Real Texas Chili Chili Con Carne

Dive into bold, authentic flavor with this Real Texas Chili Chili Con Carne recipe—a true homage to the Lone Star State's beloved dish. Featuring tender chunks of seared beef chuck and a velvety sauce made from toasted ancho, guajillo, and chipotle chiles, this no-beans chili is deeply smoky, spicy, and robust. The combination of garlic, onion, cumin, and paprika creates a rich, aromatic base, while optional dark chocolate and apple cider vinegar add surprising depth and balance. Simmered to perfection over two hours, this hearty chili is irresistible served on its own or paired with cornbread. Perfect for chili enthusiasts seeking an authentic Texas-style experience, it’s a must-try comfort food that warms the soul and satisfies cravings.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1/2-inch cubes
• 3 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 4 dried ancho chiles, stemmed, seeded, and torn into pieces
• 4 dried guajillo chiles, stemmed, seeded, and torn into pieces
• 2 dried chipotle chiles, stemmed, seeded, and torn into pieces
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoons cayenne pepper (optional, for heat)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar
• 1 ounce dark chocolate, roughly chopped (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 2

Brown the beef chuck cubes in batches, making sure not to overcrowd the pot. Cook until the beef is well-browned on all sides, about 5-6 minutes per batch. Remove the beef and set aside.

Step 3

Lower the heat to medium and add the remaining tablespoon of vegetable oil. Add the chopped onions and cook until softened, about 5-7 minutes. Stir frequently to avoid burning.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

While the onions cook, heat a dry skillet over medium heat. Toast the ancho, guajillo, and chipotle chiles until fragrant, about 1-2 minutes. Do not let them burn.

Step 6

Transfer the toasted chiles to a blender and pour 1 cup of hot beef broth over them. Let them soak for 10 minutes. Blend until smooth, creating a chile paste, and set aside.

Step 7

Return the beef to the pot with the onions and garlic. Stir in the chile paste, tomato paste, cumin, smoked paprika, oregano, cayenne pepper (if using), kosher salt, and black pepper. Cook for 2-3 minutes, stirring to coat the meat with the spices.

Step 8

Add the remaining 3 cups of beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low and cover partially. Simmer for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 9

Taste and adjust seasonings as needed. If desired, stir in the apple cider vinegar and dark chocolate to enhance the flavors.

Step 10

Serve hot, garnished with freshly chopped cilantro. Texas chili is traditionally served on its own, but you can pair it with cornbread, tortillas, or rice if desired.

Nutrition Facts

Serving size	2249.9 grams (2249.9g)

Amount per serving	% Daily Value*
Calories	3243

Total Fat 240.10g	308%
Saturated Fat 86.10g	431%
Polyunsaturated Fat 25.30g
Cholesterol 635mg	212%
Sodium 5509mg	240%
Total Carbohydrate 103.70g	38%
Dietary Fiber 31.30g	112%
Total Sugars 25.60g
Protein 199.90g	400%

Vitamin D 64IU	318%
Calcium 395mg	30%
Iron 37mg	203%
Potassium 5456mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 23.7%

Carbs: 12.3%