Texas Style Chili: A Quick, Beanie-Free Meal for Busy Cooks

Are you looking for a quick meal without beans? You’ve come to the right place. Making chili without beans is surprisingly simple and can be accomplished in several ways. With this guide, you’ll learn how to make a delicious Texas-style chili that excels in both flavor and speed.

The Quick and Easy Way

The quickest method to make chili without beans is to purchase a pre-packaged chili mix from your local grocery store. Follow the package instructions, which usually involve the use of ground beef, tomato sauce, onions, and bell peppers. If you're looking to add extra flavor, you can include a can of green chiles and a bit of garlic powder. No cheating, just follow the instructions and you'll end up with a fantastic chili.

The Cultural Significance of Beans in Chili

Beans are a divisive topic when it comes to chili. In Texas and other parts of the South, real chili doesn't contain beans. Beans, while serving as a significant source of protein, change the taste and texture of the dish, making it more like a stew. From a culinary perspective, beans are typically added to chili to stretch the meal or to make it more affordable. However, in true chili, they are not the star ingredient.

How to Make Real Texas Chili Without Beans

CREATIVE: This recipe from El Real Tex-Mex Cafe in Houston is a testament to making delicious chili without beans. The focus is on premium ingredients and traditional methods.

Ingredients (to serve 6)

2 tablespoons cumin seeds 8 ounces bacon, chopped 3 pounds beef chuck, cut into 1-inch cubes 2 onions, chopped 1/4 cup Homemade Chili Powder (see recipe below) 2 teaspoons sweet paprika 1 teaspoon dried Mexican oregano 1 teaspoon freshly ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon salt 4 large cloves garlic, minced 1 3/4 cups beef broth 1 28-ounce can pureed tomatoes 2 dried ancho chiles, stemmed, and seeded

Instructions

Toast the cumin seeds in a large skillet over medium-high heat until fragrant (about 1-2 minutes). Using a mortar and pestle or a flat tool, crush the seeds coarsely and set aside.

Cook the bacon in the skillet over medium-high heat until crisp. Remove the bacon and set aside.

Brown the beef in the bacon drippings over high heat. Set the meat aside.

Sauté the onions in the remaining bacon drippings until lightly browned (8-10 minutes).

Add the toasted cumin, chili powder, paprika, oregano, black pepper, thyme, salt, and garlic to the cooked onions. Sauté for 1 minute. Crumble in the bacon and add the beef broth, 1 cup of water, the tomatoes, and ancho chiles.

Bring to a boil, reduce the heat, cover partially, and simmer until the meat is very tender (about 2 hours). Add water as needed to maintain the desired consistency.

Alternatively, transfer to a slow cooker and cook on low for at least 6 hours, or up to 8 hours, until the meat is very tender.

Puree the ancho chiles in a blender and return them to the pot. Serve with chopped onions and shredded cheese, or top with saltines, over tamales, or rice in a Frito Pie.

Homemade Chili Powder Recipe

Toast chiles and cumin seeds in a small skillet over medium heat (be careful not to burn them).

Cut the chiles into small strips and grind them in a coffee grinder in several batches until finely powdered.

Grind the cumin and chile seeds in the coffee grinder and combine the mixture with dried Mexican oregano and garlic powder.

Store the homemade chili powder in an airtight container until ready to use.

Conclusion

Chili without beans can be a tasty and traditional meal that doesn't compromise on quality. Whether you're a strict Texas chili purist or just looking to keep things simple, this recipe provides a delicious and authentic flavor. So the next time you're in the mood for a hearty meal, give this quick chili recipe a try, without the beans!

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