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!
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.
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.