22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Texas-Style Chili Con Carne

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.

Texas-Style Chili Con Carne

With tender chunks of beef in a thick, deeply-flavored, and smoky sauce, this chili con carne is essentially a chili-flavored beef stew. It’s not the fastest or easiest chili to make (for that, try this recipe), but it’s what I consider the ultimate beef chili. If you’re looking for a recipe for a chili cook-off, this is the one! What makes it Texas-style? Mainly, it’s made with cubed beef rather than ground beef and no beans (true Texas chili also does not contain tomatoes, but I like the flavor they add). The recipe requires over an hour of prep and active cook time, plus several hours to simmer on the stove, so it’s best to make it over the weekend. I would suggest doubling the recipe; you can freeze some for another night (you’ll be so glad you did!) or use leftovers for tacos, burritos, or topping rice or baked potatoes. Serve chili con carne with cornbread muffins or everyday cornbread.

What you’ll need to make Texas-Style chili con carne

Before we get to the step-by-step instructions, a few notes about the ingredients:

For the meat, it’s important to use chuck roast that is well-marbled. It should have a good amount of white veins of fat running through it. Stay away from generically packaged “stew meat,” especially if it looks lean – it will never get tender. You’ll need to trim the excess fat off of the chuck roast, but don’t go overboard; just remove any large flaps of fat.

Purists insist that Texas chili be made with whole dried chiles (the kind you see in plastic bags in the produce department), toasted and ground into a homemade chili powder. This is labor intensive, so I use fresh jalapeños and a combination of two readily available pure chili powders (ancho and chipotle) instead. Note that these are dried, ground peppers (not to be confused with standard chili powder, which is a blend of ground chilies and other spices).

Ancho chili powder is made from dried poblano peppers and has a moderately spicy flavor. Chipotle chili powder is made from dried and smoked jalapeños, which have a smoky and spicy flavor. You can find both chili powders at most large grocery stores.


Begin by combining the spices and cornmeal in a small bowl. The cornmeal is used to thicken the stew. Add a bit of water to form a paste, then set aside.

spices and cornmeal in bowl

Next, fry the bacon until the fat has rendered and the bacon is crisp.

frying the bacon in a Dutch oven

Use a slotted spoon to transfer bacon to a paper towel-lined plate.

draining bacon on plate

Pour all but a few teaspoons of the bacon fat into a small bowl, then sear the meat in batches (the meat should be in a single layer) until well browned on at least one side, adding more of the reserved bacon fat as necessary. This process creates a depth of flavor and adds wonderful dimension to the stew.

searing the beef

Transfer the seared beef to a plate. Add some water to the pan – it will smoke – and scrape the bottom with a wooden spoon to release all the brown bits. This is called deglazing. Pour the flavorful liquid over the beef.

seared beef on plate

Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions.

adding the onions to the pot

Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more.

adding garlic and jalapeno pepper

Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit – that’s okay).

cooking the onions

Add the beef broth the pot.

adding the beef broth to the pot

Use a whisk to stir until all of the spices are dissolved into the broth, then add the water, beer, crushed tomatoes, molasses, cocoa powder, seared beef and cooked bacon.

Adding the water, beer, crushed tomatoes, molasses, cocoa powder, seared beef and cooked bacon to the pot

Bring to a simmer, then cover and cook with the lid just slightly ajar for 2-1/2 to 3 hours, or until the meat is tender and the sauce is nicely thickened.

Ladle the stew into bowls serve with shredded cheese, cilantro, and lime wedges.

chili con carne in bowls with shredded cheese and limes

Video Tutorial

You may also like

Texas-Style Chili Con Carne

Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.

