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Texas-Style Chili Con Carne Recipe

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4.1 from 48 reviews

  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Description

This Texas-Style Chili Con Carne is a hearty and richly flavored stew made with tender beef chuck roast, smoky dried chiles, and a blend of aromatic spices. Slow-simmered to perfection, it captures the essence of traditional Texas chili with a deep, complex flavor profile and a thick, satisfying texture. Served with fresh cilantro, shredded cheeses, and lime wedges, this dish is perfect for a comforting meal that warms from the inside out.

Ingredients

Spice Paste

  • ¼ cup ground ancho chile pepper
  • 1 tablespoon ground chipotle chile pepper
  • 2 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ¼ cup cornmeal
  • ½ cup water (for paste)

Meat and Seasoning

  • 1 (4-pound) beef chuck roast, trimmed of excess fat and cut into 1½-inch cubes
  • 8 ounces bacon (about 8 slices), cut into ¼-inch pieces
  • 2 teaspoons salt

Vegetables and Aromatics

  • 2 small yellow onions, cut into 1-inch chunks
  • 5 garlic cloves, chopped
  • 3 jalapeño chiles, cored, seeded and finely diced

Liquids and Others

  • 4 cups (32 oz) low-sodium beef broth
  • 2 cups water, plus more for chili paste and deglazing
  • 1¼ cups lager beer
  • 1 cup canned crushed tomatoes
  • 1 tablespoon molasses (such as Grandma’s Original)
  • 2 teaspoons natural unsweetened cocoa powder

To Serve

  • Fresh chopped cilantro
  • Shredded Cheddar or Monterey Jack cheese
  • Lime wedges

Instructions

  1. Prepare chili paste: In a small bowl, mix the ground ancho chile pepper, ground chipotle chile pepper, ground cumin, dried oregano, ground coriander, cinnamon, and cornmeal. Stir in ½ cup water to form a thick paste. Set this aside to let the flavors meld.
  2. Season the beef: Sprinkle the beef chuck cubes evenly with the salt and set aside while you prepare other ingredients.
  3. Render bacon fat: In a large pot or Dutch oven, cook the bacon over medium heat, stirring frequently to prevent sticking, until the fat renders and the bacon crisps, about 10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and pour off all but a few teaspoons of fat into a small bowl. Reserve this fat for later use.
  4. Sear the beef: Increase heat to medium-high. In three batches, place the beef cubes in a single layer in the pot, searing them without stirring for about 4 minutes per batch until well browned on one side. Add reserved bacon fat as needed. After searing each batch, transfer the beef to a plate. Once all beef is seared, pour about ¼ cup of water into the pot (expect smoke) and scrape up the browned bits with a wooden spoon. Pour this liquid over the seared beef to enhance flavor.
  5. Sauté vegetables and spices: Reduce heat to medium and add 3 tablespoons of the reserved bacon fat back to the pot. Add onions and cook, stirring frequently, until softened, about 5 minutes. Add garlic and jalapeños and continue cooking for 2 more minutes. Stir in the reserved chili paste and sauté until fragrant and slightly clumpy, about a few minutes. Some sticking is normal here.
  6. Add liquids and combine: Pour in beef broth and whisk to dissolve the spice paste completely, scraping the pot bottom to release any stuck spices. Add 2 cups water, lager beer, crushed tomatoes, molasses, and cocoa powder and stir to combine. Return the seared beef and reserved bacon (with juices) to the pot.
  7. Simmer the chili: Bring the mixture to a boil, then reduce heat to low and cover the pot, leaving the lid slightly ajar to allow steam escape. Simmer gently, stirring occasionally to prevent burning, until the beef is meltingly tender and the sauce thickens, about 2½ to 3 hours. Taste and adjust seasoning if needed.
  8. Serve: Ladle chili into bowls and garnish with fresh chopped cilantro, shredded Cheddar or Monterey Jack cheese, and lime wedges on the side for squeezing.
  9. Notes on meat and jalapeños: Choose a beef chuck roast rather than generic stew meat for best flavor and texture. For easier chopping of bacon, chill it in the freezer for 15–20 minutes before cutting. Always wash your hands thoroughly after handling jalapeños and avoid touching your eyes.
  10. Make-Ahead and Freezing: This chili can be prepared up to 3 days in advance or frozen for up to 3 months. Defrost overnight in the refrigerator and reheat on the stovetop over medium heat until hot before serving.

Notes

  • Use a quality beef chuck roast, not generic stew meat, for best results.
  • Chilling bacon before slicing makes cutting easier and cleaner.
  • Handle jalapeño peppers with care; wash hands thoroughly after contact and avoid touching your eyes.
  • The chili can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  • Reheat thawed chili gently on the stovetop to maintain texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 50 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://saraflavors.com/texas-style-chili-con-carne-recipe/