Texas Chili Con Carne
A hearty Texas-style chili con carne featuring tender beef, flavorful spices, and creamy beans, perfect for comforting gatherings and those who love bold, spicy flavors.
Ingredients
Instructions
- Wash the dried red pinto beans and cover with water.
- Bring the beans to a boil and cook for 2 minutes.
- Remove from heat and let soak for 1 hour.
- Drain the beans and add fresh water to cover.
- Bring to a boil again and cook over low heat for 1 1/2 hours or until beans are almost tender.
- Drain the beans, reserving 1 cup of the liquid.
- Cut the lean boneless beef into 1/4-inch dice.
- Heat the special oil in a skillet and sauté the chopped onion and minced garlic for 5 minutes.
- Add the diced meat and cook until browned, stirring frequently.
- Transfer the cooked meat and vegetables to a casserole or saucepan.
- Blend in the flour, then add the chopped tomatoes, salt, chili powder, and reserved bean liquid.
- Bring to a boil and cover.
- Cook on low heat for 1 1/2 hours.
- Add the cooked beans to the mixture.
- Re-cover and cook for an additional 30 minutes, stirring frequently.
Tips & Substitutions
For a richer flavor, consider adding a touch of smoked paprika or cumin to the chili powder. You can substitute black beans for pinto beans if you prefer. If you're short on time, canned beans can be used, but be sure to adjust the cooking time accordingly. For even more depth, try browning the meat in batches to achieve a nice crust.
Serving Suggestions
Serve the chili hot, garnished with chopped cilantro, diced onions, or shredded cheese. It pairs beautifully with cornbread or over rice for a hearty meal. For a complete spread, consider offering sides like homemade cornbread or a fresh garden salad. This dish also complements well with a side of My Own Baked Beans for a comforting dinner.
Storage & Reheating
Leftover Texas Chili Con Carne can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over low heat, adding a splash of water if it thickens too much. You can also freeze the chili for up to 3 months; just thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Chili Con Carne contains roughly 412 calories, with 9g protein, 18g carbohydrates, and 35g fat. It is an excellent source of vitamin A (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1259mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the meat and sauté the vegetables in a skillet first, then transfer everything to the slow cooker. Add the beans, tomatoes, and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours.
Is it possible to make this chili vegetarian?
Yes, you can easily make a vegetarian version by omitting the beef and using extra beans or lentils for protein. You can also add chopped bell peppers or mushrooms for more texture and flavor. Use vegetable broth instead of the reserved bean liquid for added depth.
What should I serve with Texas Chili Con Carne?
Texas Chili Con Carne pairs well with cornbread, tortilla chips, or rice for a complete meal. You can also serve it with toppings like sour cream, shredded cheese, or diced avocado. For a refreshing side, a simple coleslaw or a garden salad would balance the richness of the chili.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).