Description
A hearty and flavorful Chili Con Carne made with tender seared beef chuck, a robust blend of spices, diced and crushed tomatoes, and kidney beans, simmered to perfection for a rich, thick consistency. Perfect for a comforting meal served with classic toppings like sour cream, shredded cheese, and cilantro.
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 Base
- 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: Combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes in a small bowl and stir until well mixed. Set aside.
- Season the Meat: Pat the beef chunks completely dry. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat evenly. Sprinkle with flour and toss again to coat.
- Sear the Beef: Heat 3 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. In batches, sear the beef chunks for 1 to 1 ½ minutes per batch, tossing periodically to create a crisp sear on the edges. Avoid overcrowding to prevent steaming. Remove seared beef and set aside; the centers will remain uncooked.
- Deglaze the Pot: Pour in the beer, using a silicone spatula to scrape up any browned bits from the bottom and sides of the pot. Let the beer simmer and reduce by about half over 7 to 8 minutes.
- Sauté Vegetables: Add butter, diced onion, jalapeno peppers, and green bell pepper to the pot. Cook and soften the vegetables for about 5 minutes over medium heat.
- 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 all ingredients together for 1 to 2 minutes to meld the flavors.
- Add Tomatoes and Broth: Pour in the diced tomatoes with green chilies (undrained), crushed tomatoes, beef broth, and bay leaves. Bring the mixture to a boil.
- Simmer the Chili: Reduce heat to low. Return the seared beef and any accumulated juices to the pot. Simmer gently, uncovered, for 3 to 3 ½ hours, stirring occasionally and scraping the bottom to prevent sticking. This slow simmer will thicken the chili and concentrate flavors.
- Add Beans and Finish Cooking: Stir in the drained kidney beans and heat through for 10 to 15 minutes until warmed completely.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning as desired, such as adding more brown sugar, spices, or salt. Remove and discard the bay leaves. Serve hot with optional toppings like sour cream, shredded cheese, and fresh cilantro.
Notes
- This chili tastes even better the next day, making it ideal for meal prep. You can cook partially or fully ahead of time and reheat on the stovetop 1-2 days later.
- For the beer, use one you enjoy drinking, such as a Pale Ale; Bud Light is also suitable.
- If you prefer not to cook with beer, substitute ¼ cup beef broth and use it to deglaze the pot after searing meat before proceeding with the recipe.
- Feel free to swap peppers to your preference; poblano or serrano peppers work well.
- Masa harina is optional but acts as a thickener and adds a mild corn flavor. Corn flour can be used instead.
- Use Frank's hot sauce or your preferred hot sauce; increase the amount for more heat.
- For extra spice, double or triple the hot sauce, use more cayenne or red pepper flakes, and add ½ tablespoon more chili powder gradually while tasting.
- Serve with sides like cornbread, Cheddar Bay Biscuits, buttermilk biscuits, or rice.
- Topping ideas include sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
