Inside: This chili con carne recipe has such a rich, savory flavor that you will not be able to stop eating it.
If you are a looking for a chili con carne recipe that is creamy, delicious and that doesn’t have any beans, this recipe is for you! It goes great with some delicious chili cheese nachos.
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Chili con carne is a staple of Tex-Mex cuisine, and in my opinion it is very similar to the frijoles charros that we eat in Mexico. It does taste quite different, but is so delicious!
Some of the main characteristics of most chili recipes are that they have beans, and that they have a deep smoky flavor. For this recipe, we have omitted the beans, and we have added some delicious smoked sausages (which is a shout out to the delicious chili dog!).
This is definitely the best chili con carne recipe that I have tried! When we were in Texas visiting a few years ago we tried quite a few version of chili con carne, and one of our favorites was in a BBQ place called Cooper’s. Since then we have tried to reinvent something that comes close, and haven’t had much success – but that all changed with this recipe!
This time we found all of the ingredients that we needed to come up with a perfect recipe – it is smoky, creamy, and full of deep flavor. I am sure that once you try it, you will see that we aren’t lying when we say it is the best!
The Best Chili Con Carne Recipe
Ingredients
For the Seasoning
- 3 T of Dried Oregano
- 3 T of Salt
- 3 T of Pepper
- 3 T of Smoked Paprika
- 3 T of Garlic Powder
Other Chili Ingredients
- 1 Pound of Ground Beef cooked separately
- 1/2 package of smoked sausage cut into small cubes
- 1 Can of diced tomatoes
- 1/2 Onion Diced
- 1 Green Pepper diced
- 1/2 cup of corn flour Maseca
- 1 can of beef stock
- Liquid smoke
Instructions
- Combine all of the spices for the seasoning mix. You may not use all of this.
- Heat a small amount of olive oil in a deep pot.
- Add the onions and green peppers and saute.
- Add a couple tablespoons of the seasoning and a few drops of Liquid Smoke and mix well.
- Add the smoked sausage and ground beef (cooked separately), stir and let cook for about 5 minutes.
- Add the can of diced tomatoes, the can of beef stock, and some more of the seasoning mix. Bring to a slight boil.
- Begin adding the corn flour a little bit at a time, stirring constantly to avoid lumps. Continuing adding until arriving at you desired consistency.
- Add more of the seasoning and liquid smoke to taste.
- Let cook for a few more minutes and then serve with fresh tortilla chips, sour cream, and cheese.
Nutrition
Nicole
Saturday 17th of June 2023
Hi lovely! I live in Australia and not sure what measurement you use for your spices. Is T tablespoon or teaspoon? Love all your recipes. Thanks so much
Charbel Barker
Tuesday 20th of June 2023
Hi! Sorry for the late response. T is for Tablespoon, and t is for Teaspoon. For my more recent recipes I have been writing out the full word to avoid confusion, but some of the older ones haven't been updated yet. Sorry for the confusion!
David
Sunday 16th of February 2020
Where is the chile in this chili con carne? Without chile, it doesn't seem that it could claim the name chili con carne. Of course, we assume the "chili" in the name came from the ingredient chile. After all, it contains the word "con" in the name. "With" has to mean that something is "with" the meat (carne).
Most Texans don't really consider chili to be Tex-Mex, but rather, just Tex. Tex-Mex foods like enchiladas and tacos of course have actual Mexican counterparts. Chili does not. The closest thing to it in Mexico is Pozole, but that really is a different dish. The dish almost certainly originated in San Antonio or nearby. Yes, Hispanic Texans probably made it before Anglo Texans did, but it generally is considerably different from and is almost never served with true Tex-Mex foods. And unlike Tex-Mex, it spread far and wide across the U.S. by the early 20th century, becoming claimed as a local dish by such places as Cincinnati and Kansas City, though their versions are more like what is served some places as chili bean soup. In fact, they might be more like yours than a true Texas chili is, if yours had kidney beans (an abomination to a chili head).
Hot dogs or smoked sausage in chili? Pretty strange.
But, you definitely put up some good recipes for some other things.
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