Texas Chili Con Carne

This hearty, meaty Texas-style chili is packed with bold flavors, featuring tender chunks of beef chuck simmered in a rich, homemade chile purée. Unlike traditional chili with beans, this authentic Texas chili focuses on beef, spices, and chilies, making it a true meat-lover’s dish. Perfect for gatherings, meal prep, or game day, this chili pairs beautifully with cornbread, tortilla chips, or your favorite toppings.

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Part 1: Preparation & Cooking Instructions

Essential Tools & Equipment

To make the perfect Texas Chili Con Carne, you will need:

• Large Dutch oven or heavy-bottomed pot – Provides even heat distribution for slow cooking.
• Blender – Creates a smooth and rich chile purée.
• Chef’s knife and cutting board – Essential for chopping beef and vegetables.
• Measuring cups and spoons – Ensures accurate seasoning.
• Tongs – Helps flip and handle the beef while searing.

Ingredients

Chilies and Broth:

• 4 New Mexico chilies, stems and seeds removed
• 3 Ancho chilies, stems and seeds removed
• 3 cups low-sodium chicken broth, plus more as needed

Beef and Vegetables:

• 4 lbs boneless beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and black pepper
• 1 extra-large yellow onion, chopped (about 2.5 cups)
• 1 red bell pepper, chopped (about 1.5 cups)
• 2–6 jalapeños, diced (seeds and ribs removed for less heat, optional)
• 4 garlic cloves, minced (about 1.5 tablespoons)

Spices and Flavorings:

• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 ½ teaspoons ground coriander
• ½ teaspoon allspice
• 2 teaspoons Mexican oregano
• 2 teaspoons unsweetened cocoa powder
• 2 cups tomato purée, plus more as needed

Optional Toppings:

• Tortilla chips
• Shredded cheddar cheese
• Chopped cilantro
• Lime wedges
• Sour cream
• Mexican hot sauce
• Diced onions (green, purple, or yellow)

Step-by-Step Cooking Instructions

1. Toast and Blend Chilies

1. Heat a large pot over medium heat. Add chilies and toast for about 2 minutes per side until darkened and aromatic.
2. Pour in chicken broth and bring to a boil. Remove from heat, cover, and let steep for 5–10 minutes until chilies are soft.
3. Transfer the mixture to a blender. Remove the center insert of the lid, cover with a kitchen towel, and blend until smooth and thick. Set aside.

2. Sear the Beef

1. Heat 1 tablespoon olive oil in the pot over medium-high heat.
2. Pat beef dry with paper towels and season generously with salt and pepper.
3. Working in batches, sear beef for about 3 minutes per side until browned.
4. Transfer seared beef to a bowl and repeat with remaining beef, adding more oil if needed.

3. Sauté Vegetables and Spices

1. Return the empty pot to medium-high heat.
2. Add onion, bell pepper, and jalapeños (if using) and sauté for about 4 minutes until softened.
3. Stir in garlic, cumin, paprika, coriander, and allspice. Cook for 1 minute until fragrant.

4. Simmer the Chili

1. Pour in the tomato purée, blended chile mixture, Mexican oregano, and cocoa powder. Stir to combine.
2. Return the seared beef and its juices to the pot.
3. Bring the chili to a gentle simmer, then reduce heat to low. Cover and cook for 2–3 hours, stirring occasionally.
4. Adjust consistency by adding broth for a thinner texture or more tomato purée for thickness.

5. Finish and Serve

1. Season the chili with salt and pepper to taste near the end of cooking.
2. Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla chips.

Best Side Dishes for Texas Chili

Enhance your Texas Chili Con Carne with these perfect pairings:

1. Cornbread – A slightly sweet and savory bread that balances the spice of the chili.
2. Flour or Corn Tortillas – Soft, warm tortillas are perfect for scooping up every bite.
3. Mexican Rice – A flavorful, tomato-based rice dish that complements the bold flavors of the chili.
4. Refried Beans – Creamy and rich, they add a satisfying side to the meal.
5. Grilled Vegetables – Charred bell peppers, onions, and zucchini add a smoky, fresh contrast.
6. Coleslaw – A crisp, tangy side that helps cut through the richness of the chili.
7. Baked Potatoes – A hearty option that pairs well with a generous spoonful of chili on top.
8. Avocado Salad – A cooling, creamy side made with fresh avocado, lime, and cilantro.

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Common Mistakes to Avoid

Even the best cooks can make small mistakes when preparing chili. Avoid these common pitfalls to ensure the best results:

• Skipping the chili toasting step – Toasting deepens the flavor and enhances the smoky notes of the dried chilies.
• Overcrowding the pan when searing beef – Cooking too much meat at once can cause steaming instead of browning, preventing the beef from developing rich caramelization.
• Not letting the chili simmer long enough – The beef needs ample time to break down and become tender. A rushed cooking process will result in tough meat.
• Using store-bought chili powder instead of whole chilies – Whole dried chilies create a more authentic and complex flavor. Store-bought powders lack depth and freshness.
• Underseasoning – The chili needs bold seasoning to stand up to the richness of the beef and chilies. Adjust salt and spices toward the end of cooking to balance flavors.
• Adding too much liquid – Chili should be thick and hearty. If it becomes too soupy, let it simmer uncovered to reduce and concentrate the flavors.
• Skipping the resting time – Letting chili sit for at least 30 minutes after cooking allows the flavors to meld. It tastes even better the next day.

