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My buddy's grandpa shared this Texas Chili Con Carne with me, always saying authentic Texas chili has no beans whatsoever. Once I tried his version with juicy beef chunks swimming in that smoky, spicy sauce, I couldn't go back! The amazing flavor you get from dried chilies and well-seasoned meat is truly something special.
What Makes This Dish Special
This goes way beyond regular chili! Using whole dried chilies creates so many tasty flavor notes. I pull this out whenever I need to wow folks at competitions or just want to give my family something cozy when it's freezing outside.
Ingredients Rundown
- Broth: Chicken or beef both do the trick.
- Cocoa Powder: Sounds weird but adds incredible richness.
- Seasonings: Fresh garlic plus warm spices like cumin and paprika.
- The Veggies: Bell peppers, onions, and spicy jalapeños.
- Beef Chuck: Chunked up for perfect bite-sized pieces.
- Tomato Puree: Brings everything together with rich texture.
- Dried Chilies: Ancho and New Mexico varieties for that smoky flavor punch.
Cooking Your Chili
- Final Touch
- Check the flavor and tweak the seasoning till it tastes just perfect.
- Low and Slow
- Combine everything and simmer gently till your beef turns super tender.
- Build The Base
- Sauté those veggies and spices in the leftover beef goodness.
- Brown That Beef
- Work in small batches to get your meat perfectly browned - don't skip this part.
- Make The Magic
- Take those soft chilies and blend them with their liquid until smooth.
- Start With The Chilies
- Lightly toast them until they smell amazing then soak in hot broth till soft.
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Tasty Topping Ideas
We always put out plenty of extras: chunks of avocado, shredded cheese, a dollop of sour cream, and some crunchy tortilla chips. A slice of fresh cornbread really makes the meal complete. Sometimes I'll even pour it over rice when we want something extra filling.
Pro Cooking Advice
Take your time with browning the meat. That's where tons of flavor develops. Keep an eye on those chilies while toasting because burnt ones will wreck the whole pot. Don't forget to taste before serving. Sometimes just a bit more salt brings everything together.
Storage Suggestions
This stuff actually gets better overnight! You can keep it in your fridge about 4 days or stick it in the freezer for up to 3 months. I sometimes toss in leftover bacon or whatever veggies I've got around to change things up.
Crockpot Version
When life gets crazy, I just do all the prep work then dump everything in my slow cooker for 6-7 hours on low. The meat turns so soft it breaks apart with your spoon, and all those flavors mingle even more.
Frequently Asked Questions
- → What makes dried chilies better than powder?
Toasting whole dried chilies and blending them adds a deeper, fresher depth to the dish.
- → Is it okay to include beans?
Beans aren't part of traditional Texas chili, but feel free to add them if you like.
- → Why is chuck roast used?
Slow cooking chuck roast gives you tender, juicy pieces with lots of flavor.
- → How does cocoa powder work here?
It boosts the richness of the chili without tasting like chocolate.
- → Can I turn down the heat level?
Skip the jalapeños or remove seeds and ribs if you'd like things milder.