The Best Chili in Texas: No Beans, No Compromises

(Texas) - When it comes to chili, Texans don’t mess around.

In Texas, chili isn’t just food, it’s a tradition, a competition, and even an official state dish.

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But if there’s one thing Texans agree on, it’s this: real Texas chili does NOT have beans.

Why No Beans?

Texas chili, also called “chili con carne” (which means “chili with meat” in Spanish), dates back to the 1800s. Early cowboys and settlers needed a meal that was easy to make on the trail, so they used dried chilies, meat, and spices to create a thick, hearty stew. Beans were not part of the original recipe, and to this day, many Texans believe adding beans is just wrong.

What’s in Texas Chili?

Instead of beans, Texas chili is packed with bold flavors. Here’s what makes it special:

• Meat: Traditionally, Texas chili is made with chunks of beef, not ground beef. Some cooks even use brisket!

• Chili Peppers: The star of the show! Dried chilies like ancho, guajillo, and pasilla give Texas chili its rich, smoky flavor.

• Spices: Cumin, garlic, onion, and a little cayenne pepper add the perfect kick.

• Tomatoes (Sometimes): Some Texans use tomatoes, while others leave them out for a purer chili flavor.

Where to Find the Best Texas Chili

If you’re looking for the best bowl of chili in Texas, here are a few famous spots:

• Tolbert’s Restaurant & Chili Parlor (Grapevine, TX) – Named after chili legend Frank X. Tolbert, this spot serves up classic Texas chili.

• The Texas Chili Parlor (Austin, TX) – A must-visit for chili lovers, this place is known for its spicy options.

• Terlingua International Chili Cookoff (Terlingua, TX) – Every year, chili experts from all over compete in this legendary cookoff.

How to Make Texas Chili at Home

Want to try making it yourself? Here’s a simple recipe to get started:
Ingredients:

• 2 lbs beef chuck, cut into small cubes

• 2 tbsp vegetable oil

• 3 dried ancho chilies, soaked and blended

• 2 dried guajillo chilies, soaked and blended

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 tsp cumin

• 1 tsp smoked paprika

• 1 tsp salt

• 4 cups beef broth

Instructions:

1. Heat oil in a large pot and brown the beef. Remove and set aside.

2. In the same pot, cook onions and garlic until soft.

3. Add the blended chilies, cumin, paprika, and salt. Stir well.

4. Pour in the beef broth and return the beef to the pot. Simmer for 2-3 hours until thick.

5. Serve hot with shredded cheese, chopped onions, or jalapeños.

No Beans, No Problem

Texas chili isn’t just about what’s in it—it’s about keeping a tradition alive. So, whether you grab a bowl at a famous chili parlor or make your own, remember: if it has beans, it’s just not Texas chili.