Texas-Style Chili Con Carne
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
As a Swede I never had Texas beef chili before. But Ive made this 3 times now. And it’s amazing. I would recomend that people who dont like spicy food dont add jalapenos. I always make 2 now without for the kids and one for the adults.
Thanks for this recipe:)
I’m sorry y’all but this is the worst chili I’ve ever tasted. It’s too strong in a bad way. We’re doing a chili cook off tonight & decided to use this. I’m thankful we were tasting & watching it. We threw it all out except for the smoked meat & started from scratch with a homemade concoction. The meat still tastes strong but not as bad. It’s still very spicy as we like it but it doesn’t taste like whatever this is. This was a HUGE expensive disappointment.
So you used smoked meat in this chili? That would totally change the flavor profile of the stew.None of the ingredients would suggest a strong tasting chili.Try it again without the smoked meat.
Could I follow the first few steps then throw in slow cooker?
Yes, you’ll need to cook the bacon, the meat, and all the vegetables on the stovetop, and then transfer everything to a slow cooker for 4 – 5 hours on high. Enjoy!
QUESTION!!
Making this over the weekend, does it really only serve 4-6?
Seems like a lot of meat?
Thanks!!
Hi Mary, Yes, the servings are generous, but that’s correct. Hope you enjoy!
So I could double? Want enough for 10?
Yup, that will work!
Outstanding chili recipe Jenn, sure hit the spot on a cold snowy day in Montana. I dd adjust meat using 2 lbs lean ground beef & 2 1/2 lbs of cubed chuck for texture, we thought the flavors were amazing, the heat just right, I might even throw it on the Traeger next time for the simmer for a few hours.
This may be the best chili I have every had. I used a rump roast because it was on hand—totally worked. The meat was tender within 2.5 hours….Unfortunately, I am the only one here who enjoys spicy, so I substituted the jalapenos for sweet peppers. And added some paprika. ..It was a HUGE hit at house. I would make this for company. Maybe superbowl.
I made a double batch of this today. I followed the recipe precisely except, like other reviews I read, I thought it was a bit thin. So, I added a little E-Z Gel at the end…doesn’t change the beautiful color or change the flavor. It’s delicious! I’ll be making it again and, again! And, there will be plenty in the freezer for more meals. Great recipe.
Made this over the weekend – guests really enjoyed it, not too spicy, layers of flavor, seemed like a mole’ of sauce, I used Costco stew meat – was delish! A keeper.
Leah – CT
I made this today for a chili cook off in two days. Possibly too spicy for the cook off, but I personally love the rich flavors. Also, I wanted to know if I’m suppose to flake the meat once it’s tender or just break it apart into smaller pieces? Also I think I either want to thicken it, or change my mind and add beans (but wanted just a meat chili). If I flake the meat that would make it thicker as well I’d imagine. I used polenta instead of corn meal in the recipe as it’s the only thing I had. I could use more…. Could you give me advice?
Hi Patty, I neither flake the meat nor cut it into smaller pieces after the chili is done cooking as the meat shrinks while cooking, and should be quite tender. That said, feel free to break it into smaller pieces if you’d like. I do think that will help to thicken the chili a bit as well. And, yes, you can add a bit more polenta if you’d like, or just simmer the chili, uncovered, until it gets to your desired thickness. Hope that helps!
To foot stomp Jenn on the thickness… Yes, continue to simmer until it reaches your desired consistency. Also, if you let it sit in the fridge overnight, not only will the flavors blend into a much better flavor that the day you cooked it, but the sauce will thicken up. You could always start with less liquid and add more if you want it thinner. Additionally, all of the fat will float to the top and congeal, making it easier to skim off, if you want. Personally, I just take off enough to make it less greasy. I like to leave some of that fat. Fat = flavor.
If you want to add beans, cook the beans separately and add them when serving. Don’t add them to chili when cooking. I like pink beans. They are softer than kidney beans and have more flavor.
*Ramblings from a 15 year cook at an award winning chili parlor.
It was delicious. 1/4 cup of ancho chili seems a lot so I cut it down quite a bit. Beef is very tender. After 3 hours, I cooked it uncovered for abt an hour and it thickens nicely
I used a 2 lb chuck roast, so I halved everything else. I used a pressure cooker. Followed all the recipe steps until the stewing, and then cooked it under pressure for forty minutes. Then I cooked it uncovered for 15 minutes over medium heat to reduce and thicken the broth.
My house smelled like a sin. I served it over cornbread squares, a dollop of sour cream, and topped everything with shredded cheddar and a cilantro garnish.
The meat melted in your mouth. The broth had a rich body, and the flavors were deep…just short of mole. I’m not a fan of mole because I think it is just “too much”. But this was amazing.
My husband was over the top. Gave it a 9.9.
Great recipe. It calls for a bit of commitment, so maybe not for cooks looking for an easy chili. But if you follow it to a T for ingredients and results, it is a repeat recipe.
Thank you for posting.