Hearty Texas Chili con Carne

The History Behind This Recipe

Texans take chili seriously enough that in 1977 the legislature declared it the official state dish. True Texas chili is all about the beef and the chiles — no beans, no tomatoes in the purist's version, just slow-simmered meat, warm spices, and a deep red broth. This hearty bowl keeps that spirit while staying friendly for a weeknight, with beans optional on the side.

Ingredients (6–8 servings)

• 2 lb (900g) beef chuck, cut into 1/2-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 (15 oz / 425g) can diced tomatoes
• 2 cups (480 ml) beef broth
• 2 dried ancho chiles, soaked and minced (optional)
• 2 tbsp vegetable oil
• Salt and black pepper, to taste
• Shredded cheddar, sour cream, and cilantro, for topping

Instructions

1. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until deeply browned on all sides; set aside.
2. In the same pot, cook the onion until soft, about 5 minutes. Add the garlic, chili powder, cumin, paprika, and oregano, and cook 1 minute until fragrant.
3. Return the beef to the pot. Add the tomatoes, broth, and minced anchos if using.
4. Bring to a boil, then reduce to a low simmer. Cook uncovered 2–3 hours, stirring occasionally, until the beef is fork-tender and the sauce is thick.
5. Season with salt and pepper. Serve with cheddar, sour cream, and cilantro.

Tips & Variations

• Browning the beef in batches gives the chili its deep, complex base.
• The longer it simmers, the better — leftovers the next day taste even deeper.
• Freeze in portions: it keeps for 3 months and defrosts like a charm.