Texas Chili Con Carne

A robust and deeply flavorful chili made with slow-simmered beef chuck and a homemade chile purée. This authentic Texas-style chili is completely bean-free, rich, and packed with smoky, earthy, and slightly spicy flavors. Perfect for cold nights, game days, or any time you’re craving a satisfying, meaty dish.

This chili pairs wonderfully with tortilla chips, cornbread, or a dollop of sour cream. The secret to its incredible depth of flavor lies in the combination of dried New Mexico and Ancho chilies, slow-simmered beef, and a mix of spices that create an irresistible bowl of warmth.

Why You’ll Love This Recipe

• Authentic Texas-style – No beans, just rich, meaty goodness.
• Deep, smoky flavors – Thanks to dried chilies and a slow simmer.
• Perfect for meal prep – Tastes even better the next day.
• Customizable spice level – Control the heat by adjusting the jalapeños and chilies.
• Pairs with your favorite sides – From cornbread to rice or just on its own.

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Part 1: Ingredients & Step-by-Step Instructions

Preparation Phase & Tools to Use

Before diving into the recipe, make sure you have the following tools:

• Large Dutch oven or heavy-bottomed pot – For slow-simmering.
• Tongs – To sear and move the beef easily.
• Blender or food processor – For the smooth chile purée.
• Sharp knife – To cube the beef evenly.
• Cutting board – To prep all ingredients efficiently.

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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 tbsp olive oil
• Salt and black pepper, to taste
• 1 extra-large yellow onion, chopped (about 2.5 cups)
• 1 red bell pepper, chopped (about 1.5 cups)
• 2–6 jalapeños, diced (optional, remove seeds for less heat)
• 4 garlic cloves, minced (about 1.5 tbsp)

Spices and Flavorings:

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

Optional Toppings:

• Tortilla chips
• Shredded cheese (cheddar, Monterey Jack, or cotija)
• Chopped cilantro
• Lime wedges
• Sour cream
• Mexican hot sauce

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Step-by-Step Instructions

1. Prepare the Chilies

1. Heat a dry pot or skillet over medium heat. Toast the New Mexico and Ancho chilies for about 2 minutes per side until fragrant.
2. Add chicken broth, bring to a boil, then remove from heat. Let the chilies soak for 5–10 minutes until softened.
3. Transfer the chilies and broth to a blender and blend until smooth. Set aside.

2. Brown the Beef

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Pat the beef dry, season generously with salt and pepper, and sear in batches for about 3 minutes per side until browned. Remove and set aside.

3. Sauté Vegetables & Toast Spices

1. In the same pot, add onions, bell pepper, and jalapeños. Sauté for 4 minutes until softened.
2. Stir in garlic, cumin, paprika, coriander, and allspice. Cook for 1 minute to release the flavors.

4. Simmer the Chili

1. Add tomato purée, blended chile mixture, Mexican oregano, and cocoa powder. Stir well.
2. Return the seared beef to the pot.
3. Reduce heat to low and let simmer for 2–3 hours, stirring occasionally, until the beef is tender. Add extra broth or tomato purée if needed to adjust consistency.

5. Finish & Serve

1. Season to taste with salt and black pepper.
2. Serve with your favorite toppings, like shredded cheese, tortilla chips, and sour cream.

Best Side Dishes for Texas Chili Con Carne

Texas chili is bold and flavorful, so the right side dishes can enhance its richness while adding texture and balance. Here are some excellent pairings:

1. Cornbread – A slightly sweet, crumbly bread that complements the smoky and spicy chili.
2. Mexican Rice – A flavorful rice dish that absorbs the chili’s rich sauce.
3. Warm Flour Tortillas – Perfect for scooping up every bite of chili.
4. Pickled Jalapeños – A tangy and spicy contrast to the deep flavors of the chili.
5. Guacamole – A creamy and refreshing side that balances the heat.
6. Coleslaw – Adds a crisp, cooling crunch that pairs well with the hearty chili.
7. Cheesy Quesadillas – A melty, cheesy addition that makes the meal even more satisfying.
8. Refried Beans – A traditional side that enhances the overall texture and flavor profile.

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Common Mistakes to Avoid

Even the best chili recipes can go wrong without the right techniques. Avoid these common mistakes to ensure a perfect bowl of Texas chili every time.

• Skipping the toasting step for chilies – Toasting dried chilies enhances their depth of flavor. Skipping this step can result in a less complex chili.
• Not searing the beef properly – Browning the beef locks in juices and creates a rich, caramelized flavor. Without this step, the chili may lack depth.
• Using too much liquid – Texas chili should be thick, not soupy. Be careful with the amount of broth or tomato purée added during cooking.
• Rushing the simmering process – The key to tender beef and deep flavors is slow cooking. Simmering for at least two hours allows the flavors to develop fully.
• Not seasoning properly – Taste the chili as it cooks and adjust the seasoning as needed. Spices, salt, and acidity all play a role in balancing the flavors.
• Overloading with heat – While Texas chili should have a kick, too much heat can overpower the other flavors. Adjust jalapeños and chili varieties according to your spice tolerance.
• Skipping the resting time – Letting the chili rest for at least 15 minutes before serving allows the flavors to meld together, making the dish even better.

Storage & Reheating Instructions

Proper storage and reheating can help preserve the rich flavors and textures of Texas chili.

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to four days.
• Freezing: Texas chili freezes well. Place cooled chili in freezer-safe containers or resealable bags and store for up to three months.
• Reheating on the Stove: Heat over medium-low heat, stirring occasionally. Add a splash of broth or water if the chili has thickened too much.
• Reheating in the Microwave: Heat in 30-second intervals, stirring between each, until warmed through.

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Frequently Asked Questions

Is Texas chili really bean-free?

Yes, traditional Texas chili does not include beans. The focus is on slow-simmered beef, dried chilies, and bold spices. However, beans can be added for personal preference.

What cut of beef is best for Texas chili?

Beef chuck is the best cut because it has enough marbling to stay tender after long, slow cooking. Other good options include short ribs or brisket.

Can this be made in a slow cooker?

Yes. After searing the beef and preparing the chile purée, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.

How can I make the chili spicier?

Increase the number of jalapeños, add chipotle chilies, or include a pinch of cayenne pepper for extra heat.

What can I use instead of Mexican oregano?

If Mexican oregano is unavailable, regular oregano can be used, though it has a milder flavor. Marjoram is another good substitute.

Can I make this chili a day in advance?

Yes, and it is even better the next day. The flavors develop and deepen when allowed to rest overnight in the refrigerator.

How do I thicken the chili if it is too thin?

Let it simmer uncovered for an additional 20 to 30 minutes. This allows excess liquid to evaporate and concentrates the flavors.

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Conclusion

Texas Chili Con Carne is a rich, smoky, and deeply flavorful dish that represents the best of traditional chili. Slow-simmered beef, dried chilies, and a blend of spices create a hearty, satisfying meal. Whether served with cornbread, tortillas, or on its own, this chili is perfect for cold nights, game days, and gatherings.

Making it ahead allows the flavors to develop, and leftovers store well for meal prep. By following these steps, you can enjoy an authentic bowl of Texas chili with the perfect balance of heat, spice, and savory depth.