Texas Chili Con Carne

A bold and meaty Texas chili with tender beef chuck, rich spices, and a deep chile flavor. This no-bean chili is perfect for game day, family dinners, or meal prep. Serve it with cornbread, tortilla chips, or your favorite toppings.

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Why You’ll Love This Texas Chili Con Carne

• Rich, deep flavor from homemade chile purée
• No beans – true Texas-style chili
• Tender beef that melts in your mouth
• Perfect for meal prep – flavors get better overnight
• Customizable heat level – adjust the chilies to taste

Preparation Phase & Essential Tools

Essential Kitchen Tools

• Large Dutch oven or heavy-bottomed pot – for even cooking
• Blender – to puree the chilies into a smooth sauce
• Cutting board and sharp knife – for prepping beef and vegetables
• Wooden spoon – for stirring
• Tongs – to handle searing beef easily

Preparation Tips

• Trim excess fat from the beef but leave some for richness
• Toast chilies properly to enhance their smoky flavor
• Let the chili simmer long enough for deep flavors and tender meat

Texas Chili Con Carne Ingredients

Chilies & 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 & Vegetables

• 4 lbs boneless beef chuck (cut into 1-inch cubes)
• 2 tablespoons olive oil
• Salt and black pepper (to season)
• 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, optional)
• 4 garlic cloves (minced, about 1.5 tablespoons)

Spices & 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 if 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 Directions

Step 1: Toast and Blend the Chilies

1. Heat a large pot over medium heat.
2. Add New Mexico and Ancho chilies and toast for 2 minutes per side until slightly darkened and aromatic.
3. Pour in 3 cups chicken broth and bring to a boil.
4. Remove from heat, cover, and let steep for 5–10 minutes until softened.
5. Transfer to a blender and blend until smooth. Set aside.

Step 2: Sear the Beef

1. Heat 1 tablespoon olive oil in the same pot over medium-high heat.
2. Pat the beef dry with paper towels, then season with salt and black pepper.
3. Sear the beef in batches for about 3 minutes per side, avoiding overcrowding.
4. Transfer the seared beef to a bowl. Repeat with the remaining beef, adding more oil if needed.

Step 3: Sauté Vegetables and Spices

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

Step 4: Simmer the Chili

1. Pour in the tomato purée, blended chile mixture, Mexican oregano, and cocoa powder.
2. Stir to combine, then return the seared beef and any accumulated juices to the pot.
3. Bring to a simmer, then reduce heat to low.
4. Simmer for 2–3 hours, stirring occasionally, until the beef is tender.
5. If needed, add more broth to thin or tomato purée to thicken.

Step 5: Final Seasoning and Serving

1. Taste and adjust seasoning with salt and pepper.
2. Serve hot with your favorite toppings.

Serving Suggestions

Pair this Texas Chili Con Carne with these delicious sides for a complete meal.

1. Cornbread – A slightly sweet contrast to the rich, spicy chili.
2. Flour tortillas – Perfect for scooping or making chili tacos.
3. Tortilla chips – Adds a crunchy texture to each bite.
4. Mexican rice – A hearty and flavorful companion.
5. Pickled jalapeños – Enhances the chili with an extra kick.
6. Avocado slices – A cool and creamy contrast to the spice.
7. Refried beans – Makes the meal even heartier.
8. Grilled cheese sandwich – A rich and comforting pairing.

Common Mistakes and How to Avoid Them

1. Skipping the Chili Toasting Step

Toasting dried chilies enhances their smoky depth. Skipping this step results in a less flavorful chili.

2. Not Searing the Beef Properly

Browning the beef creates deep, savory flavors. Make sure to sear it in batches to avoid steaming.

3. Overcrowding the Pan When Searing

Crowding the beef in the pot prevents it from caramelizing. Cook in small batches for the best results.

4. Not Simmering Long Enough

The key to tender beef is a long, slow simmer. Rushing the process leaves the meat tough.

5. Using Too Much Tomato Purée

A true Texas chili focuses on the chilies, not tomatoes. Adding too much purée overpowers the chili flavor.

Expert Tips for the Best Texas Chili Con Carne

• For a smoky heat – Swap jalapeños for 2–6 canned chipotle chilies with some of their sauce.
• For a milder chili – Omit jalapeños and use only mild dried chilies.
• For extra depth of flavor – Add 8 ounces of cooked bacon when adding the seared beef.
• For a non-traditional twist – Stir in 1 (15-ounce) can of dark kidney beans in the last 20 minutes.
• To control thickness – Add more broth for a thinner consistency or more tomato purée for a thicker texture.

Storage and Freezing Instructions

Refrigeration

• Let the chili cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 5 days.

Freezing

• Store in freezer-safe containers for up to 3 months.
• Leave some space in the container for expansion.
• Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Stovetop

• Heat over medium-low, stirring occasionally, until warmed through.

Microwave

• Heat in a microwave-safe dish in 1-minute intervals, stirring between each round, until heated evenly.

FAQs

1. What makes Texas chili different from other chili?

Texas chili is traditionally bean-free, focusing on beef and chili peppers instead of beans and tomatoes as the main base.

2. Can I use ground beef instead of beef chuck?

Yes, but the texture will be different. Use 80/20 ground beef and reduce the cooking time to about 1 hour.

3. How do I make the chili spicier?

Increase the number of jalapeños, add cayenne pepper, or use extra chipotle chilies in adobo sauce.

4. What is the best cut of beef for Texas chili?

Beef chuck is ideal because it becomes tender and flavorful after slow cooking. Brisket or short ribs also work well.

5. Can I make this in a slow cooker?

Yes. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours.

Conclusion

This Texas Chili Con Carne is a bold, hearty, and deeply flavored dish that celebrates true Texas-style chili. Whether served for a family dinner, a chili cook-off, or meal prep, its rich and smoky taste will impress. Enjoy it with your favorite toppings and sides, and let the flavors develop even further overnight for an even better next-day meal.