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4.8 from 12 votes

Texas Chili Con Carne

A meaty, rich chili made with bite size pieces of tender chuck roast and a deliciously flavorful homemade chili puree. You can finish it with all your favorite toppings and pair it with tortilla chips or cornbread for the ultimate cozy meal! 

Prep Time
40 mins
Cook Time
2 hrs 40 mins
Total Time
3 hrs 10 mins
Servings: 6 (about 11 to 12 cups)
Course: Main Course
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, then more as needed
  • 4 lbs. boneless beef chuck, cut into bite size cubes (about 1 inch)
  • 2 Tbsp olive oil
  • salt and black pepper
  • 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 for less heat if desired, diced (optional)*
  • 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, then more as needed
For serving (optional toppings)
  • tortilla chips, shredded cheddar cheese, chopped cilantro, lime wedges, sour cream, Mexican hot sauce, diced onions (green, purple or yellow)

Instructions

    Cup of Yum
  1. Heat a large pot over medium heat. Add chilies and let cook on each side until slightly darkened and toasted, about 2 minutes per side.
  2. Pour in chicken broth and bring to a boil. Remove from heat, cover and let steep for 5 to 10 minutes until peppers have softened.
  3. Transfer mixture to a blender. Remove center insert from lid and cover blender, then place a folded kitchen towel over top (this allows steam to escape so lid doesn't burst off from built up excessive trapped heat). Start blending on low speed then slowly increase to high and blend mixture until smooth. Set aside.
  4. Heat 1 Tbsp oil in pot over medium-high heat. Dab roast dry. Working in 3 to 4 batches season with salt and pepper then sear pieces in pot, leaving space between pieces and not over-crowding. Sear about 3 minutes on top and bottom side. Transfer pieces to a bowl, and repeat with remaining beef (can add a little more oil if needed).
  5. Return clean pot to medium-high heat. Add onion, bell pepper and jalapeños. Saute 4 minutes.
  6. Add garlic, cumin, paprika, coriander and allspice and saute 1 minute longer.
  7. Pour in tomato puree, chili pepper mixture, Mexican oregano and cocoa powder. Add seared beef and stir.
  8. Bring mixture to a simmer then reduce heat to low (it should maintain a very light simmer). Cook until beef is tender, about 2 to 3 hours while adding more broth to thin as desired and more tomato puree for a thicker consistency and more tomato flavor.
  9. Season soup to taste with salt and pepper (do this near the end of soup cooking after broth has reduced as the salts will become more concentrated and you may not need to add very much).

Notes

  • *In place of jalapeños you can use 2 to 6 canned chipotle chilies with some of their sauce for a smokier flavor. If you want a milder chili don't use jalapeños or chipotle chilies.
  • Though beans are not traditional in chili con carne if preferred you can also add in 1 (15 oz) can dark kidney beans during the last 20 minutes of cooking.
  • Another option for more meaty flavor is to include 8 oz. cooked bacon adding it when you add the seared beef back.
  • Nutrition estimate does not include toppings.