Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (2024)

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Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (1)

It’s chili season!

And Texans love their chili!

Today, I’m bringing you a Texas Chili recipe that’s loaded with all the seasonings, onion, fresh garlic, and jalapeños pepper! Texas-style chili has the most amazing deep and rich flavor. A bowl of this stuff will stick to your ribs and keep you warm on the chilliest nights. And seeing as how I’ve lived in Texas for most of my life, I like to think that I’m a bit of a Texas chili authority!

Texas-style chili. It’s the kind of thing you look forward to at the end of the day when it’s still slightly warm in the afternoons, but that crisp autumn air starts to creep in during the evening time. When you casually reach for a cozy throw, you can feel the nip in the air, and you know that fall is right around the corner. The air just smells like fall. September reminds me of the brisk morning air, warm days, and breezy evenings.

Of course, none of that happens in Houston until about November, but still, a girl can wish. It also happens to football season, and it’s the perfect thing to toss together on Sunday morning. By the afternoon, you’ve got a slow-simmered Texas Chili that’s just waiting to be topped with all your faves and served straight from a large Dutch oven.

Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (2)

Chili is nothing new around here. I’ve shared aninstant pot version, apumpkin chili, one that comes with acornbread crust, achili dip, and a vegetarianbutternut squash chili. This goes without saying, but clearly, comfort food is my spirit animal.

Most of the recipes I’ve shared in the past start with ground beef, chicken, or turkey. Today’s Texas chili, or chili con carne as it’s called down here, is made with chunks of beef rather than ground meat.

Does Texas Chili have beans?

If you ask a Texan, they’ll tell you it’s a hardNO. But over the years, I’ve come to find that when I’m making chili, I need a little more than just the meat, so totally going against the grain here, but I do make the deliberate choice to add a couple of cans of pinto beans into the mix. I know, I know, am I serious right now? Yes, I need beans in my chili, and I’m not ashamed to say it.

Now before I start getting hate mail, please note, you don’t have to do this. I’m just letting you know it’s an option if you’re not on board with a 99% meat-filled chili recipe. For 2 lbs. of meat, I’m using one can of beans. To me, that’s still a lot more meat-to-beans ratio. Most of the time, when I’m making chili, I do a 2:1 ratio. That’s two cans of beans to one pound of meat.

Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (3)

The Chili Paste Starter for our Texas Chili Recipe:

Texas-style chili is thickened in two ways:cornmeal or pieces of corn tortilla. I usually opt for option #1 and make a chili paste starter. Cornmeal is also called masa harina; it’s just milled a little differently. To make the chili paste starter, we’ll mix all the dry ingredients in the recipe, like cornmeal, chipotle chili powder, ground cumin, coriander, Mexican oregano, smoked paprika, kosher salt, and a few others mixed with a bit of water to form a thick paste. This is the stuff that containers the flavor bomb.

Choosing the beef for your Texas Red chili recipe:

Texas chili is all about that meat. You want to use something that’s well-marbled and can withstand a longer cooking time. Chuck roast or stew meat are both good options. I slightly prefer chuck roast over stew meat because it usually has better marbling (the fat that runs through the meat.)

If you decide to use a beef chuck roast, just be sure to trim as much of the fat as you can. You don’t need that. The natural marbling is more than enough. If you leave on the extra fat, the chili will end up being really oily at the end, and you’ll need to skim most of it off.

But know that stew beef can also work here. Just be sure to take your time in selecting the package. If you see nice chunks with a generous amount of fat running through it, it’ll do the job!

Be sure to make or have your butcher make even chunks. You want them to be in the 1–1½ inch cubes so that all the meat cooks up evenly.

Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (4)
Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (5)

Making Texas Chili:

  1. Sear the meat.Once the paste is ready, I like to take a couple of minutes to sear off the meat in a Dutch oven over medium-high heat. The brown bits that are left behind in the pot are because of a Maillard reaction that occurs when you sear the meat. That’s free flavor that only costs about 5 minutes of your time.
  2. Proceed as usual!After that, it’s basic chili protocol. Remove the meat, cook the onions, green bell peppers, and scrape down the pot to get all those brown-bit flavors. Then come the garlic; right after that, we’ll add our cooking liquids.
  3. The liquid part is something to play with!Most Texas chili recipes call for a bottle of beer, beef stock, and some form of tomato. I use all beef broth and a bit of water. and tomato sauce. Diced tomatoes aren’t something you commonly find in Texas chili. You want to use passata or low or no sodium tomato sauce. I’ve even used brewed coffee in my chili recipe after I read about it somewhere. I don’t think I’ve ever had chili like that before. It had the most amazingly smoky, rich flavor.
  4. Let chili con carne simmer.Here’s the deal, let this hang out and simmer on low and slow. Trust me; it will be extra rewarding. All you need to do is walk by every ½ hour or so, give it a stir so that the cornmeal doesn’t stick to the bottom of the pot, and make sure there’s enough cooking liquid in there for the meat. That’s it! If you generally prefer a thicker chili, just let it simmer for a bit uncovered at the end so that some of that liquid evaporates; that’s about it!
Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (6)

