Texas Chili Con Carne Recipe

Texas Chili Con Carne Recipe

There’s something truly magical about a bowl of Texas chili con carne. Rich, hearty, and undeniably flavorful, this classic dish brings a touch of warmth and comfort to any table. The aroma of spices fills your kitchen, inviting everyone to gather around for a hearty meal. Each spoonful boasts a perfect harmony of tender beef, zesty tomatoes, and a medley of spices that tantalize your taste buds. Whether you’re hosting a game day party or simply craving a cozy dinner, Texas chili con carne will surely satisfy.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6-8

Ingredients

• 2 lbs beef chuck, cut into 1/2-inch pieces
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 (15-ounce) can kidney beans, drained and rinsed (optional)
• 1 (15-ounce) can pinto beans, drained and rinsed (optional)
• Fresh cilantro or green onions, for garnish (optional)
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Instructions

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pieces of beef in batches, searing them until browned on all sides, about 6-8 minutes. Avoid overcrowding the pot. Remove beef and set aside.

2. Sauté Onions and Garlic: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the onions and garlic in the spices, cooking for about 1 minute to enhance their flavors.

4. Deglaze the Pot: Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits—this adds immense flavor to your chili.

5. Combine Ingredients: Return the seared beef to the pot along with the crushed tomatoes, the remaining beef broth, and Worcestershire sauce. Stir well to combine.

6. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for at least 1.5 to 2 hours. The longer it simmers, the more the flavors meld and deepen.

7. Add Beans (Optional): If using, stir in the kidney and pinto beans about 30 minutes before serving. Allow them to heat through.

8. Adjust Seasoning and Serve: Before serving, taste the chili and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or green onions, and a dollop of sour cream and shredded cheese if desired.

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Pro Tips for Perfect Results

1. Choose the Right Cut of Meat: For the best texture, use beef chuck; it becomes tender and flavorful after long cooking.

2. Don’t Rush the Browning: Properly browning the meat adds depth of flavor. Avoid overcrowding the pot.

3. Allow Time for Flavors to Develop: The longer your chili simmers, the more complex the flavor. Aim for at least an hour of simmering.

4. Adjust the Heat: The cayenne can be adjusted based on personal taste. Start with less and add more if desired.

5. Rest Before Serving: Allowing the chili to sit for 10-15 minutes after cooking helps the flavors settle and improves the texture.

Variations and Substitutions

• Vegetarian Option: Substitute the beef with hearty vegetables like mushrooms, zucchini, and bell peppers. Use vegetable broth instead of beef broth.
• Different Meats: You can also use ground beef, turkey, or even venison for a different flavor profile.
• Beans or No Beans: Traditional Texas chili often does not include beans. Feel free to omit them for a more authentic experience.
• Add Veggies: For added nutrition, you can include diced carrots and bell peppers during the sautéing step.

Storage and Reheating Tips

• Storing: Once cooled, pour leftovers into an airtight container and store in the fridge for up to 4 days.
• Freezing: Chili con carne freezes well. Place it in a freezer-safe container and store for up to 3 months.
• Reheating: For best results, reheat over low heat on the stovetop, adding a splash of water or broth if it appears too thick. Alternatively, microwave in short bursts, stirring in between until heated through.

FAQ

Q1: Can I make chili con carne ahead of time?
Absolutely! In fact, making it a day in advance allows the flavors to develop even more. Just reheat before serving.

Q2: What can I serve with Texas chili?
Cornbread, rice, or tortilla chips make excellent sides. You can also serve it over baked potatoes for a hearty twist.

Q3: Can I use dried beans instead of canned?
Certainly! If using dried beans, soak and cook them beforehand before adding them to the chili.

Q4: How can I thicken my chili?
If your chili is too watery, simmer it uncovered for a bit longer. You can also add a cornstarch slurry or masa harina for additional thickness.

Q5: Is it normal for chili to be spicy?
Yes, Texas chili tends to have a kick due to chili powder and optional spices like cayenne. Adjust the seasoning to fit your spice tolerance.

Nutrition Estimate

Each serving of this Texas chili con carne contains approximately 350 calories, 25 grams of protein, 30 grams of carbohydrates, and 15 grams of fat. It’s a filling and nutritious option that provides essential nutrients and satisfies your hunger. Enjoy this hearty dish knowing it’s not only indulgent but also delivers protein and energy to keep you fueled throughout your day.

Texas Chili Con Carne

A rich and hearty classic dish filled with tender beef, zesty tomatoes, and a medley of spices, perfect for cozy dinners or game day gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine American, Texan

Servings 7 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 2 lbs beef chuck, cut into 1/2-inch pieces Best texture and flavor are achieved using beef chuck.
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil For searing the beef.
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper Adjust to taste.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 28-ounce can crushed tomatoes
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 15-ounce can kidney beans, drained and rinsed (optional)
• 1 15-ounce can pinto beans, drained and rinsed (optional)
• Fresh cilantro or green onions, for garnish (optional)
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Instructions

 

Preparation

• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the pieces of beef in batches, searing them until browned on all sides, about 6-8 minutes. Avoid overcrowding the pot. Remove beef and set aside.
• In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Cooking

• Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to coat the onions and garlic in the spices, cooking for about 1 minute to enhance their flavors.
• Pour in a splash of beef broth and scrape the bottom of the pot with a wooden spoon to release the browned bits—this adds immense flavor to your chili.
• Return the seared beef to the pot along with the crushed tomatoes, the remaining beef broth, and Worcestershire sauce. Stir well to combine.
• Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for at least 1.5 to 2 hours. The longer it simmers, the more the flavors meld and deepen.
• If using, stir in the kidney and pinto beans about 30 minutes before serving. Allow them to heat through.
• Before serving, taste the chili and adjust seasoning as needed.

Serving

• Serve hot, garnished with fresh cilantro or green onions, and a dollop of sour cream and shredded cheese if desired.

Notes

For best results, allow the chili to rest for 10-15 minutes before serving to help the flavors settle. You can also adjust the heat level with cayenne pepper based on your preference.

Keyword Beef Chili, Chili, Chili Con Carne, Comfort Food, Texas Chili