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I learned this Texas Chili Con Carne recipe from my friend's grandfather who insisted real Texas chili never includes beans. After tasting his version with tender chunks of beef in that rich smoky chili sauce I was hooked! The depth of flavor from those dried chilies and perfectly spiced beef is absolutely incredible.
Why This Recipe Works
This isn't your ordinary chili! Starting with whole dried chilies makes all the difference creating layers of authentic flavor. It's my go-to recipe when I want to impress at cook-offs or just warm up the family on a cold evening.
What You'll Need
- Dried Chilies: New Mexico and ancho chilies give that perfect smoky kick.
- Beef Chuck: Cut into chunks for the best texture.
- Broth: Either chicken or beef works great.
- The Veggies: Onions, bell peppers, and jalapeños for flavor.
- Seasonings: Garlic and warm spices like cumin and paprika.
- Cocoa Powder: Trust me, it adds amazing depth.
- Tomato Puree: Makes everything rich and saucy.
Let's Make Some Chili
- Start With The Chilies
- Toast them just until fragrant then steep in hot broth until soft.
- Make The Magic
- Blend those chilies with their broth into a smooth puree.
- Brown That Beef
- Get your meat nice and brown in batches this step is crucial.
- Build The Base
- Cook your veggies and spices in all those good beef bits.
- Low and Slow
- Put it all together and let it simmer until that beef is fork-tender.
- Final Touch
- Taste and adjust your seasonings until it's just right.
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Loading Up Your Bowl
I love offering lots of toppings: sour cream, cheese, avocado, and crispy tortilla chips. A piece of warm cornbread on the side makes it complete. Sometimes I even serve it over rice for a heartier meal.
My Best Tips
Don't rush the browning process: it's where so much flavor comes from. Watch those chilies carefully when toasting; burned ones will ruin your chili. And always taste at the end: sometimes it needs an extra pinch of salt to make everything pop.
Keeping It Fresh
This chili actually tastes better the next day! It'll keep in the fridge for about 4 days or freeze it for up to 3 months. Sometimes I throw in some bacon or extra veggies to mix things up.
Slow Cooker Magic
On busy days, I prep everything then let it cook low and slow in my crockpot for about 6-7 hours. The meat gets so tender it practically falls apart and the flavors have time to get even better.
Frequently Asked Questions
- → Why use dried chilies instead of powder?
Toasting and blending whole dried chilies creates deeper, more complex flavors.
- → Can I add beans?
Traditional Texas chili doesn't include beans, but you can add them if desired.
- → Why use chuck roast?
Chuck roast becomes tender with slow cooking while staying moist and flavorful.
- → Why add cocoa powder?
It adds depth and richness without making the chili taste like chocolate.
- → How do I control the heat level?
Adjust or omit jalapeños, and remove seeds and ribs for less heat.