Description
This authentic Texas Chili Con Carne recipe features tender chunks of seared beef chuck simmered in a rich, smoky sauce made from toasted New Mexico and Ancho chilies, tomato puree, and a blend of warm spices. Slow-cooked for several hours, this classic chili develops deep, complex flavors perfect for cold days or hearty meals.
Ingredients
Chili Peppers and Broth
- 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
Beef and Oil
- 4 lbs boneless beef chuck, cut into 1-inch bite-size cubes
- 2 Tbsp olive oil
- Salt and black pepper, to taste
Vegetables and Aromatics
- 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)
Spices and Other Ingredients
- 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
Instructions
- Toast Chilies: Heat a large pot over medium heat. Add New Mexico and Ancho chilies, cooking about 2 minutes per side until slightly darkened and toasted to enhance their smoky flavor.
- Simmer Chilies in Broth: Pour in chicken broth and bring to a boil. Remove from heat, cover, and let steep for 5 to 10 minutes until chilies soften.
- Blend Chili Mixture: Transfer chilies and broth to a blender. Remove the blender lid insert to allow steam to escape, cover with a folded towel, and blend starting at low speed, increasing to high, until smooth. Set aside.
- Sear Beef: Heat 1 tablespoon olive oil in the pot over medium-high heat. Pat beef cubes dry, season with salt and pepper, and sear in batches without overcrowding, about 3 minutes per side, until browned. Transfer to a bowl.
- Sauté Vegetables: Return the pot to medium-high heat. Add onion, red bell pepper, and jalapeños. Sauté for 4 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, cumin, paprika, coriander, and allspice. Cook for 1 additional minute to release aromas.
- Combine Ingredients: Pour in tomato puree, blended chili mixture, Mexican oregano, and cocoa powder. Add the seared beef and stir to combine thoroughly.
- Simmer Chili: Bring mixture to a simmer, then reduce heat to low, maintaining a very light simmer. Cook uncovered for 2 to 3 hours until beef is tender, adding more broth to thin or tomato puree to thicken as desired.
- Season and Serve: Near the end of cooking, season the chili with salt and pepper to taste. Serve hot with tortilla chips on the side.
Notes
- For a milder chili, remove seeds and ribs from jalapeños or omit entirely.
- Use a kitchen towel over the blender lid when blending hot ingredients to safely release steam.
- Adjust thickness by adding more broth or tomato puree during simmering.
- Serve with your favorite toppings such as shredded cheese, sour cream, or chopped onions.
- This chili tastes even better the next day as flavors deepen.
- Prep Time: 30 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
