Texas Chili Con Carne with Beans
Dive into a bowl of bold, hearty flavor with this Texas Chili Con Carne with Beans, a satisfying twist on the Lone Star State's classic dish. Perfectly seared chunks of tender beef chuck are simmered low and slow in a rich, smoky sauce infused with chipotle chili powder, cumin, and a touch of dark chocolate for depth. The addition of kidney and pinto beans creates a comforting, protein-packed chili that's perfect for feeding a hungry crowd. This irresistible one-pot recipe is ideal for game day, potlucks, or cozy family dinners, and it's topped off with fresh cilantro, lime wedges, and optional cheddar cheese for a vibrant, customizable finish. With just 20 minutes of prep and easy-to-follow steps, this flavor-packed Texas chili is sure to become a go-to favorite for anyone craving authentic Southwestern comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 medium jalapeño, seeded and diced
- 2 tablespoons chipotle chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons dried oregano
- 28 ounces canned crushed tomatoes
- 2 cups low-sodium beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 0.5 ounces dark chocolate, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 large lime, sliced into wedges (for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef chuck cubes in batches, searing them for 2-3 minutes on each side until browned. Remove and set aside.
Reduce the heat to medium and add the diced onion. Sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the chipotle chili powder, ground cumin, smoked paprika, and dried oregano to the pot, stirring for 30 seconds to toast the spices.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Return the browned beef to the pot, along with any juices that accumulated on the plate.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.
After 90 minutes, stir in the kidney beans, pinto beans, dark chocolate, salt, and black pepper. Simmer uncovered for an additional 20-30 minutes, allowing the flavors to meld.
Taste and adjust seasoning as needed, adding more salt or spice to your preference.
Serve hot in bowls, garnished with lime wedges, fresh cilantro, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 51.0 g | ||
| Protein | 257.7 g | 515% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1544 mg | 119% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 8873 mg | 189% | |
*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.
