Description
A rich and flavorful Chili Con Carne recipe featuring tender chunks of beef simmered with a blend of spices, peppers, tomatoes, beans, and a hint of beer for depth. Perfect for a hearty meal, this chili develops deeper flavors the longer it simmers 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
- Pepper, to taste
- ⅓ cup flour
- 3 tablespoons olive oil, plus more as needed
Chili
- 12 oz beer
- 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
- 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 set aside.
- Season the Beef: Pat the beef chunks completely dry. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to combine, then sprinkle with flour and toss again to coat evenly.
- Sear the Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the beef in batches, leaving space between pieces to avoid steaming, for 1 to 1½ minutes per batch, turning occasionally to get a crisp edge. Remove and set aside; the beef will be cooked on the outside but raw inside.
- Deglaze with Beer: Pour the beer into the pot and scrape the bottom and sides with a silicone spatula to lift browned bits, adding flavor. Let it simmer until reduced by about half, approximately 7 to 8 minutes.
- Sauté Vegetables: Add butter, diced onion, jalapeno, and green bell pepper to the pot. Cook until softened, about 5 minutes.
- Add Remaining Seasonings and Tomato Elements: Stir in the reserved seasoning mixture, minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1 to 2 minutes, stirring frequently.
- Add Tomatoes and Broth: Pour in diced tomatoes with green chilies, crushed tomatoes, beef broth, and add the bay leaves. Bring the mixture to a boil.
- Simmer with Beef: Reduce heat to low. Return the seared beef and any accumulated juices to the pot. Simmer gently, uncovered, for 3 to 3½ hours, stirring occasionally and scraping the bottom to prevent sticking. The chili will thicken and intensify in flavor during this time.
- Finish with Beans: Stir in the drained kidney beans and continue heating for 10 to 15 minutes until warmed through.
- Adjust Seasonings and Serve: Taste the chili and adjust seasoning with additional brown sugar, salt, or hot sauce if desired. Remove bay leaves before serving. Serve topped with sour cream, shredded cheese, and fresh cilantro.
Notes
- This chili improves in flavor when made ahead and reheated the next day.
- If avoiding beer, substitute with ¼ cup beef broth to deglaze the pot instead.
- Pepper varieties like poblano or serrano can be used instead of jalapenos for variation.
- Masa harina is optional but adds a nice corn flavor and helps thicken the chili; corn flour can be used as a substitute.
- Adjust spiciness by increasing hot sauce, cayenne, red pepper flakes, and chili powder to preference.
- Serve with sides like cornbread, cheddar bay biscuits, buttermilk biscuits, or rice.
- Top with sour cream, cilantro, green onions, shredded cheese, diced avocado, or lime wedges for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 90 mg
