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Cozy No-Bean Texas Chili Bowl – Easy 30-Minute Recipe

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A thick, meaty, dark-red chili made with tender chunks of beef chuck steak, no beans, and a perfectly balanced smoky-spicy seasoning. Ready in just 30 minutes, it’s the ultimate comfort food for cozy nights.

Ingredients

Scale
  • 1 ½ lbs beef chuck steak or ground beef (80/20 blend preferred)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 cup low-sodium beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, pickled jalapeños

Instructions

  1. Prep the beef: If using chuck steak, pat it dry with paper towels and cut into ½-inch cubes. Season generously with salt and pepper. If using ground beef, skip cubing and just season.
  2. Brown the beef in batches: Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the beef in a single layer; cook undisturbed for 3-4 minutes until deeply browned. Flip and brown the other side. Transfer to a plate. Repeat with remaining beef and oil.
  3. Sauté the aromatics: Reduce heat to medium. Add diced onion to the pot and cook for 4-5 minutes, scraping up browned bits. Add garlic and jalapeño (if using) and cook for 1 minute until fragrant.
  4. Bloom the tomato paste and spices: Push onions to the side, add tomato paste to the center, and cook for 1-2 minutes, stirring constantly, until darkened. Add chili powder, smoked paprika, cumin, cayenne, and oregano. Stir for 30 seconds.
  5. Deglaze the pot: Pour in about ¼ cup of the beef broth and scrape up any browned bits from the bottom.
  6. Add the tomatoes and broth: Pour in the fire-roasted diced tomatoes (with juices) and remaining beef broth. Stir to combine.
  7. Return the beef to the pot: Add the browned beef back in, along with any accumulated juices. Stir.
  8. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes (or up to 30-40 minutes for more tender beef).
  9. Taste and adjust: Taste the chili and adjust seasoning with salt, pepper, or extra cayenne as desired.
  10. Rest before serving: Let the chili sit off the heat for 5 minutes to allow flavors to meld and sauce to thicken.

Notes

For best flavor, brown the beef in batches to avoid steaming. Toast the spices in the hot oil and tomato paste to deepen their flavor. Let the chili rest for 5 minutes before serving. Chili tastes even better the next day.

Nutrition

Keywords: Texas chili, no-bean chili, beef chili, easy chili recipe, 30-minute chili, comfort food, gluten-free chili, keto chili

Find it online: https://lucastable.com/cozy-no-bean-texas-chili-bowl-easy-30-minute-recipe/