Bowl of Red Texas Chili Con Carne
Prepare to savor the bold, hearty flavors of a true Lone Star classic with this Bowl of Red Texas Chili Con Carne. Featuring tender cubes of beef chuck seared to perfection and slowly simmered in a rich, spice-laden sauce, this chili skips the beans to keep things authentically Texan. The smoky warmth of chili powder, cumin, and paprika is elevated by a touch of cayenne for heat, while a surprising hint of dark chocolate and apple cider vinegar brings a perfect balance of depth and brightness. Ideal for cozy gatherings or game-day feasts, this no-bean chili is a slow-cooked masterpiece that’s thick, savory, and bursting with bold flavors in every bite. Garnish it with fresh cilantro or enjoy it plain—this quintessential comfort dish is sure to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 1 teaspoons kosher salt
- 1 teaspoons black pepper, freshly ground
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 0.5 teaspoons cayenne pepper (optional, for heat)
- 3 cups beef broth
- 8 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoons apple cider vinegar
- 0.5 ounces dark chocolate, chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Season the beef chuck cubes with kosher salt and black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides, about 2-3 minutes per batch. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using), and stir for 1 minute to toast the spices.
Return the seared beef to the pot and stir to combine with the spices and aromatics.
Pour in the beef broth, crushed tomatoes, and tomato paste, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally.
Remove the lid and simmer for an additional 30 minutes to thicken the chili, stirring as needed to prevent sticking.
Stir in the apple cider vinegar and chopped dark chocolate until melted and fully incorporated, balancing the flavors.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped fresh cilantro if desired. Enjoy your Bowl of Red Texas Chili Con Carne!
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.4 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 277 mg | 21% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
