Description
This hearty Chili Con Carne recipe features tender chunks of beef chuck simmered with a blend of chili spices, beer, tomatoes, and kidney beans for a rich, flavorful dish that’s perfect for a comforting meal any day of the week. It offers a balance of smoky, spicy, and savory flavors enhanced by a slow stovetop simmer to develop depth and thickness.
Ingredients
Scale
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, to taste
- Black pepper, to taste
- 1/3 cup flour
- 3 tablespoons olive oil, plus more as needed
Chili Mixture
- 12 oz. beer (pale ale recommended)
- 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)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (Frank’s recommended)
- 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
- Prepare Seasonings: In a small bowl, combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Mix well and set aside.
- Season and Flour Beef: Pat beef chunks dry. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat evenly. Then sprinkle with flour and toss again to cover all pieces.
- Sear Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. In batches, sear the beef pieces for 1 to 1 ½ minutes, moving occasionally to brown all sides but leaving the center pink. Avoid crowding to prevent steaming. Remove and set aside.
- Deglaze with Beer: Pour the beer into the pot and use a silicone spatula to scrape up all browned bits from the bottom and sides. Let it reduce and bubble for 7 to 8 minutes until halfway evaporated.
- Sauté Vegetables: Add butter, diced onion, jalapeno, and green bell pepper to the pot. Cook until softened, about 5 minutes.
- Add Seasonings and Aromatics: Stir in the remaining seasoning mix, garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1 to 2 minutes to meld flavors.
- Add Liquids and Tomatoes: Pour in diced tomatoes with chilies, crushed tomatoes, beef broth, and add bay leaves. Bring this mixture to a boil.
- Simmer with Beef: Return the seared beef with any accumulated juices back to the pot. Reduce heat to low and simmer uncovered gently for 3 to 3 ½ hours, stirring occasionally and scraping the bottom to prevent sticking.
- Add Kidney Beans: Once the chili has thickened to desired consistency, stir in drained kidney beans and cook for an additional 10 to 15 minutes to heat through.
- Adjust Seasoning and Serve: Taste the chili and adjust seasonings if needed, such as adding more brown sugar, salt, or hot sauce. Remove bay leaves before serving. Garnish with sour cream, shredded cheese, and cilantro as desired.
Notes
- This chili tastes even better the next day, making it ideal for make-ahead meals. You can cook partially or fully and reheat on the stovetop within 1-2 days.
- Use a beer you enjoy drinking; pale ale is suggested. If avoiding beer, substitute with about ¼ cup beef broth and use to deglaze the pot.
- Try different peppers such as poblano or serrano for varied heat and flavor.
- Masa harina is optional and serves as a thickener while adding a subtle corn flavor; corn flour can be a substitute.
- Adjust spiciness by increasing hot sauce, cayenne, red pepper flakes, and chili powder to taste.
- Excellent sides include cornbread, cheddar bay biscuits, buttermilk biscuits, or rice.
- Toppings such as sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges complement the chili perfectly.
