Texas Chili Con Carne

Few dishes capture the spirit of Texas like a robust bowl of chili con carne. This iconic beef chili skips the beans and focuses on tender chunks of beef chuck, slow-simmered in a smoky, spice-infused chile purée. What sets it apart is its deep, layered flavors—toasted Ancho and New Mexico chilies, earthy cumin, and a hint of cocoa powder for richness. Whether you’re serving it at a tailgate or a family dinner, this chili is a crowd-pleaser with its customizable heat and satisfying texture.

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Preparation Phase & Essential Tools

Tools and Equipment

• Dutch Oven: A heavy-bottomed pot ensures even heat distribution for searing and simmering. Enameled cast iron works best.
• Blender: Essential for transforming soaked chilies into a smooth, flavorful purée.
• Sharp Chef’s Knife: For cubing beef and finely chopping vegetables.
• Cutting Board: Use a sturdy board to handle meat and veggies separately.
• Wooden Spoon: Prevents scratching the pot while stirring.
• Measuring Spoons/Cups: Accuracy matters with spices like cocoa powder and Mexican oregano.

Why These Tools Matter

A Dutch oven retains heat for hours, breaking down the beef into melt-in-your-mouth perfection. The blender ensures the chili base is silky, not gritty. Prepping ingredients ahead (mise en place) streamlines cooking.

Preparation Tips

• Toast Dried Chilies Briefly: 2 minutes per side in a dry pot enhances their smoky depth.
• Pat Beef Dry Before Searing: Moisture prevents browning—key for flavor development.
• Soak Chilies in Warm Broth: Softens them faster for smoother blending.

Ingredients

Chilies and Broth

• 4 New Mexico chilies (5–6 inches each), stems/seeds removed
• 3 Ancho chilies (4 inches each), stems/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 tbsp olive oil
• 1 extra-large yellow onion, chopped (2½ cups)
• 1 red bell pepper, chopped (1½ cups)
• 2–6 jalapeños, diced (seeds removed for less heat)
• 4 garlic cloves, minced (1½ tbsp)

Spices and Flavorings

• 1 tbsp ground cumin
• 2 tsp paprika
• 1½ tsp ground coriander
• ½ tsp allspice
• 2 tsp Mexican oregano
• 2 tsp unsweetened cocoa powder
• 2 cups tomato purée (plus more as needed)

Step-by-Step Instructions

1. Prepare the Chile Purée

• Toast New Mexico and Ancho chilies in a dry Dutch oven over medium heat for 2 minutes per side until fragrant.
• Add 3 cups chicken broth, bring to a boil, then remove from heat. Let chilies soak for 5–10 minutes.
• Transfer chilies and broth to a blender. Purée until smooth; set aside.

2. Brown the Beef

• Heat olive oil in the Dutch oven over medium-high heat.
• Pat beef cubes dry with paper towels, season with salt and pepper.
• Sear beef in batches (avoid crowding) for 3 minutes per side until browned. Set aside.

3. Sauté Vegetables & Toast Spices

• In the same pot, add onion, bell pepper, and jalapeños. Sauté for 4 minutes until softened.
• Stir in garlic, cumin, paprika, coriander, and allspice. Cook 1 minute until fragrant.

4. Simmer the Chili

• Add tomato purée, chile purée, Mexican oregano, and cocoa powder. Stir well.
• Return seared beef to the pot. Bring to a gentle simmer, then reduce heat to low.
• Cook uncovered for 2–3 hours, stirring occasionally, until beef is fork-tender. Add more broth or tomato purée if too thick.

5. Finish and Serve

• Taste and adjust salt/pepper. Serve hot with toppings like tortilla chips or sour cream.

Tips and Variations

• Smokier Flavor: Substitute jalapeños with canned chipotle chilies in adobo.
• Extra Richness: Stir in 8 oz cooked bacon with the beef.
• Shortcut: Use ¼ cup chili powder instead of dried chilies (though purée adds depth).

A bowl of Texas Chili Con Carne deserves the right accompaniments to balance its bold flavors. This section covers how to serve it like a Texan, pitfalls to avoid, and side dishes that elevate the meal from hearty to unforgettable.

Serving Suggestions

The beauty of this chili lies in its versatility. While it stands strong on its own, thoughtful toppings and sides turn it into a feast:

• Classic Toppings
  • Shredded cheddar or Monterey Jack cheese: Melts into the hot chili for creamy richness.
  • Fresh cilantro: Adds a bright, herbal contrast.
  • Diced white onion or pickled red onions: Provides crunch and tang.
  • Lime wedges: A squeeze of citrus cuts through the richness.
  • Sour cream or Mexican crema: Cools the heat for sensitive palates.
• Texture Boosters
  • Tortilla chips: Ideal for scooping or crumbling over the top.
  • Cornbread: Sweet, crumbly, and perfect for soaking up the sauce.

For a true Texas experience, serve the chili in individual bowls with toppings on the side, letting guests customize their portions.

