American · main

Texas-Style No-Bean Beef Chili

Texas-Style No-Bean Beef Chili reads umami 7.7, richness 6.3 and allium 4.4 on Palate's 0–10 flavor X-ray — a American main, about 3 hr 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 2.4 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.3 · Allium 4.4 · Salinity 3.6 · Sourness 3.5 · Heat 3.4 · Earthy 2.7 · Warm Spice 2.4 · Sweetness 2.0 · Herbaceous 1.4 · Bitterness 1.3 · Fruity 1.3 · Funk & Ferment 1.2 · Smoke 1.2 · Nutty 0.9

What's in it (15)

• boneless beef chuck roast — 1361 g
• salt — 7 g
• black pepper — 3 g
• vegetable oil — 41 g
• ancho chiles — 20 g
• dried arbol chiles — 10 g
• yellow onion — 110 g
• garlic — 18 g
• chili powder — 30 g
• cumin — 15 g
• tomato paste — 30 g
• dried leaf oregano — 1 g
• low-sodium beef broth — 946 g
• masa harina — 30 g
• apple cider vinegar — 15 g

Time & effort: about 3 hr 38 min (3 hr 21 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 157.5 kcal, 13.7 g protein, 10.2 g fat, 3.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Season the beef cubes generously with 1 teaspoon of the salt and the black pepper; set aside at room temperature while you prep the chiles.
2. Toast the ancho and guajillo chiles in a dry Dutch oven over medium heat until fragrant and pliable, pressing flat with a spatula, 30-45 seconds per side; transfer to a heatproof bowl.
3. Pour 2 cups of the hot beef broth over the toasted chiles and let soak until fully softened, about 15 minutes.
4. Heat 2 tablespoons oil in the same pot over high heat; sear the beef in two batches until deeply browned on at least two sides, 3-4 minutes per side, then transfer to a bowl.
5. Reduce the heat to medium, add the remaining 1 tablespoon oil and the onion, and saute until softened and lightly golden at the edges, 5-6 minutes.
6. Stir in the garlic, chili powder, cumin, and tomato paste; cook, stirring constantly, until fragrant and the tomato paste darkens a shade, 1-2 minutes.
7. Transfer the softened chiles with their soaking broth, the onion mixture, and the oregano to a blender; puree until completely smooth, about 1 minute (vent the lid to let steam escape).
8. Return the puree to the pot, then add the seared beef with any accumulated juices and the remaining 2 cups broth.
9. Bring to a boil, then reduce to a low simmer, cover partway, and cook, stirring occasionally, until the beef is fork-tender, 2 1/2 to 3 hours.
10. Whisk the masa harina with 1/4 cup of the hot cooking liquid in a small bowl until smooth, then stir the slurry back into the pot; simmer uncovered until the chili thickens to a gravy that coats the back of a spoon, 10-15 minutes.
11. Stir in the vinegar and the remaining 1/2 teaspoon salt, taste, and adjust the salt to finish; serve hot in bowls.

Dishes with a similar flavor shape

• Lamb Vindaloo — Indian
• Chicken Fried Steak with Peppered Cream Gravy — Southern
• Pique Macho — Bolivian
• Ostri — Georgian
• Sopa de Tortilla — Mexican

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.