Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Classic Texas Chili con Carne
A robust, slow-simmered, no-beans chili focused purely on tender chunks of beef and a deep, complex, earthy red chile sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Sear Beef: Heat the oil in a large Dutch oven over high heat. Brown the cubed beef in batches to get a good crust. Remove the beef and set aside.
- 2
Sauté Aromatics: Lower the heat to medium. Add the diced onion and cook until soft. Stir in the garlic, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- 3
Simmer: Return the beef to the pot. Pour in the beef broth and tomato sauce. Bring to a boil, then reduce the heat to the lowest setting, cover, and simmer gently for 2 to 2.5 hours until the beef is incredibly tender.
- 4
Thicken: Stir in the masa harina slurry and simmer uncovered for another 10-15 minutes until the chili thickens to a glossy, rich consistency.
- 5
Serve: Serve hot, traditionally topped with shredded cheese, diced raw onions, and alongside cornbread or Fritos.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving540
Calories
50 g
Protein
6 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chili con carne got its start with the "chili queens" of San Antonio, who sold bowls of spiced, simmered beef from outdoor stands in the city's plazas. Texas purists still leave out the beans, letting the chuck meat and a deep blend of chili powder and cumin carry the dish on their own. It's the kind of long-simmered pot that tastes better the longer it sits, which is why leftovers are half the point.
Listahan note
This version leans on a true low, slow simmer for the chuck cubes and a masa harina finish, the two things that separate a real Texas chili from a quick ground-beef version.
Technique cues
- Sear the beef in batches rather than crowding the pot; too much meat at once drops the pot's temperature and the beef steams in its own juices instead of browning.
- Bloom the chili powder, cumin, and paprika in the pan for a minute before adding liquid; dry spices cooked briefly in the fond release more flavor than spices stirred straight into a simmering liquid.
- Add the masa harina slurry only near the end, not at the start; added too early, the corn flour's thickening power can break down over the long simmer and the chili thins back out.
Kitchen flow
- Parallel prep
- Prep any side dishes while Classic Texas Chili con Carne finishes with the beef chuck roast — the hands-off cook time is the window to use. The smoke step is what sets the pace here.
- Make-ahead
- Classic Texas Chili con Carne reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the beef chuck roast. Everything else is quick — the smoke is the one step that takes real time.
- Leftover move
- Leftover Classic Texas Chili con Carne reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the beef chuck roast on a fast reheat. The smoke step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Classic Texas Chili con Carne with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the beef chuck roast. Everything else is quick — the smoke is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 lbs beef chuck roast, cut into 1/2-inch cubes
Main protein or body
Purpose: lbs beef chuck roast, cut into 1/2-inch cubes gives Classic Texas Chili con Carne its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp vegetable oil
Richness and texture
Purpose: tbsp vegetable oil rounds the texture and helps the dish feel complete.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large onion, diced
Aromatic base
Purpose: large onion, diced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 cloves garlic, minced
Aromatic base
Purpose: cloves garlic, minced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 tbsp chili powder
Seasoning backbone
Purpose: tbsp chili powder gives the dish its recognizable flavor direction.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Judge doneness by tenderness, not the clock; chuck can take anywhere from 2 to 2.5 hours to turn fully tender, and pulling it early leaves the cubes chewy no matter how good the sauce tastes.
- Simmer at the lowest setting once covered, not a rolling boil; a hard boil toughens the chuck instead of gently breaking down its connective tissue.
- Finish uncovered once the masa harina goes in; that open simmer is what lets the chili actually thicken to a glossy consistency instead of staying thin.
Ingredient swaps
- Gluten-free direction
- Use a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs in place of any wheat-based ingredient, and double-check packaged items for hidden wheat. This one leans on the beef chuck roast.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the beef broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the beef chuck roast.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef chuck roast. Total time on this one runs about 30 minutes for 5 servings. It's a Tex Mex dish through and through. The ingredient list here is 10 items long.
Serve alongside
- Fresh fruit
- Cucumber slices
- Plain rice crackers
- Cold water
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days when the drink is brewed, blended, or mixed ahead.
- Stir or shake before serving over fresh ice.
- Do not freeze unless the recipe is meant to become pops or granita.
Equipment
- Pitcher or blender
- Measuring cup
- Long spoon
Make this household-aware
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