For many non-Texans, the defining trait of Texas chili is the stuff that's not in it: most notably beans, ground beef, and cheese. True Lone Star chili is a simple yet powerful thing: cubed beef chuck simmered with tomatoes and chili powder for hours before being thickened with masa harina (corn flour). The version pictured is from Woody DeSilva's winning recipe at the 1968 Terlingua, Texas, chili cook-off, now in its 43rd year.