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Chili con Carne from United States

Chili con Carne

Spicy stew of beef, chillies and sometimes beans. · United States

📍 Texas ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Spicy stew of beef, chillies and sometimes beans.

About Chili con Carne

Beef is simmered with chillies, cumin and tomato into a thick, spicy stew, with beans a point of fierce regional debate. The official dish of Texas, it is a tailgate and cook-off favourite.

🏛️ History & Culture

Chili con carne, often simply called "chili," emerged in the American Southwest, particularly Texas, as a hearty meat-and-pepper stew. Its exact origins are debated: some trace it to Spanish or Mexican influences, while others credit 19th-century Texan cowboys or "chili queens" selling it in San Antonio. It became the official state dish of Texas in 1977, cementing its regional pride.

Regional variations are fierce, with the most notable dispute being the inclusion of beans—Texas purists insist on bean-free chili, while other states commonly add pinto or kidney beans. Tomatoes, cumin, and varying chiles also differ by household and cook-off tradition. Chili is a staple of tailgates, community cook-offs, and casual gatherings, symbolizing robust, no-frills American comfort food.

🍳 How to make Chili con Carne

AI-assisted, not kitchen-tested

Texas-Style Chili con Carne

A thick, bean-friendly beef stew slow-simmered with dried chilies, cumin and tomato — the official state dish of Texas. Purists argue beans have no place in the pot; this version uses a modest amount, keeping the beef front and centre.

Prep
30 min
Cook
180 min
Total
210 min
Serves
6
Difficulty
Medium

Recipe ingredients

  • 1.5 kg (3¼ lb) beef chuck, trimmed, cut into 1.5 cm / ½-inch cubes
  • 30 ml (2 tbsp) lard or neutral oil, lard is traditional Texan
  • 2 whole dried ancho chilies, stems and seeds removed
  • 2 whole dried guajillo chilies, stems and seeds removed
  • 1 whole dried chipotle pepper, optional, for smokiness
  • 500 ml (2 cups) hot beef stock
  • 1 whole large yellow onion, finely diced
  • 6 cloves garlic, minced
  • 15 g (¼ cup) masa harina, to thicken; or use fine cornmeal
  • 60 ml (¼ cup) strong brewed coffee, adds depth, not a Texas heresy
  • 30 g (¼ cup) chili powder, a blend of mild American chili powders
  • 10 g (1 tbsp + 1 tsp) ground cumin, toasted and freshly ground if possible
  • 10 g (1 tbsp + 1 tsp) ground coriander
  • 5 g (2 tsp) dried oregano, preferably Mexican
  • 5 g (1 tsp) smoked paprika
  • 400 g (14 oz) canned crushed tomato
  • 400 g (14 oz) cooked pinto or kidney beans, optional; omit for classic 'chili without beans'
  • 15 ml (1 tbsp) apple cider vinegar, added at the end to lift the flavours
  • salt, to taste
  • black pepper, to taste
  • white onion, lime wedges, sour cream, corn tortillas, for serving

Steps

  1. 1 Toast the dried chilies in a dry skillet over medium heat, pressing flat, for about 20 seconds per side until fragrant — do not let them scorch. Cover with 250 ml / 1 cup of the hot stock and steep for 15 minutes, then blend smooth with the liquid.
  2. 2 Pat the beef dry and season generously with salt and pepper. Heat the lard in a heavy Dutch oven over medium-high until shimmering. Sear the beef in batches, without crowding, until deeply browned on all sides, about 3 minutes per batch. Transfer to a bowl.
  3. 3 Pour off all but 2 tablespoons / 30 ml of fat. Reduce heat to medium and cook the onion with a pinch of salt for 8–10 minutes, scraping up the browned bits, until softened and golden. Add the garlic and cook 1 minute more.
  4. 4 Stir in the chili powder, cumin, coriander, oregano and smoked paprika; toast the spices for 45 seconds until fragrant. Add the crushed tomato, the chili puree, coffee and remaining stock, and bring to a simmer.
  5. 5 Return the beef and any juices to the pot. Cover partially and simmer on the lowest possible heat for 2½ to 3 hours, stirring occasionally, until the beef is fork-tender and shreds easily.
  6. 6 Skim excess fat from the surface. If using beans, stir them in now and simmer 20 minutes more. Whisk the masa harina with 60 ml / ¼ cup water and stir into the pot; simmer 10 minutes to thicken.
  7. 7 Stir in the apple cider vinegar and adjust salt. The chili is ready when the sauce coats the back of a spoon and the beef is tender — minimum internal temperature of the meat should read 85°C / 185°F for well-braised chuck.
  8. 8 Rest off the heat for 10 minutes. Serve in bowls with diced white onion, a squeeze of lime, a dollop of sour cream and warm corn tortillas on the side.
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Ingredients
Steps

Chili con Carne — frequently asked questions

What is Chili con Carne?

Beef is simmered with chillies, cumin and tomato into a thick, spicy stew, with beans a point of fierce regional debate. The official dish of Texas, it is a tailgate and cook-off favourite.

What is Chili con Carne made of?

Chili con Carne is made with beef, chilli, cumin, tomato and beans.

Where does Chili con Carne come from?

Chili con Carne comes from United States, and is especially associated with Texas. Chili con carne, often simply called "chili," emerged in the American Southwest, particularly Texas, as a hearty meat-and-pepper stew.

Where can I eat Chili con Carne?

A Texan cook-off or game day, topped with cheese and onion.

How do you make Chili con Carne?

Making Chili con Carne at home takes about 30 minutes of prep and 180 minutes of cooking. The recipe on this page serves 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

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