Texas Style Chili Con Carne

Texas Style Chili Con Carne

Ready in 2 hours

The traditional Texas Bowl-O-Red".

Top-ranked recipe named "Texas Style Chili Con Carne"

4 avg, 1 review(s) 100% would make again


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3 tablespoons ancho chili powder; or
3 medium pods; about ounce toasted
and ground; see note
3 tablespoons New Mexico chili
powder; or 3 medium pods
toasted and ground
2 tablespoons cumin seeds; toasted
fragrant; about 4 minutes and ground
2 teaspoons Dried Oregano
preferably Mexican
4 pounds beef chuck roast; trimmed
of excess fat and cut into 1-inch; cubes
7 Slices bacon; (up to 8 slices) about 8 ounces
cut into 1/4 -inch pieces
1 medium Onion; minced
5 medium cloves garlic; minced
about 5 teaspoons
4 5 Small jalape?o chile peppers
stemmed; seeded and minced
1 cup canned crushed tomatoes; OR
plain tomato sauce
2 tablespoons Lime juice
5 tablespoons masa harina
Black Pepper; ground

Original recipe makes 6



1. Mix chili powders, cumin, and oregano in small bowl and stir in ? cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.

2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; saute meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl.

3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and saute until softened, 5 to 6 minutes. Add garlic and jalape?os and saute until fragrant, about 1 minute. Add chili powder mixture and saute until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

4. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

NOTES: To ensure the best chile flavor, we recommend toasting whole dried chiles and grinding them in a minichopper or spice-dedicated coffee grinder, all of which takes only 10 (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit. To toast and grind dried chiles: Place chiles on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds. For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or Jack cheese, or sour cream.


This takes some extra time and effort but the results are worth it.


Added on Award Medal
Calories Per Serving: 987 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This takes some extra time and effort but the results are worth it. [I posted this recipe.]
promfh 6 years ago
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