Common Mistakes to Avoid

Even experienced cooks can stumble with chili. Here’s how to sidestep pitfalls:

• Overcrowding the Pot When Browning Beef
  Adding too many beef cubes at once lowers the pan’s temperature, causing the meat to steam instead of sear. This sacrifices the Maillard reaction—the chemical process that creates deep, caramelized flavors. Fix: Brown the beef in batches, ensuring each piece has space.
• Skipping the Chile Toasting Step
  Toasting dried chilies unlocks their smoky, complex flavors. Untoasted chilies taste flat. Fix: Dry-toast them in the pot for 2 minutes per side before soaking.
• Underseasoning
  Chili needs bold seasoning to match its robust ingredients. Underseasoned chili tastes bland despite hours of cooking. Fix: Taste and adjust salt, spices, or acidity (like lime juice) at the end.
• Rushing the Simmer
  Tough beef chuck requires low, slow cooking to become tender. Boiling accelerates cooking but dries out the meat. Fix: Maintain a gentle simmer (small bubbles) for 2–3 hours.
• Using Water Instead of Broth
  Water dilutes flavor. Chicken or beef broth adds depth. Fix: Use low-sodium broth to control salt levels.

Side Dish Recommendations

Pair your chili with these eight sides to round out the meal:

1. Skillet Cornbread
   A slightly sweet, buttery cornbread balances the chili’s heat. Bake it in a cast-iron skillet for a crispy crust.
2. Avocado and Radish Salad
   Creamy avocado and peppery radishes tossed with lime juice lighten the meal.
3. Mexican Red Rice (Arroz Rojo)
   Tomato-infused rice absorbs the chili’s sauce and adds vibrant color.
4. Grilled Corn on the Cob
   Charred corn with chili powder and cotija cheese echoes Tex-Mex flavors.
5. Queso Fundido
   Melted cheese with chorizo makes a decadent dip for tortilla chips.
6. Pickled Jalapeños and Carrots (Escabeche)
   Tangy, crunchy veggies cut through the chili’s richness.
7. Black Bean and Mango Salsa
   Sweet mango and earthy beans offer a refreshing contrast.
8. Jalapeño-Cheddar Biscuits
   Flaky biscuits with spicy kick are perfect for sopping up leftovers.

How to Perfect the Recipe

For competition-worthy chili:

• Balance Heat and Sweetness
  If the chili tastes too spicy, stir in 1 tsp brown sugar or a splash of apple cider vinegar to mellow it.
• Thicken Without Flour
  For a thicker consistency, simmer uncovered longer or mash a few beef pieces against the pot.
• Boost Umami
  Add 1 tbsp fish sauce or 2 oz chopped mushrooms during cooking for savory depth.
• Rest Before Serving
  Let the chili sit for 15 minutes off the heat. This allows flavors to meld and meat to reabsorb juices.

No Texas Chili Con Carne experience is complete without knowing how to preserve leftovers and handle common questions. This final section covers storage methods, reheating tricks, and answers to frequent queries about this iconic dish.

Storage and Reheating Instructions

Proper storage maintains the chili’s texture and flavor for future meals. Follow these guidelines:

Refrigeration

• Cool the chili completely before storing (about 1 hour at room temperature).
• Transfer to an airtight container, leaving 1 inch of space at the top.
• Refrigerate for up to 4 days. The flavors often improve after 24 hours as spices meld.

Freezing

• Portion the chili into freezer-safe bags or containers (1-2 servings each).
• Remove excess air to prevent freezer burn.
• Label with the date and freeze for up to 3 months.
• For best quality, use within 2 months.

Reheating Methods

• Stovetop: Warm over medium-low heat, stirring occasionally. Add splashes of broth or water to restore moisture.
• Microwave: Heat in 1-minute intervals, stirring between each. Cover with a damp paper towel to prevent drying.
• Slow Cooker: Reheat on LOW for 2-3 hours, ideal for large batches.

Pro Tip: If freezing, undercook the beef slightly. It will finish cooking during reheating, staying tender.

Recipe Tips for Best Results

Elevate your chili with these professional techniques:

Flavor Enhancement

• Toast whole spices (cumin, coriander) before grinding for more aromatic depth.
• Deglaze the pot with a splash of beer or coffee after browning beef to incorporate flavorful browned bits.
• Finish with acid: A tablespoon of lime juice or apple cider vinegar brightens the dish.

Texture Control

• For thicker chili: Simmer uncovered longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• For smoother sauce: Blend 1 cup of the finished chili and stir it back in.

Make-Ahead Strategies

• Prepare the chile purée up to 3 days in advance; store refrigerated.
• Brown the beef and chop vegetables the night before to cut prep time.

Frequently Asked Questions

Why are there no beans in authentic Texas chili?

Texas chili purists argue that chili con carne (“chili with meat”) should highlight the beef and chiles. Beans were historically added as filler during tough economic times but aren’t considered traditional in competition-style Texas chili.

