Texas Chili (Chili con Carne)

True Texas red: cubes of beef chuck simmered for hours in a sauce of toasted dried chiles, garlic, cumin and oregano, thickened with masa. No beans. Serves 8.

Bowl of Texas chili with beef cubes topped with Cheddar and onion, with saltines and cornbread
  • Prep 30 min
  • Cook 3 hr
  • Total 3 hr 30 min
  • Yield 8 servings

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In Texas, chili means beef and chiles, and beans are served on the side if at all. This bowl of red is made from cubes of chuck rather than ground beef, simmered slowly in a sauce made from toasted dried chiles until the meat is meltingly tender.

A spoonful of masa harina at the end thickens the sauce and adds a subtle corn flavor. Top it with onion and cheese and serve with saltines or cornbread.

Ingredients

Chile sauce

  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 2 cups beef broth, hot

Chili

  • 3 pounds boneless beef chuck, cut into 1/2-inch cubes
  • 2 teaspoons salt
  • 3 tablespoons vegetable oil or bacon fat
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano, preferably Mexican
  • 1 to 2 chipotle peppers in adobo, minced (optional)
  • 2 cups beef broth or water
  • 2 tablespoons masa harina
  • Chopped onion, shredded Cheddar and saltines or cornbread, for serving

Instructions

  1. Toast the chiles. Stem and seed the dried chiles. Toast them in a dry skillet over medium heat for 20 to 30 seconds per side until fragrant, then soak in the hot broth for 20 minutes. Puree the chiles and broth in a blender until smooth.
  2. Brown the beef. Season the beef with salt. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Move to a bowl.
  3. Cook the aromatics. Lower the heat, add the onion and cook 5 minutes. Add the garlic, cumin and oregano and cook 1 minute.
  4. Simmer. Return the beef, add the chile puree, chipotle if using, and broth. Bring to a simmer, cover partly and cook gently for 2 1/2 to 3 hours, stirring now and then, until the beef is very tender.
  5. Thicken. Whisk the masa harina with 1/4 cup water, stir it in and simmer 10 minutes. Taste for salt and serve with toppings.

Tips

  • Toasting the dried chiles deepens their flavor, but do not let them burn or the chili turns bitter.
  • Like most stews, chili is better the next day.

Questions about this recipe

Why does Texas chili have no beans?
Texas chili is about the meat and the chiles; beans are considered a side dish.
Can I use chili powder instead of dried chiles?
Yes. Use 1/3 cup good chili powder in place of the chile puree, added with the cumin.

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