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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Hi Jenn – Thank you for another very easy recipe to follow!
I have a question. The chili is still simmering. I just tasted it and it is delicious, although too spicy for my family. Do you have a recommendation of an ingredient I can add tomorrow to bring the heat down a notch before I serve the chili? (I plan to serve it with rice, beans and cornbread.)
Thank you very much!
~ Terri
Hi Terri, You could add a dollop of sour cream to each bowl when serving. The dairy will help neutralize the heat a bit. You could also try adding more of the crushed tomatoes. This piece has some interesting suggestions too. Hope that helps!
Thank you, Jenn. The tomatoes, plus two pinches of sugar, did the trick. The chili was a big hit. I appreciate the help!! Looking forward to trying more recipes.
My favorite chili recipe! I will sometimes substitute the bacon with spicy sausage. I also use El Pato tomatoe sauce (red can) and will deglaze after the beef sear with red wine and some water.
A real crowd pleaser! Easy and delicious.
Thank you
This recipe makes a bomb chili!! I switched peppers, chopping one poblano instead of the jalapeños. That turned down the heat just enough for our palate.
And I don’t keep corn meal around, so I used a 1/4 cup of corn bread muffin mix, and the paste was still perfect… And it only took a Jiffy! Next time I’m gonna add in some corn… About one ear of roasted sweet corn cut off the cob should be amazing!
Hey Jenn,
I may actually tempt to make your recipe for Texas Beef Chili, but I wonder if I can substitute turkey for the beef. If so, any hints to doing it?
Hi Michael! Unfortunately, turkey won’t work here, but you could give my new chili recipe a try and replace the ground beef with ground turkey. Hope you enjoy it if you make it!
My Chili is very soupy can you please tell me if there is a way to thicken it up without compromising the flavor.
Thank You
Love your recipes
Hi Nanci, 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).
Thank you
Just made this again!! It’s the best chili ever!! The layers of flavors are perfect! Thank you!
I’m very excited to make this recipe this weekend. However I’ll be using a slow cooker to make it. Other than frying the bacon and searing the meat, are there any suggestions or advice on how to make it using the slow cooker? Any advice is greatly appreciated! Thanks…
Hi Bobby, I would also cook all the vegetables on the stovetop, and then transfer everything to a slow cooker for 4 – 5 hours on high. Hope that helps!
I have a slow cooker that will sear the meat and then I can adjust to slow cooking. You may want to look for an all in one slow cooker. Love mine!
Wonderful stuff! The flavor is incredible. (but I sure made multiple messes in the kitchen!) I decided to leave the jalapenos out and it was still plenty spicy. I suggest making a big batch and freezing for winter dinners. Enjoyed this dish New Year’s Day after making it in October! This recipe won the chili cookoff!
This was different. Good, but different. Using chuck roast is the absolute best! I’m pretty well known for my chili and have requests from all over for my recipe. I plan to make this again for a group that is willing to try a bold flavored variance type chili. Personally, I’m not a fan of ground meat. So, people are going to have to start getting used to “chuck roast chili” from this point on. Thanks for a great recipe