This flavourful Texas Chili Recipe is made with tender chunks of beef, plenty of spicy seasoning, and no beans! It makes an easy dinner and is perfect for entertaining, for Game Day, or for cozy evenings with the Family.
FAQ’s About Making Texas Chili Recipe:
What is the Difference Between Texas Chili and Regular Chili? – Texas Chili is made without Beans and uses stew beef instead of ground beef. It’s designed to let the flavours of beef and peppers prevail, and only uses stew beef, peppers and chili sauce.
When Should I Make Texas Chili? Texas Chili is perfect for game day, tailgate parties, cookouts and crockpots!
Can I eat Texas Chili if I’m on a Gluten Free diet? – Yes! This Texas Chili Recipe is naturally gluten free.
Can I Make a Homemade Chili Sauce Instead of Using a Store Bought One? – Yes, you can make your own chili sauce. The best peppers to use are sweet dried chiles like costeño, New Mexico, or choricero, hot dried chiles such as arbol, ancho, mulatto, ñegro, or pasilla. These peppers make a delicious chili sauce but they can be hard to find depending on where you live.
What Do You Serve Texas Chili With? – Serve the rich and flavourful chili alone or with tortilla chips, chopped cilantro, sour cream and shredded cheddar.
What Ingredients Do You Need to Make Texas Chili?
Here’s how to make this delicious Texas chili: (See recipe card below for full printable recipe)
- Boneless Beef Chuck Roast (or use beef stew meat)
- Olive Oil
- Onions
- Garlic
- Bottle of Chili Sauce
- Beef Broth
- Jalapeños
- Cumin
- Chili Powder
- Garlic Powder
- Brown Sugar
- Salt
- Pepper
How Do You Make Texas Chili?
To make this delicious Tex Mex Chili: (See recipe card below for full printable recipe)
Step 1: In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it’s well coated in the spice, then brown until nice and seared and mostly cooked through.
Step 2: Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.
Step 3: Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)
Step 4: Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili. Then stir in the brown sugar.
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Recipe Notes For Making The Best Texas Chili:
- Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.
- This chili freezes perfectly. Once cooled, pack it into freezer containers or freezer bags. It will keep for up to four months.
- Remove the ribs and seeds from the jalapeños unless you like your chili extra spicy. I recommend removing most of the ribs and seeds from the jalapeño peppers. That way you get their wonderful flavour and a just little bit of heat.
- I find that 1 teaspoon of salt is perfect BUT if you are sensitive to salt, then I recommend starting with less and adding to taste.
- This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you’ve added all the ingredients, then let simmer on high for 4 hours or on low for 6 hours.
- Using bottled chili sauce. I live in a rural area, where most of the chilis aren’t easily available. I prefer to use a pre made chili sauce for that reason. Feel free to use a homemade chili sauce or another brand if preferred.
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Texas Chili Recipe
Ingredients
- 2 lbs Boneless Beef Chuck Roast, trimmed and cubed (or use beef stew meat)
- 1 Tbsp Olive oil
- 2 Onions small
- 6 Cloves Garlic
- 1 Bottle Chili Sauce 455 ml
- 2 Cups Beef Broth
- 6 Jalapeños
- 1 Tsp Cumin
- 1 Tbsp Chili Powder
- 1 Tbsp Brown Sugar
- 1 Tsp Salt
- 1/2 Tsp Pepper
Instructions
- In a large frying pan or skillet over medium heat, add the oil, then the beef to the pan. Cover the beef with the cumin, chili powder and salt and pepper. Stir the beef until it's well coated in the spice, then brown until nice and seared and mostly cooked through.
- Chop up, then add the onion to the pan with the beef. Next mince the garlic and add it along with the onion. Let cook for a minute or 2 or until the onion is softened.
- Add the beef broth to the pan and stir well. Let simmer for 4 -5 minutes, then chop the jalapeños into 1/2 inch pieces and add them to the chili. (for considerably less heat, remove the ribs and seeds)
- Add the chilli sauce to the pan. (if your pan is too small, transfer to a pot or slow cooker before adding the chili sauce) Stir until the sauce is fully incorporated into the chili. Then stir in the brown sugar.
- Simmer, uncovered, for 1 to 1 ½ hours stirring occasionally so it doesn’t stick. If it becomes too thick, add more stock as needed. Serve with tortilla chips, sour cream and shredded cheddar.
Notes
- This recipe can be made in the crockpot/ slow cooker. Transfer the chili to the crockpot after you've added all the ingredients then let simmer on high for 4 hours or on low for 6 hours.
- Use diced boneless chuck roast or beef stew meat for this recipe. Either option will work well!
- If using stewing beef, the slow cooker is a great option because it will also help ensure the beef gets nice and tender.
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More Easy Gluten Free Recipes:
If you Love this Easy Gluten Free Texas Chili Recipe, check out some of my other Gluten Free Recipes Here:
- Egg Fried Rice with Ground Beef
- 20 Minute Peanut Butter Noodles
- Pineapple Cashew Chicken
- Creamy Greek Whipped Feta Dip
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GLUTEN FREE TEXAS CHILI RECIPE
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