Texan Chile con Carne

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

A proper Texan-style chili (or chilli) con came is made with chunks of beef not mince, and is cooked long and slow to produce a magnificent dark stew. The seasoning can be made as hot as you like by increasing the quantity of chilli, but other spices add a subtler note.


  • 1 kg (2 lb) brisket or braising beef
  • 2 tablespoons pla


Preheat the oven to Gas Mark 6/200°C/400°F. Cut the beef into 2.5 cm (1-inch) cubes, trimming