This Texas Red Steak Chili is made with chunks of seared chuck roast and three kinds of chili powder, so you get a real bowl of red without hunting down and blending whole dried chiles. Like any true Texas chili, it has no beans and no tomatoes.
★★★★★
My family said this chili was delicious! First time making chili without beans or tomatoes, and it did not disappoint. Thanks for sharing!
-Angel
Note from Erin
This chili has a thick, rich broth, and there's a reason for that. Years ago, I entered a Serious Eats recipe in a chili cookoff, and the judges told me it wasn't chili, it was stew.
Turns out, they had a point. It had so much liquid that it really was more of a stew. So I tweaked the recipe over the course of several years until I ended up with this version, which has a much thicker but equally flavorful chili broth.
Key Ingredient Tips
Chuck Roast: A well-marbled chuck roast gives this chili so much more flavor than ground beef, and after a few hours of simmering the pieces turn out super tender.
Chili Powder: The original recipe I started with used whole dried chiles, and honestly, they were more work than they were worth. This version uses three kinds of chili powder instead. And if anyone tells you that's not authentic, chili powder was invented right here in Texas in the 1890s, so people could make chili all year long.
Fish Sauce: It adds a savory, umami flavor, and I promise you won't taste fish in the finished chili. You can swap in the same amount of Worcestershire or soy sauce. For a different kind of depth, try 2 teaspoons of cocoa powder instead.
Apple Cider Vinegar: A splash of acid balances out the rich beef and spices. I've also used red wine vinegar before and it worked well.
Masa Harina: The chili is still good without it, but masa thickens the broth and adds a subtle corn flavor that I really love.
Why No Beans or Tomatoes?
Growing up in Texas, I learned to love chili the way it's made here, with just beef and chiles. The red color comes from the chili powder, not tomatoes. Adding tomatoes makes chili sweeter and saucier, I find they cover up the chile flavor. So instead, we use a little apple cider vinegar to add acidity without muddling the flavor.
And then there are the beans. There's a saying here: "If you know beans about chili, you know chili ain't got no beans." It's not that we hate beans. We're all for a good bowl of Black Beans and Rice. They just don't belong in our chili.
And Texas isn't alone on this one. Try putting beans in the chili sauce of a Michigan coney dog and I'm pretty sure they'll walk you to the state line.
Step-By-Step Tips to Make the Best Steak Chili
Sear Steaks
- When you sear the chuck as whole steaks you get a deep, dark crust, and the inside of the meat stays juicy.
- After they are seared, cut them into bite-sized pieces and the seared flavor will spread through the whole pot as it simmers.
Sauté Onions & Spices
- Cooking the spices before adding any liquid wakes up their flavor so it carries through every bite of chili.
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Simmer in Broth
- Start checking the beef at the 2-hour mark. It's done when a piece breaks apart easily with a fork.
- Add the fish sauce and apple cider vinegar once the meat is tender, so their flavor stays bright.
How to Adjust the Heat✨
As written, this chili has a medium heat. For milder chili, cut back on the cayenne, or leave it out completely. If you want it hotter, add more cayenne, or add hot sauce at the end, a little at a time.
And if you like a little sweetness in your chili, stir in a tablespoon of brown sugar at the end. This can help balance the heat.
How to Top Chili
I love my chili with shredded cheddar cheese and a pile of Fritos or spicy saltine fire crackers. If you're setting up a chili bar, sour cream, avocado, and jalapeños are always good additions, and a dollop of sour cream helps if the heat is a little much for anyone at the table.
For a full meal, serve it with a pan of warm cornbread.
Make Ahead ⏳
This chili is even better the next day, once the flavors have had time to blend in the fridge. The beef soaks up some of the broth overnight, so add a splash of chicken broth when you reheat it.
Recipe
Texas Red Steak Chili
Recipe by:Ingredients
- 4 pounds beef chuck
- salt and pepper
- 2-3 tablespoons olive oil divided
- 1 cup diced onion about 1 medium onion
- 1 ½ tablespoons minced garlic (about 5 cloves) or 1 ½ teaspoons garlic powder
- 2 tablespoons dark chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- ½ teaspoon cayenne pepper
- 5 cups low sodium chicken broth (plus additional broth, if desired)
- 2-3 tablespoons masa harina (optional)
- 2 tablespoons fish sauce
- 1 tablespoon apple cider vinegar
- hot sauce to taste
Instructions
- Trim the chuck roast of the excess fat and cut into 2-inch thick steaks and season generously with salt and pepper.4 pounds beef chuck, salt and pepper
- Heat a tablespoon of olive oil in a Dutch oven or large heavy pot over medium-high heat until it starts to smoke. Add steaks in a single layer and sear until well browned, 5-6 minutes. Flip the steaks and cook an additional 3-4 minutes, until the second side is dark brown.2-3 tablespoons olive oil
- Transfer the seared steaks to a cutting board, add an additional tablespoon of olive oil, and repeat with additional steaks until all of the steaks are browned. Once the steaks have cooled enough to handle them, cut them into 1-2 inch chunks.
- Reduce to medium heat and add the onions to the Dutch oven, cooking until the onions are soft (about 4 minutes). Add the spices and garlic and cook for an additional minute.1 cup diced onion, 1 ½ tablespoons minced garlic, 2 tablespoons dark chili powder, 1 tablespoon chipotle chili powder, 1 tablespoon ground cumin, 2 teaspoons oregano, ½ teaspoon cayenne pepper
- Return the steak cubes to the pan and top with chicken broth. Bring the broth to a boil over high heat, then reduce to low heat. Place a lid slightly ajar on the pan, leaving room for steam to escape, and simmer for 2-3 hours, until the meat is tender.5 cups low sodium chicken broth
- If you are using masa harina, remove a few tablespoons of the liquid from the pot and place it in a small bowl with the masa harina. Whisk to make a slurry, then add it back to the pot and cook an additional 10 minutes.2-3 tablespoons masa harina
- Stir in the fish sauce and apple cider vinegar. If a brothier chili is desired, add additional chicken broth. Taste the chili and add hot sauce to achieve your desired heat level.2 tablespoons fish sauce, 1 tablespoon apple cider vinegar, hot sauce
Notes
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Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Cass says
Delicious! Had not tried a chili like this. Aging disallows tomato and bean dishes. Thank you for the ingredient substitution suggestions.
Erin says
I'm so glad that you loved this chili recipe, Cass!
Angel says
My family said this chili was delicious! I used a packet of kinders Texas no bean chili seasoning in place of the chili powders and chipotle powder. First time making chili without beans or tomatoes and it did not disappoint. Thanks for sharing!
Erin says
I'm so happy you loved this chili, Angel! Thanks for sharing!