Chili Con Carne Recipe

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Chili con Carne

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


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)


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.

About this Recipe

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