Tex Mex Chili Con Carne

4.93 from 14 votes

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Spicy and bulky chili con carne is bold and satisfying, loaded with beef and pork so that it has more than enough protein to go around! It’s seasoned with a puree of three chiles, spices, and herbs that simmer down to build smoky sweet Tex-Mex flavors.

closeup: chili con carne in white bowl with cheddar, sour cream, and jalapenos on top

The difference between regular chili and chili con carne is all in the name: “chili with meat.” No beans, no corn, no tomatoes — just meat. It’s a thick, filling, stick-to-your-ribs sort of dish that won’t leave any room for dessert.

Even so, let’s talk sides. There’s nothing like chili and cornbread! For this chili con carne recipe, I’d suggest Mexican cornbread — the two dishes really complement each other.

The real star of this hearty chili con carne is a spiced chile sauce that makes up that dense, delicious sauce. So if you’d like to pair your spicy chili con carne with something a little more cooling, you could dollop some guacamole or avocado crema right on top of your bowl.

Tip From Kevin

Beans or No Beans

In traditional Texas-style chili, for example, beans are typically not included. Some purists argue that authentic chili should consist of meat, chili peppers, spices, and perhaps tomatoes, but no beans! The inclusion of beans in chili is a matter of debate as well as culinary preference and can vary depending on regional traditions and personal tastes.

overhead: ingredients in small glass prep bowls to make the purée for my chili con carne recipe

Ingredient Notes and Substitutions

  • Beef Chuck – Slice this fatty cut of beef into ¼” cubes.
  • Ground Pork I also include ground pork for a fattier, sweeter layer among the beef chuck — and for texture, too! However, feel free to use any ground protein you like.
  • Onion – I use white onion, but yellow onion is an excellent substitute.
  • Paprika For even hotter chili, use cayenne or chili powder. 
  • Chiles – If you don’t end up using dried chiles, as I do, then substitute with ⅓ cup chili powder.
    • Jalapeño
    • Guajillo A relatively mild dried Mirasol chile.
    • Ancho Chiles Sweet, smoky dried chiles that add a wonderful flavor without overdoing the heat. 
  • Garlic – This recipe makes a lot of servings, so you’ll need plenty of garlic to make the flavor go around.
  • Mexican Oregano This herb has a stronger aroma and flavor than traditional oregano — however, regular oregano is absolutely fine to use in a pinch.
  • Vegetable Oil or Lard – Either of these are suitable choices for an authentic chili con carne recipe. To keep the cholesterol low, substitute with avocado or olive oil.
  • Ground Cumin – The warm, earthy flavor is what makes this hearty chili con carne so wholesome and satisfying!
overhead: ladle in large pot of hearty chili con carne with jalapenos showing

How to Make Chili Con Carne

  1. Soak Chiles. Cover the dried chiles in boiling water, weigh them down with a plate, and let soften for 20 minutes. Once soft, remove the stems. For less heat, scrape out the seeds as well. 
  2. Blend Sauce. Add the softened chiles, garlic, cumin, paprika, black pepper, Mexican oregano, and sugar to a blender along with 2 cups of the chile’s soaking liquid. Purée everything into a thick paste — this is our chili con carne sauce.
  3. Cook Meat & Onions. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the beef and pork. Once cooked, season with salt and add the onion. Cook for another 3 minutes. 
  4. Add Sauce. Add the chili sauce to the pan and stir into the browned meat. Cook for another 3 minutes, stirring frequently. 
  5. Simmer. Pour enough water into the pan to cover everything by an inch and bring everything to a boil. Cover, lower the heat, and simmer for 2 hours, stirring occasionally. 
  6. Season & Serve. After it’s finished simmering, season to taste. Serve with your toppings of choice: shredded cheese, sour cream, more onions, cilantro, or even more jalapeños.
  • Blender – You won’t get a smooth puree without a blender or food processor. 
  • Skillet or Dutch Oven – This chili con carne recipe requires a few hours of simmering, so I recommend using either a skillet or Dutch oven that can retain (and evenly distribute) heat for an extended period of time. 

Storing and Reheating

Transfer any leftover chili and refrigerate for up to four days. It’s easy enough to reheat — throw it back on the stovetop on medium, stirring until warmed through, or microwave in short 30-second bursts.

It also freezes very well. Store in a Ziploc bag and freeze for up to 4 months. Let it thaw in the fridge overnight before reheating.

overhead: chili con carne garnished with shredded cheese and jalapenos in white bowl

Frequently Asked Questions

How can I thicken chili con carne?

Don’t just continue simmering the pot — you might overcook the meat into a tough, chewy mess.

