Description
Hearty and flavorful Chili Con Carne made with tender beef chuck, a blend of spices, peppers, tomatoes, and kidney beans. Slow-simmered to perfection for a rich, thick chili that's perfect for cozy meals and tastes even better the next day.
Ingredients
Scale
Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
Beef
- 3 lbs. boneless beef chuck, cut into chunks
- Salt, to taste
- Black pepper, to taste
- 1/3 cup flour
- 3 tablespoons olive oil, plus more as needed
Chili
- 12 oz. beer (Pale Ale recommended)
- 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 (Frank's recommended)
- 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. In a small bowl, combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Stir until well mixed and set aside.
- Season the Beef. Pat the beef chunks dry. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mix. Toss to coat. Then sprinkle with flour and toss again to evenly coat the meat.
- Sear the Beef. Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear beef chunks for 1 to 1 ½ minutes per batch, tossing occasionally to get a crisp sear on edges without overcooking. Remove beef and set aside; the interior should remain mostly uncooked.
- Deglaze the Pot. Pour in the beer, scraping the bottom and sides with a silicone spatula to lift browned bits. Let beer bubble and reduce by half, about 7-8 minutes.
- Sauté Vegetables. Add butter, diced onion, jalapeno, and green bell pepper to the pot. Cook, stirring occasionally, until softened about 5 minutes.
- Add Remaining Seasonings and Flavorings. Stir in the remaining seasoning mixture, garlic, brown sugar, tomato paste, optional masa harina, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to develop flavors.
- Add Tomatoes and Broth. Pour in crushed tomatoes, diced tomatoes with green chilies (including liquid), beef broth, and add bay leaves. Stir to combine.
- Simmer with Beef. Return the seared beef along with any accumulated juices to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 3 to 3 ½ hours. Occasionally scrape the bottom to prevent sticking. The chili will thicken and concentrate in flavor over time.
- Add Kidney Beans and Finish Cooking. Stir in the drained kidney beans and simmer for another 10-15 minutes until heated through and chili reaches desired consistency.
- Adjust Seasoning and Serve. Remove bay leaves. Taste and season as needed with additional brown sugar, salt, or hot sauce. Serve garnished with sour cream, shredded cheese, and fresh cilantro if desired.
Notes
- This chili tastes even better the next day—perfect for make-ahead meals. You can cook it partially, then reheat and finish cooking later.
- If you prefer not to cook with beer, substitute ¼ cup beef broth to deglaze the pot after searing the meat.
- Use any peppers you like—poblano or serrano peppers work well as alternatives.
- Masa harina is optional but adds a nice corn flavor and acts as a thickener; corn flour can be substituted if necessary.
- To increase heat, double or triple the hot sauce and add extra cayenne or red pepper flakes and chili powder gradually to taste.
- Serve with sides such as cornbread, Cheddar Bay Biscuits, buttermilk biscuits, or rice.
- Top your chili with sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 400 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: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
