Entree: United States – Texas – Texas Chili con Carne (Classic Texas Chili) (Chili with beef and chilies (Texas style, typically 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 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

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

- 1.5 lb (680 g) ground beef (85% lean)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1.5 cups (225 g))
- 4 cloves garlic, minced
- 3 tbsp (24 g) chili powder (blend of ancho and cayenne if available)
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) cayenne pepper (optional, to taste)
- 2 tbsp (30 ml) tomato paste
- 1 can (14.5 oz (411 g)) diced tomatoes
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tbsp (15 ml) masa harina or all‑purpose flour (optional, for thickening)
- Salt and freshly ground black pepper (to taste)
- 2 tbsp (30 ml) chopped fresh cilantro (for garnish)
- Shredded cheese, diced onion, and sliced jalapeños (for serving)

Show original ingredient measurements

- 1.5 lb (680 g) ground beef (85% lean)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1.5 cups / 225 g)
- 4 cloves garlic, minced
- 3 tbsp (24 g) chili powder (blend of ancho and cayenne if available)
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) cayenne pepper (optional, to taste)
- 2 tbsp (30 ml) tomato paste
- 1 can (14.5 oz / 411 g) diced tomatoes
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tbsp (15 ml) masa harina or all‑purpose flour (optional, for thickening)
- Salt and freshly ground black pepper (to taste)
- 2 tbsp (30 ml) chopped fresh cilantro (for garnish)
- Shredded cheese, diced onion, and sliced jalapeños (for serving)

Instructions

1. Heat 2 tbsp (30 ml) oil in a large Dutch oven or heavy pot over medium‑high heat. Add ground beef and brown, breaking up with a spoon, until no longer pink and edges are caramelized, about 8–10 minutes. Drain excess fat if necessary.
2. Add chopped onion to the pot and cook 4–5 minutes until softened. Stir in minced garlic and cook 1 minute.
3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne; toast spices 1–2 minutes to bloom flavors.
4. Add tomato paste and cook 1 minute, then deglaze with 1/2 cup (120 ml) beef stock, scraping browned bits from the bottom.
5. Add diced tomatoes, remaining beef stock, and bay leaf. Bring to a simmer, reduce heat to low, and partially cover.
6. Simmer gently 45–60 minutes, stirring occasionally, until flavors meld and chili thickens. If thicker texture is desired, whisk 1 tbsp (15 ml) masa harina with 2 tbsp (30 ml) water and stir in during last 10 minutes.
7. Remove bay leaf, taste and adjust salt and pepper.
8. Serve hot garnished with cilantro and offered with shredded cheese, diced onion, and jalapeño slices.