The Perfect Texas Chili Con Carne Recipe for Cozy Nights

Crafting an authentic texas chili con carne recipe sparks memories of dusty ranch kitchens and bold southwestern flavors.

Cowboys and home cooks share a deep passion for this hearty dish that warms the soul.

Robust ingredients dance together, creating a symphony of spices and tender meat.

Each bite tells a story of culinary tradition and regional pride.

Peppers, beef, and secret spice blends combine in a rich, complex stew that demands attention.

Regional variations make this recipe uniquely personal and deeply satisfying.

You’ll want to gather around the table and savor every robust, comforting spoonful.

Tasty Ideas For Texas Chili Con Carne

• Vegetarian Chili: Replace beef with a hearty mix of black beans, kidney beans, and lentils for a protein-packed plant-based version.
• Slow Cooker Method: Transfer all ingredients to a slow cooker after searing beef, cook on low for 6-8 hours for tender, deeply flavored chili.
• Turkey Lean Chili: Swap beef with ground turkey for a lighter, lower-fat alternative that still maintains rich spice profile and robust flavor.
• Keto-Friendly Chili: Eliminate beans, increase beef quantity, and add extra low-carb vegetables like zucchini and cauliflower to keep carbohydrate content minimal.

Perfect Pairings For Texas Chili Con Carne

• Pair Spicy Red Wine: Choose a bold, full-bodied red like Zinfandel or Syrah that can stand up to the chili's intense flavors and rich meaty profile.
• Complement with Crisp Lager: Select a Mexican-style lager like Modelo Especial or Pacifico, which offers a refreshing contrast to the hearty, spicy chili and cleanses the palate.
• Enhance with Corn Bread Sidekick: Serve warm, slightly sweet cornbread alongside the chili to balance the dish's heat and provide a comforting, textural counterpoint that soaks up the rich sauce.
• Balance with Fresh Slaw: Prepare a tangy cabbage slaw with lime and cilantro to cut through the chili's richness, adding brightness and a cool crunch that elevates the overall dining experience.

How To Store Texas Chili Con Carne Well

• Store the chili in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 4 days, ensuring it's completely cooled before sealing.
• Transfer to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Place chili in a microwave-safe dish, cover loosely, and heat on medium power. Stir every 30 seconds to distribute heat evenly, preventing cold spots. Heat until temperature reaches 165°F.
• Pour chili into a pot, add a splash of chicken broth to prevent sticking. Warm over medium-low heat, stirring occasionally until heated through.

Texas Chili Con Carne FAQ Guide

• What chilies work best for this Texas Chili Con Carne?

Ancho and guajillo chilies are traditional choices, providing deep, rich flavor without overwhelming heat. These dried chilies offer a complex, slightly smoky taste that defines authentic Texan chili.

• Why do you toast the chilies before blending?

Toasting dried chilies before blending releases their essential oils and intensifies their natural flavors. This technique enhances the chili’s depth and creates a more robust, complex taste profile.

• Can I make this chili spicier?

Yes, you can increase heat by adding extra jalapeños, using hotter chili varieties like pasilla or adding cayenne pepper. Start with small amounts and adjust to your preferred spice level.

Why Texas Chili Con Carne Is A Favorite

• Craft Complex Flavors: Layering spices, toasted chilies, and a surprise ingredient like cocoa powder creates a deeply nuanced taste profile that elevates this classic Texas chili.
• Master Cooking Techniques: The recipe teaches professional-level skills like toasting chilies, searing meat to develop a rich crust, and building depth through slow simmering.
• Customize Your Comfort: Flexible consistency allows you to adjust thickness with broth or tomato purée, while optional toppings let everyone personalize their bowl according to preference.
• Celebrate Authentic Cuisine: This traditional Texas-style chili honors regional cooking methods, focusing on bold meat and spice combinations without beans, showcasing true southwestern culinary heritage.

Texas Chili Con Carne Ingredient List

• Beef: A hearty protein that provides the main texture and rich flavor of the classic Texas chili.

• Dried Chilies: Foundational ingredients that create a deep, complex spice profile and authentic chili flavor.

• Onion, Bell Pepper, Jalapeños: These vegetables build a robust flavor base and add layers of depth to the chili.

• Garlic, Cumin, Paprika, Coriander, Allspice: A blend of warm spices that enhance the overall taste and create a complex seasoning profile.
• Salt, Black Pepper: Essential for balancing and intensifying the chili's flavors.

• Chicken Broth: Provides moisture and helps create a rich, tender cooking environment for the beef.
• Tomato Purée: Adds thickness and a subtle tangy sweetness to the chili.

• Mexican Oregano, Cocoa Powder: Unexpected ingredients that contribute depth and a subtle complexity to the traditional chili recipe.

• Olive Oil: Helps with sautéing and prevents ingredients from sticking to the pot.

How To Prepare Texas Chili Con Carne

Step 1: Prepare Dried Chiles

Toast dried chiles in a hot pan until they become fragrant and slightly darkened. This process releases their deep, rich flavors and creates an amazing base for the chili.

Step 2: Soften Chiles

Pour hot chicken broth over the toasted chiles. Let them soak and soften for several minutes, allowing the chiles to rehydrate and develop intense flavor.

Step 3: Create Chile Sauce

Blend the softened chiles with the broth until completely smooth. The resulting sauce will be the secret weapon of your chili’s incredible taste.

