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Texas Chili Con Carne with Beef Chuck (No Beans)

Texas chili con carne with beef chuck is a no-bean Dutch oven chili made with a smooth puree of toasted ancho and guajillo chiles. Slow simmering makes the beef fork-tender, while masa harina thickens the rich chile broth.
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Prep Time 15 minutes
Cook Time 3 hours 35 minutes
Soaking and resting 30 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 4 dried ancho chiles stemmed and seeded
  • 2 dried guajillo chiles stemmed and seeded
  • 3 cup low-sodium beef broth
  • 3 tbsp vegetable oil
  • 3 lb beef chuck roast cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • 2 tbsp masa harina
  • 0.25 cup cold water

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

  1. Heat a 6-quart Dutch oven over medium-low heat and toast the ancho and guajillo chiles in batches for about 30 seconds per side, until fragrant and pliable; transfer them to a heatproof bowl.
  2. Heat 1 cup of the beef broth until steaming and pour it over the chiles.
  3. Soak the chiles in the broth for 20 minutes.
  4. Transfer the chiles and soaking broth to a blender and blend until smooth.
  5. Pat the beef chuck roast dry with paper towels and season it with the kosher salt and ground black pepper.
  6. Heat the vegetable oil in the Dutch oven over medium-high heat and brown the beef in 3 batches, turning to brown the sides, about 3 to 4 minutes per batch; transfer the beef to a plate.
  7. Add the yellow onion to the pot and cook over medium heat for about 5 minutes, until softened.
  8. Stir in the garlic, ground cumin, and dried Mexican oregano and cook for 30 seconds.
  9. Return the beef and any accumulated juices to the pot.
  10. Stir in the chile puree and remaining 2 cups beef broth.
  11. Bring the chili to a gentle simmer.
  12. Cover and simmer over low heat for 2 1/2 to 3 hours, stirring every 30 minutes, until the beef is fork-tender.
  13. Whisk the masa harina with the cold water until smooth.
  14. Stir the masa harina mixture into the chili and simmer uncovered for 10 to 15 minutes, until thickened.
  15. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the deepest chile flavor, toast the dried chiles until fragrant and pliable without letting them scorch. Refrigerate leftovers for 3–4 days or freeze them; for a gluten-free version, use certified gluten-free masa harina and beef broth.