StewsMediumFree

Chili con carne

Name: Chili con carne
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 500 ml Beef stock; 2 Dried chipotle chiles; 2 Onions; 3 tbsp Vegetable oil; 6 cloves Garlic cloves; 1 tsp Salt; 1000 g Beef chuck, cut into cubes; 3 tsp Cumin; 4 Dried ancho chiles; 1 tsp Dried oregano; 4 Dried guajillo chiles

150 min (30 prep + 120 cook) Medium 6 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: Mar 25, 2026 · Updated: May 12, 2026

Authentic Texan chile with cubed beef, dried chiles and cumin. No beans.

About this recipe

Authentic Texan chile: beef cut into cubes (not minced) slow-cooked for hours with ancho chiles, guajillos and chipotles, cumin and garlic. No beans, no tomato - the original version that Texans call 'bowl of red' and which is the most iconic dish of Texas.

History & Origin

Chili con carne is the most iconic and debated dish of Texas, to such an extent that the American state declared it its official dish in 1977. Its origin is surrounded by myths and controversy, but food historians agree it emerged in San Antonio, Texas, in the mid-nineteenth century. The 'Chile Queens' - Texan women who sold spicy meat stews at the Military Plaza in San Antonio from the 1860s - are considered the creators of modern chile. Authentic Texan chile, known as 'bowl of red', uses cubed beef (never minced - that is heresy for Texan purists), abundant dried chiles, generous amounts of cumin and garlic. What it does NOT contain is equally defining: no beans (adding beans is grounds for disqualification at Texas chile competitions), no tomato, and nothing that would 'contaminate' the pure flavour of the meat and chiles. The popular version with beans and tomato, known in Europe as 'chili con carne', is actually a later Mexican-American adaptation that Texan purists dismissively call 'chili con carne con frijoles'. The ICS (International Chile Society) has organised the world chile championship in Terlingua, Texas since 1967, where participants defend their recipes with the same passion others reserve for their religion.

Estimated cost

$15.00

Total cost

$2.50

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

380

Calories

28g

Protein

28g

Carbohydrates

18g

Fat

Fiber

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the dried chiles (ancho, guajillo, chipotle) on a dry griddle until fragrant. Rehydrate in hot water for 20 minutes. Blend with the soaking water, garlic and cumin until you have a smooth sauce.
💡 This dried chile sauce is the soul of Texan chile. Do not substitute with chili powder.
2
Cut the beef into 2 cm cubes. In a large pot or casserole, heat oil and sear the meat in batches over a high heat until browned on all sides. Remove and set aside.
💡 Sear in small batches so it browns rather than steams in its own juices.
3
In the same pot, fry the chopped onion until translucent. Return the meat, add the chile sauce, dried oregano, salt and enough beef stock to cover.
4
Bring to the boil, reduce to the lowest heat and cook covered for 1.5–2 hours, stirring occasionally, until the meat is very tender and the sauce thickened. Adjust salt and cumin to taste.
💡 Chile improves greatly the next day when the flavours meld. Prepare it in advance.
5
Serve the 'bowl of red' as is, with grated Cheddar on top and flour tortillas on the side. For the more popular version (with beans), add cooked pinto beans in the last 30 minutes.