This Texas-style chili is hearty and rich, heavy on the ground beef and smoky spice, and has a secret ingredient to help stretch the meat for large families. Rich, smoky, and deeply savory, this delish Texas chili is built on well-seared ground beef, toasted spices, and fire-roasted tomatoes. The secret ingredient: a single can of mashed white beans that disappears into the chili, thickening the sauce and stretching the meat — all without changing the classic Texas chili feel.
Served up with all the fixings, including gluten free and dairy free toppings (like my gluten free dairy free cornbread recipe), this hearty chili is perfect for cozy dinners, game day, long weekends, or meal prep. My husband and kids love this chili and ask for it year round.
I know you’ll love it. Let’s dig in!
The STORY: How Beans Ended Up in My Texas-Style Chili
Let’s not get off on the wrong foot, alright? I know beans are a no-go in Texas chili. To even go there is fightin’ words.
My husband and youngest son generally agree. No beans in chili — no way, no how, not now, not ever.
Here’s the thing, though. While I’m not a native Texan, I did live there for 25 years. Long enough to know that Texans are serious about their chili. And I get it. Who wants to eat chili that is mostly tomato sauce with a bunch of kidney beans floating around in it? Um, no thank you.
So no, I’m not here to disrupt any age-old traditions or anything. I just want some chili left in the pot after my teenage kids tear through the kitchen.
Before I lived in Texas, I grew up in the Midwest. And my grandparents taught me that a proper thrifty Midwesterner always stretches out her meat dishes. I mean, what — am I made of money? I don’t think so!
So here’s how I stretch my chili, just like my grandparents taught me, and make the bean-haters happy:
Shhh, listen close… I start with mild-tasting beans, mash them, season them, and then mix them in. No one is the wiser! Not even my bean-hating husband and son — you literally can’t tell they’re in there. They just thicken the broth a bit, and add a bit of starch, which is pretty much always a goal of mine.
There. The drama is over before it even started. Just don’t tell Texas Monthly.
The INGREDIENTS: Ground Beef, Smoky Spices, & Smashed Beans (!!)
Here I describe the recipe’s ingredients, with tips on brand suggestions and potential substitutions. Make sure to check the recipe card for a full list of ingredients and quantities.
- Ground Beef: Some people prefer big chunks of beef in their Texas chili, but I am not one of those people! I like my beef smashed into bits — maybe it’s because I grew up eating Maid-Rite in Iowa. Regardless, try to find freshly ground or cut beef from a high-quality source. Also, be sure to really sear it so that it gets to a deep brown color — no halfway-browning around here.
- Smoky Spices: I have suggested my favorite spice combo here, but you can feel free to season your chili how you like it. For me, I like the addition of both the smoked sweet paprika (totally different from regular boring paprika) and the chipotle pepper to add that little bit of extra smoked deliciousness. The chipotle peppers in adobo sauce need to be minced, and feel free to put in some of the wonderful adobo sauce as well. If you can’t find a can of chipotle peppers in adobo sauce, try adding some ground chipotle pepper (start with 1 tablespoon). And if you like things spicy, feel free to add more peppers or extra spice!
- Tomatoes: I personally am a big fan of crushed tomatoes in general, and the fire-roasted variety in particular. But if you have a different favorite, feel free to swap it in.
- Beans: These beans are totally and completely optional. Many Texas chili purists would absolutely never put beans in their chili. Feel free to leave them out. But for me, I like to include one can of a white bean like cannellini or Great Northern, drained, smashed, then seasoned to deliciousness. I stir the smashed beans in to serve as a thickener, the way some people might use masa harina, cornmeal, or flour.
- Beef Broth: I have seen recipes that call for chicken broth, but that is a head scratcher for me. I recommend beef broth, and a bone broth version if possible — I like Trader Joe’s.
The STEPS: How to Make Texas-Style Chili
The Overview: Making the Chili
Texas-style chili is simple and straightforward to make. Prep, sear, season, and let it simmer. That’s it! And while it’s simmering, you can prep all the fixins. Then you set everything out, and let people dig in! Simple as that.
The Equipment: A Note on My Dutch Oven
- For many years, I have used my trusty Lodge 6 quart Dutch oven, which has made many a pot of chili. It has served me well, and I highly recommend it.
- I am eagerly awaiting the arrival of a Staub Dutch oven my husband gave me for my birthday, so you will see that in future posts!
The Process: A Visual Step-by-Step
Here is a visual overview of the process — check out the recipe card for the full instructions.
The Notes: A Few Final Thoughts
If you are like me, the toppings (aka, fixins) are all important. I have a particular ratio of meat-to-everything-else that I am going for. But that’s what I love about meals like this, where everyone can build their own bowl: If you like more meat, you can make it happen! If you need gluten free crackers and dairy free cheese, no problem! And you can serve all the “regular” options as well, just so you don’t have to hear anyone complaining (understandably so) about the DF cheese.
