Chili con Carne is rich, beefy chili, bursting with spicy Tex-Mex flavor. My recipe uses three types of chile powder, hatch green chiles, tender beef short ribs, and two kinds of beans. Serve it with cornbread, cheddar cheese, onions, cilantro, sour cream and a wedge of lime. It’s a delicious way to warm up on a cool night.
Chili con Carne Recipe
Chili con Carne
Equipment
- 1 dutch oven
- 1 cutting board
- 1 kitchen knife
- 1 large spoon
- 1 can opener
- 1 tongs
- 1 measuring cup
Ingredients
- 1 tbsp vegetable oil
- 2 slice bacon – unflavored, cut into 1 inch pieces
- 1 pound beef – boneless short ribs, cut into 1 inch pieces
- 1 cup onion – finely chopped
- 3 clove garlic – finely chopped
- 4 ounce hatch green chiles – diced
- 1 tbsp corn masa
- 1 tbsp flour
- 1 tbsp cumin
- 1 tbsp Ancho chili powder
- 1 tbsp Pasilo chili powder
- 1 tsp Arbol chili powder
- 2 cup beef broth
- 1 tsp sugar
- 1 tbsp salt
- 1 tsp oregano – dried or finely chopped
- 1 tsp thyme – dried or finely chopped
- ½ tsp coriander
- 2 limes
- 16 ounce beans – pinto
- 16 ounce beans – ranch style
- 4 tbsp sour cream
- 1 cup cheese – cheddar, grated
- ¼ cup cilantro – torn
Instructions
- In a dutch oven, heat oil over medium-high heat until shimmering
- Chop the onion and garlic, and set aside.
- Chop the bacon and beef, and set aside.
- Cook bacon pieces in small batches until well browned, then remove from the pan and set aside.
- Fry beef pieces in small batches until well browned, then remove from the pan and set aside.
- Cook chopped onion until soft.
- Turn heat to medium-low. Stir in garlic, green peppers, masa, flour, cumin, chili powder and cook for a minute.
- Add beef broth a little at a time to deglaze and dissolve dry ingredients.
- Return beef and bacon to the pot.
- Add sugar, salt, oregano, thyme, coriander, and juice from one lime to the pot. Stir well.
- Allow chili to come to a boil, then reduce heat to simmer. Simmer for three hours, or until meat is very tender.
- Add beans, and simmer for 15 minutes more.
Notes
PRIVATE NOTES
Nutrition
More Information
Chili with Beans
I’m not sure why there is such controversy about putting beans in chili. For some strange reason, this gets many Texans fired up. If you feel strongly about this, by all means, leave out the beans. Also, note that I call it Chili con Carne, not Texas Chili.
I like to use a can of pinto beans, plus a can of Ranch Style Beans. Beans adds savory flavor and texture to the chili.
Chile Powders
Ancho and Pasilo chile powders add great depth of flavor to the chili, and Arbol chile powder add just enough heat. For milder chili, leave out the Arbol chile powder.
Toppings
Chili con Carne tastes great in a bowl all by itself. But, it’s much better compuesto style, with lots of stuff. It’s delicious ladled over Cheddar Cornbread Muffins, or Fritos Corn Chips. Shredded cheddar cheese, cilantro and a squeeze of lime give it a true Tex-Mex flavor. Add sliced fresh Jalapeño or Serrano peppers for extra heat, and a dollop of sour cream to cool it back down.
Chili Spaghetti
I’ll admit that I’ve never tried this myself, but the good folks in Cincinnati swear by it. Ladle Chili con Carne over spaghetti noodles, and top it with onions and lots of cheese. Depending on the number of toppings, they call it a two-way, three-way, four-way, or five-way.
Tacos, Burgers and Hot Dogs
Chili con Carne is delicious in a taco with lime, cheese, and sour cream. Or, use it to make an amazing chili cheeseburger, or Chili Cheese Fries. Obviously it can be used to make an awesome Coney Island hot dog. There are lots of possibilities!
Related Recipes
Chili Cheese Fries
Care to comment? I'd love to read it. Please be cool, respectful, relevant, positive or constructive, and leave an actual comment. Thanks!