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Texas Chili Con Carne
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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
Cook Time2 hours 30 minutes
Total Time3 hours 10 minutes
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.