Texas Chili (Beef & Brisket, No Beans)
Hearty chunks of beef and brisket simmered in a rich, smoky chili sauce with bold spices. A true Texas-style chili that’s perfect for game day, weeknight dinners, or any chili craving.
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds ground beef
- 1.5 pounds chopped brisket or stew meat
- 1 large onion chopped
- 5 cloves garlic minced
- 3 tablespoons chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper optional
- 1 tablespoon tomato paste
- 1 15-ounce can crushed tomatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- Salt & pepper to taste
- Optional thickener:
- 1 tablespoon masa harina
- 2 tablespoons water
Instructions
- Brown the Meat: Heat oil in a large pot or Dutch oven over medium-high heat. Brown ground beef and brisket in batches. Set meat aside.
- Sauté Aromatics: In the same pot, cook onions until golden, then add garlic and sauté for 1–2 minutes.
- Build the Base: Stir in tomato paste and cook for 1–2 minutes until it deepens in color. Add chili powder, paprika, cumin, oregano, and cayenne. Stir for 1 minute.
- Combine Ingredients: Return browned meat to the pot. Add crushed tomatoes, beef broth, Worcestershire sauce, vinegar, salt, and pepper. Stir well.
- Simmer Low and Slow: Bring to a simmer. Cover and cook on low for 2 hours, stirring occasionally, until brisket is fork-tender.
- Optional Thickening: If desired, stir in masa harina slurry (1 tbsp masa harina + 2 tbsp water) and simmer uncovered for 10 more minutes.
- Serve: Ladle into bowls and top with shredded cheese, chopped onions, or jalapeños. Pair with cornbread, crackers, or rice.
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