Texas Chili con Carne

Name: Texas Chili con Carne
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 8 servings
Cuisine: United States
Ingredients: 3 lbs beef chuck, cut into 1/2-inch cubes; 2 tbsp vegetable oil; 1 onion, diced; 4 cloves garlic, minced; 3 tbsp chili powder; 1 tbsp ground cumin; 1 tsp dried oregano; 3 dried ancho chiles, rehydrated and pureed; 2 cups beef stock; 1 (14.5 oz) can diced tomatoes; 1 tbsp masa harina, mixed with water; Salt, to taste; Shredded cheddar and chopped onion, for serving

8 servings20 min prep120 min cookMedium United States

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The Story Behind It

The Tale of Texas Chili con Carne

Story updated September 17, 2026

Chili con carne is closely tied to San Antonio's 19th-century 'chili queens,' women who sold bowls of it from outdoor stalls in the city's plazas starting in the mid-to-late 1800s. The dish became so central to Texan identity that it was named the state's official dish in 1977.

Ingredients

Scale:· 8 servings

3 lbs beef chuck, cut into 1/2-inch cubes
2 tbsp vegetable oil
1 onion, diced
4 cloves garlic, minced
3 tbsp chili powder
1 tbsp ground cumin
1 tsp dried oregano
3 dried ancho chiles, rehydrated and pureed
2 cups beef stock
1 (14.5 oz) can diced tomatoes
1 tbsp masa harina, mixed with water
Salt, to taste
Shredded cheddar and chopped onion, for serving

Instructions

1Brown the beef in batches in oil in a large Dutch oven; set aside.
2Sauté onion in the same pot until softened, then add garlic, chili powder, cumin, and oregano.
3Stir in the ancho chile puree and cook 2 minutes until fragrant.
4Return beef to the pot with stock and diced tomatoes.
5Cover and simmer 1 1/2 to 2 hours, stirring occasionally, until beef is fork-tender.
6Stir in the masa harina slurry and simmer 10 minutes to thicken.
7Season with salt and serve topped with cheddar and onion.

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