Entree: United States – Texas – Texas Chili (Chili con Carne, no beans) (Texas-style beef chili without beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1-inch (2.54 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 6 slices bacon, chopped (optional), approx. 6 oz (170 g)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 3 tbsp (45 ml) masa harina or corn flour (optional, for thickening)
- 1 can (14.5 oz (411 g)) (14 1/2 oz (410 g)) diced tomatoes
- 2 cups (480 ml) beef broth
- 2 dried ancho or guajillo chilies, stems and seeds removed, rehydrated and blended with a little water (or 2 tbsp (30 ml) chili paste)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- Shredded cheese and chopped onions for garnish (optional)

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 6 slices bacon, chopped (optional), approx. 6 oz (170 g)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 3 tbsp (45 ml) masa harina or corn flour (optional, for thickening)
- 1 can (14.5 oz) (410 g) diced tomatoes
- 2 cups (480 ml) beef broth
- 2 dried ancho or guajillo chilies, stems and seeds removed, rehydrated and blended with a little water (or 2 tbsp (30 ml) chili paste)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- Shredded cheese and chopped onions for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat beef cubes dry and season with salt and pepper. In a large heavy pot or Dutch oven, brown beef in batches in vegetable oil over medium-high heat; remove and set aside.
2. If using bacon, cook chopped bacon in same pot until crisp; remove most fat leaving about 1–2 tbsp. (15 to 30 ml) Sauté onion in remaining fat until softened, about 6 minutes, then add garlic and cook 1 minute.
3. Stir in chili powder, cumin, smoked paprika, oregano, and masa harina (if using); cook 1–2 minutes to toast spices.
4. Return browned beef to pot along with diced tomatoes, beef broth, rehydrated chili puree, tomato paste, and brown sugar. Bring to a simmer, then reduce heat to low and cover.
5. Simmer gently for 2–3 hours until beef is very tender and sauce has thickened, stirring occasionally. Adjust salt and seasoning.
6. Serve hot garnished with shredded cheese and chopped onions if desired.

1. Pat beef cubes dry and season with salt and pepper. In a large heavy pot or Dutch oven, brown beef in batches in vegetable oil over medium-high heat; remove and set aside.
2. If using bacon, cook chopped bacon in same pot until crisp; remove most fat leaving about 1–2 tbsp. Sauté onion in remaining fat until softened, about 6 minutes, then add garlic and cook 1 minute.
3. Stir in chili powder, cumin, smoked paprika, oregano, and masa harina (if using); cook 1–2 minutes to toast spices.
4. Return browned beef to pot along with diced tomatoes, beef broth, rehydrated chili puree, tomato paste, and brown sugar. Bring to a simmer, then reduce heat to low and cover.
5. Simmer gently for 2–3 hours until beef is very tender and sauce has thickened, stirring occasionally. Adjust salt and seasoning.
6. Serve hot garnished with shredded cheese and chopped onions if desired.