Servings: 4-6
Prep Time: 45 Minutes
Cook Time: 3 Hours 35 Minutes
Total Time: 4 Hours 20 Minutes


  • ¼ cup ground ancho chili pepper
  • 1 tablespoon ground chipotle chili pepper
  • 2 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ¼ cup cornmeal
  • 1 (4-pound) beef chuck roast, trimmed of excess fat and cut into 1½-inch cubes (see note below)
  • 8 ounces (about 8 slices) bacon, cut into ¼-inch pieces (see tip below)
  • 2 teaspoons salt
  • 2 small yellow onions, cut into 1-inch chunks
  • 5 garlic cloves, chopped
  • 3 jalapeño chiles, cored, seeded and finely diced (see note)
  • 4 cups (32 oz) low-sodium beef broth
  • 2 cups water water, plus more for the chili paste and deglazing the pan
  • 1¼ cups lager beer
  • 1 cup canned crushed tomatoes
  • 1 tablespoon molasses, such as Grandma's Original
  • 2 teaspoons natural unsweetened cocoa powder

Optional Garnishes

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


  1. Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in ½ cup water to form a thick paste; set aside.
  2. Season the beef with the salt; set aside.
  3. In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
  4. Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it – leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
  5. Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit – that's okay).
  6. Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
  7. Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ pounds.
  8. Tip: To make bacon easier to chop, try placing it in the freezer for 15 to 20 minutes first. The colder it is, the easier it is to cut.
  9. Note: Always be careful when handling jalapeño peppers. Wash your hands well when done and avoid touching your eyes.
  10. Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 644
  • Fat: 32g
  • Saturated fat: 11g
  • Carbohydrates: 22g
  • Sugar: 7g
  • Fiber: 3g
  • Protein: 66g
  • Sodium: 1648mg
  • Cholesterol: 195mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:


  • Excellent chili flavor. Will definitely make this again. Easy to adjust heat for milder chili for non-heat guests.

    • — Donna Davidson on August 31, 2023
    • Reply
  • Absolutely amazing recipe. I take MUCH longer to brown the beef putting in only 5 chunks at a time, takes about 40 minutes. Chipotles in Adobo are a nice upgrade to the powder, as is grinding your own dried ancho chili and cumin seeds. I use an entire bottle of Sam Adams and cut the water accordingly. Biggest improvement? Serve with fresh baked sourdough cinnamon buns: https://www.kingarthurbaking.com/recipes/sourdough-cinnamon-buns-recipe

    • — Jon on March 28, 2023
    • Reply
  • Thanks for another amazingly delicious recipe Jenn. I have made this several times and my husband raves about the flavor. However, I made it for a dinner party so doubled it to have enough and cooked it in 2 Dutch ovens. I put it in oven instead of on stovetop but may have used wrong temperature because took too long to get tender and sauce not reduced. I made it the day before to let the flavor develop. What temperature do you suggest if cooking in oven for the next time I make it? The meat ended up perfectly tender after cooking on stovetop the next day for 2 more hours but the sauce was still too thin. Thanks!

    • — Sharon S on December 18, 2022
    • Reply
    • Sorry you had a problem with cooking it in the oven! I’d use the temperature and timing of this beef stew.

      • — Jenn on December 21, 2022
      • Reply
  • Okay so I have never made chili before this and need major help! Mine turned into soup and didn’t thicken up at all. I followed the recipe exactly minus the jalapenos since I am a sissy for spice. If anyone has advice on how to get it to thicken up please feel free to comment your tips and tricks.

    • — Morgan on April 2, 2022
    • Reply
    • Hi Morgan, sorry you had a problem with it thickening! If you experience this again, continue simmering the chili with the lid off and it will thicken up nicely. You can always add a little more cornmeal too, if necessary (but not too much). Hope that helps!

      • — Jenn on April 4, 2022
      • Reply
    • Just a thought, the larger/wider your pan, the more surface area which means faster reducing time.

      • — WendyUSA on August 14, 2022
      • Reply
      • Amazing flavor. I use it as the filling for Volcano Potatoes.

        • — Del Bornemann on May 5, 2023
        • Reply
  • So I tried this. It’s good. I’m not a fan of chuck though. While it is the go to cheap meat slab it’s not beefy enough for me and kinda tastes like chuck. I’d much rather short sub in short rib but that’s just me and not a knock on this. I also missed kidney beans. Not authentic but it does bulk up the dish, adds more nutrition and just tastes great with these flavors. Five stars but I think I would make these two changes if I were to do this again.

