This Texas Chili Con Carne is made with dried ancho chiles, chipotle peppers, and ground beef. True to Texas-style chili, this recipe skips the beans and tomatoes. It's rich and hearty, making it perfect for topping baked potatoes, hot dogs, or serving straight from the bowl. If you've never cooked with dried chiles before, don't worry, they are easy to find and easy to cook with.
Recipe Overview
Time: 1 Hour
Ingredients: Dried ancho chiles, canned chipotle chiles, ground beef, onion, beef broth, spices, olive oil, and garlic.
Ease: Easy, only a little bit of chopping and blending required.
Ingredients & Substitutions
- Dried Ancho Chili - Using dried chiles gives this recipe a different flavor than chili powder. If you've never cooked with dried chiles before, they're easy to find and use. Look for them in the spice aisle. I've had no problem finding them while living in Dallas and Buffalo. Walmart is usually your best bet. You can also buy them on Amazon, but they are more expensive.
- Canned Chipotle Peppers - I like to add chipotle peppers for a little heat. Even if you prefer a mild chili, using 1-2 peppers adds smokiness and depth without making the dish spicy. You can add more for more heat.
- Ground Beef - Traditionally, Chili Con Carne is made with chunks of meat. However, I like to use ground beef to make the dish a little more versatile and weeknight-friendly.
Full ingredient list with quantities in the recipe card below
How to Make Texas Chili Con Carne
Soften Dried Chiles
Pour boiling water over Ancho Chiles and let soak for 15 minutes or until softened.
Cook the beef and Onion
Cook the onion and ground beef in a large skillet or Dutch oven. Stir in the minced garlic and cook for 30 seconds.
Blend the Chili Sauce
Remove the stems and seeds from the softened chiles. Add them to a blender with the chipotle peppers, half the beef broth, salt, cumin, and oregano. Blend until smooth.
Combine and Simmer
Pour the chili sauce into the pan along with the remaining beef broth. Bring to a gentle boil, then simmer uncovered for 30 minutes.
Tips
Add More Spice: Ancho chiles are mild, and the chipotle peppers add only a small amount of heat, so this chili is overall very mild. If you want more spice, stir in a pinch of cayenne pepper or a few dashes of hot sauce at the end.
Adjust Thickness: If your chili gets too thick while simmering, add broth a few tablespoons at a time. If it's too thin, let it simmer uncovered a little longer.
Common Questions
Adobo sauce can be a little spicy, so if you're looking to just add a little heat with the chipotle peppers, try to shake off excess adobo sauce. If you don't mind the heat, don't worry about it.
Ancho chiles are mild, and the chipotle peppers add only a small amount of heat, so this chili is overall very mild.
No, this recipe is specifically meant for dried and canned chile peppers. Chili powder would give you a different flavor and texture.
Store leftovers in the fridge for up to 4 days.
Chili con carne originated in Texas in the mid-1800s, inspired by both Mexican and Texan culinary traditions. It was originally a simple, portable meal made by Tejano cooks, and later became popular thanks to San Antonio's famous "Chili Queens," who helped turn it into a Texas staple.
Chili con carne is the original Texas-style chili made with meat and dried chiles, and traditionally does not include beans or tomatoes. As the dish spread across the U.S., modern "chili" evolved into many regional versions that often include beans, tomatoes, and chili powder. This recipe stays close to the classic style, using ground beef instead of diced meat for convenience.
Make Ahead
Fridge: Make the chili up to 3 days ahead. Let cool completely, then store in an airtight container. Reheat on the stovetop over medium-low heat or in the microwave. Add a splash of broth or water if needed.
Freezer: Make and let cool completely. Store in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until hot.
What to Eat With Chili Con Carne
- Baked Potato - Serve chili over a baked potato, then top with shredded cheese and sour cream.
- Chili Dog - Spoon chili con carne over a hot dog and finish with shredded cheese.
- By the Bowl - Serve in a bowl topped with cheese, sour cream, and sliced jalapeños. Serve with Cornbread Muffins or Texas Toast to soak up the sauce!
- Chili Con Carne Nachos - Layer tortilla chips on a sheet pan, spoon chili con carne over the top, and sprinkle with shredded cheese. Bake at 400F for 8-10 minutes until the cheese is melted, then add your favorite toppings before serving.
- Rice - Serve leftovers over white rice to stretch the meal.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Chili Con Carne with Ancho Chiles
Ingredients
- 3 dried ancho chile peppers
- ½ white onion diced
- 1 pound ground beef 85-90%
- 3 garlic cloves minced
- 3 canned chipotle peppers
- 3 cups beef broth divided
- ½ teaspoon salt plus more to taste
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
- Pour boiling water over dried chiles in a bowl. Let soak for 15 minutes, or until softened.
- While the chiles soak, dice the onion. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion and ground beef. Cook, breaking up the meat, until fully browned, about 6 minutes. Drain excess grease if needed.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Remove the stems and seeds from the softened chiles (they will be hot). Add them to a blender along with the chipotle peppers, 1½ cups beef broth, salt, cumin, and oregano. Blend until smooth.
- Pour the blended chili sauce into the pan along with the remaining 1½ cups of beef broth. Stir to combine. Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 30 minutes, stirring occasionally. If the chili becomes too thick, add additional beef broth as needed. Taste and adjust salt before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!