Can I use ground beef instead of chuck?

Yes, but the texture will differ. Ground beef cooks faster and lacks the succulent bite of cubed chuck. If substituting:

• Use 80/20 ground beef for fat content.
• Reduce simmering time to 45 minutes.
• Consider adding 1/2 tsp gelatin for richness.

How can I make this vegetarian?

Replace beef with:

• 2 lbs mushrooms (cremini + portobello) for umami.
• 3 cups cooked lentils or textured vegetable protein (TVP).
• Use vegetable broth and double the smoked paprika.

Is cocoa powder necessary?

The cocoa (or 1 oz dark chocolate) doesn’t make the chili taste sweet. It adds earthy notes that complement the chilies. For a similar effect without cocoa, try:

• 1 tsp instant espresso powder.
• 1/2 tsp ground cinnamon.

What’s the best cut of beef besides chuck?

• Short ribs: More marbling for richer flavor.
• Brisket: Requires longer cooking but yields tender results.
• Tri-tip: Leaner; add 2 tbsp extra oil.

Can I cook this in a slow cooker or Instant Pot?

Slow Cooker:

• Follow steps 1-3 on the stovetop.
• Transfer everything to the slow cooker and cook on LOW for 6-8 hours.

Instant Pot:

• Use Sauté function for browning.
• Pressure cook on HIGH for 35 minutes with natural release.

Conclusion

Texas Chili Con Carne is more than a dish—it’s a celebration of bold flavors and culinary tradition. Whether you stick to the no-beans rule or add personal twists, this chili rewards patience with layers of smoky, spicy, and savory goodness. Master the techniques, experiment with toppings, and don’t forget to let it rest for maximum flavor. Leftovers (if you have any) taste even better the next day, making it a perfect make-ahead meal for gatherings or cozy nights in.

For more Tex-Mex inspiration, explore our guides on Perfect Cornbread or Homemade Tortilla Chips. Now that you’re equipped with storage know-how, pro tips, and answers to common questions, it’s time to ladle up a bowl of this Texas classic.

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Texas Chili Con Carne

This rich and hearty Texas Chili Con Carne features tender chunks of beef chuck slow-simmered in a smoky, spicy homemade chile purée. Packed with deep, bold flavors and no beans in sight, it’s a true nod to traditional Texas-style chili. Serve it with tortilla chips, cornbread, or a dollop of sour cream for the ultimate cold-weather comfort meal.

Prep Time40 minutes mins

Cook Time2 hours hrs 30 minutes mins

Total Time3 hours hrs 10 minutes mins

Course: Dinner

Cuisine: American

Servings: 6

Calories: 530kcal

Ingredients

Chilies and Broth:

• 4 New Mexico chilies 5–6 inches each, stems and seeds removed
• 3 Ancho chilies 4 inches each, 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 to taste
• 1 extra-large yellow onion chopped (about 2½ cups)
• 1 red bell pepper chopped (about 1½ cups)
• 2 –6 jalapeños diced (optional, remove seeds for less heat)
• 4 garlic cloves minced (about 1½ tablespoons)

Spices and Flavorings:

• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1½ 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 cheese
• Chopped cilantro
• Lime wedges
• Sour cream
• Mexican hot sauce

Instructions

Prepare the Chilies:

• Toast the New Mexico and Ancho chilies in a dry pot over medium heat for 2 minutes per side until fragrant.
• Add 3 cups chicken broth and bring to a boil. Remove from heat and let the chilies soak for 5–10 minutes.
• Transfer the chilies and broth to a blender and blend until smooth. Set aside.

Brown the Beef:

• Heat olive oil in the same pot over medium-high heat.
• Pat the beef cubes dry and season with salt and pepper.
• Working in batches, sear the beef for about 3 minutes per side until browned. Set aside.

Sauté Vegetables & Toast Spices:

• In the same pot, add chopped onions, red bell pepper, and jalapeños. Sauté for 4 minutes until softened.
• Stir in the minced garlic, cumin, paprika, coriander, and allspice. Cook for 1 more minute until fragrant.

Simmer the Chili:

• Add the tomato purée, chile mixture, Mexican oregano, and cocoa powder to the pot. Stir well to combine.
• Return the seared beef to the pot and bring to a gentle simmer.
• Reduce heat to low and simmer for 2 to 3 hours, stirring occasionally, until the beef is fork-tender.
• Add more chicken broth or tomato purée if needed to adjust consistency.

Finish & Serve:

• Taste and adjust seasoning with salt and pepper as needed.
• Serve hot with your choice of toppings such as tortilla chips, shredded cheese, sour cream, or fresh lime juice.
• Notes
• For a smokier flavor, substitute jalapeños with chipotle chilies.
• To keep it traditional, skip the beans—but feel free to add some if desired.
• For extra depth, stir in 8 oz of cooked bacon along with the beef.