Description
This hearty Chili Con Carne recipe features tender chunks of beef chuck simmered with a rich blend of spices, peppers, tomatoes, and beans. Slow-cooked to perfection in a large pot, it delivers a deeply flavorful and comforting dish perfect for gatherings or cozy meals.
Ingredients
Scale
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- Salt and pepper, to taste
Meat and Coating
- 3 lbs. boneless beef chuck, cut into chunks
- 1/3 cup flour
Cooking Fat and Liquids
- 3 tablespoons olive oil (plus more as needed)
- 12 oz. beer (lager or amber recommended)
- 2 tablespoons butter
- 4 cups beef broth
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 jalapeno peppers, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
Additional Flavorings
- 2 tablespoons light brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons masa harina (optional)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 2 bay leaves
Tomatoes and Beans
- 28 oz. crushed tomatoes
- 10 oz. diced tomatoes with green chilies (undrained)
- 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 well and set aside.
- Season the Meat: Pat the beef chunks dry with paper towels. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat evenly. Then sprinkle the flour over the meat and toss again to cover.
- Sear the Meat: Heat 3 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the beef in batches, ensuring pieces have room and do not steam. Cook each batch for 1 to 1½ minutes, tossing periodically to develop a crisp sear. Remove meat and set aside, leaving the meat medium-rare inside.
- Deglaze with Beer and Sauté Vegetables: Pour in the beer to the pot and use a silicone spatula to scrape up any browned bits from the bottom and sides. Let the beer bubble and reduce by about half, about 7-8 minutes. Add butter, diced onions, jalapenos, and green bell pepper, cooking until softened, approximately 5 minutes.
- Add Remaining Seasonings and Flavorings: Stir in the reserved seasoning mixture, minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook together for 1-2 minutes to meld flavors.
- Add Tomatoes and Broth: Pour in the diced tomatoes with chilies, crushed tomatoes, beef broth, and add bay leaves. Bring mixture to a boil.
- Simmer the Chili: Reduce heat to low, return the seared meat and any accumulated juices to the pot. Simmer uncovered gently for 3 to 3½ hours. Stir occasionally, using a silicone spatula to scrape the bottom, preventing sticking and encouraging thickening.
- Add Beans and Final Heat: When chili has thickened to near desired consistency, stir in the drained kidney beans and heat through for another 10-15 minutes.
- Adjust Seasoning and Serve: Taste the chili and adjust seasonings if needed, such as additional brown sugar, salt, or spices. Remove bay leaves before serving. Garnish with sour cream, shredded cheese, and fresh cilantro if desired.
Notes
- Use a lager or amber beer for best flavor; avoid overly bitter beers.
- Masa harina is optional but adds a nice thickening and subtle corn flavor.
- Simmering for several hours tenderizes the beef and allows flavors to concentrate.
- Searing meat in batches prevents steaming and ensures a good crust for flavor.
- Adjust the heat by varying the amount of cayenne, jalapenos, and hot sauce.
- Leftovers taste even better the next day as flavors deepen.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: chili con carne, beef chili, Tex-Mex chili, stew, comfort food, spicy chili, kidney beans chili
