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Chili Con Carne

Classic Texas-style chili with cubed beef, dried chiles, chocolate, and no beans

American#dairy-free#freezer-friendly#gluten-free#high-protein#low-carb#meal-prep#nut-free

Prep Time

30 min

Cook Time

90 min

Servings

6

Difficulty

Medium

Chili Con Carne

Description

Authentic Texas chili—meat and sauce only. No beans, no rice fillers. Cubed beef braised slowly in a rich broth deepened with rehydrated dried chiles (ancho, guajillo, pasilla), cumin, adobo, and just enough dark chocolate to round out the heat into something velvety and complex.

Ingredients

  • 2 lbs beef chuck, cut into 1-inch cubes (trim most excess fat, leave a little for flavor)
  • 3 tbsp lard or neutral cooking oil
  • 4–6 dried chiles: 2 ancho, 2 guajillo, 1–2 pasilla or mulato (de-stemmed and de-seeded)
  • ½ cup hot water, plus more as needed for blending
  • 1 large white onion, chopped
  • 6 garlic cloves, minced
  • 2 tbsp tomato paste
  • 3 cups beef broth or stock
  • 2 tbsp ground cumin (divided use)
  • 1 tsp dried Mexican oregano (regular works in a pinch)
  • 2 bay leaves
  • ½ tsp black pepper
  • 1½ tsp kosher salt, plus more to taste
  • 1 oz dark chocolate (70% cacao), roughly chopped, or 1 tbsp cocoa powder
  • Optional garnish: shredded cheddar cheese, diced white onion, sour cream, chopped cilantro

Instructions

  1. Rehydrate the chiles: Place the de-stemmed and de-seeded dried chiles in a heatproof bowl. Pour enough boiling water over them to submerge completely. Let sit 20 minutes until soft and pliable. Drain, reserving the soaking liquid, and transfer the chiles to a blender or food processor.
  2. Make the chili sauce (escabeche): Add about ½ cup of the reserved chile soaking liquid and the chopped onion (reserve half for browning) and garlic to the blender with the rehydrated chiles. Blend until completely smooth, adding more liquid as needed to push them along—this is your escabeche (traditional Texas sauce base). You should have about 1½ cups of puree.
  3. Brown the beef: Heat lard or oil in a large Dutch oven over medium-high heat. Pat the beef cubes dry with paper towels and season with 1 tsp kosher salt, black pepper, and 1 tbsp of the cumin (reserve the rest). Working in batches to avoid steaming, brown the beef on all sides, about 6–8 minutes per batch. Remove to a plate and set aside.
  4. Build flavor in the pot: Pour off excess fat, leaving about 2 tablespoons in the pot. Add the reserved half of the chopped onion and sauté over medium heat until softened and translucent, about 3 minutes. Stir in the tomato paste and cook for 2 minutes until it darkens slightly—the caramelization here adds depth.
  5. Add spices: Sprinkle in the remaining 1 tbsp cumin and Mexican oregano. Stir for 30 seconds until fragrant before adding any liquid.
  6. Braise the chili: Pour the chile puree (escabeche) into the pot, scraping up browned bits from the bottom. Return the beef to the pot along with any accumulated juices. Add the beef broth and bay leaves so the meat is mostly covered—there should be about 1 inch of liquid above the beef. Bring to a boil.
  7. Simmer: Reduce heat to low, partially cover, and simmer gently for at least 60 minutes, stirring every 20–30 minutes. The chili is done when the beef is fork-tender (about 90 minutes total). If too wet, uncover and reduce; if too thick, add a little more stock.
  8. Finish: Remove bay leaves. Stir in the chopped dark chocolate until melted—it won't taste like chocolate but adds color, body, and rounds out sharp heat. Season with the remaining ½ tsp salt and adjust to taste. The chili should be deep red, thick, and saucy without being soupy.
  9. Serve: Ladle hot into wide bowls. Top with shredded cheddar, diced raw white onion, a dollop of sour cream, or any combination you like. Traditionally served alongside cornbread.

Notes

  • Real Texas chili has no beans and often minimal or no tomato paste beyond what's used for flavor depth—the star is the beef-to-chile ratio. The dried chiles are non-negotiable; chili powder alone won't give you the same complexity, though you can augment with 1–2 tbsp chili powder if short on time.
  • Dark chocolate (or a spoonful of instant coffee) in Texas-style chili is not cowboy heresy—it's how many South Texas pitmasters and competition teams finish their pot. It adds roundness without sweetness.
  • Like stews, this improves dramatically after resting overnight. Reheat gently the next day, adding a splash of stock if it has thickened too much.