    • — wot on February 21, 2022
    • Reply
  • Hello Jenn!

    I actually have a ton of dried ancho peppers and I’m trying to use them. How many peppers do you think I would need to use in place of the dried ancho powder?

    Can I use whole chipotle chilis too?

    Thank you!

    • — Amara on November 14, 2021
    • Reply
    • Hi Amara, I’ve never tried using whole chipotle chilis or dried ancho peppers in this but from what I read, 1 tbsp. of ancho powder is the equivalent of 1 medium chile, so it sounds like you’d need 4. Please LMK how it turns out if you try it!

      • — Jenn on November 15, 2021
      • Reply
      • I love this recipe. I have made it for tons of people! Decided to try and make it my own and be fancy. I add 12 oz of maple syrup immediately before I end my boiling. Sweetens it up just enough to balance some of the heat.

        • — Oliver on June 16, 2022
        • Reply
  • Get rid of the cinnamon!! I’m a Texan and I know chili. No cinnamon or it tastes like some Middle East dish. I also use Chili Powder instead of Ancho Chili powder. Other than that, not a bad recipe from someone that’s never even been in the Lone Star State.

    • — Bobby D. on November 10, 2021
    • Reply
  • Dear Jenn,
    I just made this and it’s absolutely delicious!!! Not sure why there are some negative reviews.
    Anyways, I did make it up ahead of time and my concern was the amount of solidified fat accumulated once in the fridge. I skimmed part of it off – only out of guilt, however, what do you recommend? Again, thank you for the most amazing recipes for us home cooks!

    • It’s perfectly fine for you to skim some of the fat off the top, particularly if you still thought it was delicious after doing that. Glad you enjoyed!

  • I absolutely love this recipe. Have made it several times. I do make some changes however. First, I add a tablespoon of tomato paste before adding the chili seasoning paste to deepen the tomato flavor. I also do a second dump after 2 hours of cooking by adding one chipotle pepper in adobo sauce and a bit of the adobo sauce as well. I then adjust as needed with more cocoa powder and add brown sugar. This is my only chili recipe now and it is a hit with the family! Thank you for the delicious and smoky recipe!

    • — Kari-Anne Gonzalez
    • Reply
  • Legit. Great chili.

  • Hi, I was to make this using 6lbs of coarse ground chuck, and needed to add kidney beans (my husband loves beans in chili even if it’s not traditional), how many cans would you add? I was thinking 4? Thanks for always having the tastiest recipes!

    • Glad you like the recipes! I’d probably start with 2 cans of beans and you can always add an additional can or two if you feel like it’s not enough. Enjoy!

  • To all the poor folks who were disappointed by the lack of flavor, I say it’s time to pitch your old spices because this recipe is LOADED with flavor!! It is a little time consuming but so well worth the effort. I am a heat wimp so I did not use some of the “hot” seasonings but followed the recipe dead on otherwise. My new go-to chili recipe, since my hubby does not like beans (I love ‘em!).

    • Agreed.

      • — wot on February 21, 2022
      • Reply
    • I echo Heather’s comments — I cut way back on the spices and it is still highly flavorful. Great, recipe, I’m off to try the cornbread muffins now. Thank you!

      • — Emma on March 13, 2022
      • Reply
  • A disappointment. Whenever I try a new recipe, the first time I follow it exactly, and only after might I make alterations. I had hopes for this recipe, which has several interesting ingredients and techniques, but the heat in it totally overwhelmed any of the potential that was there. I had to add something to counteract all the capscacins in order to even eat it. I didn’t enjoy it at all, and will not make it again.

    • — Shirley Sennhauser
    • Reply
  • I found this recipe on a ‘best of’ collection of chilli recipes. It was the first one I tried and I never bothered with any of the others! I use local grass-fed chuck steak, grind my own Ancho and Chipotle Morita chillies, leave out or only use one jalepeno, a Knorr beef stock pot and 440ml of lager with less total water – the rest is as per the recipe. We English might not be experts with chilli, but I have had only praise for this – and my Utahn son-in-law who is a Tex Mex aficionado reckons it’s the real deal. So, many thanks!

