Description
A flavorful and hearty Chili Con Carne recipe featuring tender seared beef chuck simmered with a blend of spices, peppers, tomatoes, and kidney beans. Perfect for a comforting meal served with your favorite toppings and sides.
Ingredients
Scale
Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 pinch red pepper flakes
Beef
- 3 lbs. boneless beef chuck, cut into chunks
- Salt, to taste
- Pepper, to taste
- 1/3 cup flour
- 3 tablespoons olive oil, plus more as needed
Chili Base
- 12 oz. beer (such as Pale Ale or Bud Light)
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 jalapeno peppers, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons light brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons masa harina (optional)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (e.g., Frank’s)
- 4 cups beef broth
- 28 oz. crushed tomatoes
- 10 oz. diced tomatoes with green chilies, undrained
- 2 bay leaves
- 16 oz. kidney beans, drained
Instructions
- Prepare Seasonings: Combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes in a small bowl and mix well. Set aside.
- Season the Meat: Pat the beef chuck chunks completely dry. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture, then toss to coat evenly. Sprinkle the flour over the beef and toss again to coat.
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. In batches, add the beef chunks without overcrowding the pot to ensure a crispy sear. Sear each batch for 1 to 1 1/2 minutes, tossing occasionally to brown all sides. Remove the beef and set aside. The interior will remain mostly raw at this point.
- Deglaze the Pot: Pour the beer into the pot and use a silicone spatula to scrape the bottom and sides to loosen browned bits, which add flavor. Allow the beer to reduce by about half, approximately 7 to 8 minutes.
- Sauté Vegetables: Add butter, diced onion, jalapeno, and green bell pepper to the pot. Cook over medium heat until softened, about 5 minutes.
- Add Remaining Seasonings and Flavorings: Stir in the remaining seasoning mixture, minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook and stir for 1 to 2 minutes to combine and develop flavors.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with green chilies (including juice), crushed tomatoes, beef broth, and add the bay leaves. Bring the mixture to a boil.
- Simmer Chili with Beef: Reduce heat to low and return the seared beef chunks and any juices back to the pot. Simmer uncovered for 3 to 3 1/2 hours, stirring occasionally and scraping the bottom to prevent sticking. The chili will thicken and concentrate as it cooks.
- Add Kidney Beans: Stir in the drained kidney beans and continue to heat through for 10 to 15 minutes until warmed.
- Adjust Seasoning and Serve: Taste the chili and adjust seasonings if desired, adding more brown sugar, hot sauce, salt, or spices as preferred. Remove bay leaves before serving. Serve topped with sour cream, shredded cheese, and fresh cilantro if desired.
Notes
- This chili tastes even better the next day, making it ideal for make-ahead meals.
- You can cook it partially ahead of time and reheat gently on the stovetop 1-2 days later.
- If avoiding beer, substitute with 1/4 cup beef broth to deglaze the pot after searing the meat, then proceed as directed.
- Use any peppers on hand, such as poblano or serrano, for variation.
- Masa harina is optional but helps thicken the chili and adds a subtle corn flavor; substitute with corn flour if preferred.
- Frank’s hot sauce works well, but adjust the amount and heat level to taste. Increase chili powder and cayenne for more spice.
- Great side dishes include cornbread, cheddar bay biscuits, buttermilk biscuits, or rice.
- Toppings can include sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 110 mg