Instead, whip up a quick roux by heating 2 tablespoons of lard or oil and 2 tablespoons of flour in a pan. Cook for several minutes, whisking together, before adding to the chili and cooking for 3 to 5 minutes more. It should be plenty thick!

Is chili con carne a Mexican dish?

This hearty chili con carne is a textbook Tex Mex dish. It contains plenty of Mexican influence — particularly when it comes to the spicy dried chiles — but took inspiration from Southern Texan tastes as well. 

It contains far more meat than vegetables, and there are no beans in sight! All of the bulk, thickness, and body comes from meat.

What’s the best meat to use in chili con carne?

While chili is almost exclusively made with beef, I like to use a combination of meats in my chili con carne recipe to add depth of both flavor and texture. 

For the beef, I use well-marbled, fatty beef chuck that renders and flavors as it simmers. Texan-style chili often contains pork loin. I use ground pork, while other recipes might use country-style ground pork sausage.

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closeup: serving of my chili con carne recipe topped with shredded cheddar and jalapeno slices in a white bowl

This post was originally published on Kevin is Cooking in June 2018. The content was last updated on January 30, 2024.

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double meat hearty chili in white bowl

Tex Mex Chili Con Carne

4.93 from 14 votes
Hearty chili con carne is a meat lover's dream! It’s simmered with chiles, herbs, and spices for a delicious sweet and smoky Tex-Mex flavor.
Servings: 10
Prep: 24 minutes
Cook: 2 hours 12 minutes
Total: 2 hours 36 minutes


Chili Con Carne Sauce


  • Place dried chiles in a container, cover with boiling water and weigh down to submerge (I use a plate). Set aside to soften for 20 minutes. Remove and discard seeds (for less heat, optional) and stems.
  • In a blender, purée soaked chiles, 2 cups of the soaking liquid, jalapeños, garlic, cumin, paprika, black pepper, Mexican oregano and sugar (See Note 1).
  • In a large skillet or Dutch oven heat vegetable oil over medium high heat and brown the diced beef chuck and ground pork. Season with salt. Add the onion and cook for 3 minutes.
  • Pour chili con carne sauce over browned meat and cook for 3 minutes, stirring often. Add enough water to cover by an inch and bring to a boil. Close the lid, lower the heat and simmer for 2 hours. Stir occasionally (See Note 2).
  • Season to taste. Serve with toppings of choice like shredded cheese, sour cream, onions, cilantro and sliced jalapeños.



  1. If you can’t find the dried chiles, substitute 1/3 cup chili powder and obviously skip the soaking and go straight to Step 2 above. Instead of the soaking liquid, you can use hot water.
  1. If consistency is too thick, add more water. To thicken, add 2 tablespoons of lard or vegetable oil and 2 tablespoons of flour to a frying pan and cook for several minutes. Stir this roux mixture into the chili and cook for 3-5 minutes to thicken.


Calories: 498kcal | Carbohydrates: 15g | Protein: 35g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 607mg | Potassium: 948mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4820IU | Vitamin C: 10.5mg | Calcium: 66mg | Iron: 5mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners
Cuisine: American, Tex Mex
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown in white bowl): real deal tex mex chili con carne


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Hi Kevin,

    I love your recipes. In the ingredient list, are the jalapeno peppers for garnishment or to be blended with the rest of the chilies?


    1. Thanks so much, I really appreciate you coming back here and letting me know. As for those jalapeños, they go in with the soaked chilies to get pureed Carolyn. It’s in the video as well. Enjoy!

  2. 5 stars
    I just made your chili con carne and OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! It’s amazing! I can’t wait to pour it over Fritos! I have made a few things for our RV trip coming up and put them in freezer. Can’t wait to eat all these goodies! Have a great weekend.

    1. Absolutely Rui. This is strictly a chili con carne recipe, which has no beans. Pintos, black or Great Northern work great!

  3. I’m currently cooking this for Cinco de Mayo, during the corona pandemic 2020…OMG, the flavor is incredible! I used Santa Cruz chili powder, it’s some of the best out there. This chili reminds me of Texas brick chili, you can buy in the fridge section of grocery. That’s a compliment trust me. I used ground beef, and some left over chuck roast that I had pressure cooked the other day, I’m thinking it’s gonna be a winner, after I turn this into your frito pie dish, I cant wait to eat tonight!

    1. 5 stars
      I make chili every Halloween, can’t wait to try. Then my daughter is vegan. Need to find a tasty recipe for her.

  4. 5 stars
    Great recipe for authentic chili con carne. Going the extra step to soak the dry peppers is certainly worth the little extra time. This adds depth and layers to the dish and also adds that extra spicy kick. I added a little too much water when I added in my puree, but leaving it on the stove for a little extra time made the consistency just right and allowed the meat to get extra tender. I will definitely be making this again!