Looking for a chili without beans and without tomatoes? Texas chili is exactly that: a robust, satisfying chili built on a roasted red pepper sauce rather than tomato. This version features a smooth roasted red pepper and poblano base, ground beef for richness, and plenty of sautéed vegetables for texture and flavor. It’s one of the most popular variations for those who prefer a bean-free, tomato-free bowl and is ideal for feeding a crowd or making ahead and freezing.
Easy Texas Chili Recipe
If you haven’t tried Texas chili before, here’s the simple definition: Texas chili does not include beans and it uses no tomato products. Instead of tomato sauce or canned tomatoes, the base is a blended roasted red pepper sauce flavored with roasted poblano and jalapeño peppers and roasted garlic. The finished dish looks and feels like a classic chili but offers a different, smoky, pepper-forward flavor profile. If you love chili but want to try something new and bold, this recipe is a great place to start.
Why you’ll love it
- Perfect if you don’t like or can’t have beans.
- A delicious way to use jarred roasted red peppers or to roast your own.
- Packed with protein and loaded with vegetables for texture and nutrition.
Featured Ingredients
- Peppers: This chili uses a variety of peppers—jalapeños and poblano for heat and depth, shishito and bell peppers for sweetness and texture. Some peppers are roasted for the sauce while others are sautéed into the chili.
- Roasted red peppers: A jar of roasted red peppers forms the smooth base of the sauce. They bring sweet, smoky flavor and velvety body without tomato.
- Ground beef: Ground beef adds richness and savory depth; choose your preferred lean-to-fat ratio or substitute a leaner ground meat if you prefer.
Simple Instructions
- Roast the peppers and garlic: Roast poblano and jalapeño peppers along with a head of garlic until softened and charred where appropriate. The garlic is wrapped to roast until tender.
- Brown the beef and vegetables: Sauté ground beef and onions, then add diced bell peppers and sliced shishito peppers and cook until the meat is done and the vegetables have softened.
- Blend the sauce: Combine jarred roasted red peppers, the roasted poblano and jalapeño, and the roasted garlic in a high-speed blender or food processor and puree until smooth.
- Simmer: Add the pepper sauce, spices, maple syrup, Worcestershire, and beef broth to the Dutch oven with the cooked beef and vegetables. Bring to a boil, then simmer until thick and flavorful.
More Chili Recipes
Explore variations such as classic beef chili, hearty potato chili skillet, slow cooker chili, chili pot pie, and this Texas chili adapted to different tastes. Try different protein choices or go vegetarian for other takes on a favorite comfort-food dish.
Top Tips
- Adjust the heat: Roast hotter chiles alongside the jalapeño and poblano if you prefer a spicier chili. Removing seeds will reduce heat if needed.
- Texture preferences: For a chunkier chili, blend only part of the roasted pepper mixture and fold in some rough-chopped roasted peppers.
- Make ahead and freeze: This chili freezes well. Cool completely, portion into freezer-safe containers, and freeze for up to three months.
- Longer simmering improves flavor: If time allows, simmer the chili longer to let flavors meld and deepen. Add 1/2 cup more beef broth if you prefer a looser consistency.
- Serving ideas: Top with Greek yogurt or crema, shredded cheese, chopped green onions, or sliced pickled peppers. Serve with cornbread, tortilla chips, or over rice for a heartier bowl.
FAQs
What is Texas chili? Texas chili is a style of chili that traditionally omits beans and tomatoes. This version relies on a blend of roasted and fresh peppers, aromatic spices, broth, and protein to create depth and heat.
What can I add to Texas chili? Optional additions include frozen corn, hominy, extra sliced peppers, grated cheese, or a dollop of Greek yogurt or sour cream. These add texture and balance to the bold pepper flavors.
Storage
Allow the chili to cool completely, then transfer to an airtight container and refrigerate for up to 5 days. To reheat, warm gently over medium-low heat in a pot, stirring occasionally until heated through.
Freezing Instructions
Cool the chili completely and place in freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, or reheat from frozen on low heat, adding a splash of broth if needed to loosen the texture.
More of our favorite chili recipes
Chili Recipes
- Beef Chili
- Vegan Instant Pot Chili
- Instant Pot Vegetarian Chili
- Instant Pot Chili
- Instant Pot Pork Chili
Texas Chili
This Texas chili is made with a roasted red pepper, jalapeño, and poblano sauce. There are no beans and no tomatoes — just a blend of roasted peppers, sautéed vegetables, beef, and savory spices.
By: Linley Hanson
Prep: 20 mins • Cook: 40 mins • Total: 1 hr • Servings: 6
Ingredients
- 1 head garlic
- 1 tablespoon olive oil, divided
- 1 large poblano pepper, halved and seeded
- 1 large jalapeño pepper, halved and seeded
- 2.5 teaspoons coarse salt, divided
- 2 lbs 85/15 ground beef
- 1 large yellow onion, minced
- 2 large bell peppers, any color, seeded and diced
- 1 cup sliced shishito peppers, seeded and cut into rounds
- 16 oz jar roasted red peppers (include the jarred liquid)
- 4 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 tablespoon maple syrup
- 2 teaspoons Worcestershire sauce
- 1.5 cups beef broth (add more for a looser chili)
Instructions
- Preheat the oven to 400ºF. Arrange the poblano and jalapeño peppers on a baking sheet, drizzle with 3 teaspoons olive oil, and season with a pinch of salt.
- Trim the top of the garlic head opposite the root so the cloves remain together. Place the garlic on a piece of foil, drizzle with 1 teaspoon olive oil, season with salt, and wrap tightly. Place it on the baking sheet with the peppers.
- Bake peppers and garlic for about 20 minutes. Remove peppers when tender; roast the garlic an additional 10 minutes until soft. Set aside to cool slightly.
- While peppers roast, heat a large Dutch oven over medium-high and add the ground beef, breaking it into small pieces. Season with 1 teaspoon salt and cook about 5 minutes.
- Add the minced onion and cook until the beef is fully browned. Stir in the diced bell peppers and shishito peppers, then remove the pot from heat.
- Place the jarred roasted red peppers (including their liquid), the roasted poblano, roasted jalapeño, and the softened garlic cloves into a blender or food processor with 1/2 teaspoon salt. Blend until smooth.
- Pour the blended pepper sauce into the Dutch oven with the beef and vegetables. Stir in chili powder, smoked paprika, cumin, oregano, maple syrup, Worcestershire sauce, and beef broth. Mix thoroughly.
- Bring to a boil, then reduce to low and simmer uncovered for at least 20 minutes, or longer for deeper flavor. Adjust seasoning to taste.
- Serve warm with a dollop of Greek yogurt or crema and your favorite toppings.
Tips & Notes
- This is a no-bean, no-tomato chili that relies on a mix of roasted and fresh peppers for its character. Swap or add peppers to change heat and flavor.
- If you prefer more broth, add an extra 1/2 cup of beef broth while simmering.
- Leftovers keep well in the refrigerator for up to 5 days and freeze for up to 3 months.
Nutrition
Approximate per serving: Calories 413 • Carbohydrates 14 g • Protein 31 g • Fat 26 g • Fiber 4 g • Sugar 5 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography: Photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.