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Classic Texas Chili Con Carne

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For more info about Texas chili and winning recipes from the famous Terlingua International Chili Championship, go to the website of the


Chili Appreciation Society International.


Classic Texas Chili Con Carne

Makes. about 3 1/2 quarts or about 8 servings
Preparation time. 40 minutes
Cooking time. 3 hours or so
Special equipment. A 2 quart pot. Although cast iron kettles and Dutch ovens are popular, a non-reactive pan would be better.
Serve with. A loaf of crusty bread, and plenty of Shiner bock longnecks.

3 pounds of beef chuck (after trimming off as much fat and gristle as possible, see notes below)
2 large onions, sliced in half, peeled, root and top lopped off
4 strips bacon
3 carrots, peeled and chopped into cubes about 1/4"
1 red bell pepper, chopped
4 cloves garlic, pressed or minced
3 tablespoons American chili powder
1 tablespoon ground cumin seed
1 (14.5 ounces) can diced tomatoes
4 tablespoons of fresh lime juice
1 ounce milk chocolate, chopped into pea-size chunks
1 quart low sodium beef stock or water
10 corn tortilla chips, crumbled
Salt, pepper, and brown sugar to taste when it is done cooking

Optional toppings
2 jalapeños finely minced
1 cup shredded cheddar
4 tablespoons of chopped cilantro
1/2 cup sour cream
2 chopped fresh tomatoes
2 (8") fresh tortillas, grilled, and cut into strips
1 squeeze of lime juice per serving

About the meat. You need to use all beef if you want to win a competition in Texas, but for more interesting flavors you can use a mix of beef, pork, chicken, and lamb if you wish. In Texas the choice is usually cheaper cuts of beef like chuck, shoulder, sirloin roast, brisket, or stew meat, never tenderloin, ribeye, or strip. I use chuck, but short ribs and brisket point are wonderful choices. If you have leftover smoked Texas style beef brisket or pulled pork, that will work just fine. If you've got buffalo, rabbit, or rattlesnake, throw it in, too. Scissors-32x32.png

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Sis-in-law's Texas Chili


2.5 lb. ground beef

2 8 oz. cans tomato sauce

2 yellow onions, diced

2 chili peppers, diced (remove the seeds)

2 carrots, small diced

2 tomatoes, chopped

2 tbsp. chili powder

1 tsp. salt

1 tsp. pepper

2 cup water


Brown the beef in a skillet, breaking it up into small pieces, and drain. Put the beef and the rest of the fixings into the crock-pot and simmer over low heat. Stir every 20-30 minutes or so. Cook for three hours or so.



Easy, perfect, no beans. Eat it with shredded cheddar and sour cream, according to your tastes, over tortilla chips, Fritos, or corn bread.


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