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Chili Con Carne

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!

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 50 mins
Servings: 8 people
Calories: 583 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Add the seasonings to a small bowl. Stir until combined and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. )
  8. Simmer until desired consistency is nearly obtained. Stir in the drained kidney beans and heat through for 10-15 minutes.
  9. 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!)
  10. 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

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

% 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.