Description

This rich and hearty Chili Con Carne recipe features tender chunks of beef simmered with a blend of spices, peppers, tomatoes, and kidney beans. Perfectly balanced with smoky, spicy, and slightly sweet flavors, it’s an excellent make-ahead meal ideal for gatherings or comforting dinners. Serve with your favorite toppings like sour cream, cheese, and cilantro for a satisfying and flavorful dish.

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 (e.g., 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 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

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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 mixture, tossing to coat evenly. Sprinkle the flour over the meat and toss again to coat.
Sear the Beef: Heat 3 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef chunks for 1 to 1½ minutes per batch, tossing occasionally, until edges are crisp but centers remain mostly uncooked. Remove and set aside.
Deglaze with Beer: Pour the beer into the pot and use a silicone spatula to scrape up browned bits from the bottom and sides. Let the beer bubble and reduce by half over 7-8 minutes.
Sauté Vegetables: Add butter, diced onion, jalapenos, and green bell pepper to the pot. Cook over medium heat until softened, about 5 minutes.
Add Seasonings and Flavorings: Stir in the remaining seasoning mix, minced garlic, brown sugar, tomato paste, masa harina if using, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to develop flavors.
Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes with green chilies, beef broth, and add bay leaves. Bring to a boil.
Simmer Chili: Reduce heat to low and return the seared beef chunks along with 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 flavors concentrate as it cooks.
Add Beans and Finish Cooking: Stir in the drained kidney beans and cook for an additional 10-15 minutes until heated through.
Adjust Seasonings and Serve: Taste the chili and adjust seasoning if desired by adding more brown sugar, salt, or spices. Remove bay leaves. Serve hot with optional toppings such as sour cream, shredded cheese, cilantro, green onions, diced avocado, and lime wedges.

Notes

This chili tastes even better the next day; prepare ahead and reheat on the stovetop.
If you don't use beer, substitute with an additional ¼ cup beef broth when deglazing the pot.
Feel free to substitute or add other peppers like poblano or serrano for varied flavor and heat level.
Masa harina is optional but adds a subtle corn flavor and acts as a thickener. Corn flour can be used as a substitute.
For increased heat, double or triple the hot sauce and increase cayenne/red pepper flakes slightly along with an extra ½ tablespoon chili powder.
Great side dishes include cornbread, cheddar bay biscuits, buttermilk biscuits, or rice.
Suggested toppings are sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges.

Nutrition

Serving Size: 1 cup
Calories: 400 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 85 mg