Chili Con Carne
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 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
Description
The recipe begins by seasoning beef chunks with salt, pepper, and a proprietary chili spice blend before dredging them in flour and searing in olive oil to develop a flavorful crust. Beer is then added to deglaze the pot, imparting depth, and cooked down to concentrate flavor. Aromatic vegetables including onions, jalapenos, green peppers, and garlic are softened in the mixture.
Following this, additional seasonings, brown sugar, tomato paste, optional masa harina, Worcestershire sauce, hot sauce, beef broth, crushed tomatoes, diced tomatoes with green chilies, bay leaves, and kidney beans are incorporated. The chili slowly simmers, allowing the meat to tenderize and flavors to meld into a thick, flavorful stew with balanced heat and smoky notes.
The chili pairs well with sides such as cornbread, biscuits, or rice and can be enjoyed topped with sour cream, cilantro, cheese, or avocado. The recipe advises using a beer you enjoy drinking, with pale ale as a recommended choice and offers substitutions where beer is unavailable.
For best flavor, prepare the chili ahead, as it improves overnight. Spice levels can be adjusted by increasing hot sauce and chili powder. Masa harina adds a subtle corn flavor and acts as a thickener but is optional. Leftovers reheat well on the stove.
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. beef chuck cut into chunks, boneless
- salt to taste
- black 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 pepper 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 leaf
- 16 oz. Kidney Beans drained
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
- This chili improves in flavor when made ahead and allowed to rest overnight.
- If avoiding beer, substitute with beef broth for deglazing after searing the meat.
- Choose a beer you like drinking for best flavor; pale ale works well.
- Adjust spiciness by increasing hot sauce, cayenne, red pepper flakes, or chili powder to taste.
- Serve with sides such as cornbread, biscuits, or rice and consider toppings like sour cream, cilantro, cheese, or avocado.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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