Texas Chili (Chili Con Carne)

3 h 5 min | intermediate | high-protein

White bowl of Texas chili con carne with chunky beef in a deep red chile broth, topped with diced onion, cilantro, and sliced jalapeños; other bowls and shredded cheddar are blurred in the background on a light tabletop.

Recipe by Eunice Published Jul 16, 2025

Prep Time	Cook Time	Total Time
35 min	2 h 30 min	3 h 5 min

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Introduction

This hearty Texas chili skips the beans and leans hard into tender beef, smoky dried chilies, and bold, rich flavor.

It’s perfect for cold nights, game-day gatherings, or anytime you want a cozy, stick-to-your-ribs one-pot dinner.

The homemade chili paste, touch of cocoa, and masa harina give it a deep, restaurant-quality taste with a thick, velvety sauce.

Close-up of two white bowls of Texas chili con carne with large beef chunks in a deep red broth, topped with diced onion, cilantro, and sliced jalapeños; lime half and whole peppers sit blurred in the background on a white tabletop.

How to Make Texas Chili (Chili Con Carne)

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Gather and organize your ingredients

Place all measured ingredients on the counter so you can see everything before you start.
Use one cutting board for vegetables and another for raw meat to keep things food safe.
Prep and toast the dried chiles

Check each dried chile for stems and seeds and remove any remaining ones with your fingers or kitchen scissors.
Quickly rinse the chiles under cool water to remove dust, then pat them dry with paper towels.
Heat a large dry skillet over medium heat until warm, about one minute.
Add the chiles in a single layer and toast, turning often, until fragrant and pliable, about one minute total.
If a chile starts to smoke or smell sharp, pull it out right away so it does not burn.

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Soak the chiles in hot broth

Place the toasted chiles in a heat-safe bowl that can hold at least four cups of liquid.
Pour 1½ cups of the hot beef broth over the chiles, pressing them down so they are submerged.
Let the chiles soak until very soft and flexible, about 20 minutes, while you prepare the beef.
Blend the chili paste

Add the soaked chiles and their soaking liquid to a blender.
Pour in the remaining ½ cup hot beef broth.
Add the garlic cloves, apple cider vinegar, cumin, Mexican oregano, and smoked paprika.
Blend until the mixture looks very smooth and no pieces of chile skin are visible.
If your blender struggles, stop it, scrape the sides, and blend again until everything moves easily.
For an extra smooth chili, you can press the paste through a fine-mesh strainer, but this step is optional.
Prep the beef and onion

Pat the beef cubes dry on all sides with paper towels so they brown instead of steam.
Sprinkle the beef with about half of the salt and all of the black pepper.
Keep the rest of the salt for seasoning the pot later, after the chili has simmered.
Finely dice the large yellow onion and set it aside in a bowl.

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Brown the beef in batches

Place a large heavy pot or Dutch oven on the stove over medium-high heat.
Add the oil and let it heat until it shimmers and flows easily across the pot.
Add about one third of the beef cubes in a single layer, leaving space between each piece.
Let the beef brown without moving it for two to three minutes, then turn the pieces and brown the other sides.
Transfer the browned beef to a clean bowl and repeat with the remaining beef, adding a little more oil if needed.
Cook the onion and flavor base

Turn the heat down to medium and add the diced onion to the same pot.
Stir often and cook until the onion is soft and lightly golden, about 5 to 7 minutes.
If the bottom of the pot looks very dark, splash in a tablespoon of broth and scrape up the browned bits.
Add the tomato paste, cocoa powder, and crumbled beef bouillon cube to the onions.
Cook this mixture, stirring constantly, until the tomato paste darkens slightly and smells sweet, about two minutes.
Add and cook the chili paste

Pour the blended chili paste into the pot with the onion mixture.
Stir well and cook, stirring often, until the paste thickens slightly and darkens, about 5 minutes.
If it starts to stick, turn the heat down a little and add a small splash of broth.

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Combine the beef with the sauce

Return all the browned beef and any juices from the bowl to the pot.
Pour in 1½ cups beef broth and add the brown sugar and the remaining salt.
Stir everything together, making sure the beef is mostly covered with liquid and sauce.
Gently simmer the chili

Turn the heat to medium-high and bring the pot just to a gentle boil.
Once it starts bubbling, turn the heat down low so the chili simmers with small, steady bubbles.
Cover the pot with the lid slightly cracked and simmer, stirring every 20 minutes, for about 1½ to 2 hours.
If the liquid level gets low or the chili seems too thick, stir in a little extra broth.
The chili is ready for thickening when the beef is very tender and breaks apart with a spoon.
Thicken the chili with masa harina

In a small bowl, stir the masa harina with about ¼ cup cool water to make a smooth paste.
Turn the heat to medium and slowly stir the masa mixture into the simmering chili.
Simmer the chili uncovered for 10 to 15 minutes, stirring often, until it thickens to your liking.

