Texas-style Chili Con Carne
A bold and savory Texas-style chili made with tender beef chunks and a rich, smoky sauce that warms your kitchen.
Ingredients
Main Ingredients
- 2.5 pounds beef chuck, cut into 1-inch cubes Top pick for chili due to its marbling and tenderness.
- 2 tablespoons neutral oil For browning the beef.
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste Adds body to the chili.
- 3 to 4 tablespoons chili powder mix Use your own blend or a store-bought mix.
- 1 to 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 cups beef broth Plus more as needed.
- 1 tablespoon apple cider vinegar or lime juice To finish the dish.
- Salt and black pepper To taste.
Instructions
Preparation
- Pat the beef dry and season with salt and pepper.
- Heat oil in a Dutch oven and brown the beef in batches until deep brown on most sides. Don't crowd the pot.
- Set beef aside. Soften onion in the same pot.
- Add garlic and tomato paste, and cook until the paste darkens slightly.
- Stir in your spice blend and let it toast for 30 to 60 seconds.
- Return beef to the pot and add broth to just cover. Scrape up the brown bits on the bottom.
Cooking
- Simmer gently, partly covered, for 1.5 to 2 hours, stirring occasionally.
- Add broth if needed to maintain a thick stew.
- Finish with vinegar or lime, taste, and adjust salt.
- Let it rest for 10 minutes before serving.
Notes
Chili tastes even better the next day. Cool it fast, store airtight, and reheat gently with a splash of broth if it thickens too much.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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