American Cuisine
Texas Chili Con Carne
By Marisol Tejada
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In Texas, chili con carne is a point of fierce regional pride, and the first rule is non-negotiable: no beans. A true Texas "bowl of red" is exactly what its name promises, chili with meat, built around chunks of beef and a deeply spiced gravy rather than the bean-and-ground-beef stews common elsewhere. The dish is widely traced to the chili queens of San Antonio, who sold steaming bowls from open-air stands in the city's plazas through the nineteenth and early twentieth centuries, and chili was later named the official state dish of Texas in 1977. Purists insist that beans and tomatoes are interlopers that dilute the pure marriage of beef and chiles. This recipe honors that tradition by searing cubed chuck roast for a fond-rich base, toasting chili powder, cumin, and oregano to bloom their oils, then deglazing with beer and braising low and slow until the meat is spoon-tender. A spoonful of masa harina thickens the gravy and lends a subtle corn sweetness. Ladle it up for game day, a cold winter night, or any gathering where a hearty, no-nonsense bowl of red is the main event.
Ingredients
Serves 8Instructions
- 1
Heat vegetable oil in a large Dutch oven over high heat.
- 2
Working in batches, sear the beef cubes until browned on all sides. Remove beef and set aside. Sear and braise the beef until it reaches a safe internal temperature of at least 145°F (63°C); the long simmer carries it well beyond for fork-tenderness.
- 3
Reduce heat to medium. Add the diced onion to the pot and sauté until soft, about 5 minutes. Add minced garlic and cook for 1 minute.
- 4
Stir in the chili powder, cumin, and oregano. Toast spices for 1 minute until fragrant.
- 5
Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom.
- 6
Return the beef and accumulated juices to the pot. Add beef broth. Bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 2 to 2.5 hours until the beef is very tender.
- 8
If needed, mix masa harina with a little water to make a slurry and stir into the chili to thicken. Simmer for another 10 minutes uncovered.
- 9
Taste and season with salt and pepper before serving.
Chef's Tips
- ✦ Brown the beef cubes to a safe internal temperature of 160°F (71°C) by the end of the braise, and sear in small batches so the meat caramelizes instead of steaming.
- ✦ Toast the chili powder, cumin, and oregano in the hot fat for about a minute to bloom their oils before adding any liquid.
- ✦ Scrape up every browned bit when deglazing with beer; that fond is the backbone of the chili's flavor.
- ✦ Keep the simmer low and lazy for the full two-plus hours so the collagen in the chuck breaks down into a silky gravy.
- ✦ Make the chili a day ahead and reheat it; the flavors deepen and meld noticeably after a night in the refrigerator.
Ingredient Substitutions
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beef chuck roast → beef brisket or boneless short rib
Both are well-marbled and turn meltingly tender over a long braise; cut into the same 1/2-inch cubes.
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beer → additional beef broth or brewed coffee
Keeps the chili alcohol-free; coffee adds a roasted bitterness that mirrors the beer's depth.
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chili powder → rehydrated and pureed dried ancho and guajillo chiles
Whole dried chiles deliver a fresher, more complex heat than pre-ground blends and are the purist's choice.
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masa harina → fine cornmeal or a cornstarch slurry
Both thicken the gravy; masa and cornmeal keep the corn flavor, while cornstarch is flavor-neutral and gluten-free.
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vegetable oil → rendered beef tallow or lard
Animal fats add traditional flavor and hold up to the high heat needed for a deep sear.
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Frequently Asked Questions
Why doesn't real Texas chili have beans? ▼
Texas chili is defined as a "bowl of red," a pure meat-and-chile dish, and adding beans is considered a violation of tradition by most Texans. Beans are common in chili elsewhere, but in Texas they are usually served on the side, if at all.
What cut of beef is best for chili con carne? ▼
Chuck roast is ideal because its marbling and connective tissue break down over a long braise into tender, flavorful chunks. Brisket or short rib also work well; avoid lean cuts, which turn dry and stringy.
How do I thicken my chili? ▼
Stir in a slurry of masa harina and water during the last ten minutes of cooking. The corn flour thickens the gravy and adds a subtle sweetness; cornstarch or simply simmering uncovered longer will also reduce and thicken it.
Can I make this in a slow cooker or pressure cooker? ▼
Yes. Sear the beef and toast the spices on the stove first, then transfer everything to a slow cooker for 6 to 8 hours on low, or a pressure cooker for about 45 minutes, before thickening with masa.
How spicy is this chili and can I adjust it? ▼
As written it is moderately spicy from the quarter cup of chili powder. For more heat, add cayenne or a chopped chipotle in adobo; for a milder bowl, reduce the chili powder and choose a mild blend.
What should I serve with a bowl of red? ▼
Cornbread, saltine crackers, or warm tortillas are traditional. Garnishes like diced onion, shredded cheese, and pickled jalapeños let everyone customize their bowl without breaking the no-beans rule.