- Serving Suggestions: Serve this chili hot with gluten free cornbread, tortilla chips, Fritos, or gluten free crackers. Optional toppings include sour cream or yogurt (dairy or dairy free), shredded cheese (dairy or dairy free), avocado, pickled red onions, green onion, cilantro, sliced jalapeño, a squeeze of lime, and hot sauce like Cholula or Tabasco.
- GF/DF Brand Recommendations: For gluten free crackers, I recommend Manischewitz Gluten Free Matzo Style Squares. For dairy free cheese, I recommend Trader Joe’s Dairy Free Mozzarella-Style Shreds. For an alternative to traditional sour cream, I recommend Bellwether Farms Full Fat Plain Sheep Milk Yogurt, if you can tolerate sheep’s milk.
More Ideas: A Few Other Cozy Dinners
Looking for other yummy gluten free and dairy free recipes? Here are a few ideas to consider (not trying to make you hungry or anything):
- Gluten Free Gluten Free Cornbread Recipe – A Love Story (dairy free!)
- Dairy Free Mashed Potatoes – so creamy! (gluten free & vegan)
- Gluten Free Pumpkin Bread (applesauce + coconut oil)
Leave a comment to let me know how it goes, have fun, and remember:
Cooking is an act of love — be proud of yourself for creating joy & healing in the world!
Texas-Style Chili with Ground Beef & Smashed Beans
Ingredients
Chili Base
- 1 large yellow onion – or 2 medium
- 5-6 cloves garlic
- 2 tablespoons neutral oil – or bacon grease or leaf lard
- 2 pounds ground beef
Spices & Seasonings
- 3 tablespoons chili powder
- 2 tablespoons smoked sweet paprika
- 1 tablespoon cumin
- ½ teaspoon cayenne pepper – adjusted to taste
- 1 14-ounce can fire-roasted crushed tomatoes – with juice
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 chipotle pepper in adobo sauce
Smashed Beans (optional)
- 1 15-ounce can cannellini or Great Northern beans – drained
- 2 tablespoons olive oil
- ¼ teaspoon granulated garlic – or a pinch garlic powder
Stock
- 2 cups beef stock – bone broth recommended
- 1 1/2 – 2 teaspoons salt – to taste
- Freshly ground pepper – to taste
Instructions
Prep
- Chop the onion and garlic. Remove the ground beef from the refrigerator to take the chill off. (Note: ground beef shouldn’t sit on the counter for more than 20 minutes for food safety reasons.)• 1 large yellow onion• 5-6 cloves garlic
- Place a large Dutch oven over medium-high heat. Add the oil, bacon grease, or leaf lard and heat until shimmering.• 2 tablespoons neutral oil
Cook the Aromatics
- Add the onion along with about ½ teaspoon of salt. Sauté for about 5 minutes, stirring occasionally, until softened and lightly browned.
- Push the onions to the side of the pan. Add the garlic directly onto the hot surface and sauté for about 1 minute, until fragrant. Stir to combine with the onions.
Sear the Beef
- Push the onion and garlic mixture to the coolest part of your pan. Add the ground beef to the exposed surface, spreading it out evenly.• 2 pounds ground beef
- Cook the beef undisturbed for about 5 minutes, until the bottom develops a deep brown sear. Resist the urge to break it up—allowing the beef to sear undisturbed builds major flavor.
- While the beef is searing, measure the spices into a small bowl and open the canned ingredients.
- Once the bottom of the beef is a deep brown color, flip the beef in large chunks so the uncooked side contacts the pan. Cook undisturbed for another 4–5 minutes, until deeply browned.
- While the beef sears, preheat the oven to 325°F and mince the chipotle pepper.
- Reduce the heat to medium and break the beef into smaller pieces, allowing any remaining pink spots to cook and the fat to fully render.
- Assess the amount of rendered fat. If there are visible pools of bubbling fat, reduce the heat to low and spoon off excess fat into a small bowl (see Notes). Leave a small amount for richness.
- Stir the beef together with the onions and garlic, then push everything to the side. Set heat to medium.
Add the Seasonings
- Add the chili powder, smoked sweet paprika, cumin, and cayenne to the exposed pan surface. Allow the spices to toast for about 1 minute, then stir to combine.• 3 tablespoons chili powder• 2 tablespoons smoked sweet paprika• 1 tablespoon cumin• ½ teaspoon cayenne pepper
- Add the crushed tomatoes with their juice, apple cider vinegar, maple syrup, and minced chipotle pepper. Stir well, scraping up any browned bits from the bottom of the pan.• 1 14-ounce can fire-roasted crushed tomatoes• 3 tablespoons apple cider vinegar• 3 tablespoons maple syrup• 1 chipotle pepper in adobo sauce
Smash the Beans
- In a medium-sized bowl, mash the drained beans with a potato masher until mostly smooth. Season with olive oil, granulated garlic, and about ½ teaspoon salt.• 1 15-ounce can cannellini or Great Northern beans• 2 tablespoons olive oil• ¼ teaspoon granulated garlic
- Push the chili mixture to the side and add the smashed beans directly to the pan. Cook the beans for 1–2 minutes or until softened, then gradually incorporate the beans into the chili until fully mixed. If any beans are still visible, use a wooden spoon or spatula to break them up.
