Name: Texas Chili Con Carne Recipe
Prep time: 30 min
Cook time: 3 h 10 min
Total time: 3 h 40 min
Cuisine: Tex-Mex
Ingredients: 4 New Mexico chilies, stems and seeds removed (about 5 to 6 inches each); 3 Ancho chilies, stems and seeds removed (about 4 inches each); 3 cups low-sodium chicken broth, plus more as needed; 4 lbs boneless beef chuck, cut into 1-inch bite-size cubes; 2 Tbsp olive oil; Salt and black pepper, to taste; 1 extra large yellow onion, chopped (2.5 cups); 1 red bell pepper, chopped (1.5 cups); 2 to 6 jalapeños, seeds and ribs removed, diced (optional, for less heat); 4 garlic cloves, minced (1.5 Tbsp); 1 Tbsp ground cumin; 2 tsp paprika; 1 1/2 tsp ground coriander; 1/2 tsp allspice; 2 tsp Mexican oregano; 2 tsp unsweetened cocoa powder; 2 cups tomato puree, plus more as needed; Tortilla chips, for serving

Jump to Recipe· 3.9 from 7 reviews

If you crave a hearty, deeply flavorful stew that perfectly captures the soul of Southwest cooking, this Texas Chili Con Carne Recipe is your new best friend. Packed with tender beef, smoky and spicy chilies, and a rich blend of spices, it simmers to perfection over a few hours, filling your kitchen with an irresistible aroma. Whether it’s game day, a cozy family dinner, or just a day calling for comfort food, this chili delivers layers of complex flavor and satisfying texture that’ll have you going back for seconds and thirds.

Ingredients You’ll Need

Inside a white pot on a white marbled surface, there are many small pieces of raw red meat spread evenly at the bottom. Each piece is deep red with some light pink and white fat visible, giving a fresh and slightly marbled look. The pieces are irregular in shape but roughly similar in size, and they fill the pot in a single layer without stacking. The pot's interior is smooth and cream-colored with some light browning marks near the edges showing slight cooking. photo taken with an iphone --ar 4:5 --v 7

Getting this Texas Chili Con Carne Recipe just right means focusing on simple yet impactful ingredients. Each one plays its part, from the smoky dried chilies providing authentic depth to the tender chuck beef that makes the chili so luscious and hearty.

New Mexico chilies: These mild, earthy chilies bring subtle smoky heat and vibrant color essential for authentic flavor.
Ancho chilies: Rich and slightly fruity, they deepen the chili’s complexity with gentle warmth.
Low-sodium chicken broth: A light liquid base that helps meld flavors without overpowering the spices.
Boneless beef chuck: A fatty, tender cut perfect for slow cooking into melt-in-your-mouth bites.
Olive oil: For a flavorful sear that locks in juices and adds a touch of richness.
Salt and black pepper: The final key touches to balance and highlight all the flavors.
Extra large yellow onion: Adds sweetness and depth to the flavor profile.
Red bell pepper: Brings a fresh, slightly sweet crunch and vibrant red color.
Jalapeños (optional): For those who like a sharp, spicy kick, adjusting the heat level to your liking.
Garlic cloves: A pungent note that intensifies the savory backbone of the chili.
Ground cumin: Warm, nutty, and earthy spice that is classic in chili recipes.
Paprika: Adds smoky, slightly sweet undertones.
Ground coriander: Offers a hint of citrus and floral brightness.
Allspice: Deepens the complexity with subtle spice and warmth.
Mexican oregano: Different from Mediterranean oregano, with a more robust aroma.
Unsweetened cocoa powder: A secret weapon that enhances richness and balances the heat.
Tomato puree: The base for a thick, luscious sauce that ties all elements together.
Tortilla chips: Perfect for serving alongside to add crunch and scoop up every savory bite.

How to Make Texas Chili Con Carne Recipe

Step 1: Toast the Chilies

Start by heating your large pot over medium heat. Place the New Mexico and Ancho chilies in the dry pot and toast them until they become slightly darkened and aromatic, about 2 minutes per side. This step unlocks their smoky flavors and gives the chili its distinctive deep character.

Step 2: Soften Chilies in Broth

Pour in the chicken broth and bring it to a boil to soften the toasted chilies. Once boiling, remove from heat, cover the pot, and let the chilies steep until tender, about 5 to 10 minutes. This infusion starts building the chili’s flavorful liquid base.

Step 3: Blend Chili Base

Carefully transfer the softened chilies and broth to a blender. Remove the blender lid’s center insert and cover with a kitchen towel to let steam escape as you blend. Start on low, then increase to high speed until the mixture is perfectly smooth. Set this vibrant blend aside—it’s the flavor heart of your chili.

