Chili Con Carne
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs 20 mins
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Total Time
3 hrs 50 mins
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Servings
8 people
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Calories
583 kcal
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Course
Main Course
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Cuisine
American
Chili Con Carne
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This Chili Con Carne recipe has tender cuts of beef that simmer slowly in a flavorful sauce. Make it with or without beans and serve with sour cream, shredded cheese, cilantro, and more!
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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/Pepper to taste
- 1/3 cup flour
- 3 tablespoons olive oil plus more as needed
Chili
- 12 oz. beer See notes
- 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. 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
- Add the seasonings to a small bowl. Stir until combined and set aside.
- Pat the meat completely dry and sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. (Save the rest of the seasoning for step 5.) Toss to combine. Sprinkle with flour and toss again.
- Heat olive oil in a large Dutch oven or soup pot (4.5 quarts or larger), over medium-high heat. Sear the meat in batches, leaving room around the meat to obtain a crisp sear around the edges. (Otherwise it will steam). Sear each batch for 1- 1 ½ minutes, tossing periodically. Remove and set aside. The middle should be uncooked.
- Add the beer and use a silicone spatula to clean the bottom and the sides of the pot, this will add more flavor to the chili. Let it bubble and reduce by about half, 7-8 minutes. Add butter, onions and peppers and soften for 5 minutes.
- Add the remaining seasonings, garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.
- Add the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce heat to low. Add the meat back along with any juices from the plate.
- Simmer gently for 3 – 3 ½ hours, uncovered. Run a silicone spatula along the bottom of the pot periodically to lift anything that may settle to the bottom. (The chili will start off looking like a soup, but it will thicken and concentrate as it simmers. )
- Simmer until desired consistency is nearly obtained. Stir in the drained kidney beans and heat through for 10-15 minutes.
- Taste and adjust any seasonings as needed. (Wait until it’s done simmering to ensure the flavors have sufficiently melded before making any adjustments.) Feel free to add a little more brown sugar, spice, salt, etc. (I never adjust but feel free to do so!)
- Remove the bay leaves. Serve with sour cream, shredded cheese, and cilantro!
Notes
- Make Ahead Method
- Pro Tips:
- Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
- This is a recipe that tastes even better the next day, so it's a perfect make-ahead recipe.
- Feel free to cook it for all or for part of the indicated cooking time and reheat it on the stove top 1-2 days later.
- Beer: Stick to a variety of beer that you enjoy drinking on its own. Pale Ale is a great choice. Bud light can even be used
- Beer Substitute: If you can’t/don’t cook with beer, add about ¼ cup beef broth and use the liquid to “clean” the pot after searing the meat, then proceed with adding the onions/peppers as outlined.
- Peppers: A variety of pepper choices are great in this recipe. I stuck to ones that I typically have on hand, but other options include poblano and serrano.
- Masa Harina: This acts as a thickener in the chili and is optional. I like to use it because it adds a hint of corn flavor to the chili. You can find it in the ethnic aisle at the grocery store. Corn flour can also be used.
- I use Frank's hot sauce for this recipe.
- Spice Lovers: If you like heat, I would double or triple the hot sauce and use a little more cayenne/red pepper flakes as well as 1/2 tbsp additional chili powder. Consider adding additional spice gradually and tasting until desired level is obtained.
- Sides: Cornbread, Cheddar Bay Biscuits, Buttermilk Biscuits, and rice are great side dish choices to serve alongside this recipe.
- Topping Options: Sour Cream, Cilantro, Green Onions, Shredded Cheese, Diced Avocado, and Lime Wedges.
- 📘 Find this recipe on page 163 of my 2nd cookbook, Let's Eat!
Nutrition Information
Show Details
Calories
583kcal
(29%)
Carbohydrates
38g
(13%)
Protein
43g
(86%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
1238mg
(52%)
Potassium
1452mg
(41%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
1446IU
(29%)
Vitamin C
33mg
(37%)
Calcium
141mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1238mg | 52% |
| Potassium | 1452mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 1446IU | 29% |
| Vitamin C | 33mg | 37% |
| Calcium | 141mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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