Texas Chili Con Carne
A hearty, meaty chili featuring tender beef chuck simmered in a rich, flavorful homemade chile purée. This comforting dish is perfect for serving with tortilla chips, cornbread, or your favorite toppings. Makes about 11–12 cups.
Servings: 6
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 bite-sized cubes (1 inch)
- 2 tablespoons olive oil
- Salt and black pepper
- 1 extra-large yellow onion chopped (2.5 cups)
- 1 red bell pepper chopped (1.5 cups)
- 2 –6 jalapeños seeds and ribs removed for less heat if desired, diced (optional)*
- 4 garlic cloves minced (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. Season generously with salt and pepper.
- Working in batches, sear beef for about 3 minutes on each 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 with optional 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.
You can add 1 (15 oz) can of dark kidney beans during the last 20 minutes of cooking if desired (not traditional).
For extra meaty flavor, include 8 oz cooked bacon when adding the seared beef.
For a milder chili, omit the jalapeños or chipotle chilies.
You can add 1 (15 oz) can of dark kidney beans during the last 20 minutes of cooking if desired (not traditional).
For extra meaty flavor, include 8 oz cooked bacon when adding the seared beef.