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Storage and Reheating Tips

Proper storage ensures that the flavors of Texas Chili Con Carne continue to develop, making it even better the next day.

• Refrigerate – Store in an airtight container for up to five days. The flavors deepen as it sits, making leftovers even more delicious.
• Freeze – Chili freezes well for up to three months. Let it cool completely before transferring to freezer-safe containers.
• Reheat on the Stovetop – Warm over low heat, stirring occasionally. If the chili has thickened too much, add a small amount of broth or water to reach the desired consistency.
• Reheat in the Microwave – Heat in short intervals, stirring between each to ensure even heating.

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Frequently Asked Questions

1. What makes Texas chili different from regular chili?
Texas chili is made without beans and typically uses chunks of beef instead of ground beef. It also relies on whole dried chilies for a rich, smoky flavor rather than pre-ground chili powder.

2. Can I make this chili in a slow cooker?
Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for six to eight hours or high for four to five hours until the beef is tender.

3. How can I make it spicier?
For extra heat, add more jalapeños, use hotter chilies like guajillo or árbol, or stir in chipotle in adobo sauce. A dash of cayenne pepper or extra black pepper can also increase the heat.

4. Can I substitute different chilies?
Yes. Guajillo or pasilla chilies work well as replacements for New Mexico or ancho chilies. Adjust the ratio based on flavor preference, as some chilies are spicier than others.

5. Is this chili gluten-free?
Yes, as long as all ingredients used, including broth and tomato purée, are certified gluten-free.

Conclusion

This Texas Chili Con Carne is a rich, smoky, and deeply flavorful dish that is perfect for any occasion. Whether serving it for a game day gathering, a family dinner, or as a make-ahead meal, its bold and hearty flavors make it a favorite. Pair it with cornbread, tortillas, or your favorite toppings for an unforgettable meal.

By using whole dried chilies, slow-simmering the beef, and allowing the flavors to meld, this recipe delivers authentic, true Texas chili with a depth of taste that is unmatched. Make a batch today and experience the bold, spicy flavors of Texas in every bite.

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Texas Chili Con Carne

This hearty, meaty Texas-style chili features tender chunks of beef chuck simmered in a rich, homemade chile purée. Packed with bold flavors, this dish is perfect for serving with tortilla chips, cornbread, or your favorite toppings. It makes about 11–12 cups, making it great for gatherings or meal prep!

Prep Time40 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Main Course

Cuisine: Tex-Mex

Calories: 697kcal

Ingredients

Chilies and Broth:

• 4 New Mexico chilies stems and seeds removed (5–6 inches each)
• 3 Ancho chilies stems and seeds removed (4 inches each)
• 3 cups low-sodium chicken broth plus more as needed

Beef and Vegetables:

• 4 lbs boneless beef chuck cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and black pepper
• 1 extra-large yellow onion chopped (about 2.5 cups)
• 1 red bell pepper chopped (about 1.5 cups)
• 2 –6 jalapeños seeds and ribs removed for less heat if desired, diced (optional)*
• 4 garlic cloves minced (about 1.5 tablespoons)

Spices and Flavorings:

• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 ½ teaspoons ground coriander
• ½ teaspoon allspice
• 2 teaspoons Mexican oregano
• 2 teaspoons unsweetened cocoa powder
• 2 cups tomato purée plus more as needed

Optional Toppings:

• Tortilla chips
• Shredded cheddar cheese
• Chopped cilantro
• Lime wedges
• Sour cream
• Mexican hot sauce
• Diced onions green, purple, or yellow

Instructions

Toast and Blend Chilies

• Heat a large pot over medium heat. Add chilies and toast for about 2 minutes per side until slightly darkened and aromatic.
• Pour in chicken broth and bring to a boil. Remove from heat, cover, and let steep for 5–10 minutes until softened.
• Transfer the mixture to a blender. Remove the center insert of the lid, cover with a kitchen towel, and blend, starting on low speed and increasing to high until smooth. Set aside.

Sear the Beef

• Heat 1 tablespoon olive oil in the pot over medium-high heat. Pat beef dry with paper towels and season generously with salt and pepper.
• Working in batches, sear beef for about 3 minutes per side, avoiding overcrowding. Transfer seared beef to a bowl and repeat with remaining beef, adding more oil if needed.
• Sauté Vegetables and Spices
• Return the empty pot to medium-high heat. Add onion, bell pepper, and jalapeños (if using) and sauté for 4 minutes.
• Stir in garlic, cumin, paprika, coriander, and allspice. Cook for 1 minute until fragrant.

Simmer the Chili

• Pour in the tomato purée, blended chile mixture, Mexican oregano, and cocoa powder. Stir to combine. Return the seared beef and any accumulated juices to the pot.
• Bring the chili to a simmer, then reduce heat to low. Cook for 2–3 hours, stirring occasionally, until the beef is tender. Add more broth to thin or tomato purée for a thicker consistency.

Finish and Serve

• Season the chili with salt and pepper to taste near the end of cooking.
• Serve hot with your favorite toppings like tortilla chips, shredded cheese, or sour cream.

Notes

For a smokier flavor, replace jalapeños with 2–6 canned chipotle chilies and some of their sauce.
For a milder chili, omit the jalapeños or chipotle chilies.
Optional addition: Stir in 1 (15 oz) can of dark kidney beans during the last 20 minutes of cooking (not traditional).
For extra meaty flavor, add 8 oz cooked bacon when adding the seared beef.