This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.

Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.

Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.

Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.

=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili

This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.

3 tablespoons bacon drippings

2 large onions, chopped

8 pounds beef stew meat

5 cloves garlic, finely chopped

4 tablespoons ground red chile pepper

4 tablespoons mild chili powder

1 tablespoon ground cumin

1/4 cup sweet Hungarian paprika

1 teaspoon dried Mexican oregano

3 (10 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

3 cups water

2 tablespoons salt

1/4 cup dried parsley (optional)

1 fresh jalapeno pepper

1 cup masa harina flour

Directions

In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.

In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.

Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.

Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.

=> Texas Chili Recipes: Texas Chili with Beans

This recipe is for those who like their Texas chili with beans - it's still just as good, even though not absolutely authentic.

2 pounds ground beef

1/2 teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth

1 teaspoon salt

1/4 teaspoon black pepper

3 (15.5 oz.) cans pinto beans, drained

Directions

In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.

In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.

Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com] Article Source: http://EzineArticles.com/?expert=Brandy_Summers

How to Make Texas Chili

By: elvenrunelord

The history of American chili is steeped in mystery and there are as many variants of the basic recipe as there are cooks that want to try something different. Each version has a little bit more of this spice or a little bit less of another. Another may use small cuts of tender sirloin beef while others may use ground round. You get the picture. Chili is one of those foods that virtually everyone has tried at least once in their life. Chili is a very versatile food because it goes so well with many different foods.

The hardest thing about making chili is waiting for it to cook. Good chili may cook for hours and then needs to be chilled for 24 hours to allow all flavors to blend thoroughly. You can serve chili as a soup, a topping on hamburgers or hotdogs, or as the main course of a meal. No matter what you do with your chili, you should have a good recipe as a foundation to stand on. Here you will find a Texan family recipe that has stood the test of time for at least two generations and maybe more.

Ingredients for Texas Chili

Two and one-half pounds of ground round beef

One-third cup of low-salt chili powder

One large onion

Six large jalapeno peppers

One teaspoon of cayenne pepper

One teaspoon of white pepper

Three cloves of garlic

Four cans of low-salt tomato sauce

One can of low-salt tomatoes

One teaspoon of liquid smoke (Hickory or Mesquite)

Three tablespoons of Worcestershire sauce

One tablespoon of yellow mustard

Directions for Texas Chili

1. Cook your ground round beef along with the liquid smoke in a frying pan and drain off the resulting grease.

2. While your beef is cooking, chop your onion and garlic and toss in a large pot.

3. Deseed and chop your jalapeno peppers and toss them the pot as well.

4. Add the tomato sauce and tomatoes to the pot.

5. Pour your cook ground beef into the pot.

6. Add your cayenne & white pepper, chili powder, mustard, and Worcestershire sauce to the pot and cover all of this with water.

7. Cook the pot of Texas Chili for at least two hours on medium-low refilling the water as needed.

8. Take the pot off the heat and allow cooling to room temperature before placing in the refrigerator overnight.

9. Reheat the next day when ready to serve.

Serving Suggestions for Texas Chili

1. Texas Chili can be served as a spicy chili topping for hamburgers or hotdogs just remember to provide plenty of liquids for your guests.

2. Serve in a large bowl topped with cheddar or provolone cheese and diced onions. Add some garlic bread and vegetable for a complete meal.

3. Chili is very versatile so use your imagination.

4. Leftover chili can be frozen and used up to three months later.

Ingredients

* 2 lbs ground beef
* 1 lb zesty hot sausage (Bob Evans)
* 1 cup chopped onion
* 1 cup chopped green pepper
* 1 cup diced celery
* 2 (15 1/2 ounce) cans kidney beans
* 2 (16 ounce) cans tomatoes
* 1 can tomato juice
* 1 (6 ounce) can tomato paste
* 2 cloves garlic
* 2 tablespoons chili powder (or to taste)
* salt & pepper
* 1 can beer, room temp (any brand)

Directions

Cook ground beef, sausage, onion, green pepper, and celery until meat is
brown and vegetables are tender.

Drain the beans, then add the beans and remaining ingredients.

Cover and simmer 1 to 1-1/2 hours.

Last 1/2 hour of cooking add the can of beer and finish cooking.

Tags: texas chili, spicy chili, award winning chili

Instructions
Things You'll Need:

* Dutch Oven
* 1 2lb beef chuck steak boneless (cut in 1/2 inch cubes)
* 1 Tbs. salad oil
* 1 cup coarsely chopped onions
* 1/4 cup diced green pepper
* 2 lrg. garlic cloves, minced
* 2 16oz. cans tomatoes
* 1/4 to 1/3 cup chili powder
* 1 1/2 tsp salt
* 2 16 or 17 oz. cans red kidney beans (optional)
* Accompaniments below

1.
Step 1


In 5 qt. Dutch oven, cook beef, onions, green pepper and garlic, in hot salad oil, over a medium heat, for about 10 min. until onion is tender stirring frequently.
2.
Step 2

Add tomatoes and their liquid, chili powder and salt; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hrs. stirring occasionally.
3.
Step 3

Stir in beans and their liquid; heat. Serve in soup bowls with a choice of the following accompaniments.
4.
Step 4

Options:

Shredded mild cheddar
Monterey Jack cheese
Shredded iceberg lettuce
Diced avocados
Minced onions
Chopped green pepper
Chunks of French bread
Saltine crackers
Tortilla corn chips
5.
Step 5


Eat hardy and stay healthy.
That's the way they do it in Texas!

