Classic Texas Chili Con Carne
Traditional dish · Tex-Mex
A hearty and authentic chili featuring tender chunks of beef, a rich chili pepper-infused broth, and aromatic spices. This is chili as it was meant to be, without beans or tomatoes.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Beef chuck roast, cut into 1-inch cubes3 lbs
- Beef broth6 cups
- Dried ancho chilies, stemmed and seeded6
- Dried guajillo chilies, stemmed and seeded4
- Dried pasilla chilies, stemmed and seeded2
- Garlic cloves, minced6
- Onion, chopped1 large
- Ground cumin2 tbsp
- Dried oregano1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
Steps
- 1
Rehydrate the dried chilies by soaking them in hot water for 20-30 minutes until softened. Drain.
- 2
In a blender, combine the rehydrated chilies, minced garlic, and about 1 cup of beef broth. Blend until smooth.
- 3
In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
- 4
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
- 5
Return the beef to the pot. Pour in the chili-garlic puree and the remaining beef broth. Stir in cumin and oregano. Season with salt and pepper.
- 6
Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is very tender. Stir occasionally.
- 7
Adjust seasoning with salt and pepper if needed before serving.
