Texas Chili Con Carne (Variation 2)
This bold and flavorful Texas-style chili is made with tender beef chuck simmered in a smoky, homemade chile purée. Perfect for serving with cornbread, tortilla chips, or your favorite toppings, this rich and hearty dish is a true comfort food classic. Makes about 11–12 cups.
Servings: 6
Calories: 697kcal
Ingredients
Chilies and Broth:
- 4 New Mexico chilies stems and seeds removed (5–6 inches each)
- 3 Ancho chilies stems and seeds removed (4 inches each)
- 3 cups low-sodium chicken broth plus more as needed
Beef and Vegetables:
- 4 lbs boneless beef chuck cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper
- 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 Flavorings:
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 ½ teaspoons ground coriander
- ½ teaspoon allspice
- 2 teaspoons Mexican oregano
- 2 teaspoons unsweetened cocoa powder
- 2 cups tomato purée plus more as needed
Optional Toppings:
- Tortilla chips
- Shredded cheddar cheese
- Chopped cilantro
- Lime wedges
- Sour cream
- Mexican hot sauce
- Diced onions green, purple, or yellow
Instructions
Prepare the Chilies:
- Heat a large pot over medium heat. Toast the chilies for about 2 minutes per side until fragrant and slightly darkened.
- Pour in the chicken broth and bring to a boil. Remove from heat, cover, and let soak for 5–10 minutes until softened.
- Transfer the mixture to a blender. Remove the center insert of the lid, cover with a kitchen towel, and blend until smooth. Set aside.
Sear the Beef:
- Heat 1 tablespoon olive oil in the same pot over medium-high heat. Pat beef dry and season generously with salt and pepper.
- In batches, sear the beef for about 3 minutes per side, ensuring a deep brown crust. Remove and set aside. Repeat with remaining beef, adding more oil if needed.
Sauté Vegetables and Toast Spices:
- Return the pot to medium-high heat. Add onion, bell pepper, and jalapeños (if using), and sauté for 4 minutes.
- Stir in garlic, cumin, paprika, coriander, and allspice. Cook for 1 minute until aromatic.
Simmer the Chili:
- Stir in the tomato purée, blended chile mixture, Mexican oregano, and cocoa powder. Add the seared beef and any accumulated juices back to the pot.
- Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 2–3 hours, stirring occasionally, until the beef is fork-tender. If needed, add more broth for a thinner chili or extra tomato purée for a thicker consistency.
Finish and Serve:
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings like shredded cheese, tortilla chips, or sour cream.
Notes
For a smoky kick: Swap jalapeños for 2–6 canned chipotle chilies with some adobo sauce.
For a milder version: Omit the jalapeños or chipotle chilies.
Want beans? While not traditional, you can add 1 (15 oz) can of dark kidney beans in the last 20 minutes of cooking.
For extra depth of flavor: Add 8 oz cooked bacon when returning the beef to the pot.
For a milder version: Omit the jalapeños or chipotle chilies.
Want beans? While not traditional, you can add 1 (15 oz) can of dark kidney beans in the last 20 minutes of cooking.
For extra depth of flavor: Add 8 oz cooked bacon when returning the beef to the pot.