Description
This hearty and flavorful Chili Con Carne recipe features tender chunks of beef chuck simmered in a rich, spicy tomato and beer sauce with beans and peppers. Perfect for cozy dinners, it develops even deeper flavors when made ahead and reheated.
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
- Black pepper, to taste
- 1/3 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.
- Prep Meat: Pat the beef chunks dry. Season with salt, pepper, and 2 teaspoons of the seasoning mix. Toss to coat, then sprinkle with flour and toss again evenly.
- Sear Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. In batches, sear the beef for 1 to 1 ½ minutes per batch, stirring occasionally to get a crisp edge. Avoid overcrowding to prevent steaming. Remove the beef and set aside; it will remain pink in the center.
- Deglaze with Beer: Pour beer into the pot. Use a silicone spatula to scrape the bottom and sides, loosening browned bits for flavor. Let the beer reduce by half over 7-8 minutes.
- Sauté Vegetables: Add butter, diced onion, jalapeno, and bell pepper. Cook and soften the vegetables for 5 minutes.
- Add Remaining Seasonings and Aromatics: Stir in the remaining seasoning mixture, garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook everything together for 1-2 minutes to blend flavors.
- Add Tomatoes and Broth: Mix in crushed tomatoes, diced tomatoes with green chilies (including juices), beef broth, and bay leaves. Bring mixture to a boil.
- Simmer Beef and Chili: Return seared beef and any accumulated juices to the pot. Reduce heat to low and simmer gently uncovered for 3 to 3 ½ hours. Stir occasionally, scraping the bottom to prevent sticking. The chili will thicken and concentrate as it cooks.
- Finish with Beans: When chili reaches desired consistency, stir in drained kidney beans and heat through for 10-15 minutes.
- Adjust Seasonings and Serve: Taste and adjust salt, sugar, or spice if needed after simmering is complete. Remove bay leaves. Serve chili topped with sour cream, shredded cheese, cilantro, or other preferred garnishes.
Notes
- This chili improves in flavor if made ahead and reheated the next day.
- Use a beer you enjoy drinking; pale ale or mild lagers work well.
- If avoiding beer, substitute with ¼ cup beef broth to deglaze the pot.
- Feel free to swap jalapeno and bell pepper with poblano or serrano for different heat levels.
- Masa harina adds a subtle corn flavor and works as a thickener; corn flour can be a substitute.
- Adjust heat by increasing hot sauce, cayenne, red pepper flakes, or chili powder for spicier chili.
- Great side dishes include cornbread, Cheddar Bay Biscuits, buttermilk biscuits, or rice.
- Toppings like sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges complement this chili perfectly.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
