Texas Chili Con Carne

Looking for a bold, no-beans kind of chili? This Texas Chili Con Carne brings serious flavor. It’s thick, meaty, and straight-up satisfying.

We cooked up a pot last weekend, and wow—it was next level. Big chunks of beef, smoky spices, and a slow simmer that makes everything rich and deep.

This isn’t your average chili. It’s hearty, rustic, and made to impress. Perfect for game day, cold nights, or anytime you want something real.

Let’s fire up the stove. Grab your beef and spices, and let’s make chili the Texas way. One bite and you’ll be hooked.

Why You’ll Love This Recipe

• Deep, Authentic Flavor: The dried chilies are the heart of this dish. Once rehydrated and blended, they turn into a thick, smoky paste that coats the beef in bold Texas flavor.
• Perfect Texture: Unlike ground beef chili, this one uses cubed chuck roast. The beef becomes meltingly tender as it slowly cooks down — no mushy meat here.
• Made to Share: This makes a big batch, perfect for leftovers or feeding a crowd. And the flavor? Even better the next day.
• Highly Customizable: Want it spicier? Add more jalapeños or chipotle. Like it richer? A bit of dark chocolate wouldn’t be a bad idea either.

What You Need to Know Before You Start

Prep Time: 30 minutes
Cook Time: 2.5 to 3 hours
Total Time: Around 3 hours 15 minutes

Yield: Serves 6–8 generous portions
Difficulty: Moderate — this is a slow-cooked recipe, but it doesn’t require fancy skills. You’ll mostly need time and a big pot.

Key Tips:

• Use good meat. Chuck roast is ideal because of its marbling — it breaks down beautifully over a long cook.
• Toast your chilies. It brings out a nutty, complex flavor. Just a few seconds on a hot skillet makes a big difference.
• Blend your chili base well. The smoother it is, the silkier your final chili will be.
• Don’t rush the simmer. This is where the flavors deepen and the beef becomes tender.

Required Kitchen Tools

Here’s what I pull out every time I make this chili:

• Large Dutch Oven or Heavy Pot: Cast iron is best for even heat distribution.
• Cutting Board & Sharp Knife: For breaking down the chuck and chopping veggies.
• Tongs: Easier for turning the beef as it browns.
• Small Skillet: To toast the dried chilies before soaking them.
• Blender (or immersion blender): Essential for making the chili paste.
• Wooden Spoon or Spatula: For stirring and scraping the fond (those tasty brown bits) off the bottom of the pot.
• Measuring Cups & Spoons: To keep spice levels consistent.

Ingredients for Texas Chili Con Carne

This recipe is built on layers of flavor — from toasted dried chilies to caramelized onions to a custom spice mix. Every part plays a role.

🌶 Chilies & Broth

The foundation of the flavor comes from these dried chilies — they’re earthy, fruity, and a little smoky.

• 4 dried New Mexico chilies (5–6 inches each): Mild heat, rich red color, and slightly sweet.
• 3 dried Ancho chilies (about 4 inches each): Deep flavor, like raisins and dark chocolate.
• 3 cups low-sodium chicken broth: Used to rehydrate the chilies and add richness to the base.

👉 Tip: Don’t boil the chilies. Just soak them in hot broth to preserve their flavor.

🥩 Beef & Aromatics

This is where the bulk and body of the chili come from — juicy chunks of beef plus the vegetables that create depth.

• 4 lbs boneless beef chuck: Trim excess fat but leave some marbling. Cut into 1-inch cubes.
• 2 tablespoons olive oil, divided: For searing the meat and cooking the aromatics.
• Salt and pepper to taste: Always season the meat before browning.
• 1 large yellow onion, chopped: You’ll need about 2½ cups. Caramelizing this brings sweetness.
• 1 red bell pepper, chopped: About 1½ cups, for natural sweetness and a pop of color.
• 2–6 jalapeños, finely diced: You choose the heat level. Remove seeds for less spice.
• 4 garlic cloves, minced: A must. Don’t skip it.

🧂 Spices & Flavorings

This custom blend gives the chili its signature complexity. Don’t be afraid to tweak to your taste.

• 1 tablespoon ground cumin: Earthy and warm, classic chili spice.
• 2 teaspoons paprika: Adds color and subtle sweetness.
• 1½ teaspoons ground coriander: Light and citrusy — it lifts the richness.
• ½ teaspoon ground allspice: Just a pinch adds depth and complexity.
• 2 teaspoons Mexican oregano: More citrusy and floral than regular oregano.
• 2 teaspoons unsweetened cocoa powder: Not for sweetness — this brings a subtle bitterness that balances the spice.
• 2 cups tomato purée: Builds body and acidity into the sauce.

🧀 Optional Toppings

I love a topping bar when serving this — lets everyone make it their own.

• Tortilla chips (for crunch)
• Shredded cheddar cheese
• Chopped cilantro
• Lime wedges
• Sour cream or plain yogurt
• Diced onions (white, red, or green)
• Mexican hot sauce (Valentina or Cholula work great)

How to Make Texas Chili Con Carne

Step-by-step instructions from prepping chilies to simmering the final pot

1. Toast and Soak the Dried Chilies

To bring out the rich, smoky flavor in dried chilies, you’ll want to toast them first.

1. Heat a dry skillet over medium heat.
2. Add the dried New Mexico and Ancho chilies (in batches if needed). Toast them for about 15–20 seconds per side until they puff slightly and smell fragrant. Don’t burn them — just wake up the oils.
3. Remove from heat and place chilies in a bowl.
4. Pour the hot chicken broth over the chilies, making sure they’re submerged.
5. Let them soak for 20–25 minutes, until they’re soft and pliable.

