Chili con Carne

In Texas, tailgating isn’t really tailgating without a warm bowl of homemade chili. This bold and smoky version of chili con carne is deliciously rich and flavorful thanks to the spicy blend of dried Anaheim and pasilla chiles that are rehydrated and blended into a thick, velvety sauce. You’ll see a lot of chili con carne recipes that use ground beef, but we prefer it with chunks of beefy chuck roast, which becomes juicy and tender after simmering low and slow. A combination of brown sugar, cider vinegar and fresh cilantro balances the dish’s heat.

Like most chili recipes, it’s perfect for feeding a crowd on game day. Whether you prepare it in a Dutch oven or a slow cooker, this chili is hearty football food or a comforting winter recipe for anytime you want to impress guests with a bowl full of flavor.

What is chili con carne?

Chili con carne, which translates to “chili with meat,” is classic Texas food. Purists say real Texas chili doesn’t include beans or tomatoes. This version stays true to that tradition, relying instead on a layered blend of dried chiles and a touch of cumin to deliver deep, smoky flavor. It’s all about the perfectly seasoned meat, spices and chile base. The result is a hearty, tender, meaty stew that celebrates the essence of what chili con carne should be.

Ingredients for Chili con Carne

• Beef chuck roast: Bite-sized cubes of chuck roast are ideal for long simmering. This type of beef becomes tender and flavorful as it cooks. Look for a well-marbled cut for the best results.
• Dried chiles: Rehydrated and blended into a smooth sauce, dried Anaheim and pasilla chiles bring smoky, earthy depth with just the right amount of heat.
• Beef stock: Beef stock soaks the chiles and adds rich, savory flavor throughout the chili con carne. Use a quality store-bought brand or homemade beef stock.
• Aromatics: Finely chopped and sauteed onion adds a touch of sweetness and builds the aromatic base of the dish. White, yellow or red onions all work. Minced garlic gives this chili a sharp, pungent bite that balances the meat’s richness.
• All-purpose flour: Lightly coating the beef in flour helps it brown evenly and thickens the sauce.
• Seasonings: Salt and black pepper enhance the natural flavors of the beef without overpowering the chili base. Ground cumin brings warm and earthy notes to the smokiness of the dried chiles. A little goes a long way.
• Brown sugar: Brown sugar balances the acidity of the vinegar and calms the heat of the dried chiles. Light or brown sugar work in this recipe.
• Apple cider vinegar: A splash of acidity at the end brightens the dish overall. If apple cider vinegar is not available, use white vinegar.
• Fresh cilantro: Chopped and stirred in just before serving, cilantro adds freshness to the chili and a pop of green when serving. If you hate cilantro (many do), leave it out.
• Optional garnishes: Corn or flour tortillas, sour cream, lime wedges, or extra cilantro are great for serving and customizing each bowl.

Directions

Step 1: Rehydrate the chiles

In a small saucepan, bring 1 cup of beef stock to a boil. Add the dried chiles. Remove the pan from the heat, cover it and let it stand for 20 minutes.

Editor’s Tip: Rehydrating the chiles makes them easier to blend into a smooth, flavorful sauce later.

Step 2: Blend the chiles

Remove the chiles from the water and discard the stems and seeds. Put the chiles and soaking liquid into a food processor or blender. Cover and process the mixture until it’s smooth.

Editor’s Tip: This is the heart of the chili’s flavor. Don’t fret if you can’t remove every seed. It’s fine if a few are left behind. Blend the mixture until you get a smooth, rich chile paste. Use a strainer if there’s too much liquid.

Step 3: Prepare the meat

In a large bowl, combine 4 tablespoons of flour, salt and pepper. Add the cubed beef, a few pieces at a time, and toss to coat.

Step 4: Brown the meat

In a Dutch oven, heat the oil over medium heat. Brown the beef in batches, adding additional oil as necessary. With a slotted spoon, remove the meat and transfer it to a plate or bowl.

Editor’s Tip: Don’t overcrowd the pan when browning meat. Give the meat space so it sears instead of steams. Once each batch browns on all sides, transfer it to a plate and continue until all the beef is browned.

