If you are craving a bold, rich, and hearty chili that skips the usual tomato base, then you have to try this Texas Chili Without Tomatoes Recipe. It offers all the deep smoky flavors and satisfying textures you expect from a classic Texas chili, but with a unique twist that lets the beef and spices truly shine. This one-pot wonder is perfect for anyone who wants a comforting meal that feels indulgent yet is straightforward to make, with a gorgeous balance of robust seasoning and tender meat that will instantly become a favorite at your dinner table.

Ingredients You’ll Need

A white bowl filled with thick, dark brown chili stew that has visible chunks of meat throughout, topped with a dollop of white sour cream, small green chopped scallions, and some shredded white cheese scattered on top. A silver spoon is placed in the bowl, partially scooping the chili. The bowl rests on a light cream cloth on a white marbled surface, with a light, blurred background. photo taken with an iphone --ar 4:5 --v 7

The magic of this Texas Chili Without Tomatoes Recipe comes from its simple yet essential ingredients. Each one plays a crucial role, whether it’s adding depth, tenderness, or a perfect smoky kick that makes this chili unforgettable.

2-3 tablespoons butter, ghee, or avocado oil: Provides the perfect fat for searing the meat to lock in flavor and create that delicious crust.
3 pounds boneless chuck roast, trimmed and cubed: This cut is the heart of the dish, delivering melt-in-your-mouth tenderness and rich beef flavor.
1 teaspoon kosher salt: Essential for seasoning the meat and bringing out all the layers of flavor.
1/3 cup finely chopped shallots: Adds subtle sweetness and a hint of sharpness that balances the spices beautifully.
2 garlic cloves, minced: Infuses the chili with a classic aromatic foundation.
4 cups broth or stock (chicken, beef, or vegetable): Acts as the cooking liquid that melds all flavors together and keeps the beef tender.
1 ½ tablespoons chili powder: The soul of any chili, bringing warmth and a vibrant depth.
1 tablespoon paprika (half smoked, half regular suggested): Adds a smoky, slightly sweet note that rounds out the spice profile.
1/2 teaspoon cinnamon: A surprising touch that enhances complexity with subtle sweetness and warmth.
1 teaspoon cumin (added later): Provides earthiness without bitterness when added at the right time.
Optional garnishes – cilantro, chives, or green onions: Brighten up the dish with fresh herbal notes and color.
Kosher salt and pepper to taste: Used to fine-tune the final seasoning to your preference.

How to Make Texas Chili Without Tomatoes Recipe

Step 1: Prepare and Brown the Meat

Start by trimming the fat off your chuck roast and cutting it into 1/2-inch cubes; this ensures each bite is tender and flavorful. Heat your chosen fat (butter, ghee, or avocado oil) over medium-high heat in a large Dutch oven to create a hot searing surface. Brown the meat on all sides; this step is crucial as it forms the caramelized exterior that imparts intense flavor throughout the chili. If you’re comfortable with salt, sprinkle the kosher salt now to season the meat evenly.

Step 2: Sauté Shallots and Garlic

Once the meat is browned and set aside, add the finely chopped shallots and minced garlic to the pot. Cook them for about a minute until fragrant and just softened. This creates a lovely aromatic base that gently lifts the chili’s flavor without overwhelming the main ingredients.

Step 3: Add Broth and Spices

Pour in the 4 cups of your preferred broth—whether it’s chicken, beef, or vegetable—to barely cover the meat, allowing it to slowly braise and keep moist. Stir in the chili powder, paprika, and cinnamon now, mixing everything together so those spices coat the meat and start releasing their aromas. Hold off on the cumin here to avoid any bitter notes later on.

Step 4: Simmer Low and Slow

Bring the pot to a boil, then cover it with a lid and reduce the heat to low to let it simmer gently. This slow cooking allows the beef to become tender and for the spices to meld beautifully. After one hour, uncover and check the liquid levels—if too much remains, simmer uncovered for an additional 30 minutes to thicken. If it’s drying out, just add more broth as needed.

Step 5: Final Flourish with Cumin and Seasoning

When the meat is fork-tender and the chili has thickened to your liking, stir in the cumin. This last-minute addition prevents the spice from turning bitter, ensuring a smooth, earthy finish. Taste the chili and adjust salt and pepper as you see fit for that perfect balance.

How to Serve Texas Chili Without Tomatoes Recipe

Garnishes

Fresh herbs like cilantro, chives, or green onions add a quick burst of color and brightness that highlights the warm, smoky flavors of the chili. A little sprinkle right before serving can turn this hearty bowl into a visually stunning and flavorful experience.

Side Dishes

This chili pairs wonderfully with simple sides that complement its robustness. Classic cornbread is a favorite, providing a subtly sweet crumb that contrasts the spiced beef beautifully. You can also opt for a crisp green salad to lighten the meal or steamed rice to soak up every drop of the flavorful sauce.

Creative Ways to Present

For a fun twist, serve this Texas Chili Without Tomatoes Recipe in crispy tortilla bowls or over baked sweet potatoes for a creative and satisfying presentation. Topping with shredded cheese or a dollop of sour cream adds richness, perfect for snowy nights or casual gatherings with friends.

Make Ahead and Storage

Storing Leftovers

This chili tastes even better the next day once the flavors have fully melded. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days to enjoy repeatedly without sacrificing freshness or flavor.

Freezing

Freeze portions of your chili to preserve that homemade goodness for up to 3 months. Use freezer-safe containers or heavy-duty bags, and be sure to cool the chili completely before freezing to maintain texture and taste.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally and adding a splash of broth or water if it appears too thick. This will revive the chili’s luscious consistency just like when freshly made.

FAQs

Can I use other cuts of beef for this Texas Chili Without Tomatoes Recipe?

Chuck roast is ideal because it becomes tender when slow-cooked and has great flavor. Using stew meat or leaner cuts may result in a less tender chili, so chuck roast is strongly recommended for the best result.

Is it necessary to omit tomatoes in this chili?

This recipe purposely skips tomatoes to highlight the spices and beef flavor in a traditional Texas chili style, which often excludes tomatoes. However, if you prefer, you can add tomatoes, but note it will alter the classic profile of this dish.

Can I make this chili in a slow cooker?

Absolutely! After searing the meat, transfer everything to your slow cooker and cook on low for 7-8 hours. This method is perfect for a hands-off approach and still yields tender, flavorful beef.

What can I substitute if I don’t have smoked paprika?

If smoked paprika isn’t available, regular paprika works just fine. You might want to add a small pinch of chili powder or chipotle powder for extra smokiness, but keep it mild to maintain balance.

Is this recipe suitable for special diets?

Yes! This Texas Chili Without Tomatoes Recipe is naturally gluten-free, low in carbohydrates, and can be made dairy-free by using avocado oil or duck fat instead of butter or ghee.

Final Thoughts

This Texas Chili Without Tomatoes Recipe is a game-changer for anyone wanting a hearty, flavorful chili with rich beef and warm spices but without the typical tomato base. Its simplicity, warmth, and robust taste make it perfect for cozy nights or when you want to impress with comfort food that’s actually easy to make. Go ahead, give it a try, and prepare to fall in love with this satisfying twist on a Texas classic!