Few dishes capture the bold spirit of Texan cuisine like Texas Chili Con Carne. Unlike the bean-filled versions found across the U.S., the true Texas version is unapologetically meaty, smoky, and rich. It’s a dish rooted in tradition, loved for its deep flavor, and perfected by slow simmering tender chunks of beef with dried chilies and aromatic spices.
Whether you’re preparing it for a family dinner, hosting a game-day feast, or storing it for meal prep, this hearty chili guarantees a crowd-pleasing experience. In this guide, you’ll learn not only how to make the best Texas chili con carne but also the history, expert cooking tips, variations, and side pairings to make your dish unforgettable.
The History & Origin of Texas Chili
Texas chili is more than just food—it’s heritage. Dating back to the early 1800s, chili was a practical dish created by cowboys and pioneers traveling across Texas. Meat was preserved and flavored with dried chilies, making it hearty and long-lasting.
Key points about its tradition:
- No beans, no shortcuts: Authentic Texas chili never included beans or fillers. Instead, it focused solely on beef and chilies.
- Chili Queens of San Antonio: In the 19th century, women known as “Chili Queens” sold bowls of chili at open-air markets, spreading its popularity.
- A symbol of Texas pride: Today, chili cook-offs are taken seriously, with competitions dedicated to crafting the ultimate bowl of Texas red.
By honoring these roots, we get a dish that is as bold and fiery as Texas itself.
Why You’ll Love This Recipe
- Rich & Authentic Flavor: Whole dried chilies create a smoky, deep taste you can’t get from powdered blends.
- Tender Beef: Using chuck roast ensures melt-in-your-mouth texture.
- Perfect for Gatherings: Large batch cooking makes it ideal for parties, family dinners, or meal prep.
- Customizable Heat Levels: Adjust spice with jalapeños, chipotles, or mild chilies.
- Gluten-Free & Bean-Free: Naturally suits many diets while staying authentic.
Ingredients Breakdown
Essential Chilies & Broth
- 4 New Mexico chilies (mild, earthy)
- 3 Ancho chilies (sweet, smoky depth)
- 3 cups low-sodium chicken broth (enhances the chili base)
Beef & Vegetables
- 4 lbs boneless beef chuck (cut into 1-inch cubes, ideal for slow cooking)
- 2 tbsp olive oil
- Salt & black pepper
- 1 large yellow onion (adds natural sweetness)
- 1 red bell pepper (for mild sweetness & color)
- 2–6 jalapeños (optional, adjust heat)
- 4 garlic cloves (aromatic foundation)
Spices & Flavorings
- 1 tbsp ground cumin
- 2 tsp paprika
- 1 ½ tsp ground coriander
- ½ tsp allspice
- 2 tsp Mexican oregano (earthy, slightly citrusy)
- 2 tsp unsweetened cocoa powder (deepens flavor & balances spice)
- 2 cups tomato purée (rich, tangy base)
Optional Toppings
- Tortilla chips
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Lime wedges
- Hot sauce
- Diced onions
Step-by-Step Cooking Instructions
1. Toast & Blend the Chilies
- Heat a dry skillet or Dutch oven over medium.
- Toast chilies for 1–2 minutes per side until fragrant.
- Add broth, bring to a boil, cover, and soak for 10 minutes.
- Transfer to blender, blend until smooth → this becomes your chili paste.
2. Sear the Beef
- Heat oil in the pot.
- Season beef generously with salt & pepper.
- Sear in small batches until browned on all sides (3 minutes per side).
- Remove to a bowl and repeat.
3. Sauté Vegetables & Spices
- Add onion, bell pepper, and jalapeños to the pot.
- Cook until softened (4–5 minutes).
- Stir in garlic, cumin, paprika, coriander, and allspice → cook until fragrant.
4. Simmer the Chili
- Stir in tomato purée, chili paste, oregano, cocoa powder.
- Return beef (plus juices) to the pot.
- Bring to simmer, cover, and reduce heat to low.
- Cook 2–3 hours, stirring occasionally, until beef is tender.
- Adjust thickness with broth (for thinner) or tomato purée (for thicker).
5. Finish & Serve
- Taste and adjust salt/pepper.
- Serve hot with toppings of choice.
Cooking Methods
Stovetop (Classic)
Best for authentic results—slow simmering develops depth of flavor.
Slow Cooker
- After searing beef & sautéing aromatics, transfer everything to slow cooker.
- Cook low 6–8 hours or high 4–5 hours.
Instant Pot
- Sear beef and sauté vegetables on “Sauté” mode.
- Add chili paste, tomato purée, and beef back in.
- Pressure cook on High for 40 minutes with natural release.
Best Side Dishes & Pairings
- Cornbread: Sweet, buttery, perfect for soaking up chili.
- Warm Tortillas: Flour or corn for scooping and wrapping.
- Mexican Rice: Balances spice with mild tomato flavor.
- Refried Beans: Creamy contrast to smoky chili.
- Coleslaw: Crisp, tangy crunch to refresh palate.
- Baked Potatoes: Load them with chili for a hearty meal.
- Avocado Salad: Cooling, creamy counterbalance.
Pro Tips for the Perfect Texas Chili
- Always toast your chilies → unlocks smoky flavor.
- Don’t overcrowd beef when searing → prevents steaming.
- Simmer low & slow → allows beef to tenderize and flavors to meld.
- Rest before serving → chili tastes better after sitting 30+ minutes.
- Day-after magic → flavors deepen overnight, making leftovers even better.
Flavor Variations & Customizations
- Smokier: Add chipotle in adobo sauce.
- Spicier: Use arbol chilies, cayenne, or extra jalapeños.
- Milder: Reduce chilies, increase tomato base.
- With Beans (not traditional): Add kidney or pinto beans in last 20 minutes.
- Meat Mix: Try adding bacon, pork shoulder, or brisket.
Storage & Reheating Guide
- Refrigerate: Store in airtight container up to 5 days.
- Freeze: Cool fully, freeze in portions up to 3 months.
- Reheat Stovetop: Low heat, stir often, add broth if too thick.
- Reheat Microwave: Heat in short intervals, stirring for even warmth.
Nutrition Information (Per Serving – 1 cup)
- Calories: ~697 kcal
- Protein: 54g
- Fat: 43g
- Carbohydrates: 18g
- Fiber: 6g
- Sodium: 750mg
(Values vary depending on toppings and serving size.)
Frequently Asked Questions
1. Why doesn’t Texas chili have beans?
Traditionally, Texas chili focused on beef and chilies only. Beans were seen as fillers and excluded from authentic versions.
2. Can I use ground beef instead of chunks?
Yes, though it won’t have the same hearty texture. Chuck roast gives a richer, meaty bite.
3. What are the best chilies to use?
Ancho and New Mexico chilies are classic, but pasilla or guajillo work as substitutes.
4. How do I make it kid-friendly?
Use fewer chilies, remove all seeds, and balance spice with a little extra tomato purée.
5. Can I make it ahead of time?
Absolutely—Texas chili tastes even better the next day.
Conclusion
Texas Chili Con Carne is not just a recipe—it’s a tradition that celebrates bold flavors, Texan pride, and the art of slow cooking. By using whole chilies, quality beef, and careful simmering, you’ll create a dish that’s smoky, rich, and unforgettable.
Serve it with cornbread, load it onto baked potatoes, or enjoy it with warm tortillas. Whether for game day, family night, or meal prep, this chili is guaranteed to impress.