Step 4: Sear Beef Perfectly

Prepare the beef by patting it dry and seasoning generously. Brown the meat in batches to create a deep, caramelized crust that locks in incredible flavor.

Step 5: Build Flavor Base

• Onions
• Bell peppers
• Jalapeños (optional)

Cook until they become soft and slightly golden.

Step 6: Add Aromatic Spices

• Garlic
• Cumin
• Paprika
• Coriander
• Allspice

Stir quickly to release their intense aromas.

Step 7: Combine Chili Components

• Tomato purée
• Blended chile sauce
• Mexican oregano
• Cocoa powder

Return the seared beef to the pot.

Step 8: Slow Cook to Perfection

Simmer the chili on low heat for 2-3 hours. Stir occasionally and adjust liquid as needed. The beef should become incredibly tender and fall apart easily.

Step 9: Final Seasoning

Taste and adjust seasoning with salt and pepper. The long cooking process will have developed deep, complex flavors.

Step 10: Serve and Enjoy

• Shredded cheese
• Crispy tortilla chips
• Sour cream
• Chopped cilantro

Handy Tips For Texas Chili Con Carne

• Maximize Beef Tenderness: Pat the meat dry before searing to ensure a perfect, crispy exterior that locks in juices and creates deep flavor layers.
• Chili Pepper Power: Toast dried chilies gently to release their rich, smoky essence without burning, which can make the sauce bitter.
• Slow Simmer Strategy: Let the chili cook low and slow for 2-3 hours, allowing the meat to break down and absorb all the complex spice combinations.
• Liquid Balance Trick: Adjust the consistency by adding more chicken broth for a thinner texture or extra tomato purée to thicken the chili as it simmers.
• Flavor Boost Hack: Include a touch of cocoa powder to add depth and complexity to the chili's overall taste profile without making it sweet.

Texas Chili Con Carne Recipe

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4.5 from 9 reviews

• Total Time: 2 hours 30 minutes
• Yield: 8 1x

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Description

Hearty Texas chili con carne brings bold southwestern flavors dancing across your palate with rich, spicy complexity. Robust beef and smoky spices create a soulful dish promising pure comfort in each deeply satisfying spoonful you’ll savor.

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Ingredients

Scale 1x2x3x

Meat:

• 4 pounds (1.8 kilograms) boneless beef chuck (cut into 1-inch cubes)

Chilies and Aromatics:

• 4 New Mexico chilies (stems and seeds removed, 5–6 inches each)
• 3 Ancho chilies (stems and seeds removed, 4 inches each)
• 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 if desired, diced, optional)
• 4 garlic cloves (minced, about 1.5 tablespoons)

Spices and Seasonings:

• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1.5 teaspoons ground coriander
• 0.5 teaspoon allspice
• 2 teaspoons Mexican oregano
• 2 teaspoons unsweetened cocoa powder
• 2 tablespoons olive oil
• Salt and black pepper

Liquid and Toppings:

• 3 cups (710 milliliters) low-sodium chicken broth (plus more as needed)
• 2 cups (470 milliliters) tomato purée (plus more as needed)
• Tortilla chips
• Shredded cheddar cheese
• Chopped cilantro
• Lime wedges
• Sour cream
• Mexican hot sauce
• Diced onions (green, purple, or yellow)

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Instructions

1. Toast dried chilies in a large pot over medium heat for 2 minutes per side until fragrant and slightly darkened.
2. Pour chicken broth over toasted chilies, bringing to a boil. Remove from heat, cover, and allow chilies to steep for 5–10 minutes until softened.
3. Transfer chile-broth mixture to blender, covering lid with kitchen towel, and purée until completely smooth. Set chile sauce aside.
4. Pat beef dry and season generously with salt and pepper. Heat olive oil in the same pot over medium-high heat.
5. Sear beef in batches, creating a deep brown crust on each side for approximately 3 minutes. Remove browned meat and set aside, repeating with remaining beef and adding more oil if necessary.
6. Add onion, bell pepper, and jalapeños to the pot, sautéing for 4 minutes until vegetables begin to soften.
7. Incorporate garlic and ground spices, cooking for 1 minute to release their aromatic oils.
8. Introduce tomato purée, blended chile sauce, Mexican oregano, and cocoa powder. Return seared beef to the pot with accumulated juices.
9. Reduce heat to low, allowing chili to simmer gently and uncovered for 2–3 hours. Stir occasionally and adjust liquid consistency with additional broth or tomato purée as needed.
10. Taste and fine-tune seasoning with salt and pepper.
11. Serve piping hot, garnishing with preferred toppings like shredded cheese, crisp tortilla chips, or cooling sour cream.

Notes

• Carefully toast dried chilies to enhance their deep, smoky flavor without burning, which can create a bitter taste.
• For a milder version, remove chili seeds before blending to reduce heat intensity while maintaining complex pepper flavor.
• Consider using lean beef cuts like chuck roast to ensure tender meat that breaks down beautifully during long, slow cooking process.
• Replace beef with plant-based ground alternatives or jackfruit for a vegetarian adaptation without compromising traditional Texas chili richness.

• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 8
• Calories: 480
• Sugar: 4 g
• Sodium: 280 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.2 g
• Carbohydrates: 12 g
• Fiber: 4 g
• Protein: 45 g
• Cholesterol: 130 mg