Tex-Mex Chili con Carne: A Bowl of Bold, Smoky Flavor

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Chili con carne — literally “chili with meat” — is one of the few dishes with an official state designation: Texas named it the state dish in 1977. Its roots trace to the “chili queens” of San Antonio, women who sold bowls of spiced meat stew from outdoor stalls in the mid-to-late 1800s, blending Mexican chili pepper traditions with Texas ranch country’s cattle-heavy food culture. From there, a genuine rift opened up: Texas purists insist “true” chili has no beans at all, while much of the country embraces bean-filled versions as the default.

What You’ll Need

• 2 lbs beef chuck, cubed (or ground beef)
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon masa harina or cornmeal
• Salt and cayenne, to taste
• Optional: 1 can kidney or pinto beans
• Cheese, onion, sour cream, jalapeños, for serving

How to Make It

1. Brown the beef in batches in the oil, then set aside.
2. Cook the onion until softened, then add the garlic.
3. Stir in the chili powder, cumin, and oregano, and cook briefly until fragrant.
4. Return the beef to the pot with the broth and tomato paste. Simmer, covered, 1½–2 hours, until fork-tender.
5. Mix the masa harina with water and stir in to thicken. Simmer 10 more minutes.
6. Stir in beans if using, adjust seasoning, and serve with toppings.

Tips for Better Chili

Low and slow is the guiding principle — rushing the simmer leaves the beef tough. Chili tends to taste even better the next day. In Texas, it’s often ladled over a split bag of corn chips with cheese and onion, known as “Frito pie.”