    • — Charles Mitchell
    • Reply
  • Disappointed. Doesn’t taste like any Tex Mex food….should’ve known by the seasonings??

    • It’s not Tex Mex. It’s Texas chili, not Texas Mexican chili.

      • — Anais Minks on February 9, 2023
      • Reply
      • Made this for Superbowl Sunday, served in bread bowls, and everyone loved it. Probably the best chili I’ve made. Great recipe!

        • — Anais on February 12, 2023
        • Reply
  • This was absolutely delicious! The only thing I did different was omit the cinnamon and it was really good. I’ve made tons of chilis over the years (I live in Texas) and this will be my new go to recipe. (Oops – I did have another substitution – I didn’t have chipotle Chile powder but I had some canned chipotle chili in adobo, so I used that). Yum!!

  • Thank you for sharing this recipe! I let it simmer for at least 4 hours. A cold front inspired me to make this. Your description is perfect: “With tender chunks of beef enveloped in a deep, spicy and smoky sauce… essentially a chili-flavored beef stew.“ I am a native Texan and can attest that this chili is immensely satisfying, and everything the ultimate Texas beef chili ought to be. It’s like a cowboy version of mole! Mmmmmm (I added an extra beer as the mixture reduced).

    • — Laurie Hoffman
    • Reply
  • Stop believing these reviews. It had no taste whatsoever. Waste of 4 hours. Ingredients in this make no sense.

    • Or maybe you fouled it up. If everyone is wrong it must be them, eh?

      • — wot on February 21, 2022
      • Reply
    • ☹️

      • — Chili Lover on September 5, 2023
      • Reply
  • The beef was really tender but I didn’t care for the overall flavor too much. I much prefer the flavor of Jen’s chili recipe with ground beef. I used the amounts of ancho and chipotle chili pepper as written in the recipe – I probably would have preferred the taste if I had used about half of what was called for. Additionally, I didn’t like how the cinnamon smelled, though I can’t say I could taste that spice.

  • This is so good. I’m using this as my “go-to” recipe for Chili. The spices are delicious and the beer is perfect. My kids like it too. I didn’t use the exact kind of beef in the recipe because I didn’t have it. I ended up using brisket because I needed to use it up. In the future, I would probably try to use the recommendation from the recipe. Although I would use up what is around again too. Yum.

  • I thought it was delicious… but for some reason it tasted more Indian than it did anything else

  • Oh my goodness, this chili was wonderful. My husband and I are both spice wimps so the only change I made was to reduce the number of jalapeños and then I followed your suggestion and added a generous dollop of sour cream when serving. Just wonderful. It took a little longer to get the meat as tender as I wanted, but it was worth it when my husband said the meat ‘just melted” in his mouth. Thanks again for another great recipe, Jenn!

    • Made this last night with a few variations:
      1. Used 1 large sweet onion instead of 2 small yellow onions
      2. Used maple syrup and brown sugar since my molasses had expired.
      3. Used 1 teas. of Chipotle chili
      4. Used my own homemade beef
      broth thereby cutting out alot of
      sodium. Was so delicious!!!

      • — Jennifer Oshiki
      • Reply
  • This is the best chili I’ve ever had! It’s a little expensive and time consuming but so worth it!!!

  • Loved it. I made it with CostCo prime beef short ribs and followed the rest of the recipe to the letter. After 2 hours it was still thin and soupy, so added several courses of corn flour/water. It thickened up nicely and was declared done after 3 hours 15 minutes. Makes enough for 5 meals for two. Ladled it onto a baked potato, topped with sour cream, lime and cheddar cheese. Next time Cilantro too!

