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Texas Chili Con Carne

A robust and flavorful stew characterized by tender beef, rich spices, and a perfect balance of heat and heartiness.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main
Cuisine: American
Keyword: Hearty, Spicy
Servings: 6 servings

Equipment

  • Large Pot or Dutch Oven

Ingredients

Ingredients

  • 2 tablespoons Vegetable Oil Essential for browning the meat.
  • 2 pounds Beef Chuck, cut into 1-inch cubes Ideal for chili due to its marbling.
  • 1 large Onion, finely chopped Provides foundational flavor.
  • 4 cloves Garlic, minced Adds depth and richness.
  • 2 tablespoons Chili Powder Primary spice for flavor.
  • 1 tablespoon Ground Cumin Adds earthiness.
  • 1 tablespoon Paprika Contributes sweetness and smokiness.
  • 1 teaspoon Dried Oregano Adds herbaceous flavor.
  • 1 teaspoon Salt Enhances all flavors.
  • 1 teaspoon Black Pepper For a touch of heat.
  • 2 cups Beef Broth Creates a rich sauce.
  • 2-3 pieces Fresh Jalapeño Peppers, chopped Elevates the heat level.
  • 1 can (14.5 ounces) Diced Tomatoes Adds acidity and sweetness.
  • 1 tablespoon Worcestershire Sauce Brings savory depth.
  • 1 tablespoon Brown Sugar Balances acidity of tomatoes.
  • 1 cup Kidney Beans (optional) Adds texture and heartiness.
  • Chopped Fresh Cilantro, for garnish Adds freshness.
  • Sour Cream, for serving (optional) Creamy topping that complements heat.
  • Shredded Cheese, for serving (optional) Adds richness and flavor.
  • Chopped Green Onions, for serving (optional) Offers crunch and freshness.

Instructions

  • Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef chuck in batches and brown on all sides, about 5-7 minutes per batch. Remove and set aside.
  • In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  • Return the browned beef to the pot. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for another minute to toast the spices.
  • Pour in the beef broth, scraping the bottom of the pot. Add jalapeños, diced tomatoes, Worcestershire sauce, and brown sugar. Stir well and bring to a simmer.
  • Reduce heat to low, cover, and let cook for 1.5 to 2 hours, stirring occasionally. If adding kidney beans, do so during the last 30 minutes of cooking.
  • After cooking, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and optional toppings.

Notes

This dish is versatile; customize it to suit your taste preferences. Consider using smoked paprika for a smoky flavor or adding corn for sweetness.