Texas-Style Chili Con Carne
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Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.
With tender chunks of beef in a thick, deeply-flavored, and smoky sauce, this chili con carne is essentially a chili-flavored beef stew. It’s not the fastest or easiest chili to make (for that, try my ground beef chili recipe), but it’s what I consider the most authentic beef chili. If you’re looking for a recipe for a chili cook-off, this is the one! What makes it Texas-style? Mainly, it’s made with cubed beef rather than ground beef and no beans (true Texas chili also does not contain tomatoes, but I like the flavor they add).
The recipe requires over an hour of prep and active cook time, plus several hours to simmer on the stove, so it’s best to make it over the weekend. I would suggest doubling the recipe; you can freeze some for another night (you’ll be so glad you did!) or use leftovers for tacos, burritos, or topping rice or baked potatoes. Serve chili con carne with cornbread muffins or cornbread.
Table of Contents
“Legit. Great chili.”
What You’ll Need To Make Texas-Style Chili Con Carne
- Spices (Ancho Chile Pepper, Chipotle Chile Pepper, Cumin, Oregano, Coriander, Cinnamon): These spices create a rich and complex chili flavor profile.
- Cornmeal: Used as a thickener, cornmeal gives the chili a hearty texture and a subtle corn flavor.
- Beef Chuck Roast: A cut of meat that becomes tender and flavorful when cooked slowly. It adds body and a rich beefy flavor to the chili.
- Bacon: Provides a smoky element that enhances the overall depth of flavor.
- Yellow Onions, Garlic Cloves, Jalapeño Chiles: This trio forms the aromatic base of the dish.
- Low-Sodium Beef Broth: Adds moisture and a savory depth, allowing the flavors to meld together while keeping sodium levels in check.
- Canned Crushed Tomatoes: Contribute a tangy and slightly sweet foundation, essential for a good chili’s texture and taste.
- Molasses: Brings a rich, dark sweetness, balancing the spices and heat.
- Natural Unsweetened Cocoa Powder: A secret ingredient in many chili recipes, cocoa powder adds a unique depth and a hint of bitterness, complementing the spices beautifully.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the spices and cornmeal in a small bowl. The cornmeal is used to thicken the stew. Add a bit of water to form a paste, then set aside.
Next, fry the bacon until the fat has rendered and the bacon is crisp.
Use a slotted spoon to transfer bacon to a paper towel-lined plate.
Pour all but a few teaspoons of the bacon fat into a small bowl, then sear the meat in batches (the meat should be in a single layer) until well browned on at least one side, adding more of the reserved bacon fat as necessary. This process creates a depth of flavor and adds wonderful dimension to the stew.
Transfer the seared beef to a plate. Add some water to the pan – it will smoke – and scrape the bottom with a wooden spoon to release all the brown bits. This is called deglazing. Pour the flavorful liquid over the beef.
Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions.
Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more.
Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit – that’s okay).
Add the beef broth the pot.
Use a whisk to stir until all of the spices are dissolved into the broth, then add the water, beer, crushed tomatoes, molasses, cocoa powder, seared beef and cooked bacon.
Bring to a simmer, then cover and cook with the lid just slightly ajar for 2-1/2 to 3 hours, or until the meat is tender and the sauce is nicely thickened.
Ladle the stew into bowls serve with shredded cheese, cilantro, and lime wedges.
Frequently Asked Questions
Ground ancho chile pepper, made from dried poblano peppers, imparts a mild, sweet, and smoky flavor with a subtle heat. It’s known for its deep red color and earthy tones. On the other hand, ground chipotle chile pepper, derived from smoked and dried jalapeños, offers a more intense smokiness with a noticeable heat and a hint of chocolatey undertones. The combination of both provides a complex and layered chili flavor.
Chuck roast is a cut of beef that comes from the shoulder area of the cow. It’s known for its rich beef flavor and marbling of fat, which contributes to its tenderness when cooked. Look for meat with a good amount of white fat veins running through it. This marbling ensures that the meat stays tender and flavorful during the slow cooking process. Avoid using generically packaged “stew meat,” especially if it appears lean, as it’s unlikely to become tender. While preparing the chuck roast, trim off the excess fat, but avoid over-trimming. Removing only the large flaps of fat is sufficient, as some fat is necessary to enrich the chili’s flavor.
Yes, the dish can be made up to 3 days ahead of time or frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Video Tutorial
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- Classic Beef Chili
- White Chicken Chili
- Chicken Chili with White Beans
- Beef Stew with Carrots and Potatoes
- Chili Mac
Texas-Style Chili Con Carne
Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.
