This Texas Chili Con Carne has a deep, rich flavor from dried ancho chiles, chipotle peppers, and ground beef. True to Texas-style chili, it skips the beans and tomatoes, while the ground beef makes it quicker to cook and easy to use for baked potatoes, Frito pies, chili dogs, and more.
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 chili a deeper, more layered flavor than chili powder alone. In my experience, using only chili powder can make chili taste almost like enchilada sauce, while ancho chiles give it a richer flavor I prefer. 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 - Traditional chili con carne is often made with chunks of beef, but I prefer ground beef because it cooks faster and has a texture that works well both on its own and as a topping for baked potatoes, Frito pies, chili dogs, and more.
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
Do I need to wash off the Adobo Sauce from my canned chipotle peppers?
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.
Is this chili spicy?
Ancho chiles are mild, and the chipotle peppers add only a small amount of heat, so this chili is overall very mild.
Can I use chili powder instead of dried chiles?
No, this recipe is specifically meant for dried and canned chile peppers. Chili powder would give you a different flavor and texture.
How long do leftovers last in the fridge?
Store leftovers in the fridge for up to 4 days.
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.
Ground Beef 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!