Grass Fed Beef Chili Recipe: Tex-Mex Chili con Carne

As the weather cools and we begin this Autumn season, nothing says comfort like chili con carne. Then again, I grew up in Texas, so maybe I’m biased.

This recipe is a true “no bean” Tex-Mex chili recipe. However, there are no rules, so add a couple cups of pinto beans if that’s your style.

This chili has a medium spice to it, even when omitting jalapenos. Add jalapenos for dinner guests who enjoy the burn, and they will be delighted.

INGREDIENTS

For chili paste:

  • 3 dried ancho chilis, stems removed and rehydrated in ½ cup warm water

  • 3 Tbsp cornmeal

  • 1 Tbsp cumin

  • 1 Tbsp cocoa powder

  • 1 Tbsp smoked paprika

  • 1 Tbsp coriander

  • 1 Tbsp oregano

  • 1 tsp salt

  • ¼ cup orange juice

For chili:

  • 2-3 Tbsp tallow, lard, or oil

  • 3-4 lbs Saint John’s organic grass fed stew meat or chuck roast cut into bite-sized pieces

  • 2 medium yellow onions, diced

  • 2 bell peppers, diced

  • 2 jalapenos, diced (optional, omit if you don’t want a spicy chili)

  • 1 bulb garlic (10-12 cloves), minced

  • 4 cups beef bone broth

  • 15 oz tomato sauce

  • 2 Tbsp brown sugar

  • 2 Tbsp Worcestershire sauce

METHOD

  1. First, make the chili paste. Once the ancho chilis are rehydrated, drain and add them to a food processor (make sure the stems are removed before adding them!). Blend up the chilis and add them to a medium-sized bowl. Add all other chili paste ingredients to the bowl and mix well.

  2. Preheat a large pot on medium-high heat. Add fat until shimmering and sear the beef on all sides until well browned, 1-2 minutes each side. Work in small batches to prevent crowding the pan. Set beef aside in a medium bowl when browned.

  3. Add onions and a pinch of salt to the pot, continue scraping the bottom of the pot to bring up the browned bits on the bottom. After the onions are translucent, add the bell peppers and cook for another 3 minutes.

  4. Then add the garlic and jalapenos (if using) and cook for another 2 minutes, continuously stirring and scraping.

  5. Add the chili paste and mix well. Cook for one minute, then add all other chili ingredients and beef. Bring to a boil uncovered, reduce to simmer for 2-3 hours.

  6. Taste for salt and adjust seasoning. Serve warm with cornbread or dinner rolls, along with your favorite chili toppings.

Enjoy!

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