Texan Chili Con Carne
Fiery Chili with ground beef
Chili con Carne is the national dish of Texas!
It’s a classic one – easy to make and it warms from the inside, especially on cold days.
To Beans or not to bean?
Every now and then the discussion flares up at our house about Chili and beans. I go with the beans. For me, they belong to a Chili con Carne. My hubby is more like “Oh no, never ever are beans in my Chili”. All this ends up with two pods on the stove with two sorts of Chili: One with beans, one without.
After searching on Google, I have to say my hubby is right (I don’t like to say that now ;-))
Originally you won’t find beans in a Chili. The original recipe is also not with ground beef, but it’s made out of beef cubes. “Real Texas chili has always been known as meat and the sauce with peppers”. Click here if you want to learn more about the origin and history of Texas Chili.
I like to eat my Chili con Carne with sour cream the most.
Another great combination is Chilli with rice and Guacamole (Make your own Guacamole with my recipe). Many Texans eat their Chili with Tortilla Chips, often gratinated with cheese. For me as a German this is really strange, as in Germany, Chips are a snack, not a meal. But this is the fun part of exploring other cultures 🙂
Have fun cooking the Chili and enjoy it!
Ingredients you need
You need these ingredients to make your Texan Chili con Carne.
Chili con Carne
Everyone likes the fiery spicy Chili with ground beef, fruity peppers, and the perfect blend of spices!
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 peppers (red, orange, or yellow), chopped
- 6 cloves of garlic, crushed
- 2 pounds (1 kilogram) ground beef
- 1 small can (6 ounces) (170 grams) tomato paste
- 3 1/2 cups (830 milliliters) beef broth
- 2 cans (14.5 ounces each) (400 grams each) diced tomatoes, undrained, unsalted
- 3 jalapeno chiles, crushed *
- 1 heaped tablespoon chili powder
- 1 teaspoon cayenne pepper *
- 2 ½ teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 ½ teaspoon salt
- 1 can (15 ounces) (425 grams) kidney beans, rinsed and drained
- sour cream, optional
Instructions
- Heat the oil in a pan and sauté the onions, peppers, and garlic over medium heat until tender.
- Remove the vegetables and sear the meat in the same pan until crumbly (increase the heat if necessary). Keep draining the liquid so that the meat sears and does not cook.
- Now add the vegetables back to the meat and add the tomato paste, sear it briefly.
- Deglaze with the beef broth and stir in the remaining ingredients except for the beans.
- Reduce the heat and simmer without a lid for about 2 hours. Keep stirring and add some beef broth if necessary so that nothing burns.
- Add the beans for the last 15 minutes.
- Season to your taste.
- Serve with sour cream and bread or with rice if you like.
Notes
* Caution - if you don't like it so spicy, just use a little less.
Nutrition Information:
Serving Size: 6Amount Per Serving: Calories: 734Total Fat: 37gSaturated Fat: 12gTrans Fat: 1.9gUnsaturated Fat: 19.4gCholesterol: 107mgSodium: 1298mgCarbohydrates: 57gFiber: 22gSugar: 8.8gProtein: 47g
Make a perfect Texan Chili con Carne
There is nothing in the recipe you have to pay attention to. It’s so quick and easy!
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Texan Chili con Carne Recipe Reviews
Learn what people are saying after they tried the fiery Texan Chili con Carne.
A classic Texan dish!
One of my favorite dishes! It's an authentic Texan recipe and tastes so great. I like to combine it with rice or just bread - but definitely no beans 😉
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