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Taste and adjust seasoning

Turn off the heat and taste a spoonful of the liquid and a piece of beef.
Add a pinch more salt if the flavors taste flat, or a pinch more brown sugar if slightly bitter.
If you want more heat, stir in crushed red pepper or a little extra chili paste if you reserved some.
Let the chili rest off the heat for at least 10 minutes so the flavors settle.
Serve with toppings

Ladle the hot chili into bowls, making sure each serving gets plenty of tender beef.
Top with diced raw onion, shredded sharp cheddar, sliced jalapeños, and a spoonful of sour cream if you like.
Serve with warm cornbread and lime wedges on the side for squeezing over each bowl.

Close-up of a white Dutch oven filled with Texas chili con carne: tender beef chunks simmering in a thick, glossy deep red chile sauce, with a wooden spoon resting in the pot.

Substitutions

Use chili powder instead of dried chiles: If you cannot find dried ancho, guajillo, and pasilla, use ¼ cup good-quality chili powder instead. The flavor will be a little less complex, but still rich, cozy, and very beginner friendly.
Swap beef chuck for boneless short ribs or brisket: Boneless short ribs or well-marbled brisket cubes stay very tender and give the chili an even beefier taste. They release more collagen as they cook, so the broth becomes extra silky and luxurious.
Use crushed tortilla chips instead of masa harina: If you do not have masa harina, crush plain tortilla chips into fine crumbs and stir in by handfuls. They thicken the chili and add the same toasty corn flavor, with a fun slightly rustic texture.

Close-up of a white bowl filled with Texas chili con carne: large chunks of beef in a deep red chile sauce, topped with diced white onion, chopped cilantro, and a sliced green jalapeño.

Tips

Brown the beef deeply for big flavor: Good browning creates the base flavor, so take your time and avoid crowding the pot. If the fond looks close to burning, lower the heat slightly and deglaze with a splash of broth.
Keep the simmer gentle, not boiling hard: A strong boil can make beef tough, even after hours, so you want tiny lazy bubbles instead. If the surface is splattering a lot, turn the heat down until the bubbling calms.
Control the spice level in stages: Start with the recipe amounts, then add crushed red pepper near the end if you want more heat. It is much easier to make chili spicier than to fix a pot that is already too hot.
Use time to your advantage: Chili tastes even better the next day because the flavors marry, so it is perfect for make-ahead cooking. Cool completely, then refrigerate overnight and gently rewarm on the stove with a splash of broth.
Adjust thickness right before serving: If the chili thickens too much as it sits, stir in warm broth until it looks just right. For thicker chili, simmer uncovered a few extra minutes, stirring often to prevent sticking.

Nutrition Facts ^*

Energy	416	kcal
Protein	51	g
Total Fat	17	g
Carbohydrates	16	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What should I do if my chili tastes bitter?: Bitterness often comes from burned chiles or tomato paste, so first check the bottom for any scorched spots. Scrape out anything burned, then add a little extra brown sugar and simmer 10 more minutes. A small splash of apple cider vinegar can also brighten the flavor and hide mild bitterness.
How can I fix chili that is too thin or too thick?: For thin chili, simmer uncovered until some liquid evaporates, or add a little more masa slurry. For very thick chili, stir in warm beef broth, a quarter cup at a time, until you like the consistency.
Why is my beef still tough after simmering?: Tough beef usually means the cubes need more time at a gentle simmer to break down. Keep the heat low, cover again, and cook another 20 to 30 minutes, then check a piece. Make sure the meat cubes are not huge; ¾-inch pieces soften faster and more evenly.
What can I do if the chili is too spicy?: Stir in more beef broth and a tablespoon or two of brown sugar to soften the heat. You can also serve each bowl with extra sour cream and cheese, which cool the spice nicely.
What if I cannot find all three kinds of dried chiles?: Using only ancho or only guajillo still makes delicious chili, so do not stress about perfect variety. You can also replace one type with dried New Mexico chiles or more of whichever variety you have.