Chili Con Carne

Here is a recipe for a rich, deeply savory, traditional Texas-Style Chili Con Carne (which literally translates to “chili with meat”).

Ingredients

• The Meat:
  • 3 lbs beef chuck roast, trimmed of excess fat and cut into small ½-inch cubes (small chunks give you the best melt-in-your-mouth texture)
  • 1 tbsp vegetable oil or beef tallow (for searing)
• The Dried Chilis & Flavor Paste:
  • 4–5 dried Ancho chile pods (stemmed and seeded)
  • 2–3 dried Guajillo or Pasilla chile pods (stemmed and seeded)
  • 2 cups hot beef broth (or boiling water)
• Aromatics & Spices:
  • 1 large yellow onion, finely diced
  • 4–5 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp Mexican oregano
  • 1 tsp smoked paprika
  • 1 tsp cocoa powder (the secret weapon for depth and rich color—won’t taste like chocolate!)
  • Salt and freshly ground black pepper, to taste
• The Simmering Liquid:
  • 2 cups additional beef broth (or 1 cup beef broth + 1 bottle of dark amber beer/stout)
• The Thickener:
  • 2 tbsp masa harina (corn flour) mixed with ¼ cup warm water into a smooth paste (gives it an authentic, subtle corn-bread finish)

Instructions

1. Make the Chili Paste

• In a dry skillet over medium heat, toast the flattened, seedless dried chile pods for 1–2 minutes per side until fragrant (do not let them burn).
• Transfer the toasted chilis to a bowl, pour 2 cups of hot beef broth (or boiling water) over them, cover, and let them soak for 20 minutes to soften.
• Transfer the soaked chilis and their liquid into a blender and blend on high until completely smooth. Set this rich red paste aside.

2. Sear the Beef

• Heat a heavy-bottomed Dutch oven over medium-high heat and add the oil or tallow.
• Pat your cubed beef dry with paper towels, season generously with salt and pepper, and sear it in small batches so you don’t crowd the pan. Brown all sides nicely (about 3–4 minutes per batch), then transfer the meat to a plate.

3. Sauté the Aromatics

• Turn the heat down to medium. Add the diced onions to the same Dutch oven, scraping up all those delicious browned bits stuck to the bottom. Cook for 5 minutes until soft.
• Stir in the minced garlic, cumin, oregano, smoked paprika, and cocoa powder, cooking for 1 minute until fragrant.

4. Combine and Simmer Low and Slow

• Pour the blended chili paste, the seared beef (along with any juices from the plate), and the remaining beef broth (or beer) into the Dutch oven. Stir well.
• Bring the mixture to a gentle boil, then immediately reduce the heat to low.
• Cover the pot with a lid and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef chunks are melt-in-your-mouth tender.

5. Thicken the Chili

• Remove the lid. Stir in your masa harina paste.
• Let the chili simmer uncovered for another 15 to 20 minutes. The masa harina will thicken the broth into a rich, glossy gravy.
• Taste and adjust salt or pepper if needed.

6. Serve

• Ladle hot into bowls. Top with diced raw onions, shredded sharp cheddar cheese, or a dollop of sour cream—and serve alongside warm cornbread or Fritos!