Texas-Style Chili Con Carne
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When you want a hearty, satisfying chili, this one delivers: tender beef, a rich, smoky sauce, and a slow simmer that’s well worth the wait. A delicious weekend project.
With beef that melts in your mouth and a thick, deeply flavored, smoky sauce, this chili con carne is essentially a chili-spiced beef stew. It’s not the fastest or easiest chili to make (for that, try my ground beef chili recipe), but I think it’s the most authentic. So 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 instead of ground beef and no beans. (Some purists skip tomatoes too, but I like the depth they add.)
This recipe requires over an hour of prep and active cooking, plus several hours to simmer on the stove, so it’s best saved for a weekend. I recommend doubling the recipe—you can freeze half for another night or use the leftovers for tacos, burritos, or spooned over rice or baked potatoes. Serve chili con carne with cornbread muffins or cornbread.
“Legit. Great chili.rnrn”
What You’ll Need To Make Texas-Style Chili Con Carne
- Spices (Ancho Chile Pepper, Chipotle Chile Pepper, Cumin, Oregano, Coriander, Cinnamon): This bold blend builds the backbone of the chili, layering smoky heat, earthy notes, and a touch of warmth for a deep, well-rounded flavor.
- Cornmeal: A simple thickener that gives the chili extra body and a subtle corn taste.
- Beef chuck roast & bacon: Using chuck roast gives you hearty chunks that get tender as they braise, while bacon adds smoky richness. Together, they give the chili a meaty base and depth. When buying chuck roast, avoid generic “stew meat,” as it won’t get nearly as tender.
- Yellow Onions, Garlic Cloves, Jalapeño Peppers: This trio forms the aromatic base of the dish. (You can dial up the heat of the chili by including some seeds from the jalapeños.)
- Low-sodium beef broth & beer: Together they make up the liquid base, giving the chili both savory depth and a little malty edge. Using low-sodium broth keeps the level of saltiness in check. (If you don’t drink alcohol, just replace the beer with water.)
- Crushed tomatoes, molasses & cocoa powder: This trio balances the chili. Tomatoes give acidity and body, molasses brings a dark sweetness that smooths out the spices, and cocoa powder is a “secret” ingredient in many chili recipes, adding just a hint of bitterness that complements the spices nicely.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the chili paste. In a small bowl, combine the spices and cornmeal. Add a bit of water to form a paste and set aside.
Pro Tip: Ground ancho chile pepper, made from dried poblanos, is mild with a sweet, earthy smokiness. Ground chipotle chile pepper, from smoked jalapeños, is spicier with a deeper smokiness and subtle chocolate notes. Used together, they create a layered, complex chili flavor.
Step 2: Cook the bacon. Fry until the fat has rendered and the bacon is crisp. Transfer to a paper towel–lined plate with a slotted spoon. Pour all but a few teaspoons of the fat into a small bowl.
Step 3: Sear the beef. In batches, sear the meat in a single layer until well browned on at least one side, adding more reserved bacon fat as needed.
Pro Tip: Don’t crowd the pan. Browning in batches gives you that crusty edge that builds the base of the chili.
Step 4: Deglaze the pot. Transfer the beef to a plate. Deglaze the pan with a splash of water (it will smoke when you add it), scraping up the brown bits, and then pour the liquid over the beef.
Pro Tip: Those brown bits stuck to the bottom of the pan are called fond. They’re little caramelized pieces left behind by the meat and aromatics, and when you scrape them up with liquid, they dissolve back into the sauce, giving the chili extra depth and richness.
Step 5: Sauté the aromatics. Reduce the heat to medium and add 3 tablespoons reserved bacon fat. Cook the onions, stirring often, until softened, about 5 minutes. Add the garlic and jalapeños; cook 2 minutes more.
Step 6: Add the chili paste. Stir in the reserved spice paste and cook a few minutes, until fragrant. It may clump or stick to the bottom a bit—that’s okay.
Step 7: Build the broth. Pour in the beef broth and whisk until the spices dissolve. Add the water, beer, crushed tomatoes, molasses, cocoa powder, seared beef, and bacon.
Step 8: Simmer and serve. Bring to a simmer, cover with the lid slightly ajar, and cook for 2½ to 3 hours, until the beef is tender and the sauce is thickened. Ladle into bowls and serve with shredded cheese, cilantro, and lime wedges. The chili can be refrigerated for up to 3 days (and it just keeps getting better as the flavors meld). Freeze for longer storage.
Video Tutorial
More tex-Mex Recipes to Warm You Up
Texas-Style Chili Con Carne
Ingredients
- ¼ cup ground ancho chile pepper
- 1 tablespoon ground chipotle chile pepper
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ¼ cup cornmeal
- 1 (4-lb) beef chuck roast, trimmed of excess fat and cut into 1½-in (4-cm) cubes (see note below)
- 8 oz (about 8 slices) bacon, cut into ¼-in (6-mm) pieces (see tip below)
- 2 teaspoons salt
- 2 small yellow onions, cut into 1-in (2.5-cm) chunks
- 5 cloves garlic, chopped
- 3 jalapeño peppers, cored, seeded and finely diced (see note)
- 4 cups low-sodium beef broth
- 2 cups 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
Instructions
- Mix the chili powders, cumin, oregano, coriander, cinnamon, and cornmeal in a small bowl and stir in ½ cup (120 ml) water to form a thick paste; set aside.
- Season the beef with the salt; set aside.
- 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.
- 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 (60 ml) 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.
- 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).
- 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.
Notes
- When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ lb (230 g) after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ lb (1.6 kg).
- 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.
- When handling jalapeño peppers, avoid touching your eyes and wash your hands well afterward.
- Make-Ahead/Freezing Instructions: The chili can be made up to 3 days ahead or 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
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.
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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?
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.