Simmer the Chili
- Gradually stir in the beef stock and remaining ½ teaspoon salt.• 2 cups beef stock
- Cover the Dutch oven and transfer to the oven. Cook at 325°F for about 1 hour. Season with an additional ½ teaspoon of salt if needed. See the Notes for serving suggestions.
Notes
- Serving: Serve this chili hot with gluten free cornbread, tortilla chips, Fritos, or gluten free crackers. Optional toppings include sour cream or yogurt (dairy or dairy free), shredded cheese (dairy or dairy free), avocado, pickled red onions, green onion, cilantro, sliced jalapeño, a squeeze of lime, and hot sauce like Tapatio, Cholula, or Tabasco.
- Fat Removal Tip: To remove excess rendered fat in the chili, turn the heat down to low, then use a spoon with a long handle to scoop out some of the fat into a small bowl. I do this by gently pressing down on the liquid pools with the back of the spoon and letting the spoon fill up with liquid, then pouring it into the small bowl. Repeat until you no longer see pools of fat bubbling up. I then put the bowl of fat into the freezer for about 10 minutes to allow the liquid to harden for easy disposal. Once solid, discard the fat. Any gelatinous liquid underneath can be added back to the chili for extra flavor.
- Flexible Cook Time:
- Short on time? Simmer uncovered on medium-low for about 30 minutes, then adjust seasoning.
- Extra time? Lower oven temperature to 300°F (or even 275°F) and cook longer for deeper flavor. Add stock or water if needed.
- Adjusting the Seasoning:
- Tastes flat → add salt
- Tastes bland → add more spices
- Needs brightness → add an extra tablespoon of vinegar
- Too sweet → add more vinegar
- Too salty → add a little more maple syrup
- Prefer more tomato flavor → stir in a tablespoon (or more) double-concentrated tomato paste
- Stovetop Option: Instead of using the oven, reduce heat to low or medium-low and simmer gently for about 1 hour, covered. Leave the lid slightly cracked if you want a thicker chili. Stir occasionally.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
- Reheating: Reheat either in the microwave (covered with a paper towel) or gently on the stovetop over low heat, adding a splash of beef stock or water if it’s too thick.
- Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Making Ahead: You can prepare this chili several days ahead (or longer if you plan to freeze it). Cool completely, refrigerate, and reheat gently before serving. Flavors often improve after sitting overnight.
- Beef: 85% lean ground beef works well. For leaner beef, consider adding a small amount of neutral oil or fat to maintain richness.
- Spices: Chili powder, sweet smoked paprika, and cumin all add to an authentic Texas-style flavor. Use high-quality, fresh spices for the best results. Chili powder in the U.S. is a blend of several spices. If you are using a powder made entirely of a type of pepper, start with a smaller amount and build to your desired heat level.
- Tomatoes: Fire-roasted crushed tomatoes add a subtle smoky depth.
- Gluten Free: This recipe is naturally gluten free; just confirm that stock, canned goods, and any spice blends do not contain any gluten. Also, be sure to offer gluten free versions of toppings such as cornbread and crackers.
- Dairy Free: This recipe is naturally dairy free. Make sure to offer dairy free options for cheese, yogurt or sour cream, and butter (if you serve cornbread) for serving.
- If You Aren’t Gluten Free: Standard ingredients work — feel free to swap in regular cornbread or crackers if desired.
- If You Aren’t Dairy Free: Feel free to top with regular sour cream and cheese.
- Making It Vegan: Swap out the beef for your favorite beans, lentils, or crumbled plant-based beef substitute. Also, use oil instead of leaf lard or bacon grease, and use vegetable stock. Increase spices slightly for depth and smokiness. Consider adding minced mushrooms and seasoning with an umami blend to add extra richness and flavor.
- Making It Leaner: Swap out the beef for ground turkey. Turkey makes a great lighter alternative, and it still has that classic chili flavor thanks to all the spices.
The POSTSCRIPT
FAQs
Traditional Texas chili is known for containing no beans and few tomatoes. This Texas-style version keeps the flavor, spice, texture, and beef-forward richness Texas chili is known for, while invisibly using mashed beans to add thickness and make the recipe more economical and practical for feeding a large family.
Traditionally, Texas chili (also called chile con carne) is focused on beef and the spicy flavor of various peppers, rather than tomatoes. Many classic Texas chili recipes use a small amount of tomato or no tomato at all, relying instead on dried chiles, spices, and slow-cooked meat for depth. That said, Texas chili has never been as tomato-free as some might suggest. Lady Bird Johnson’s chili recipe — published by Texas Monthly — includes tomatoes, using a can and a half for four pounds of meat. In other words, tomatoes have long shown up in Texas chili recipes, so feel free to add some tomato to your Texas chili if you like. Just remember that the beef and spices are the stars of the show.
Pin & Make It Later
The Mulberry Moment
(a tiny moment of happiness from me to you!)
While crossing at a red light on my last trip to Austin (May 2025), I snapped this shot looking north on South Congress Avenue, up to the Texas Capitol. I thought it would be fitting for this post on Texas-style chili!