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Texas-style chili con carne Recipe

American · Main course · 140 min total

A hearty, no-bean chili made with chunks of beef and a rich, spicy sauce, true to Texas tradition.

Ingredients

• 2 lbs beef chuck, cut into 1/2-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth
• 1 tbsp masa harina (corn flour) mixed with 2 tbsp water
• Salt and pepper to taste

Instructions

1. Heat oil in a large pot over medium-high heat. Brown beef in batches, set aside.
2. Reduce heat to medium, add onion and garlic, cook until softened, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, and cayenne; cook 1 minute.
4. Add diced tomatoes, tomato sauce, beef broth, and browned beef. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
5. Uncover and stir in masa harina slurry. Simmer uncovered for 15 minutes until thickened. Season with salt and pepper.

Tips

• For deeper flavor, toast whole dried chiles (like ancho) and grind them instead of chili powder.
• Chili tastes even better the next day; refrigerate overnight and reheat gently.
• Freezes well for up to 3 months.

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