Regular Ground Beef, coarse-ground chili meat, and finely diced stew meat provide three distinct textures.
What Is Texas Chili Con Carne?
Texas chili con carne is a beef-and-chile stew, and this version has no beans. It uses finely diced stew meat, regular ground beef, and coarse-ground chili meat in a tomato, beer, and beef-broth base. Masa harina thickens the sauce, while three seasoning additions shape the flavor during a gentle simmer.
Why You'll Love This Recipe
The three beef textures keep every spoonful interesting, and the generous batch gives you plenty for dinner, company, or the freezer. Serve it with Southern buttermilk cornbread for a simple meal.
Recipe at a Glance
Yield: approximately 16 servings. Prep: 25 minutes. Cook: approximately 2 hours 15 minutes. Flavor: beefy, warmly spiced, with adjustable chile heat. Texture: thick, with tender diced beef and fine and coarse crumbles. Best fit: a weekend pot of chili, game-day company, or make-ahead dinners. The 6-quart multi-cooker version makes a half batch and takes several hours longer.
A Texas-Style Bowl with Its Own Personality
This is my no-bean Texas-style chili, with tomato paste and sauce in the base. Chili recipes vary, and this one is built around the mixed-meat texture and masa flavor I described in the original post. It is not a tomato-free version.
Ingredients You'll Need
Use the tested quantities in the recipe card. The three beef textures are intentional: finely diced stew meat supplies bites of beef, regular ground beef fills out the sauce, and coarse-ground chili meat gives it a heartier texture. Finely diced beef chuck can replace packaged stew meat.
Masa harina coats the diced meat and thickens the chili. Onion, garlic, tomato paste, and tomato sauce build the base; amber or bock beer and beef broth provide the liquid. Whole serranos add heat and are removed during the first hour.
Use an American-style mild chili powder blend, not an equal quantity of pure hot ground chile or cayenne. Divide the chili powder, cayenne, and cumin into the three seasoning additions exactly as written. Keep the hot sauce and final optional salt separate.
To skip the beer, replace it with 1½ cups additional beef broth for the full recipe. Reduce the cayenne or number of serranos for a milder pot.
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Tools That Make It Easier
A large, heavy stockpot, a wooden spoon, a large bowl for browned meat and juices, and three small seasoning bowls will keep the stovetop method organized. For the alternate method, use the Beautiful 10-in-1 6-quart electric multi-cooker and make only the half batch.
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Buy Now → How to Make Texas Chili
1. Prep the beef and three seasoning bowls
Combine the dry ingredients for each seasoning addition in three separate bowls, keeping the hot sauce and final salt aside. Blot the diced stew meat dry and coat it with the masa harina.
2. Brown the beef in batches
Heat the oil in a large, heavy stockpot over medium-high heat. Brown the masa-coated beef in small batches, adjusting the heat so the coating does not scorch, and transfer it to a bowl. Deglaze with a little water and save that liquid with the meat. Let the pot dry, brown both ground meats in batches, and transfer them to the bowl. Leave about 2 tablespoons rendered fat in the pot.
3. Build the tomato and beer base
Soften the onion over medium heat for 5-7 minutes, then stir in the garlic for 30 seconds. Cook the tomato paste for 2-3 minutes, stirring until it deepens in color. Pour in the beer and scrape the pot, then add the tomato sauce, broth, meat, and reserved juices.
4. Season in three stages and simmer until tender
Add the first seasoning bowl and whole serranos. Bring to a steady gentle simmer, reduce the heat to low, and partially cover for 60 minutes, stirring every 15-20 minutes. Remove the serranos when soft and no later than the end of that hour. Add the second seasoning bowl and simmer partially covered for 30 minutes. Add the third bowl and hot sauce for the final 15 minutes; uncover if needed to reduce excess liquid. Add broth or water in ¼-cup increments if too thick. Check that the diced beef is fork-tender, continue gently if necessary, and taste before adding the reserved salt.
Helpful Tips Before You Start
Set out the three seasoning bowls before the pot gets hot. Keep the last teaspoon of salt aside until the end, because the chili concentrates as it simmers. Small batches give the masa-coated beef room to brown and make it easier to keep the coating from burning.
