Authentic Texas Red Chili Con Carne Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, sear the beef cubes in a hot skillet with a small amount of oil until well-browned on all sides before placing them into the slow cooker. This adds a layer of complexity to the final gravy. While not strictly required for the dump-and-go method, this extra step significantly enhances the overall depth and color of the chili.

Experiment with the spice balance by adjusting the ratio of ancho to guajillo chiles. Ancho chiles provide a sweeter, raisin-like flavor, while guajillo chiles add a brighter, slightly tangier note.

Adjusting these based on personal preference allows for a customized chili experience. Always taste the gravy toward the end of the cooking process and adjust the salt level if necessary to suit specific taste preferences.

Variations

• Smoky Chipotle Chili: Incorporate two finely chopped chipotle peppers in adobo sauce into the base mixture. This adds a distinct, intense smokiness that complements the ancho chiles perfectly, providing a deeper layer of heat and complexity to the overall flavor profile of the chili.
• Spicy Arbol Infusion: Add three dried arbol chiles, toasted and crushed, to the chile paste. This variation significantly increases the heat level of the chili, catering to those who prefer a more assertive, fiery kick in their beef chili without altering the core texture of the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 3 months.

Reheat

Thaw in the refrigerator overnight and reheat gently on the stove over low heat until simmering.

Store leftover chili in an airtight container in the refrigerator for up to three days. As the chili cools, the flavors continue to meld, often making it taste even better the next day. Ensure the chili has cooled to room temperature for no more than two hours before placing it into the refrigerator to maintain optimal food safety and quality for future meals.

This dish is an excellent candidate for making ahead, as the flavors develop and deepen over time. Prepare the chili entirely, allow it to cool completely, and then store it properly.

When ready to serve, reheat it gently on the stovetop over low heat, stirring occasionally to prevent sticking. This makes it a stress-free option for hosting gatherings or planning convenient, hearty meals for the week.

Serving ideas

Serve the chili in pre-warmed stoneware bowls to keep it at the ideal temperature for longer. The contrast between the hot, rich chili and the cool, fresh toppings like diced white onion and pickled jalapenos is essential for the full Texan experience.

Offer extra shredded sharp cheddar on the side for guests who prefer a creamier, more indulgent bowl of chili.

Consider serving the chili alongside warm, buttery cornbread or saltine crackers to complement the robust texture of the beef and the thick, flavorful gravy.

These simple sides provide the perfect vessel for soaking up the sauce and add a pleasant crunch that balances the tenderness of the beef. Keep the presentation rustic and inviting, emphasizing the deep red color of the finished dish.

Frequently asked questions

Recipe card

Authentic Texas Red Chili Con Carne

Prep 20 minCook 7 hRest 5 minTotal 7 h 25 minServes 6

Ingredients

• 3 lb beef chuck cubes, hand-cut
• 1/4 cup pure ancho and guajillo chile paste
• 1 white onion, diced
• 6 cloves garlic, minced
• 1 tbsp ground cumin
• 12 oz Mexican lager
• 2 cups beef stock
• 3 tbsp masa harina
• 2 tbsp beef tallow
• Shredded sharp cheddar, for serving
• Diced white onion, for serving
• Pickled jalapenos, for serving

Instructions

1. Place the hand-cut beef chuck cubes into the slow cooker. Add the ancho and guajillo chile paste, diced white onion, minced garlic, ground cumin, Mexican lager, and beef stock. Stir gently to combine all ingredients, ensuring the beef is well-coated in the spice mixture and liquids.
2. Set the slow cooker to the LOW setting and cook for 7 hours. During this time, the beef will break down into tender, succulent pieces, and the flavors of the chiles and aromatics will meld into a deep, complex, and rich gravy. Monitor the process to ensure a gentle simmer.
3. Once the cooking time is complete, stir in the masa harina and beef tallow to thicken the gravy to a glossy, rich consistency. Ensure the beef reaches at least 145°F (63°C). Let the chili rest for at least 5 minutes before serving. Ladle into warm bowls and top with shredded sharp cheddar, diced white onion, and pickled jalapenos.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.