Chili Con Carne Recipe

Discover the best Chili Con Carne recipe made with tender beef chuck, bold spices, and a rich tomato-based sauce. Perfect for cold nights, family dinners, or game-day gatherings, this slow-simmered chili is packed with flavor. Learn tips for thickening, customizing spice levels, and making it gluten-free. Serve with cornbread, tortilla chips, or your favorite toppings for a satisfying meal.

Ingredients

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 and pepper, to taste
• ⅓ cup flour
• 3 tablespoons olive oil (plus more as needed)

Chili:

• 12 oz. beer (see notes)
• 2 tablespoons butter
• 1 yellow onion, diced
• 2 jalapeño 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, see notes)
• 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

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Instructions

1. Prepare the Seasonings: Combine all the seasonings in a small bowl. Stir well and set aside.
2. Season and Flour the Beef:
   • Pat the beef chunks completely dry.
   • Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat evenly.
   • Add the flour and toss again until all pieces are coated.
3. Sear the Beef:
   • Heat olive oil in a large Dutch oven or soup pot (4.5 quarts or larger) over medium-high heat.
   • Sear the beef in batches, leaving space around each piece to ensure a crisp, browned exterior (1-1½ minutes per batch). Remove and set aside. The centers should remain uncooked.
4. Deglaze with Beer:
   • Pour the beer into the pot and use a silicone spatula to scrape up the browned bits from the bottom and sides. Allow it to bubble and reduce by about half, roughly 7-8 minutes.
5. Cook the Vegetables:
   • Add butter, onions, jalapeños, and bell peppers to the pot. Cook over medium heat for 5 minutes until softened.
6. Add Seasonings and Base Ingredients:
   • Stir in the remaining seasoning mixture, garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1-2 minutes until fragrant.
7. Build the Chili:
   • Add crushed tomatoes, diced tomatoes, beef broth, and bay leaves. Stir well.
   • Return the seared beef and any juices from the plate to the pot. Bring the mixture to a boil, then reduce the heat to low.
8. Simmer:
   • Simmer gently, uncovered, for 3 to 3½ hours. Stir periodically, using a silicone spatula to prevent sticking at the bottom. The chili will thicken and concentrate as it cooks.
9. Add Kidney Beans:
   • Once the desired consistency is nearly reached, stir in the drained kidney beans. Let them heat through for 10-15 minutes.
10. Taste and Adjust:
    • Taste the chili and adjust seasonings if needed. Wait until it’s finished simmering before making changes to ensure the flavors have melded. You can add more brown sugar, spice, or salt as desired.
11. Serve:
    • Remove bay leaves before serving. Serve hot with sour cream, shredded cheese, and fresh cilantro.

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Why You’ll Love This Recipe

• Deep, Complex Flavors: Slow-simmered beef and a mix of bold spices create a rich, hearty chili.
• Customizable: Easily adjust the spice level or ingredients to suit your preferences.
• Perfect for Gatherings: A crowd-pleaser that’s great for game days, potlucks, or family dinners.
• Make-Ahead Friendly: Tastes even better the next day as the flavors deepen.

Tips

• Dry the Beef: Ensure the meat is completely dry before seasoning and searing to achieve a crispy exterior.
• Don’t Rush the Sear: Browning the meat properly enhances the overall flavor.
• Simmer Uncovered: Allowing the chili to reduce uncovered helps concentrate its flavors and thicken the texture.
• Control the Heat: Adjust the cayenne and hot sauce to suit your spice tolerance.

Variations and Substitutions

• Different Meat: Swap beef chuck for ground beef, pork, or turkey for a leaner option.
• Vegetarian: Replace the beef with diced sweet potatoes or additional beans. Use vegetable broth instead of beef broth.
• Gluten-Free: Use cornstarch or gluten-free flour in place of all-purpose flour.
• No Beer: Substitute beer with additional beef broth or a splash of apple cider vinegar for depth.

FAQs

Can I make this in a slow cooker? Yes! Sear the beef and sauté the vegetables on the stove first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4 hours.

What is masa harina? Masa harina is a finely ground corn flour often used in Mexican cooking. It’s optional in this recipe but adds a subtle thickness and corn flavor.

Can I freeze leftovers? Absolutely! Let the chili cool completely, then store in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Serving Suggestions

• Toppings: Serve with sour cream, shredded cheese, diced onions, cilantro, or avocado.
• Sides: Pair with cornbread, tortilla chips, or a side salad for a complete meal.
• Drinks: A cold beer or a refreshing iced tea complements the bold flavors.

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Enjoy this hearty Chili Con Carne for your next meal or gathering. It’s a comforting classic that’s sure to impress!