Texas Chili Con Carne (Variation 2)

Name: Texas Chili Con Carne (Variation 2)
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 4 New Mexico chilies (stems and seeds removed (5–6 inches each)); 3 Ancho chilies (stems and seeds removed (4 inches each)); 3 cups low-sodium chicken broth (plus more as needed); 4 lbs boneless beef chuck (cut into 1-inch cubes); 2 tablespoons olive oil; Salt and black pepper; 1 extra-large yellow onion (chopped (about 2.5 cups)); 1 red bell pepper (chopped (about 1.5 cups)); 2 –6 jalapeños (seeds and ribs removed for less heat if desired, diced (optional)*); 4 garlic cloves (minced (about 1.5 tablespoons)); 1 tablespoon ground cumin; 2 teaspoons paprika; 1 ½ teaspoons ground coriander; ½ teaspoon allspice; 2 teaspoons Mexican oregano; 2 teaspoons unsweetened cocoa powder; 2 cups tomato purée (plus more as needed); Tortilla chips; Shredded cheddar cheese; Chopped cilantro; Lime wedges; Sour cream; Mexican hot sauce; Diced onions (green, purple, or yellow)

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This bold and flavorful Texas-style chili is made with tender beef chuck simmered in a smoky, homemade chile purée. Perfect for serving with cornbread, tortilla chips, or your favorite toppings, this rich and hearty dish is a true comfort food classic. Makes about 11–12 cups.

190 min

cook 150 min

Tex-Mex

Ingredients

Instructions

Prepare the Chilies:

Heat a large pot over medium heat. Toast the chilies for about 2 minutes per side until fragrant and slightly darkened.
Pour in the chicken broth and bring to a boil. Remove from heat, cover, and let soak for 5–10 minutes until softened.
Transfer the mixture to a blender. Remove the center insert of the lid, cover with a kitchen towel, and blend until smooth. Set aside.

Sear the Beef:

Heat 1 tablespoon olive oil in the same pot over medium-high heat. Pat beef dry and season generously with salt and pepper.
In batches, sear the beef for about 3 minutes per side, ensuring a deep brown crust. Remove and set aside. Repeat with remaining beef, adding more oil if needed.

Sauté Vegetables and Toast Spices:

Return the pot to medium-high heat. Add onion, bell pepper, and jalapeños (if using), and sauté for 4 minutes.
Stir in garlic, cumin, paprika, coriander, and allspice. Cook for 1 minute until aromatic.

Simmer the Chili:

Stir in the tomato purée, blended chile mixture, Mexican oregano, and cocoa powder. Add the seared beef and any accumulated juices back to the pot.
Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 2–3 hours, stirring occasionally, until the beef is fork-tender. If needed, add more broth for a thinner chili or extra tomato purée for a thicker consistency.

Finish and Serve:

Season with salt and pepper to taste.
Serve hot with your favorite toppings like shredded cheese, tortilla chips, or sour cream.

Nutrition

Calories: 697 kcal
Serving Size: 1 serving