Authentic Texas chili con carne recipe

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This is the authentic Texas chili recipe. Unlike many other chili recipes, this recipe does not use tomato sauce or red kidney beans. The use of bacon fat gives a distinct flavour to the dish.
Preparation time: 20 minutes, Cooking time: 120 minutes, Serves: 6 

 

Ingredients

3 lbs  beef shoulder, chuck or round steak, trimmed off fat and then ground or cut into 1/2 inch cubes
2 to 3 strips of bacon

1-3 Tbsp dried chili pepper flakes (adjust quantity to desired heat level)
3 cups water

1 Tbsp dried oregano
1 Tbsp cumin seeds, crushed
2 tsp salt
1-2 tsp cayenne pepper
2 cloves garlic, crushed

2 Tbsp corn flour (use masa harina if possible)

Directions

In a heavy frying pan or skillet over medium heat add the bacon and fry for a few minutes. Discard the bacon and leave the fat. Add the beef and fry in the bacon fat, stirring constantly, until brown.

Add the dried chili pepper flakes and cook for 1 - 2 minutes, then  add the 3 cups of water and bring to a boil over high heat. Reduce the heat to a slow simmer, cover and cook for 30 minutes.

Add the oregano, cumin seeds, salt, cayenne pepper and garlic, cover again and simmer for 45 minutes more. Uncover and stir in the corn flour or masa harina. Stir well until the corn flour is well combined with the rest of the ingredients. Cover, reduce heat to very low and cook for 30 minutes more, stirring occasionally. If the mixture is too thick, add small amounts of hot water and stir.

Serve with fresh coriander leaves and sour cream.
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Comments

Nice,but not as good as mine!!!
Posted by Miss D on Sep 01, 2009, 02:10
Substitute beef broth for the water and you'll be glad...
Posted by Tom Gore on Dec 25, 2009, 12:55
I think the word authentic should only be credited to MEXICO, where chile con carne originates & where there are hundreds of variations are made, 32 states different styles. And yes there are many variations in the US, but it's just a style, not authentic. Give credit to where something originates. Oh ya a tortilla is not a wrap...
Posted by Joey on Sep 09, 2010, 12:30
Cheer up man. Nobody claims that chile con carne is American. Why don't you post a comment on the recipe instead of nagging about a word in the recipe title?
Posted by geezo on Sep 15, 2010, 04:40
Learn some history - chili con carne IS an American dish which was originally made in Texas, NOT Mexico ;)
Posted by Linda on Nov 21, 2010, 02:37
Man, really want to know how can you be that smart, lol...great read, thanks.
Posted by rachat de credit on Nov 22, 2010, 06:28
Actually the actual origin of chili con carne remains unclear. Some say Texas, others say Northern Mexico. What IS clear is that there is an original Mexican dish called Chile Colorado that has been in Mexico cooked for hundreds of years that seems to be the progenitor for what is known in Texas and the rest of the US today as chili con carne.
Posted by gonzo on Apr 10, 2011, 04:26
Just to let yall know. Chili con Carne is actually the official dish of Texas. So Im pretty sure that if we like it enough to claim it, that it can be Authentic Texas Chili
Posted by BigLee on Sep 27, 2011, 11:08
Chili is not Mexican. It has it's origins in San Antonio Texas. Of course there are Mexican influences, but the complete dish is just not Mexican.
Posted by Walter Hensbridge the Third on Oct 15, 2011, 06:51
Actually, many of you are wrong about the origins of not only chili, but the fact that Texas WAS a part of Mexico just like many other US states were before the Guadalupe Peace Treaty was violated. So in essence, yes, the chili is from Mexico, and not Texas as some have stated.

At any rate, the chili recipe itself is about an 8 on a scale of 1-10.
Posted by The Cook on Jan 08, 2012, 12:10
Thank you very much!
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Posted by Spepleoppok on Jan 27, 2012, 02:21
Please people it's a recipe! Does everything have to be a controversy?
Posted by Marina on Aug 01, 2012, 02:00
This was an intense zesty, flavour experience. Very different from the usual chili. I served it with cheesy garlic toast and it only added to the meal. Very good, highly recommended. I seared the meat in chunks first, and awesome dish.
Posted by Sue Robinson on Oct 17, 2012, 08:08
The one ingredient I don't see is chili powder...I have made chile for over 50 years and I have never used oregano...oh well...
Posted by Jeff Steger on Nov 20, 2013, 04:13
Chilli flakes and cayenne pepper are used instead of the chilli powder. Oregano is a matter of taste. Feel free to replace ingredients you don't like with ingredients you do like. Just make sure you balance out the flavors and heat.
Posted by admin on Nov 26, 2013, 05:50

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