Chili con Carne

Chili Con Carne Recipe

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Kathy D


This recipe comes from my cookbook, "Savor the Southwest". This is a classic chili con carne recipe from Texas. Texas purists do not put beans or tomatoes in their chili. I hope you enjoy this hearty recipe!


★★★★★ 1 vote

20 Min
1 Hr 40 Min
Stove Top


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1 Tbsp
vegetable, or more as needed
2 lb
beef chuck, round or top sirloin, cut into 1/2 inch cubes
1 c
diced white onions
1 Tbsp
finely chopped garlic
1 Tbsp
ancho chile powder or chile powder
1 Tbsp
new mexico chile powder
1 Tbsp
cumin seed, toasted and ground, or 2 t. ground cumin
1 tsp
dried mexican oregano
1 tsp
1 tsp
freshly ground black pepper
12 oz
bottle of beer
2 c
1 Tbsp
freshly squeezed lime juice
2 Tbsp
masa harina
1/2 c
sour cream, for garnish (optional)
lime wedges, for garnish (optional)

How to Make Chili con Carne


  • 1In a large saucepan or Dutch oven, heat 1 T. of the vegetable oil over med-high heat. Brown the beef cubes, in batches, adding more oil if necessary. Remove the beef from the pot.
  • 2Add the onions and cook until caramelized, about 10 minutes. Add the garlic and cook, stirring, 1-2 minutes more.
  • 3In a small bowl, stir together the chile powders, cumin, oregano, salt and pepper; stir in enough of the beer to make a paste, about 1/4 cup. Add the chile paste to the onion mixture and cook, stirring, about 1-2 minutes, being careful not to scorch the chile paste. Add the remaining beer and stir well, scraping up any browned bits. Add the water and browned beef cubes and bring to a boil. Reduce the heat and simmer until the meat is tender, about 45 minutes to 1 hour.
  • 4Stir in the lime juice and masa harina. Cook until slightly thickened, about 10 minutes.
  • 5Ladle into bowls and serve immediately. Garnish with a dollop of sour cream and lime wedges, if desired.

Printable Recipe Card

About Chili con Carne

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Southwestern

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