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My buddy's grandpa showed me this authentic Texas Chili Con Carne that never uses beans - that's a Texas rule! Once I tried his version with those juicy beef chunks swimming in that smoky, rich sauce, I couldn't go back. The amazing flavor combo from dried chilies and perfectly seasoned meat just blows your mind.
What Makes This Method Special
This chili stands apart from regular versions! The whole dried chilies really set it apart, building complex, genuine flavors. I always turn to this when I want to wow folks at competitions or just need to warm up the family when it's freezing outside.
Ingredients You'll Want
- Broth: Chicken or beef both do the trick.
- Seasonings: Fresh garlic plus warm spices including cumin and paprika.
- Dried Chilies: Ancho and New Mexico varieties add that smoky punch.
- The Veggies: Bell peppers, jalapeños, and onions create the base.
- Beef Chuck: Chopped into chunks for perfect bite.
- Tomato Puree: Brings everything together with richness.
- Cocoa Powder: Don't skip this - it adds incredible complexity.
Getting Down To Business
- Final Touch
- Give it a taste and tweak your seasonings until everything's perfect.
- Low and Slow
- Combine everything and let it bubble away until your beef turns fork-tender.
- Build The Base
- Sauté your veggies and spices in those tasty beef drippings.
- Brown That Beef
- Work in batches to get your meat properly browned - don't skip this part.
- Make The Magic
- Turn those soaked chilies and their liquid into a smooth mixture.
- Start With The Chilies
- Lightly toast them till they smell amazing then soak in hot broth until they soften up.
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Finishing Touches
I always put out plenty of toppings like cheese, sour cream, avocado slices, and crunchy tortilla chips. A chunk of fresh cornbread really completes the meal. Sometimes I even spoon it over a bed of rice when we need something extra filling.
Handy Pointers
Take your time with browning the meat as that's where tons of flavor develops. Keep an eye on those chilies while toasting since burnt ones will mess up your whole pot. And don't forget to sample before serving as a little extra salt often brings all the flavors together.
Storage Smarts
This stuff actually gets tastier after sitting overnight! It'll stay good in your fridge about 4 days or you can freeze it up to 3 months. I sometimes throw in extra veggies or some chopped bacon just to change things up.
Crockpot Version
When life gets crazy, I just do all the prep work then dump everything in my slow cooker for 6-7 hours on low heat. The meat gets so soft it breaks apart with your spoon and all the flavors have time to mingle and get even tastier.
Recipe Questions & Answers
- → Why whole chilies over powder?
Toasting and blending dried chilies brings out bigger, bolder flavor than ready-made powders.
- → Can beans be added?
True Texas chili skips beans, but feel free to toss some in if you like.
- → What’s so great about chuck roast?
Chuck gets melt-in-your-mouth tender after slow cooking. Plus, it stays nice and juicy.
- → Why add cocoa in chili?
A dash of cocoa adds richness and depth without tasting chocolatey.
- → How can I control the spice?
Leave out jalapeños or take their seeds and ribs out to lower the heat.