Texas Chili

If there’s one thing you need to know about my household, it’s this: we are a chili family. My husband and I may have different opinions about what makes the perfect pot (he swears by his chili with beans, I lean toward a more classic Texas-style no-bean version), but at the end of the day, chili is one of those dishes that always brings us to the table. My Texas chili is straightforward, hearty, and perfect for spooning over Fritos, loading onto a chili dog, or simply enjoying in a big steaming bowl with plenty of cheese and onions on top. The secret? It’s bold and beefy, with a perfectly thickened consistency that clings to every bite.

---

Yield 6

Author SALUD! Team

Prep time

10 Min

Cook time

2 Hour

Total time

2 H & 10 M

Print

With ImageWithout Image

Texas Chili

This is a true Texas style chili (AKA no beans), and is perfect for piling on top of fritos or slathering a hot dog!

Ingredients

Chili

• 2 lbs ground beef*
• 5 cups beef broths
• 1 29-oz can of crushed tomatoes
• 5 T chili powder
• 1 T paprika
• 1 T garlic powder
• 1 T onion powder
• 1 -2 t cayenne
• 1 T salt (taste for your preference)
• 1 t pepper

Thickening

• 5 saltines, crushed
• 1 T cornstarch
• ~2 T water

Instructions

1. In a large pot over medium heat, brown your ground beef. When the meat is browned and mostly cooked, add all seasonings.
2. Once the meat is cooked, add your beef broth. Bring this to a boil and let simmer for 30 minutes to an hour
3. Then add your tomatoes, bring to a boil and let simmer for another 30 minutes to an hour.
4. Taste for seasoning, adjust if needed, then add the thickening mixture in.
5. Let this simmer until you get your desired consistency

Notes

*I use half 90/10 ground beef, and half chili meat, but use whatever you have!

Nutrition Facts

Calories

486

Fat

32 g

Sat. Fat

12 g

Carbs

22 g

Fiber

6 g

Net carbs

16 g

Sugar

9 g

Protein

30 g

Sodium

2364 mg

Cholesterol

107 mg

The nutrition information is based on estimates and is not definitive.

---

Did you make this? Tag us on instagram: @salud.life.and.love

---

When it comes to chili, I’m not sure there’s another dish that sparks as much friendly debate in my house. Chili is one of those meals that’s endlessly customizable, and people are fiercely loyal to the version they grew up with or perfected over the years. My husband is absolutely convinced his chili reigns supreme (recipe coming soon, don’t worry), while I’ll stand by my Texas chili any day of the week.

The truth? It depends on what kind of chili mood we’re in. Sometimes you want that hearty, bean-filled chili with cornbread on the side to soak up every last drop. And other times, you want the rich, straightforward, no-bean Texas chili that’s ideal for piling on top of nachos, making a killer frito pie, or serving in a big bowl with chopped onions and a blanket of shredded cheese. Luckily, we don’t have to choose sides — we’re a pro-chili household through and through.

What Makes Texas Chili “Texas Chili”?

The defining factor of Texas chili is that it’s bean-free. This style of chili is all about the beef, the spices, and a slow simmer that builds flavor. While some traditionalists swear by using chunks of beef chuck or brisket, I’ve found a balance that works beautifully for weeknights: a mix of ground beef (I use 90/10) and chili meat. The chili meat adds a more robust, meaty texture, while the ground beef keeps things simple and approachable.

The seasoning blend is straightforward — garlic powder, onion powder, chili powder, cayenne, paprika, salt, and pepper. Nothing fussy, just the kind of pantry-friendly spices that make your kitchen smell like comfort.

The Simmering Secret

This chili is really all about the simmer. Once you’ve browned the meat and added your spices, everything takes a little spa day in beef broth. The low-and-slow cooking coaxes out all those flavors and melds them together into one rich, savory base. After about an hour, crushed tomatoes get added to round things out, and the chili continues to bubble away until it’s velvety and flavorful.

Taste as you go — the seasoning levels are totally up to you. Sometimes I’ll add more cayenne if I’m craving a kick, or a touch more paprika for depth. This chili is flexible enough to bend to your preferences.

My Secret Thickening Trick

Every chili cook has their secret, and here’s mine: the cracker trick. When I want that perfect thick-but-silky chili, I crush up five saltine crackers, mix them with a little water and cornstarch, and stir it in near the end of cooking. It works like magic to bring everything together, giving the chili body without making it gloopy. You’ll see the texture tighten up as it bubbles, and suddenly you’ve got that just-right spoon-coating consistency.

How to Serve Texas Chili

Here’s the fun part. While I’ll happily eat this chili by the bowlful with cheese and raw onions sprinkled on top, it’s also a recipe built for versatility.

• Frito Pie: Layer Fritos in a baking dish, ladle over chili, then top with shredded cheddar, jalapeños, and sour cream.

• Chili Dogs: Pile high on hot dogs with mustard and onions for that stadium-style vibe.

• Straight Up: Serve with toppings galore — shredded cheese, diced onion, sour cream, jalapeños, or even a drizzle of hot sauce.

And if you’re in a rebellious mood? Go ahead and serve it alongside cornbread anyway. No one’s watching.

Why This Chili Works

What I love about this recipe is how low-effort it is while still delivering big, bold flavor. Everything cooks in one pot, the ingredients are pantry staples, and it doesn’t demand babysitting while it simmers. It’s hearty enough to stand alone but versatile enough to transform into a week’s worth of meals.

The hubby may not admit it, but even he sneaks second helpings when I make this chili. (And between you and me, that feels like a win.)

So next time you’re craving a classic, beefy chili that doesn’t require beans to prove itself, this Texas chili is the one to make. Just don’t tell my husband I said that.