Tags: texas chili, homemade chili, chili recipes

Ingredients

• 2 pounds ground beef
• 1/2 teaspoon garlic powder
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 tablespoons all-purpose flour
• 1 tablespoon dried oregano
• 2 (14 ounce) cans beef broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 (15.5 ounce) cans pinto beans, drained

Directions

1. In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.
2. Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.

Ingredients

* 2 pounds lean ground beef
* 1 large onion, diced
* 1 large bell pepper, minced
* 3 (15 ounce) cans pinto beans
* 2 (28 ounce) cans diced tomatoes
* 4 (8 ounce) cans tomato sauce
* 3 jalapeno peppers, minced (optional)
* 1/2 cup chili powder
* 1 teaspoon crushed red pepper flakes
* 1 teaspoon ground black pepper
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder

Directions

1. Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
2. Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Tags: texas chili, chili recipes, easy chili recipes

Ingredients:

• 4 tablespoons olive oil
• 2 pounds bottom round beef, cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• 1 tablespoon ground cumin
• 1 (12 ounce) bottle dark beer
• 2 tablespoons finely chopped semi-sweet chocolate
• 1 large red onion, finely diced
• 4 cloves garlic, finely chopped
• 1/2 poblano, seeded and finely chopped
• 1 teaspoon seeded and chopped habanero
• 1 Thai bird chile, seeded and chopped
• 1/2 jalapeno, seeded and chopped
• 1 tablespoon chipotle pepper puree
• 1 tablespoon ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon cascabel chile powder
• 1 teaspoon New Mexican chile powder
• 5 cups homemade chicken stock, or canned low-sodium or water
• 1 (16-ounce) can whole tomatoes, drained and pureed
• 2 tablespoons maple syrup, or more, to taste

Directions:

Heat 3 tablespoons of the oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Stir in the chocolate and cook until beer is almost completely reduced.

In a separate pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the poblano, habanero, Thai bird, jand alapeno peppers and cook until soft, about 5 minutes. Add the chipotle puree, ancho powder, pasilla powder, cascabel and New Mexican chile powders and cook an additional 2 minutes. Add the chicken stock and tomatoes and bring to a boil and boil for 15 to 20 minutes, or until all vegetables are tender. Puree with an immersion blender. Add the beef mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender. Remove from the heat, add the maple syrup, and adjust seasonings.

Tags: texas chili recipes, texas red chili, chili recipes, award winning chili

Ingredients:

• 3 lbs. chuck roast, cut into bite-sized pieces
• 2 cloves garlic minced
• 6 tablespoons ancho chili powder
• 5 tablespoons flour
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground cumin seeds
• 2-3 cans (14.5 oz each) beef broth
• 2 small cans drained pinto beans (optional)
• Garnishes: sour cream and lime wedges

Directions:

Brown beef in small amount of oil. Add garlic and cook 2 minutes. Add chili powder, flour, oregano, and cumin. Cook until meat is well coated. Slowly add 2 cans broth. Stir well.

Partially cover and allow to simmer 45 minutes. Stir occasionally. You may need to use all or part of last can of broth to reach desired consistency.

Season with salt and pepper to taste. If using the beans in the chili, add now. They may also be served on the side or omitted altogether. Partially cover and simmer 45 minutes more.

IMPORTANT: Cool and refrigerate overnight.

To serve: Heat chili. Ladle chili in bowl, squeeze lime juice on top and top with sour cream.

Tags: texas chili recipe, chili recipes, award winning chili

Ingredients:

* 3 pounds lean beef, coarsely ground or cut in small cubes
* 1/4 cup chopped onion
* 3 tablespoons vegetable oil
* 6 cups water
* 2 bay leaves
* 1/4 cup chili powder
* 1 tablespoon salt
* 8 to 10 cloves garlic, minced
* 1/2 teaspoon ground cumin
* 1 teaspoon oregano leaves, crushed
* 1/2 teaspoon ground cayenne pepper
* 1/4 teaspoon black pepper
* 1 tablespoon sugar
* 3 tablespoons sweet Hungarian paprika
* 3 tablespoons flour
* 6 tablespoons cornmeal
* cold water
Directions:
In a 6-quart saucepan, sear beef with onion in vegetable oil until beef is no longer pink. Add water, bay leaves, chili powder, salt, garlic, cumin, oregano, cayenne pepper, black pepper, sugar, and paprika. Simmer, covered, 2 hours. Cool.
Refrigerate overnight so flavors will mellow. Skim off the solidified fat. Reheat. Combine flour and cornmeal; add a little cold water to make a smooth paste-like mixture. Add paste mixture to chili. Cook, stirring, for about 6 to 8 minutes longer. Remove bay leaves before serving.

Tags: texas chili recipes, award winning chili, spicy chili, texas style chili