How to serve Texas Chili:

I keep this pretty simple. A handful of Fritos, because tortilla chips don’t do it for me, a dollop of sour cream, chopped sweet onions, shredded cheddar cheese, and a sprinkle of cilantro. Sometimes a hint of lime just to brighten it all up. Okay, I know, it’s not really that simple. But you know what I mean, right? No fancy cornbread, none of that. Just a girl, her bowl, and a few simple toppings.

I need to reiterate this. Texas chili demands corn chips. They’re thicker than tortilla chips, so they hold up better. Plus, you can make Frito pies with the leftovers!

Texas chili freezes incredibly well, so it’s easy to understand why I made such a large batch here! You can halve the recipe if you’re cooking for just a couple of people, but when you can make a big pot and freeze half for later, why wouldn’t you?

Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (7)

Leftover chili can also be shredded up and served over pasta. It’s Texas meets Cincinnati. Can you imagine anything served over pasta tasting bad? We loved it this way. You can also store leftovers in an airtight container in the freezer for 1-2 months!

I know it’s way too early to talk about the Super Bowl menu (or is it?), but Texas Chili is a dish that would surely please any chili fan!

Enjoy guys! This one’s a home run or err… I mean a touchdown for us!

If you like this recipe, you might also like:

  • Taco Chili
  • Skillet Chili with Jalapeño Cornbread
  • Chipotle Butternut Squash Chili
  • Hatch Chile Cornbread
  • Instant Pot Mexican Chili with Black Beans
Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (8)

Yield: 6-10 servings

Rancher's Texas Chili Recipe (Chili con Carne)

Prep Time20 minutes

Cook Time3 hours

Total Time3 hours 20 minutes

Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (9)

Ingredients

Chili Paste Starter:

  • 3 tablespoons EACH: ancho chili powder AND cornmeal
  • 1 tablespoon EACH: chipotle chili powder, ground cumin, cocoa powder AND smoked paprika
  • 2 teaspoon EACH: ground coriander AND Mexican oregano

Texas Chili:

  • 3 ½ -4 pounds stew meat (or chuck roast cut into 1 - 1¼ inch chunks)
  • 2 tablespoons EACH: oil AND Worcestershire sauce
  • 1 large onion, diced
  • 2 poblano peppers, diced (or bell peppers)
  • 1-5 jalapeños, minced
  • 8-12 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 4 cups beef broth*
  • 1 (14-ounce can) tomato sauce
  • 2 (14-ounce) cans rinsed/drained pinto beans (OPTIONAL)

Instructions

  1. PASTE: Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.
  2. SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.
  3. CHILI: If you need it, add another drizzle of oil to the pan along with the chopped onions and the poblanos. Use a wooden spoon to help scrape any brown bits left behind by the meat and cook for 5 minutes. Then, add the garlic and jalapeños and continue to cook for another 1-2 minutes or until fragrant. Add the prepared chili paste to the pot and stir it in so that it coats everything nicely. Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that none of the chili paste is sticking.
  4. COOK:Add the seared meat and allow the chili to come to a boil before lowering the heat to low and allowing it to cook for 2 ½ - 3 ½ hours. Set aside 1 cup of water and add in a¼cup every time you stir the chili if it's thickened. Stir the chili every 30-45 minutes to make sure it's not sticking. You may not need all of the water if you're going bean-free, with beans you generally need a little more. I like to add the beans around the 2-hour mark so that they have a chance to cook for at least half an hour before serving. Serve topped with all your favorite chili toppings!

Notes

  • If you decide to use a chuck roast, just be sure to trim as much of the fat as you can. You don't need that. The natural marbling is more than enough. If you leave on the extra fat, the chili will end up being really oily at the end and you'll need to skim most of it off.
  • You can also replace some of the water/beef broth with a bottle of beer or brewed coffee. It just comes down to preference.

Have you made this recipe?

