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Kitchn has published a Texas-style chili con carne recipe built around browned ground beef, fresh chiles and ancho chile powder, with no beans. The recipe serves eight to 10 and takes about 70 minutes, including 10 minutes of preparation and an hour of cooking.
Kitchn has published a Texas-style chili con carne recipe that uses ground beef, poblano and jalapeño chiles, and ancho chile powder to deliver a quicker-cooking, no-bean version of the beef-focused dish. The recipe is listed as serving eight to 10 people, making about 12 cups, with 10 minutes of preparation and one hour of cooking.
The recipe, developed by Laura Rege and presented with culinary producer Rachel Perlmutter, builds flavor by browning ground beef before cooking onion and poblano in oil. Jalapeño and garlic are added next, followed by tomato paste, fire-roasted tomatoes, spices and chicken broth. The mixture simmers until it thickens and the flavors meld. A splash of vinegar is stirred in at the end.
Kitchn describes the recipe as a faster route to flavors associated with traditional Texas chili, which it says is often made with chunks of beef chuck simmered in a tomato-based sauce with whole dried chiles. Ground beef cooks more quickly than chuck, while ancho chile powder provides a concentrated chile flavor. The recipe says regular chili powder can be substituted, though it may contain a blend of spices and sometimes salt.
The suggested seasonings include cumin, coriander, paprika and oregano. Kitchn recommends ground beef with 80% to 85% lean meat to retain richness without making the finished chili greasy. Suggested toppings include Fritos, sour cream, sharp cheddar, diced white onion and fresh jalapeño; the publication presents these as optional ways to customize each bowl.
A Faster Route to Texas-Style Chili
The recipe’s practical appeal is its use of ground beef instead of stew meat, reducing the time needed to cook the beef until tender. With a stated total cooking time of one hour, it offers a more time-limited home-cooking option while retaining a chile-forward profile through poblano, jalapeño and ancho chile powder.
Its no-bean format also makes the recipe’s approach clear: beef, chiles and spices are the focus, rather than beans as a substantial ingredient. That distinction matters because chili recipes vary by region and household. Kitchn frames this version as distinctly Texan, not as a definitive recipe for every style of chili con carne.
The recipe’s scale—about 12 cups for eight to 10 servings—makes it suitable for a group meal, while the topping suggestions let diners adjust crunch, richness and heat individually. Those are features stated by the publisher; the source does not provide independent nutrition analysis or comparative testing against other recipes.
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How This Recipe Uses Texas Chili Traditions
Chili con carne generally refers to a hearty stew centered on chile-seasoned meat, though its ingredients and preparation differ among cooks. Kitchn notes that beans may appear in some versions, while this recipe leaves them out. Its description of traditional Texas chili emphasizes chunks of beef chuck and a sauce made with whole dried chiles.
Rather than replicate that longer method, Rege’s recipe uses ground beef and ancho chile powder. The publication says ancho offers a more direct chile flavor than standard chili powder, which may contain other spices and salt. Fresh poblano and jalapeño add separate chile flavors, while fire-roasted tomatoes and tomato paste form the tomato base.
The recipe’s final vinegar addition is intended to balance the rich, savory mixture. Perlmutter, identified as the recipe tester, said the apple cider vinegar brightened the chili. That comment is a tester’s assessment, not a measured result or a claim that all readers will prefer the same seasoning.
“A Texan classic that utilizes ground beef to speed things up, but keeps all the flavors of the original, like ancho, poblano, and jalapeno chiles.”
— Kitchn’s recipe description
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Publication Details and Recipe Results
The supplied source says the recipe was published “yesterday,” but it does not provide a calendar publication date. The tester note is dated September 2026; the source does not explain whether that date is the original test date or when the note was added. The precise publication timeline is therefore not established by the material provided.
The source presents the recipe and a tester’s positive assessment, but it does not include independently verified cooking results, nutritional information, food-safety guidance or a comparison with other chili recipes. Actual cooking time and texture can vary with equipment, heat level and ingredients. The source also does not specify whether readers should use a particular brand of broth or provide a measured heat rating for the finished dish.
stainless steel chili serving bowls
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Cooking and Serving the Published Recipe
The next step for readers interested in the dish is to follow the recipe’s sequence: brown the beef, soften the onion and poblano, add jalapeño and garlic, cook the tomato paste, then stir in the tomatoes, spices and broth. After simmering until thickened, the recipe calls for vinegar to be added at the end. Kitchn lists optional toppings so diners can finish their own bowls to taste.
The source does not announce a follow-up test, revision or additional reporting. Any later changes to the recipe, publication date or serving guidance would need to be confirmed by Kitchn; for now, the available information is the published recipe and its stated preparation and cooking times.
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Key Questions
Does this chili con carne recipe contain beans?
No. Kitchn describes this as a no-bean recipe focused on beef, chiles and spices.
How long does the recipe take?
Kitchn lists 10 minutes of preparation and one hour of cooking. The recipe makes about 12 cups and is listed as serving eight to 10.
What kind of beef does the recipe use?
It uses ground beef. Kitchn recommends a blend that is 80% to 85% lean to provide richness without, in the publication’s description, making the chili greasy.
Can regular chili powder replace ancho chile powder?
Yes. Kitchn says regular chili powder can be substituted, while noting that it may contain a blend of spices and sometimes salt. The recipe favors ancho powder for a more direct chile flavor.
What toppings does Kitchn suggest?
Suggested toppings include Fritos, sour cream, sharp cheddar, diced white onion and fresh jalapeño. They are optional, and the source encourages diners to choose according to preference.
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