  • Really liked this! Flavors were ‘different’ and a nice change from the typical chili I make (which varies depending on what I have available to me).
    I didn’t feel like dealing with the jalapeno peppers, so used canned jalapeno (I’ve only seen a small one and that is the equivalent to the fresh amount needed)
    Used the garlic ‘paste’ found in produce section instead of fresh
    The smallest amount of beer that I could find was a pint of Guinness. Had to drink the leftovers.
    I had Masa, but bought cornmeal, seems Masa would work just as well.
    I did not have nearly the specified amount of bacon grease leftover, so used olive oil for the onions etc.
    I normally buy stew meat, but chuck roast was on sale. Cutting that up was very labor intensive with a lot of swearing and I am not good at it. Think I will stick to stew meat.
    I also thought it was a bit watery at the end, so added more cornmeal. Which now means the leftovers are very thick.
    I added beans. I currently live in Texas, I know it’s a sin to add beans, but my kids like beans in chili. 🙂

    • You could try sirloin steak. I use that and ground beef in the chili I make.

      • — Sandi I on February 3, 2022
      • Reply
    • If you’re not good at cutting things up and that took more than a few minutes you need to get a big sharp knife and not be scared of it. Try global (and a sharpener Don’t put knife in dishwasher). The knife handle won’t slip on clean dry hands. I’m about to try this which is why I haven’t rated it yet

      • — Liana on May 2, 2022
      • Reply
  • It’s been a while since I commented on a blog but this was sooooo good I had to come back. I made just a few changes

    * family requires beans, so I added two cans of organic 3 bean blend during the last 30 minutes
    * used some stored bacon grease and not freshly fried bacon
    * simmered for closer to 5 hours

    It was so thick, rich, tender, and meaty. So delicious.

  • Loved this and will definitely be making it again! We’re wimps with spice, so we halved the jalapeño amount, and it turned out just right for us—super flavorful with just a bit of heat. Thanks!

  • Oh my gosh! I don’t like chili but I really liked this. We love all your recipes but my husband thinks this one is the best. I ran our of ancho chili powder so used 1/2 ancho powder and 1/2 mexican chili powder. I also used all of the jalepeno (including ribs and seeds) because my family loves spicy food. Topped it all with diced onion, mexican cheese and a dollop of sour cream (for me cause I am more of a whimp than my family) and served with honey cornbread. Will definitely be making this one often. Thank you for sharing this delicious recipe!

  • Hi, quick question. We don’t use beer. Should I substitute more beef broth?

    • Sure, Aimee, beef broth is perfectly fine. Hope you enjoy!

      • Made this last night with a few variations:
        1. Used 1 large sweet onion instead of 2 small yellow onions
        2. Used maple syrup and brown sugar since my molasses had expired.
        3. Used 1 teas. of Chipotle chili
        4. Used my own homemade beef
        broth thereby cutting out alot of
        sodium. Was so delicious!!!

        • — Jennifer Oshiki
        • Reply
  • So, 3 jalapeños, seeded and cored … there’s heat in the seeds, how much would give an enhanced heat? When you make it for you do you add any? Love your recipes by the way!

    • Glad you like the recipes! Depending on who’s eating it sometimes I will add some seeds (and if I do, I’ll usually add the seeds from one pepper).

  • Amazing!!

  • This was outstanding! Had high expectations and was not disappointed. Used inside round oven roast because chuck roast wasn’t available. Cooked an a “hard simmer” for the full 4 hours and meat was fall apart tender. Definitely added to my repertoire!!!

  • How long and at what temperature could this be made in the oven rather than on the stove top?
    I love all of your recipes Jenn!

    • Sure, Mary, this could be cooked in the oven after you’ve gone through the initial steps. I set the oven to 325°F and cook it for a total of three hours. Please LMK how it turns out if you try it (and glad you like the recipes)!

  • Hi, I am new to cooking. A 1/4 cup is 2 ounces. I bought a jar of Ancho Chile Pepper (1.62oz). When I pour it in the measuring device it measures out to almost 4oz. It seems to be pretty dense and compact. Should put exactly 2oz in weight in the recipe?

    • Hi Daniel, The 1/4 cup here refers to volume not weight, so if you have dry cup measures, you’ll use the 1/4 cup size. (If it’s helpful for you to know, 1/4 cup in volume is also the equivalent of 4 tablespoons.) Hope that clarifies and that you enjoy the chili!

