Real Texas Chili Chili Con Carne
Dive into bold, authentic flavor with this Real Texas Chili Chili Con Carne recipe—a true homage to the Lone Star State's beloved dish. Featuring tender chunks of seared beef chuck and a velvety sauce made from toasted ancho, guajillo, and chipotle chiles, this no-beans chili is deeply smoky, spicy, and robust. The combination of garlic, onion, cumin, and paprika creates a rich, aromatic base, while optional dark chocolate and apple cider vinegar add surprising depth and balance. Simmered to perfection over two hours, this hearty chili is irresistible served on its own or paired with cornbread. Perfect for chili enthusiasts seeking an authentic Texas-style experience, it’s a must-try comfort food that warms the soul and satisfies cravings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 3 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 dried ancho chiles, stemmed, seeded, and torn into pieces
- 4 dried guajillo chiles, stemmed, seeded, and torn into pieces
- 2 dried chipotle chiles, stemmed, seeded, and torn into pieces
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon apple cider vinegar
- 1 ounce dark chocolate, roughly chopped (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the beef chuck cubes in batches, making sure not to overcrowd the pot. Cook until the beef is well-browned on all sides, about 5-6 minutes per batch. Remove the beef and set aside.
Lower the heat to medium and add the remaining tablespoon of vegetable oil. Add the chopped onions and cook until softened, about 5-7 minutes. Stir frequently to avoid burning.
Add the minced garlic and cook for 1 minute until fragrant.
While the onions cook, heat a dry skillet over medium heat. Toast the ancho, guajillo, and chipotle chiles until fragrant, about 1-2 minutes. Do not let them burn.
Transfer the toasted chiles to a blender and pour 1 cup of hot beef broth over them. Let them soak for 10 minutes. Blend until smooth, creating a chile paste, and set aside.
Return the beef to the pot with the onions and garlic. Stir in the chile paste, tomato paste, cumin, smoked paprika, oregano, cayenne pepper (if using), kosher salt, and black pepper. Cook for 2-3 minutes, stirring to coat the meat with the spices.
Add the remaining 3 cups of beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover partially. Simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasonings as needed. If desired, stir in the apple cider vinegar and dark chocolate to enhance the flavors.
Serve hot, garnished with freshly chopped cilantro. Texas chili is traditionally served on its own, but you can pair it with cornbread, tortillas, or rice if desired.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.1 g | 308% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5509 mg | 240% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 25.6 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 395 mg | 30% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 5456 mg | 116% | |
*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.
