True Texas Chili Con Carne
Discover the bold, robust flavors of True Texas Chili Con Carne, a hearty dish that’s all about rich spices and tender, slow-cooked beef. This authentic recipe skips the beans to stay true to its Lone Star State roots, focusing on perfectly browned cubes of beef chuck simmered in a smoky, homemade chili paste made from toasted ancho and guajillo chiles. Infused with layers of flavor from smoked paprika, cumin, and a hint of dark chocolate, this chili achieves the perfect balance of heat and depth in every bite. Ideal for cozy nights or game-day feasts, it’s best served with classic toppings like diced onions, shredded cheese, and cornbread for a truly Texan experience.
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Recipe Information
Ingredients
- 2 lbs beef chuck roast, trimmed and cubed (1-inch pieces)
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper (optional, for extra heat)
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 0.5 oz dark chocolate (70% cocoa or higher), finely chopped (optional)
Instructions
Season the beef chuck cubes with salt and pepper. Set aside to let flavors penetrate.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, brown the beef on all sides until a rich crust forms, about 3-4 minutes per batch. Remove beef and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until translucent and softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
While the onions are cooking, prepare the chiles. Remove the stems and seeds from the ancho and guajillo chiles. Heat them in a dry skillet over medium heat for 1-2 minutes on each side until fragrant. Place the toasted chiles in a bowl and pour hot water over them to rehydrate (let sit for 10 minutes).
Drain the chiles and blend them with 1 cup of the beef broth until smooth. Set the chili paste aside.
Return the beef to the pot and add the chili paste, smoked paprika, ground cumin, oregano, and cayenne pepper (if using). Stir to incorporate, letting the spices toast for about 1 minute.
Stir in the remaining beef broth, tomato paste, and vinegar. Bring the mixture to a simmer, then reduce the heat to low.
Cover the pot and let the chili gently simmer for 2.5-3 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.
If desired, stir in the chopped dark chocolate during the last 10 minutes of cooking for a subtle depth of flavor.
Taste and adjust seasoning as needed. Serve hot with your favorite accompaniments like cornbread, chopped onions, shredded cheese, or jalapeño slices.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 2.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 808 mg | 17% | |
*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.