  • Chili turned out amazing! I loved the heat, I thought it was subtle. However, my husband and son ended up with terrible heart burn, so next time I will have to turn down the heat. I am thinking maybe one jalapeno and a couple of poblanos. Recommendations welcome.
    I cooked it for about 4 hours, just because I had the time. I reluctantly added a can of chili beans and a can of Ranch style beans in the end. My family was insistent that chili wasn’t chili with out beans. Either way, it was wonderful and I will definitely make it again.

  • OMG this is the greatest chili ever. Followed it to the letter and garnished with cheddar and diced onions. My only regret is not tripling this recipe. THANK YOU, you’ve given us a new family favorite.

  • Can I make this in a crockpot?

    • Hi Jen, you can but you’ll need to cook the bacon, the meat all the vegetables on the stovetop, and then transfer everything to a slow cooker for 4 – 5 hours on high. Hope that helps!

      • Thank you! I LOVE all of your recipes. ❤️💕

  • Made smaller amount (2.5 lbs meat). Replaced powdered chilis with actual dried chilis (1 ancho and 1 chipotle was right for us) Replaced stock with boullion cube and water. Added 1 can pink beans (a variety of kidney)at 2 hour mark. FANTASTIC. Boy child went back for 3rds. Took 2.5 hrs for meat to get to the shredding stage.
    Definitely going to the “make it again” file.

    • When can I add beans?

      • — Mad Jack Goldhardt Jr
      • Reply
      • I’d add them in during the last 5 or 10 minutes of cooking just to heat them through. Hope you enjoy!

  • This is a wonderful recipe and makes a delicious dish. I discovered it’s very adaptable as I did make quite a few substitutions. The first was that I used ground beef instead (it’s what I had). I also couldn’t easily find either of the chili powders so I used regular chili powder and chipotles in Adobo sauce. I have to say the chipotles were fabulous. Also, I didn’t add quite as much of the liquids since I didn’t want this to be a hamburger stew and I didn’t cook it the full 4 hours. It was yummy topped with shredded cheddar cheese, cilantro and sour cream. Next time I will make it with chuck roast.

  • No such thing as “way too spicy” in my house! Loved this recipe, I did skip over the tomatoes though (not a fan) and used some stock I had in the freezer instead. Oh, and I threw in a couple Thai chilis just because they were hanging around. The spice paste plus the chocolate and molasses really gives this chili a great flavor – spicy, savory -ooh so good. Thank you so much for this recipe, making chili was never my thing – everyone else always made it better and I could never figure out how to get it right. This recipe nailed it!

    • — Kristina Burton
    • Reply
  • This was way too spicy! And I didn’t even add any peppers. I’d make it again but with regular chili powder.

  • It’s not done yet, but does it thicken up?

    • Hi Libby, If you continue simmering the chili with the lid off, it will thicken up nicely. You can always add a little more cornmeal too, if necessary (but not too much).

  • This is by far, the absolutely best meat chili I’ve ever had. The sauce is addicting and I keep going back just to dip a piece of bread in it!

  • This was excellent! Just enough spicy kick without being over powering, with a nice smokey flavor in the background.

    Made a side of moist corn bread slathered with butter.

    I will make again!


  • Considering doing this same recipe but having the butcher grind the chuck on “Chile” setting. Thoughts?

    • Hi Becky, I’m not familiar with that setting, but I think large chunks of meat work best here. 🙂

  • Is a 7 quart dutch oven large enough?

    • Sure, Johnny, that will be fine. Hope you enjoy! 🙂

  • Made this while camping in a dutch oven over a campfire. To cut some costs, I cut the beef amount in half and added smoked sausage. (I was feeding a boy scout troop on a boy scout budget. I also subbed polenta for cornmeal, since I had it around. It was delicious, and warmed everyone up on our Early January in Iowa “build-your-own-shelter” campout.

  • Really phenomenal. Getting the char on the steak is a game changer and critical. Would be good with crispy potatoes and carrots added at very end.

  • This is the best chili I have tasted! The flavour is amazing. This is my go to recipe. I made it last month and am making it again today. Thank you!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.