Step 5: Make the sauce

In the same pot, add the chopped onion and cook until it’s tender, five to seven minutes. Add the garlic and cook for one to two minutes.

Add the remaining 2 cups of broth, stirring and scraping to loosen the brown bits from the bottom of the pot. Add the chile mixture and combine.

Editor’s Tip: The brown bits at the bottom of the pot are called fond, and they’re pure flavor gold! Use a wooden spoon to scrape them up.

Step 6: Finish the chili

Return the beef to the pot and bring everything to a boil. Reduce the heat and simmer, uncovered, until the meat is tender, 1 hour and 30 minutes to 2 hours. Skim the fat and stir in the vinegar, cilantro, brown sugar and cumin. Simmer for another 10 minutes.

Editor’s Tip: This low-and-slow cook makes the beef tender and soaks up all that deep, smoky flavor. Stir it occasionally so the chili doesn’t stick to the bottom of the pot.

Step 7: Serve with garnishes

If desired, serve the chili with tortillas, sour cream, lime wedges and additional cilantro.

Chili con Carne Variations

• Make chili con carne in a slow cooker: After browning the beef and blending the chile sauce, transfer everything to a slow cooker and cook the chili con carne on low for up to eight hours. This is perfect as a set-it-and-forget-it meal for fuss-free game days or busy weeknights.
• Make it spicier: If you like your chili bolder and spicier, add a dried arbol chile or a chipotle pepper in adobo sauce to the blender with the other chiles.
• Use other chiles: If Anaheim chiles are unavailable, use dried guajillo or New Mexico chiles. If pasilla chiles are not available, use ancho chiles. The flavors are very similar.
• Make it spicy and sweet: Stir in a spoonful of smoked paprika or a diced fire-roasted poblano pepper for extra smokiness. Add a drizzle of maple syrup or more brown sugar for more sweet-savory flavor.
• Add beans: While traditional Texas chili skips the beans, you can stir in a drained can of pinto, kidney or black beans during the last 15 minutes of cooking if you prefer a heartier, more stew-like version.

How to Store Chili con Carne

Chili con carne is one of those dishes that only gets better with time, making it ideal for leftovers. After it cools completely, store it in an airtight container in the fridge or freezer. Whether you’re prepping ahead or saving extras, it reheats beautifully.

How long does chili con carne last?

When stored properly in the refrigerator, chili con carne will stay fresh for up to four days. The flavors deepen as the chili sits, so many people actually prefer it the next day.

Can you freeze chili con carne?

Chili con carne freezes very well. Once cooled, portion it into freezer-safe containers or resealable freezer bags. It will keep for up to three months. For best results, thaw the chili overnight in the fridge before reheating.

How do you reheat chili con carne?

To reheat chili con carne, warm it gently on the stovetop over medium-low heat until it’s hot, stirring occasionally. You can also microwave individual portions. Cover it loosely to avoid splatters and heat it in one-minute intervals, stirring in between, until it’s warmed through.

Chili con Carne Tips

Can you make chili con carne with another type of beef?

You can make chili con carne with other types of beef. While chuck roast gives you that classic melt-in-your-mouth texture, you can also use brisket, short ribs or stew meat if that’s what you have on hand. Just be sure to choose a cut with good marbling so it stays tender after a long simmer.

Do I need dried chiles for chili con carne?

Dried chiles give this chili con carne its deep, complex flavor, but if you’re in a pinch, you can substitute with good-quality chili powder or a ready-made chile puree. Just know the flavor will be a little different. It will still be delicious, just not as layered.

What can you serve with chili con carne?

Corn and flour tortillas are a classic choice alongside chili con carne, but this hearty chili also pairs well with warm cornbread, rice or even a baked potato. For a full-on Tex-Mex experience, set out toppings like sour cream, chopped cilantro, green onions, chives, sliced jalapenos, shredded cheese and lime wedges so everyone can build their perfect bowl.

What else can you do with chili con carne?

Use chili con carne to fill burritos, enchiladas or quesadillas. You can spoon it over nachos, stir it into mac and cheese for a Tex-Mex twist, or serve it in mini tostada cups for party-friendly bites.