Ah, Texas-Style Chili Con Carne — a bold, meaty, no-beans chili that’s rich, spicy, and deeply flavorful. Here’s how it’s traditionally done and tips to get it perfect.
🥩 Key Ingredients
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Beef – chuck roast or stew meat, cut into cubes
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Chili peppers or chili powder – ancho, guajillo, cayenne (or a Texas chili powder blend)
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Onions & garlic – aromatics for depth
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Tomato paste or crushed tomatoes – optional in some authentic recipes, mostly for balancing acidity
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Beef broth – for simmering
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Cumin, oregano, salt, pepper – essential seasonings
Optional: smoked paprika, cayenne, or a splash of beer for depth
Note: Traditional Texas chili avoids beans — it’s all about the beef and spice.
👩🍳 Method Overview
1️⃣ Brown the meat
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Sear beef cubes in a hot pan with a bit of oil until browned all over.
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Browning adds deep flavor (the Maillard reaction).
2️⃣ Sauté aromatics
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Cook onions and garlic in the same pot until soft and fragrant.
3️⃣ Add spices
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Toast chili powder, cumin, oregano briefly to release oils.
4️⃣ Simmer
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Add beef back to the pot.
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Pour in beef broth (enough to just cover meat).
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Add tomato paste if using.
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Simmer 1.5–2 hours until meat is tender.
5️⃣ Adjust seasoning
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Taste and add more chili powder, salt, or a dash of cayenne.
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Optional: a small piece of dark chocolate or a splash of vinegar to balance flavors.
🔥 Tips for Authentic Texas Flavor
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Low and slow cooking → tender meat and richer flavors.
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Use dried chili peppers if possible → soak, blend, and strain for a more complex chili.
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Skip beans → true Texas chili focuses on meat.
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Serve simply → shredded cheese, chopped onions, or cornbread on the side.
If you want, I can give a super-easy stovetop version that tastes like authentic Texas chili in under an hour — still rich and meaty without hours of simmering.