaspoons salt
3 tablespoons vegetable oil or bacon fat
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons dried oregano, preferably Mexican
1 to 2 chipotle peppers in adobo, minced (optional)
2 cups beef broth or water
2 tablespoons masa harina
Chopped onion, shredded Cheddar and saltines or cornbread, for serving

To make it vegetarian

For the broth, use vegetable or mushroom broth.
For the beef, use seitan or extra-firm tofu cut the same way, or thick-sliced portobello mushrooms.
For the bacon, use smoked tempeh, or mushrooms browned with a drop of liquid smoke.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Chipotles in adobo, Masa harina in our kitchen glossary.

What you’ll need

dry skillet
blender
Dutch oven
whisk

Instructions

Toast the chiles. Stem and seed the dried chiles. Toast them in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant, then soak in the hot broth for 20 minutes. Puree the chiles and broth in a blender until smooth.
Brown the beef. Season the beef with salt. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Move to a bowl.
Cook the aromatics. Lower the heat, add the onion and cook 5 minutes. Add the garlic, cumin and oregano and cook 1 minute.
Simmer. Return the beef, add the chile puree, chipotle if using, and broth. Bring to a simmer, cover partly and cook gently for 2 1/2 to 3 hours, stirring now and then, until the beef is very tender.
Thicken. Whisk the masa harina with 1/4 cup water, stir it in and simmer 10 minutes. Taste for salt and serve with toppings.

Nutrition per serving (estimated)

400Calories

5 gCarbohydrates

1 gFiber

4 gNet carbs

34 gProtein

26 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Keto Low-carb High-protein Dairy-free Budget-friendly Vegetarian with swapsNo added sugar

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Toasting the dried chiles deepens their flavor, but do not let them burn or the chili turns bitter.
Like most stews, chili is better the next day.

Storage and leftovers

Make ahead Freezer-friendly

Like most stews, chili is better the next day. Refrigerate up to 4 days, or freeze up to 3 months. Reheat on the stove until bubbling.

Questions about this recipe

Why does Texas chili have no beans?: Texas chili is about the meat and the chiles; beans are considered a side dish.
Can I use chili powder instead of dried chiles?: Yes. Use 1/3 cup good chili powder in place of the chile puree, added with the cumin.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

Other versions on the site: Slow Cooker Beef and Bean Chili (ground beef and beans in the slow cooker).

More Tex-Mex recipes

All Tex-Mex recipes | All recipes | Cooking guide and safe temperatures