Description
This hearty Chili Con Carne recipe features tender chunks of beef chuck slow-simmered with a blend of smoky spices, peppers, tomatoes, and kidney beans, creating a rich and flavorful dish perfect for cozy meals. It's enhanced with beer for depth, thickened optionally with masa harina, and finished with classic toppings like sour cream and shredded cheese.
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
- 1/3 cup flour
- 3 tablespoons olive oil, plus more as needed
Chili
- 12 oz. beer (Pale Ale recommended or substitute with ¼ cup beef broth)
- 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: Combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes in a small bowl and stir until evenly mixed. Set aside.
- Season the Meat: Pat beef chunks dry. Sprinkle with salt, pepper, and 2 teaspoons of the prepared seasoning blend. Toss to coat. Then sprinkle flour over the meat and toss again until evenly coated.
- Sear the Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the beef in batches to avoid overcrowding, allowing edges to crisp without steaming. Cook each batch for 1 to 1 ½ minutes, tossing occasionally. Remove seared meat and set aside.
- Deglaze with Beer: Pour the beer into the pot and use a silicone spatula to scrape up all browned bits from the bottom and sides, adding flavor. Let the beer reduce by half over 7 to 8 minutes.
- Sauté Vegetables: Add butter, diced onion, jalapeno, and green bell pepper to the pot and cook for about 5 minutes until softened.
- Add Remaining Seasonings and Sauces: Stir in the rest of the seasoning mixture, minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1 to 2 minutes to develop flavors.
- Add Tomatoes and Broth: Pour in diced tomatoes with green chilies, crushed tomatoes, beef broth, and add bay leaves. Stir to combine and bring the mixture to a boil.
- Simmer with Meat: Return the seared beef and any accumulated juices to the pot. Reduce heat to low and simmer uncovered for 3 to 3 ½ hours, stirring occasionally and scraping the bottom to prevent sticking. The chili will thicken and flavors will concentrate.
- Add Kidney Beans: Once the chili reaches the desired consistency, stir in the drained kidney beans and cook for an additional 10 to 15 minutes until heated through.
- Adjust Seasonings and Serve: Remove bay leaves. Taste and adjust seasonings as preferred with more brown sugar, hot sauce, or salt. Serve hot topped with sour cream, shredded cheese, and fresh cilantro.
Notes
- This recipe tastes better the next day, making it ideal for meal prep and make-ahead dinners.
- To make ahead, cook partially or fully and reheat on the stove 1 to 2 days later.
- Use a beer you enjoy drinking; pale ale is recommended. Bud Light can also be used.
- If not using beer, substitute with ¼ cup beef broth to deglaze the pot after searing.
- Feel free to substitute peppers with poblano or serrano according to preference.
- Masa harina thickens and adds a subtle corn flavor; corn flour can be used as an alternative.
- Adjust spiciness by increasing hot sauce, cayenne, red pepper flakes, or chili powder as desired.
- Recommended side dishes include cornbread, Cheddar Bay biscuits, buttermilk biscuits, or rice.
- Topping suggestions: sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges.
Nutrition
- Serving Size: 1 cup
- 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: 25 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 85 mg
