Texas Chili con Carne, often just called “chili,” is a bold, hearty dish that’s a Lone Star State staple. True to its roots, this chili skips the beans, focusing instead on tender chunks of beef simmered in a rich, spicy sauce made from dried chiles, garlic, and cumin. It’s a smoky, fiery bowl of comfort, perfect for game days or chilly nights, traditionally served with cornbread or over rice.
Ingredients (Serves 4-6)
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chiles, stemmed and seeded
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tbsp masa harina (optional, for thickening)
- 2 cups beef broth
- 1 tbsp tomato paste
- Salt and pepper, to taste
- Optional garnishes: chopped cilantro, shredded cheddar, sour cream
Instructions
- Prepare the Chiles: Toast the ancho and guajillo chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in 2 cups of hot water for 15 minutes. Blend the chiles with the soaking water until smooth, then strain to remove solids.
- Sear the Beef: Season beef cubes with salt and pepper. In a large pot, heat 1 tbsp oil over medium-high heat. Brown the beef in batches, 3-4 minutes per side, then set aside.
- Cook the Base: In the same pot, add the remaining oil and sauté onion for 5 minutes until soft. Add garlic, cumin, oregano, and paprika, cooking for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
- Simmer the Chili: Return the beef to the pot. Add the chile puree and beef broth, stirring to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5-2 hours, stirring occasionally, until the beef is tender.
- Thicken (Optional): If desired, mix masa harina with 2 tbsp water to form a slurry. Stir into the chili and simmer for 5 more minutes to thicken.
- Serve: Taste and adjust seasoning. Serve hot with your choice of garnishes and a side of cornbread or rice.
