Best Chili Con Carne Recipe

Name: Best Chili Con Carne Recipe
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 6 -8 servings
Ingredients: 3 lbs. boneless beef chuck; 1 teaspoon salt; 2 teaspoons spice mix; vegetable oil for searing; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 tsp EACH smoked paprika, regular paprika, ground coriander; 1-2 teaspoons chipotle chili pepper; 1/4 cup water; 2 tablespoons unsalted butter; 1 yellow onion; 1 large green bell pepper; 2 jalapeno peppers; 6 garlic cloves; 1 28 oz. can crushed tomatoes; 1 15 oz. can tomato sauce; 1 14.5 oz. can fire roasted diced tomatoes; 1 4 oz. can mild diced green chiles; 3 cups reduced sodium beef broth; 2 tablespoons masa harina; 1 tablespoon reduced sodium soy sauce; 1 teaspoon beef bouillon; 1 ½ teaspoons dried oregano; 2 bay leaves; 1 15 oz. can dark kidney beans

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Prep Time
45 mins
Cook Time
3 hrs
Total Time
3 hrs 45 mins
Servings
6 -8 servings
Course
Main Course
Cuisine
American, Mexican

Best Chili Con Carne Recipe

Victor Mills

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This Chili Con Carne recipe will have everyone begging for the recipe! It is a fabulous stress-free, make-ahead recipe (tastes even better the next day), great for crowds, freezing, delicious in a cozy bowl or on potatoes, hot dogs, nachos and more! This beef chili recipe features tender cuts of beef simmered low and slow in a robust earthy, smoky, as-spicy-as-you-like chipotle chili sauce that will make your home smell amazing!

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Ingredients

Servings

For the Beef

3 lbs. boneless beef chuck, cut into ¾-1-inch chunks
1 teaspoon salt
2 teaspoons spice mix (in directions)
vegetable oil for searing

Spice Mix

3 tablespoons chili powder
1 tablespoon ground cumin
1 tsp EACH smoked paprika, regular paprika, ground coriander
1-2 teaspoons chipotle chili pepper (depending on desired spice level)

Chili

1/4 cup water
2 tablespoons unsalted butter
1 yellow onion, diced
1 large green bell pepper, diced
2 jalapeno peppers, diced
6 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 14.5 oz. can fire roasted diced tomatoes with juices
1 4 oz. can mild diced green chiles
3 cups reduced sodium beef broth
2 tablespoons masa harina (optional)
1 tablespoon reduced sodium soy sauce
1 teaspoon beef bouillon (granulated, base or 1 crushed cube)
1 ½ teaspoons dried oregano
2 bay leaves

ADD LAST

1 15 oz. can dark kidney beans, rinsed and drained

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Instructions

Cook's Note: Chili tastes 10X better the next day!!! The flavors develop, deepen, and harmonize. So, if possible, plan on making and refrigerating the recipe a day ahead of time.
Seasonings: Whisk the Spice Mix seasonings together in a bowl; set aside.
Season beef: Pat chopped beef dry while on the cutting board. Sprinkle with 1 teaspoon salt and 2 teaspoons of the Spice Mix.
Sear beef: Heat 1 1/2 tablespoons vegetable oil in a large Dutch oven (6 qt. or larger) over medium-high heat. Once smoking, add one third of the cubed beef in a single layer and sear until deeply browned; remove to a plate with tongs. Add additional oil as needed and heat to smoking and repeat; remove beef to a plate.
Deglaze pan: Add 1/4 water (careful it will smoke a lot), to the pot. Use a spatula to scrape up all the brown bit to release their flavor. The fond will look dark, but shouldn’t be scorched. Pour the liquid over the beef on the plate; set aside.
Sauté aromatics: Melt 2 tablespoons unsalted butter in the now empty pot. Add the onions and bell pepper and sauté until the onions are softened, about 5-7 minutes. Add the jalapenos and garlic and sauté for 30 seconds. Add the remaining Spice Mix and sauté until fragrant, about 1 minute.
Add remaining ingredients: Add the meat back to the pot along with all the juices from the plate. Add the remaining chili ingredients up through bay leaves (don't add beans).
Simmer: Cover the pot with the lid just ajar (about 1-inch so steam can escape). Simmer gently, stirring occasionally so the bottom doesn't burn (replace the lid ajar). If the chili becomes too thick at any point, stir in a little water. Cook until the meat is meltingly tender and the chili has thickened to desired consistency, about 3-3 1/2 hours.
Add beans: Stir in the drained kidney beans and continue to cook for 15 minutes.
Adjust to taste: Remove the bay leaves and adjust to taste with additional salt and/or chipotle chili pepper, cayenne pepper or hot sauce. For additional salt, I like to season with additional granulated beef bouillon instead.
Serve: Serve with desired toppings such as cheese, sour cream, cilantro, green onions, tortilla chips, jalapenos, etc.

Notes

Storage: Chili con carne tastes better the next day so YAY for leftovers! The beef chili will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.