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Texas Chili con Carne

Texas chili con carne is a bean-free beef chili with tender chuck, tomato, cumin, paprika, and a deep red-brown sauce.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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Texas Chili con Carne

1 hr 35 mintotal

Prep 15 min · Cook 1 hr 20 min

Serves
2
Difficulty
Medium
Spice
Spicy
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; the long simmer is included in the cook time and should be checked occasionally so the chili stays thick but not dry.

Method

  1. Heat the measured oil in a heavy pot over medium-high heat. Brown the measured beef in batches so the pieces sear instead of steaming.

  2. Lower the heat to medium, add the measured onion, and cook until softened. Add the garlic and cook until fragrant.

  3. Stir in the red chilli powder, paprika, cumin, oregano, salt, and black pepper. Cook briefly so the spices bloom in the fat.

  4. Add the tomato puree and warm beef stock, scraping the bottom of the pot to release browned bits.

  5. Simmer partially covered until the beef is tender and the chili is thick and glossy. Adjust seasoning before serving.

How to tell it's done

The chili should be thick, deep red-brown, and glossy, with beef pieces that break apart easily when pressed.

Getting it right

Tip

Browning the beef in batches gives the chili a deeper flavor than adding all the meat at once.

What to serve it with

Serve in bowls with cornbread, plain rice, or simple diced onion on the side.

Common mistakes

The beef steams grey instead of browning.
Brown it in batches, as the first step says, and dry the pieces before they go in. A crowded pot gives up water faster than it evaporates, and the browned crust is where most of the depth in this chili comes from.
The chili tastes dusty.
Cook the spices in the fat for a few seconds before any liquid, and give the pot a long simmer. Chilli powder and cumin dropped into stock stay raw and powdery.

Substitutions

  • Beef shank can replace beef chuck, but it may need a longer simmer to become tender.
  • For a milder chili, reduce the red chilli powder and keep the paprika for color.
  • If beef stock is unavailable, use water with careful seasoning; the flavor will be lighter.
  • Beans are not included in this Texas-style base, but they can be served separately if desired.

Storing and reheating

Keeps four days in the fridge and is famously better on the second day. It freezes for three months. It thickens as it stands; loosen with stock rather than water when reheating.