Chili con Carne (Texas Chili)
On April 14, 2025
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Tender, slow-smoked beef, with guajillo and ancho chiliis, simmer after a treatment of homemade chili seasoning for this Chili con Carne.
Chili con Carne (Texas Chili)
My Chili con Carne, also known as Texas Chili, brings serious flavor and the heat, without overcomplicating things. With cubes of slow-smoked chuck roast simmered in a rich broth made from dried chilis, beef stock, tomatoes, and a punchy homemade chili seasoning.
It’s got the savory depth of your grandma’s best pot roast, with just enough spice to wake up your taste buds. It’s hearty, comforting, and surprisingly easy to put together. This is the chili you make for game day, snow days, or when you just want to fill your house with the smell of beefy, smoky goodness.It’s always a hit at potlucks, tailgates, or casual backyard gatherings. One bit and you’ll wonder where it’s bean your whole life.
What is chili con carne?
Chili con Carne, or “chili with meat,” is often confused with traditional chili, but Texas Chili is its own bold, beautiful thing. There are no beans in sight. True Texas Chili is all about the meat, the smoke, and the deep, rich flavor of dried chilis. Think of it like a smoky, spicy pot roast that’s been broken down into bite-sized beefy nuggets and simmered to perfection.
It’s closer to a meaty bolognese or stew than the chunky, bean-filled stuff you might be used to. The texture is thick and meaty, not soupy. The flavors are layered, earthy, and bold with a touch of heat. This recipe honors tradition while making it easy to recreate at home.
Ingredients for this Recipe
Here’s everything you’ll want to have on-hand when you’re ready to build those layers and layers of beefy, spicy, seasoned glory:
- 2 pounds chuck roast (cut into 1-inch cubes, stew meat also works)
- ¼ cup Homemade Chili Seasoning (recipe link in notes section)
- 1 Tablespoon avocado oil
- 2 dried ancho chilis
- 1 guajillo chili peppers (dried)
- 2 chiles de arbol (dried)
- 1 yellow onion (diced)
- 1 red bell pepper (seeded and diced)
- 4 cloves garlic (minced)
- 4 cups beef stock
- 2 cans diced tomatoes
- 1 Tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
Homemade Chili Seasoning
- 1 Tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons Kosher salt
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon Mexican oregano
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes]
This seasoning blend brings a smoky, savory backbone to chili. If you want to learn even more about how I made it, check out the post here. If you’re short on time, my Fiesta Rub also makes an incredible addition to any chili.
The Best Beef for Chili Con Carne
Chuck roast is my go-to cut for this chili. Iit gets beautifully tender after a good smoke and long simmer. The marbling melts down and flavors every bite. If you’re looking to keep things easy or budget-friendly, stew meat works great too. The goal is fall-apart tender nuggets, not ground beef. Choose a cut that can handle low and slow heat for melt-in-your-mouth results.
How to Make Chili con Carne
Once your smoker’s fired up and your ingredients are prepped, you’re on your way to creating one of the best bowls of chili you’ll ever taste. Just follow these simple steps:
- Preheat the smoker. Set your favorite smoker to 225 degrees F. You can also do this in your oven if you don’t have a smoker.
- Prepare the beef. Using a sharp knife, cut the beef into 1-inch cubes. Season on all sides with the chili seasoning.
- Smoke the beef. Place your cubed beef on a grill rack, or carefully on the grates of your smoker. Allow the beef to cook for 1 hour to absorb the smoke and become tender. You don’t need to worry about internal temperature here, because you beef will finish cooking as it simmers in the sauce.
- Toast the chilis. Wipe off the dried chilis, then place them in a large, heavy-bottom pot over medium-high heat, and toast around 30 seconds per side. Remove the chilis once they become fragrant.
- Sauté the onions, peppers, and garlic. Add the onions, bell pepper, and minced garlic to the pot and cook until fragrant. Then add the beef stock and all the liquid ingredients.
- Add everything and simmer. Return the smoked beef cubes and chilis to the pot and reduce the heat to a medium-low setting. Give everything a good stir, then allow the chili to simmer for 3–4 hours, stirring occasionally.
- Puree the chilis in stock. Remove the whole chilis from the pot, take out the stems and seeds, and blend with 1 cup of the hot stock until smooth. Pour that liquid gold back into the pot and stir.
- Add your toppings, serve, and enjoy. Dish up your bowls, add your favorite toppings, and enjoy!
