1 Votes
Rate This Recipe
  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars

Chili Con Carne (Texas Beef Chili)

Prep Time:

15 mins.

Cook Time:

240 mins.


6 Servings

“Chili con Carne” – those 3 little words that describe such a great traditional meal. It translates from Spanish to “chili with meat,“ and while it might sound generic, it is spiced in such a way that every simple bite is filled with fantastic flavor.


  • 6 slices thick-cut bacon, cut into 1/4-inch pieces
  • 1 (3-pound) beef chuck roast, cut into 1-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 (12-ounce) bottle dark beer (or substitute extra beef broth)
  • 2 tablespoons coconut oil (or other vegetable oil)
  • 2 small yellow onions, diced
  • 7 cloves garlic, smashed and roughly chopped
  • 1 Anaheim pepper, seeded and stemmed, finely diced
  • 1 jalapeño pepper, seeded and stemmed, finely diced
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can petite diced tomatoes
  • 2 cups beef broth
  • 2 tablespoons cocoa powder
  • 1 Carroll Shelby’s® Original Texas Chili Kit
  • Chopped cilantro, for serving
  • Grated cheddar or Monterey Jack cheese, for serving
  • Sour cream, to taste, for serving
  • Tortilla chips, for serving


  1. Season beef with salt and pepper and set aside.
  2. Heat a large Dutch oven over medium heat and cook bacon, stirring occasionally, until fat renders and bacon is crisp, about 8-10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate.
  3. Sear beef in several batches until well browned on both sides, about 3-4 minutes per side. Transfer to a bowl and set aside.
  4. Pour beer (or extra broth) in pot and scrape up all of the browned bits from bottom of pot. Simmer and reduce liquid by half, then pour contents of Dutch oven over into the bowl, over the beef.
  5. Add oil to Dutch oven and, when hot, add onions. Cook, stirring occasionally, until onions are translucent and tender. Add garlic and peppers and continue to cook for 3-4 minutes. Add tomato paste and cook for 2 minutes longer. Add diced tomatoes, beef broth, cocoa powder and Chili Kit Spice and Seasoning Packets. (If you would like a thicker chili, also stir in the Masa Packet.) Whisk until well combined. Bring to a simmer and cook for 2-3 minutes longer.
  6. Add beef and bacon back to pot. Cook, covered, stirring occasionally, over medium-low heat for 3 hours or until beef is tender.
  7. Serve with chopped cilantro, grated cheese, sour cream and tortilla chips.