A Few Easy Mistakes to Avoid
Do not mistake coarse-ground chili meat for a different kind of seasoning: it is beef with a coarser grind. Do not swap pure cayenne for the mild chili powder blend. Avoid a hard boil, and stir down to the bottom of the pot so the thickened chili does not stick.
If the chili gets too thick before the diced beef is tender, add broth or water in ¼-cup increments and continue a gentle simmer. If it is too loose near the end, finish uncovered. Tenderness and consistency are the finish line, not the timer alone.
A Few Things That Make This Recipe Better
Save the browned residue from the pot and the juices collected with the meat. They belong in the chili. Cooking the tomato paste until it deepens in color also gives the base a fuller flavor before you add the beer and broth.
Keeping Leftovers Fresh
Divide the chili into shallow containers and refrigerate within 2 hours. Keep it refrigerated for up to 3-4 days. Reheat until hot throughout, stirring in a little broth or water if it has thickened.
Can You Make It Ahead?
Yes. Refrigerate the cooked chili using the storage guidance above, or freeze it for up to 3 months for best quality. Leave room for expansion in freezer-safe containers. Thaw overnight in the refrigerator and reheat thoroughly, adding liquid as needed.
What to Serve with Texas Chili
Cornbread, corn chips, tortilla chips, or saltine crackers all work well alongside this thick chili. Set out shredded sharp cheddar, chopped onion, and sour cream so everyone can finish their own bowl. Try sweet cornbread if you like a little sweetness alongside the spice, or add a Mexican chopped salad for a crisp side. For a larger spread, browse these tailgate recipes.
A Few Questions Before You Cook
Can I make this chili without beer?
Yes. Replace the 12-ounce bottle with 1½ cups additional beef broth in the full recipe.
Does Texas chili have to be tomato-free?
This tested version includes tomato paste and tomato sauce. It has no beans, but it is not a tomato-free chili.
Why add the seasonings three times?
This recipe layers its seasonings over the 60-, 30-, and 15-minute simmer stages. Prepare the three bowls first so each addition is ready when you need it.
Can the full batch go in a 6-quart multi-cooker?
Use the tested half batch for the 6-quart cooker, making approximately 8 servings. Halve every ingredient and seasoning addition, and begin with only 2 cups of the half batch's 3 cups broth.
Why is the diced beef still chewy?
The diced beef needs more gentle cooking. Add a little broth or water if the chili is too thick, continue simmering, and test again with a fork.
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Tried It?
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Texas Chili Con Carne
Texas chili con carne without beans brings tender beef, rich spices, and a thick masa-kissed sauce to your table. Make a generous pot for dinner or game day.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: Approximately 16 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chili Base
- 2 pounds stew meat, cut into small dice
- 1 ½ pounds ground beef
- 1 ½ pounds coarse-ground chili meat
- 2 tablespoons oil
- ½ cup masa harina
- 1 large onion, diced
- 4 cloves garlic, minced and mashed
- 1 (12-ounce) can tomato paste
- 1 (8-ounce) can tomato sauce
- 1 (12-ounce) bottle amber or bock beer
- 6 cups beef broth, plus more as needed
- 4 whole serrano chiles
- Water, as needed for deglazing
First Seasoning Addition
- ¼ cup mild chili powder blend
- ½ teaspoon cayenne pepper
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Second Seasoning Addition
- ¼ cup mild chili powder blend
- ½ teaspoon cayenne pepper
- 2 teaspoons ground cumin
Third Seasoning Addition
- ¼ cup mild chili powder blend
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ½ teaspoon Louisiana-style hot sauce
- Up to 1 teaspoon additional salt, to taste
Instructions
Prep
- Combine the dry ingredients for each seasoning addition in three separate bowls. Reserve the hot sauce and final teaspoon of salt.
- Blot the diced beef with paper towels, then coat it evenly with the masa harina.
Brown the Beef
- Place a large, heavy stockpot over medium-high heat and add the oil. Cook the coated beef in small batches until browned, adjusting the heat to keep the masa from burning. Move each batch to a large bowl.
- Pour a small amount of water into the empty pot. Loosen the browned residue with a wooden spoon and pour this liquid into the bowl of beef.
- Return the pot to the heat and let any remaining water evaporate. Brown both types of ground beef in batches, breaking them into small pieces. Transfer the cooked meat to the bowl.