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Rancher's Texas Chili Recipe (Chili con Carne) - Little Spice Jar (2024)

FAQs

What's the difference between Texas chili and chili con carne? ›

What primarily distinguishes Texas chili from other chili recipes you might find is a lack of beans, but it also doesn't feature any tomatoes. It is, largely, a ground beef dish that's seasoned with a spicy chili paste made of dried peppers.

What is the difference between Texas chili and Colorado chili? ›

So how do they differ? Well, besides the different chile peppers used, Texas chili is traditionally made without tomatoes, though you will find them in chile colorado. Likewise, fillers are verboten in Texas chili yet potatoes are welcome in chile colorado.

What is the best cut of beef for chili con carne? ›

Beef - beef chuck is ideal, it's marble with fat so it's juicy and it shreds well. Boneless beef short rib is also ideal - beautifully juicy and also shreds well (slightly stringier than chuck). Other cuts that work: Brisket will also work but it's leaner.

Did cowboys put beans in chili? ›

But stories are spread that the beef was too valuable and was limited to be used as food on the cattle drive, so extra protein came from a pot of beans along side the chili pot. The cowboys then mixed the chili and beans together in a tin plate.

Do Mexicans eat chili con carne? ›

The Mexican equivalent of Chilli con Carne is Frijoles Charros. It's more of a soup based Chilli. But they sometimes add pastor meat to it along with onions and cilantro and Manchego cheese.

What was the original version of chili con carne like? ›

Created in San Antonio, Texas, at the beginning of the 19th century, it was initially just a simple stew with chili peppers sold by chili queens who were, in fact, women who cooked huge quantities of chili at home before going to the public market to sell individual portions at a lower cost.

What is real Texas chili made of? ›

The original chili was made with dried beef pounded together with suet and dried chiles into a sort of pemmican-like dry mix intended to last a long time and be quick and nutritious for cowboys to rehydrate and stew up out on the range. These days, we've got refrigerators and fresh meat. So we use them.

What do Texans call chili? ›

Chili Con Carne, a.k.a. Texas Red

The chili that was invented in San Antonio is said to be a bowl of "red": tender, individual stewed chunks of beef swaddled in a spicy, cumin-spiked sauce made from red chiles, which lend the dish an appealing russet hue. Texans take this heritage very seriously.

What is chili with beans called? ›

Many are quick to point out that if beans were meant to be in chili it would have been called chili con frijoles. It could be easily prepared with local resources like chilis, onions, garlic and fresh locally-grown beef.

What are the best onions for chili? ›

Sweet Onion

Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.

What is the most flavorful meat for chili? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

How do you add depth to chili con carne? ›

In this recipe, red wine, Worcestershire sauce and beef stock add depth of flavour and some sweetness, but you can also add a square or two of dark chocolate at the end. Also, browning the meat thoroughly will add lots of flavour (see the technique video at the bottom of the page for tips on how to brown meat).

What state does not put beans in chili? ›

Beans in chili? Not if you're from Texas! While some people claim that chili can be made with a variety of ingredients—including beef and bean chili, chipotle chicken chili, or dare we say veggie chili—anyone from the Lone Star State would argue that traditional chili simply does not contain beans.

What do cowboys eat for breakfast? ›

Meals often consisted of hot coffee, a large pot of beans, and biscuits that were baked in a cast iron pot and slathered with lard and gravy. Today the term “Cowboy Breakfast” has evolved to include eggs and skillet potatoes, bacon or sausage, and perhaps biscuits and gravy to round out the plate.

What was the most common meal on the cattle drive? ›

Along the trail, cowboys ate meals consisting of beef, beans, biscuits, dried fruit and coffee. But as cattle drives increased in the 1860s cooks found it harder and harder to feed the 10 to 20 men who tended the cattle. That's when Texas Ranger-turned-cattle rancher Charles Goodnight created the chuckwagon.

Is there a difference between chilli and chilli con carne? ›

Chili con carne is chili with meat, usually beef. Chili as a generic term usually refers to chili con carne but not all chili has meat. IOW most chili is made with beef and red Chile powder. But chilis can have beans and no meat, or any other meat.

What is the difference between regular chili and Tex-Mex chili? ›

There are no beans in this robust Texan meal, and the beef is cubed rather than ground. Hardcore fans won't allow tomatoes in Tex-Mex chili con carne. By contrast, a regular chili typically features ground beef, tomatoes, and beans.

What do Americans call chilli con carne? ›

Chili Con Carne, a.k.a. Texas Red

The chili that was invented in San Antonio is said to be a bowl of "red": tender, individual stewed chunks of beef swaddled in a spicy, cumin-spiked sauce made from red chiles, which lend the dish an appealing russet hue.

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