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A closeup shot of a bowl of chili topped with a dollop of sour cream and crumbled tortilla chips.
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Chili con Carne (Texas Chili)

Tender, slow-smoked beef chuck, along with guajillo and ancho chiliis, simmer after a treatment with homemade seasoning for this Texas Chili.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Main Course, Main Dish
Cuisine: American, Comfort Food
Keyword: Chili con Carne (Texas Chili)
Servings: 8 people
Author: Susie Bulloch

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 dried chiles de arbol
  • 1 dried guajllo chili peppers
  • 1 medium 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 dried chiles de arbol, 1 dried 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 medium 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

Homemade Chili Seasoning

Nutrition

Calories: 288kcal | Carbohydrates: 13g | Protein: 26g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 377mg | Potassium: 933mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4543IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 4mg