- Remove excess rendered fat, leaving about 2 tablespoons in the pot.
Cook the Base
- Cook the onion over medium heat for 5-7 minutes, stirring occasionally, until softened. Add the garlic and stir for 30 seconds.
- Work the tomato paste into the onion mixture. Cook for 2-3 minutes, stirring steadily, until the paste deepens in color.
- Add the beer and scrape the bottom of the pot. Mix in the tomato sauce, beef broth, browned meat, and reserved juices.
Season and Simmer
- First addition-60 minutes: Add the first bowl of seasoning and the whole serranos. Once small bubbles rise steadily, reduce the heat to low and partially cover. Cook for 1 hour, stirring thoroughly every 15-20 minutes. Lift out the peppers when soft, removing any that remain at the end of the hour.
- Second addition-30 minutes: Mix in the second bowl of seasoning. Keep the pot partially covered and cook for another 30 minutes. Stir occasionally and add broth or water in ¼-cup increments if the mixture becomes too thick.
- Third addition-15 minutes: Add the last bowl of seasoning and the hot sauce. Cook for 15 minutes more, leaving the lid off if excess liquid needs to evaporate.
- Test a piece of diced beef. It should be tender when pierced with a fork; continue cooking gently if necessary. Adjust the consistency with additional liquid and taste before adding any of the reserved salt.
Notes
Beautiful 10-in-1 Electric Multi-Cooker Method
Use a half batch for the 6-quart cooker, yielding approximately 8 servings. Halve every ingredient and each seasoning addition. This slow cooker adaptation requires approximately 6-8 hours on LOW or 4-5 hours on HIGH, plus browning and finishing.
Prepare the beef and seasoning mixtures as directed above, using the halved quantities. Start with 2 cups beef broth, reserving the remaining 1 cup from the half batch for adjustments.
Select SEAR/SAUTÉ and set the temperature to 350°F. Add the oil and brown the masa-coated beef in batches with the lid off. Transfer to a bowl, deglaze with a little water, and reserve the liquid with the meat.
Brown the ground meats and remove them. Retain about 1 tablespoon of fat. Reduce the temperature to 300°F, then cook the onion, garlic, and tomato paste as directed for the stovetop method. Restart the sear/sauté cycle if needed.
Pour in the beer and loosen the browned residue with a silicone or wooden utensil. Add the tomato sauce, 2 cups broth, all the beef and juices, the halved first seasoning addition, and 2 whole serranos.
Select SLOW COOK, choose LO for 8 hours or HI for 5 hours, and cover. Begin checking the beef after 6 hours on LOW or 4 hours on HIGH. Remove the serranos once softened.
When the beef is nearly tender, stir in the halved second seasoning addition. Cover and continue on HI for 30 minutes.
Add the halved third seasoning addition and hot sauce. Select SIMMER, level 1, and cook uncovered for 15 minutes, stirring frequently. Extend cooking if the diced beef needs more time.
Use the reserved broth to thin the chili as needed. Taste and adjust the salt before serving.
Substitutions
Replace the beer with 1½ cups additional beef broth for the full recipe.
Finely diced beef chuck can replace packaged stew meat.
Use an American-style chili powder blend. Pure ground hot chile or cayenne is not an equal substitute.
Reduce the cayenne or number of serranos for a milder chili.
Serving Suggestions and Pairings
Serve with cornbread, corn chips, tortilla chips, or saltine crackers.
Add shredded sharp cheddar, chopped onion, or sour cream at the table.
In Texas style, this recipe is prepared without beans.
Storage
Divide leftovers among shallow containers and refrigerate within 2 hours. Keep refrigerated for up to 3-4 days.
Reheat until hot throughout, stirring in a little water or broth if needed.
Freezing
Pack cooled chili into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months for best quality.
Thaw in the refrigerator overnight, then reheat thoroughly.
Tools and Equipment
Large heavy stockpot with lid
Wooden spoon or silicone utensil
Large bowl for browned meat and juices
Three small seasoning bowls
Measuring cups and measuring spoons
Paper towels
Fork for testing beef tenderness
Beautiful 10-in-1 6-quart electric multi-cooker with lid (alternate half-batch method only)
Shallow storage containers and freezer-safe containers (for leftovers and freezing)
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