2. Brown the Beef in Batches

This step is where the meaty flavor starts building. Don’t rush it.

1. Pat your beef dry with a paper towel and season with salt and pepper.
2. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat.
3. Sear the beef in batches, turning with tongs, until all sides are browned — about 5–6 minutes per batch. Don’t overcrowd the pot.
4. Set browned beef aside on a plate. Leave the flavorful browned bits (fond) in the pot.

3. Sauté the Aromatics

Next, you’ll build a flavorful base by sautéing your veggies and spices.

1. Lower the heat to medium.
2. Add 1 tablespoon olive oil to the pot, then the onions, bell pepper, and jalapeños.
3. Cook, stirring occasionally, for about 8–10 minutes, until softened and lightly browned.
4. Stir in the garlic, then cook for another 30 seconds until fragrant.
5. Add all the spices: cumin, paprika, coriander, allspice, oregano, and cocoa powder. Stir well and toast the spices for 1–2 minutes to deepen their flavor.

4. Make the Chili Paste

While your veggies are cooking, the chilies should be soft and ready to blend.

1. Transfer the soaked chilies (along with some of the broth they soaked in) to a blender.
2. Add the tomato purée and blend on high until smooth — about 1–2 minutes.
3. If it’s too thick, add more soaking broth until it forms a smooth, pourable sauce.

👉 Optional: For a silky finish, you can strain the paste through a mesh sieve.

5. Combine and Simmer

Now it all comes together in one glorious pot.

1. Pour the chili paste into the pot with your sautéed veggies and spices. Stir and let it simmer for 5 minutes to develop the flavor.
2. Return the seared beef (and any juices) back into the pot.
3. Pour in enough extra broth to just cover the beef.
4. Stir everything together, bring to a gentle boil, then lower to a bare simmer.
5. Cover the pot slightly ajar and let it simmer for 2.5 to 3 hours, stirring every 30 minutes.
6. The chili is ready when the beef is fork-tender, the sauce is rich and thick, and the flavors are deep.

👉 If the chili gets too thick during cooking, add a splash of water or broth. If too thin, uncover and simmer to reduce.

6. Rest, Serve, and Top It Off

Once the chili is done:

1. Turn off the heat and let it rest 15 minutes before serving. This allows the fat to rise and flavors to meld.
2. Taste and adjust salt as needed.
3. Serve in bowls with your favorite toppings: cheddar cheese, diced onions, tortilla chips, cilantro, lime, sour cream, or hot sauce.

How to Serve Texas Chili Con Carne

This chili is meant to be the star of the show — no need for sides if you don’t want them. But if you do, here are some ways I love to enjoy it:

• Bowl Style: Serve hot in deep bowls with a big spoon and a few toppings — like shredded cheddar, chopped onions, sour cream, and a lime wedge.
• With Cornbread: Classic pairing. The sweetness of cornbread balances the rich spice of the chili.
• Over Rice or Mashed Potatoes: If you want something heartier, this is a cozy way to go.
• Chili Dogs or Nachos: Use leftovers for topping hot dogs or loaded nachos the next day — trust me, it’s even better then.

Storing Texas Chili

Make-Ahead Friendly: This chili actually tastes better the next day, once all the flavors have had more time to mingle.

• Fridge: Let it cool fully, then store in an airtight container for up to 4 days.
• Freezer: It freezes beautifully. Portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Tips and Tricks for Success

• Cut the beef evenly: Same size chunks = even cooking.
• Don’t skip browning: This adds depth you can’t fake later.
• Use a good blender: You want that chili paste smooth so it coats the beef nicely.
• Adjust the heat: If you’re not a fan of spice, reduce the jalapeños. Want more heat? Add a chipotle pepper or a pinch of cayenne.
• Cook low and slow: Don’t rush the simmering stage. That’s where the magic happens.

Nutrition (per serving)

Nutrient	Amount (est.)
Serving Size	1.5 cups
Calories	~480 kcal
Protein	42g
Carbohydrates	14g
Fiber	4g
Sugars	4g
Total Fat	30g
Saturated Fat	10g
Unsaturated Fat	18g
Cholesterol	125mg
Sodium	720mg

Note: These values are estimates and can vary based on specific ingredients and toppings used.

Texas Chili Con Carne FAQs

Q: Can I use ground beef instead of chuck roast?
A: You can, but it won’t be traditional Texas chili. Ground beef cooks faster but loses the chunky, stew-like texture.

Q: Is this chili spicy?
A: It’s moderately spicy. You can adjust by reducing jalapeños or using mild chilies. Want more heat? Add chipotle or cayenne.

Q: Why no beans?
A: That’s the Texas way! Traditional Texas chili never includes beans — it’s all about meat and spice.

Q: How long does it keep?
A: Up to 4 days in the fridge, or freeze for up to 3 months. Reheat gently to avoid overcooking the meat.

Q: Can I make it in a slow cooker?
A: Yes. Brown the beef and make the chili paste as directed, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Conclusion

Texas Chili Con Carne is more than just a meal — it’s a tradition in a pot. With rich, smoky chilies, slow-simmered beef, and bold spice, this recipe brings authentic Texas flavor home in the most satisfying way. It’s the kind of dish that fills your kitchen with warmth and your bowl with comfort.

Whether you serve it straight-up with toppings or repurpose the leftovers in creative ways, this chili never disappoints. Take your time, enjoy the process, and let each spoonful remind you that good food doesn’t have to be complicated — just made with care.