Prep Time: 30 minutes | Cook Time: 2 hours | Total Time: 2.5 hours
Key Takeaways:
- Traditional Texas chili con carne uses no beans
- Perfect balance of dried and fresh chilies for depth
- Technique for achieving tender, flavorful beef chunks
- Make-ahead friendly and freezer-safe
Why This Recipe Works
Nothing beats a bowl of rich, spicy Texas-style chili con carne. This recipe breaks down the classic dish into simple steps any home cook can master. You’ll learn the secrets to developing deep flavors while avoiding common pitfalls.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Wooden spoon
- Spice grinder (optional)
Ingredients
For the Meat:
- 2.5 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chile Base:
- 3 dried ancho chilies
- 2 dried guajillo chilies
- 1 chipotle in adobo sauce
- 2 fresh jalapeños, diced
- 1 large red onion, diced
- 4 garlic cloves, minced
Spice Blend:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
Liquid Components:
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
Optional Toppings:
- Shredded cheddar cheese
- Diced onions
- Sour cream
- Fresh cilantro
- Lime wedges
Step-by-Step Instructions
Preparation Phase (30 minutes)
- Prepare Your Workspace (5 minutes):
- Clear and clean your counter space
- Set out all ingredients on left side
- Place all equipment on right side
- Line up measuring tools
- Keep a clean kitchen towel and paper towels handy
- Prepare the Meat (10 minutes):
- Remove beef from packaging and place on cutting board
- Cut away any large pieces of fat
- Cut meat into 1-inch cubes (about the size of a large grape)
- Place cubes in a bowl
- Pat meat dry with paper towels (this helps it brown better)
- Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
- Gently toss to coat evenly
- Let sit on counter while preparing other ingredients
- Prepare the Dried Chilies (20 minutes):
- Put on disposable gloves if available
- Hold chilies over sink and snap off stems
- Cut chilies lengthwise with scissors
- Remove and discard all seeds (they make chili bitter)
- Place a dry skillet on medium heat
- Once hot, lay chilies flat in pan
- Press gently with spatula (30 seconds each side)
- Remove when they smell fragrant but aren’t smoking
- Place in a bowl
- Pour 2 cups hot water over chilies
- Place a small plate on top to keep submerged
- Set timer for 20 minutes
- Prepare Fresh Vegetables (15 minutes):
- While chilies soak, start chopping vegetables
- Peel and cut red onion in half
- Place flat side down and dice into small pieces
- Put diced onion in a bowl
- Peel garlic cloves
- Mince garlic finely (or use garlic press)
- Place minced garlic in small bowl
- Put on fresh gloves for jalapeños
- Cut jalapeños in half lengthwise
- Remove stems and seeds
- Dice into small pieces
- Place in separate bowl
- Wash hands thoroughly even if using gloves
- Mix Spice Blend (5 minutes):
- Find all spices before starting
- Place a small bowl on your scale (if using)
- Measure each spice carefully
- Add to bowl one at a time
- Mix gently with a spoon
- Set aside near stove
Cooking Phase (2 hours)
- Process Soaked Chilies (10 minutes):
- Drain chilies, reserving 1/2 cup soaking liquid
- Place chilies in blender
- Add chipotle and its sauce
- Add 1/4 cup of reserved liquid
- Blend until smooth
- Add more liquid if needed
- Scrape sides of blender
- Blend again until no chunks remain
- Set paste aside
- Brown the Meat (20-25 minutes):
- Place Dutch oven on stove
- Turn heat to medium-high
- Add 2 tablespoons oil
- Wait until oil shimmers (1-2 minutes)
- Add meat in single layer (don’t crowd)
- Don’t move meat for 3-4 minutes
- Check one piece – should be golden brown
- Turn pieces with tongs
- Brown second side (2-3 minutes)
- Remove to clean bowl
- Repeat with remaining meat
- Don’t wash pot – brown bits add flavor
- Cook Vegetables (15 minutes):
- Reduce heat to medium
- Add diced onions to pot
- Stir with wooden spoon
- Scrape bottom to loosen brown bits
- Cook until onions are soft (5-7 minutes)
- Add minced garlic and jalapeños
- Stir constantly for 2 minutes
- Add spice blend
- Stir continuously for 1 minute
- If spices stick, add splash of broth
- Build and Simmer Chili (1.5 hours):
- Return meat and juices to pot
- Add chile paste
- Stir to coat meat
- Pour in tomatoes with juice
- Add beef broth
- Add Worcestershire sauce
- Stir thoroughly
- Turn heat to high
- Bring to gentle boil
- Reduce heat to low
- Cover pot
- Set timer for 1 hour
- Check and stir every 20 minutes
- After 1 hour, remove lid
- Simmer 30 minutes more
- Stir occasionally
- Sauce should coat back of spoon
- Final Adjustments (5 minutes):
- Taste carefully (it’s hot!)
- Add salt if needed (start with 1/4 teaspoon)
- Add pepper if needed
- If too thick, add hot broth
- If too thin, simmer longer
- Let rest 10 minutes before serving
Troubleshooting
- Too Spicy: Add a dollop of sour cream
- Too Thick: Add beef broth 1/4 cup at a time
- Too Thin: Simmer uncovered longer
- Tough Meat: Continue cooking until tender
Variations & Substitutions
- Meat Options: Ground beef or diced brisket
- Heat Level: Adjust cayenne and fresh chilies
- Liquid: Beer can replace half the broth
- Thickener: Masa harina for authentic texture
Storage & Reheating
- Refrigerator: Up to 4 days in airtight container
- Freezer: Up to 3 months
- Reheating: Low heat, stirring occasionally
- Add liquid: If needed while reheating
Safety Notes & Tips
- Temperature: Must reach 165°F (74°C)
- Cool properly: Within 2 hours of cooking
- Handling chilies: Wear gloves, avoid touching eyes
- Test seasoning: Before adding more heat
Perfect your chili con carne with these tips and techniques. Remember, great chili takes time – don’t rush the process. The flavors develop and improve over time, making this dish perfect for make-ahead meals.