Step 4: Sear the Beef

Heat a tablespoon of olive oil in the pot over medium-high heat. Pat the beef chuck pieces dry and season generously with salt and pepper. Working in batches to avoid overcrowding, sear the beef until it’s browned and flavorful, about 3 minutes on each side. Browning seals in juices and adds a caramelized richness to the dish.

Step 5: Sauté the Vegetables

After removing the beef, return the pot to medium-high heat and add chopped onions, red bell pepper, and optional jalapeños. Sauté for about 4 minutes until softened and fragrant, giving your chili a beautifully aromatic vegetable base.

Step 6: Add Spices and Garlic

Stir in minced garlic, ground cumin, paprika, coriander, and allspice. Continue sautéing for another minute to toast the spices and release their full aroma, building enticing layers of flavor.

Step 7: Combine and Simmer

Pour in the tomato puree and blended chili mixture, then add Mexican oregano and cocoa powder. Return the seared beef to the pot and stir everything together. Bring the chili to a gentle simmer, then reduce heat to low. Let the chili cook slowly for 2 to 3 hours, stirring occasionally, until the beef is tender and the flavors have melded beautifully.

Step 8: Adjust Consistency and Seasoning

Throughout cooking, add more broth if you want a thinner chili or more tomato puree for thicker, richer sauce. Towards the end, season the chili to taste with salt and pepper. This final step is key because the broth reduces and flavors concentrate, so careful tasting is essential.

How to Serve Texas Chili Con Carne Recipe

A white pot filled with thick, dark red stew with visible chunks of meat and small pieces of red peppers throughout. The stew is topped with chopped green cilantro leaves that add a fresh contrast. A wooden spoon with some stew on it rests inside the pot on the right side. The pot sits on a dark green cloth, placed on a wooden round board. Around the pot are some yellow tortilla chips scattered on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A bowl of hot Texas Chili Con Carne Recipe is begging for garnishes that add freshness and texture. Think shredded cheese melting slowly on top, a dollop of cool sour cream, chopped green onions for bite, and fresh cilantro for herbal brightness. These touches elevate each spoonful and personalize your bowl.

Side Dishes

This chili pairs beautifully with crisp tortilla chips, perfect for scooping and crunching. Cornbread, either sweet or savory, is a classic Southern companion soaking up the rich sauce. For a lighter side, a fresh garden salad balances the hearty chili with bright, crisp greens.

Creative Ways to Present

Want to get a little playful? Serve this chili over a baked potato, topped with cheese and sour cream for a comforting meal within a meal. Or present it over steamed rice for a Tex-Mex twist. For casual gatherings, set out toppings buffet-style and let everyone build their perfect chili bowl experience.

Make Ahead and Storage

Storing Leftovers

Texas Chili Con Carne Recipe tastes even better the next day once flavors have melded more. Cool the chili completely, then store it in airtight containers in the refrigerator for up to 4 days. It’s a perfect make-ahead meal for busy weeknights.

Freezing

This chili freezes wonderfully. Transfer cooled chili to freezer-safe containers or heavy-duty bags and store for up to 3 months. When you’re ready, thaw in the refrigerator overnight for best texture and flavor.

Reheating

Reheat leftover chili gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the chili has thickened too much. You can also microwave single portions, uncovered, stirring halfway to ensure even warming and that hearty aroma filling your kitchen once again.

FAQs

Can I use ground beef instead of beef chuck?

While ground beef cooks faster, using beef chuck chunks gives you that tender, melt-in-your-mouth texture essential to an authentic Texas Chili Con Carne Recipe. Ground beef can make it mushier but is fine if you’re short on time.

How spicy is this chili?

The heat level is totally adjustable with the number of jalapeños and whether you remove their seeds and ribs. You can start mild and add more for a gradual kick that matches your heat preference perfectly.

Why is cocoa powder used in the recipe?

Cocoa powder adds a subtle depth and richness that balances the acidity of tomatoes and the heat of chilies without making the chili taste like chocolate. It rounds out flavors beautifully.

Can I prepare this in a slow cooker?

Yes! Sear the beef and prepare the chili base on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. It’s a wonderful set-it-and-forget-it method.

What is the difference between Mexican oregano and regular oregano?

Mexican oregano has a more robust, citrusy, and slightly floral flavor compared to Mediterranean oregano. It complements chili spices better and gives this Texas Chili Con Carne Recipe an authentic taste.

Final Thoughts

If you’re ready to bring big, bold flavors and cozy warmth to your table, you absolutely must try this Texas Chili Con Carne Recipe. It’s a labor of love that rewards your patience with every bite, creating a chili experience that’s truly unforgettable. So gather your ingredients, start simmering, and get ready to share a bowl (or three) with people you love.