Susie’s Chili con Carne Pro Tips
Here are my tips for making this chili absolutely unforgettable:
- Double it up. This recipe reheats beautifully, so make a double batch and freeze leftovers for future flavor wins.
- Toast those chilis! A quick toast brings out deep, smoky flavors and sets the tone for the whole pot.
- Blend your chili base. Pureeing the dried chilis gives your broth a rich texture and an even flavor throughout.
- Go low and slow. Don’t rush the simmer. This is a chili that rewards patience with fall-apart beef.
Serving Suggestions
Chili con Carne is ideal for cozy gatherings, game days, or laid-back backyard cookouts. It’s a full meal on its own, but I love pairing it with my cornbread muffins, smoked mac and cheese, or my famous slaw. Top it with shredded cheddar, sliced green onions, sour cream, corn chips, or fresh jalapeños—whatever your chili-loving heart desires. There’s really no wrong way to enjoy this savory stuff.
Storage and Reheating
This chili stores great in the fridge for up to 4 days. Just cool it down and keep it in an airtight container. To reheat, add it in a cast-iron skillet or pot and warm it low and slow. Stir often to prevent sticking and revive all that smoky, spicy flavor. You can also freeze it for up to 3 months in a freezer-safe zip-top. bag. Just thaw overnight in the fridge before reheating on the grill or stovetop.
More Simple Chili Recipes
When it comes to chili, I’ve got a bowl for every mood in your Recipe Library. Find your new favorite right here on the site, or in Hey Grill Hey App, so you can plan your next cookout on the go. Here are some classic chili recipes to try next:
Homemade Chili con Carne Recipe
This Texas Chili is one of my all-time favorites. When you make it, be sure to leave a rating or drop a comment below. I love seeing your cookout creations. Snap a pic and tag @heygrillhey on Instagram or Facebook so we can all cheer you on!
If you want to expand your BBQ skills further, check out The Grill Squad, subscribe to our YouTube channel, and keep bringing the heat like a real Backyard BBQ Hero.
Chili con Carne (Texas Chili)
Ingredients
- 2 pounds chuck roast cut into 1-inch cubes, stew meat also works
- ¼ cup Homemade Chili Seasoning recipe link in notes section
- 1 Tablespoon avocado oil
- 2 dried ancho chile peppers
- 2 chiles de arbol dried
- 1 guajllo chili peppers dried
- 1 yellow onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 4 cups beef stock
- 2 15-ounce cans diced tomatoes
- 1 Tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the smoker. Set your favorite smoke to 225 degrees F. You can also do this in your oven if you don’t have a smoker.
- Prepare the beef. Using a sharp knife, cut the beef into 1-inch cubes. Season on all sides with the chili seasoning.2 pounds chuck roast, ¼ cup Homemade Chili Seasoning
- Smoke the beef. Place your cubed beef on a grill rack, or carefully on the grates of your smoker. Allow the beef to cook for 1 hour to absorb the smoke and become tender.
- Toast the chilis. Wipe off the dried chilis, then place them in a large, heavy-bottom pot over medium-high heat, and toast around 30 seconds per side. Remove the chilis once they become fragrant.1 Tablespoon avocado oil, 2 dried ancho chile peppers, 2 chiles de arbol, 1 guajllo chili peppers
- Sauté the onions, peppers, and garlic. Add the onions, bell pepper, and minced garlic to the post and toast until fragrant. At that point, add the beef stock and all the liquid ingredients.1 yellow onion, 1 red bell pepper, 4 cloves garlic, 4 cups beef stock, 2 15-ounce cans diced tomatoes, 1 Tablespoon tomato paste, 2 teaspoons Worcestershire sauce
- Add everything and simmer. Return the smoked beef cubes and chilis to the pot and reduce the heat to a medium-low setting. Give everything a good stir, then allow the chili to simmer for 3-4 hours, stirring occasionally.
- Puree the chilis in stock. Remove the whole chilis from the pot, remove the stems and seeds, and add to a blender jar or food processor. Add about 1 cup of chili stock to the prepared chilis, then puree until you have a smooth. Return the mixture to the pot, stir everything gently, then simmer until beef is tender, but not shredded apart.
- Add your toppings, serve, and enjoy. Serve your Texas Chili in bowls with shredded cheese, green onions, corn chips or corn strips, or any toppings you love with chili.
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