Ingredients
- ¼ cup ground ancho chile pepper
- 1 tablespoon ground chipotle chile pepper
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ¼ cup cornmeal
- 1 (4-pound) beef chuck roast, trimmed of excess fat and cut into 1½-inch cubes (see note below)
- 8 ounces (about 8 slices) bacon, cut into ¼-inch pieces (see tip below)
- 2 teaspoons salt
- 2 small yellow onions, cut into 1-inch chunks
- 5 garlic cloves, chopped
- 3 jalapeño chiles, cored, seeded and finely diced (see note)
- 4 cups (32 oz) low-sodium beef broth
- 2 cups water, plus more for the chili paste and deglazing the pan
- 1¼ cups lager beer
- 1 cup canned crushed tomatoes
- 1 tablespoon molasses, such as Grandma's Original
- 2 teaspoons natural unsweetened cocoa powder
Optional Garnishes
- Fresh chopped cilantro
- Shredded Cheddar or Monterey Jack cheese
- Lime wedges
Instructions
- Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in ½ cup water to form a thick paste; set aside.
- Season the beef with the salt; set aside.
- In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
- Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it – leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
- Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit – that's okay).
- Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
- Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ pounds.
- Tip: To make bacon easier to chop, try placing it in the freezer for 15 to 20 minutes first. The colder it is, the easier it is to cut.
- Note: Always be careful when handling jalapeño peppers. Wash your hands well when done and avoid touching your eyes.
- Make-Ahead/Freezer-Friendly Instructions: The chili can be made up to 3 days ahead of time or frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 644
- Fat: 32g
- Saturated fat: 11g
- Carbohydrates: 22g
- Sugar: 7g
- Fiber: 3g
- Protein: 66g
- Sodium: 1648mg
- Cholesterol: 195mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made this for the Super Bowl last weekend and it was a HIT! Great flavor!
I made this chili for a party, and it was well liked. I felt like the meat wasn’t tender. Do you have suggestions for what may have caused the meet to become tough rather than tender?
Hi Heather, Happy to help troubleshoot. Did you use chuck? Oftentimes, meat sold as “stew meat” is not the right type of meat and it does not get tender, no matter how long you cook it.
To add: I read that cooking the meat on too high a heat toughens it.
Made this yesterday. The flavors were exceptional. It takes some time, but was fun to make with my husband.
Having never tried real Texas chili, I couldn’t wait to give this recipe a try. All I can say is WOW – so good and sooo much better than the ground beef chili I usually make. It took me quite some time to prepare but it was worth every minute!
Hi Jenn, this looks so delicious! Can it be made without the beer, and what would you suggest substituting in its place?
Hi Katie, It can absolutely be made without the beer; just replace with water.
Thank you! We had this for dinner tonight and my family devoured it. Your white bean and chicken chili is also a favorite in our house 🙂
Can this be made in a slow cooker?
Hi Brenda, I suppose it could, but you’d still have to go through all the initial steps of cooking the bacon, searing the meat, sautéing the veggies, etc, so I’m not sure it’d really make sense unless you need to leave the house to let it cook.
The recipe looks good but is not a Texas chili. Remove the bacon and use chipotle peppers instead of the powder. The flavor difference is incredible. Great basic recipe to use to add your own zest to tho.
Cinnamon needs to be axed. We like spicy.
Here in Texas we would use canned ancho chilies in adobo, and masa (corn) flour rather than straight cornmeal. Masa is what’s used to make tamales. Both ingredients are readily available in Texas grocery stores, or Mexican groceries everywhere. While chocolate and coriander are used in interior Mexico (chocolate in mole sauce), you won’t find them in Texas chili.
Hi Dave, I knew I get in trouble calling this Texas chili 🙂 I opted for cornmeal because masa is not easy to find in many parts of the country — and cornmeal does the same thing. And the chocolate adds nice depth, even if it’s not traditional.
I would like to try this dish.however my family and I do not eat pork. What can I substitute for the bacon?
Hi Euclid, Go ahead and just leave it out; you’ll just need to add vegetable oil for searing the beef and vegetables. It will still be delicious.
Can I add beans to this chili?
Hi Ann, Yes, there is plenty of sauce if you want to throw in some beans.
When should one add the beans?
Hi Kerry, I’d add cooked/canned beans after about 2 hours.
What kind of beans would you suggest? Have you tried any other vegetables?
Hi Julie, Really any beans will work; whatever you like best. I haven’t made it with vegetables but no reason you can’t throw some in at the end — wouldn’t be traditional chili, but I’m sure it would be delicious 🙂