Texas-Style Chili Con Carne

Get ready for the ultimate bowl of Texas pride – this chili con carne isn’t your average bean-loaded stew. We’re talking rich, deeply spiced chunks of tender beef swimming in a complex sauce that’ll make your taste buds do the two-step.

This is authentic Texas chili at its finest – absolutely no beans allowed! The secret lies in the blend of dried chiles, a splash of beer, and that magical touch of cocoa powder that adds mysterious depth without tasting chocolatey. Plus, we’re using bacon. Because bacon makes everything better.

Ingredients

For the Spice Paste:

• ¼ cup ground ancho chile pepper
• 1 tablespoon ground chipotle chile pepper
• 2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ¼ cup cornmeal

For the Chili:

• 4 pounds beef chuck roast, trimmed and cubed
• 8 ounces bacon, finely diced
• 2 teaspoons salt
• 2 small yellow onions, chunked
• 5 garlic cloves, chopped
• 3 jalapeños, seeded and diced
• 4 cups low-sodium beef broth
• 2 cups water (plus extra as needed)
• 1¼ cups lager beer
• 1 cup crushed tomatoes
• 1 tablespoon molasses
• 2 teaspoons cocoa powder

Optional Garnishes:

• Fresh cilantro
• Shredded cheese
• Lime wedges

Steps

1. Create the spice paste by combining all spice ingredients in a bowl. Add ½ cup water and stir until you have a thick paste. The consistency should be like wet sand – if too dry, add water by the tablespoon.
2. Season the cubed beef with 2 teaspoons salt. Ensure meat is at room temperature for better browning.
3. In a large Dutch oven over medium heat, cook bacon until crispy (8-10 minutes). Remove with slotted spoon, leaving the fat behind.
4. Increase to medium-high heat. Working in 3 batches, sear beef for 4 minutes per side until deeply browned. Don’t overcrowd – meat should sizzle, not steam.
5. Deglaze pot with ¼ cup water, scraping up brown bits. These bits contain intense flavor – don’t skip this step!
6. Reduce to medium heat. Cook onions in 3 tablespoons bacon fat for 5 minutes until softened. Add garlic and jalapeños, cook 2 minutes more.
7. Add spice paste and cook until fragrant (2-3 minutes). It will stick slightly – this is normal and develops flavor.
8. Pour in beef broth, whisking until smooth. Add remaining liquids and ingredients, including reserved bacon and beef.
9. Bring to boil, then reduce to low. Cover with lid slightly ajar and simmer for 2½-3 hours, stirring occasionally. Chili is done when meat breaks apart easily with a fork and sauce is thick enough to coat the back of a spoon.

Smart Swaps

• Use turkey bacon to reduce fat while maintaining smoky flavor
• Replace beer with additional beef broth for alcohol-free version
• Substitute coconut sugar for molasses to reduce glycemic impact

Make It Diabetes-Friendly

• Skip cornmeal thickener – natural reduction will thicken sauce
• Use sugar-free molasses substitute (1:1 ratio)
• Serve over cauliflower rice instead of traditional sides
• Portion into 1-cup servings (approximately 12g net carbs per serving)

Pro Tips

• Freeze bacon for 15 minutes before chopping for easier cutting
• Let meat come to room temperature before searing
• Don’t rush the simmer – low and slow creates tender meat
• Store leftovers up to 3 days in fridge or 3 months in freezer