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.
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.