This Chili Con Carne recipe has tender cuts of beef that simmer slowly in a flavorful sauce. It can be made with or without beans and can be served with sour cream, shredded cheese, cilantro, and more!
prep time: 20
cook time: 3 30
total time: 3 50
For the Beef
- 3 lbs. boneless beef chuck, cut into chunks. Short rib or ground beef will do too.
- 1 ¼ teaspoons salt
- ¼ teaspoon pepper
- 1/3 cup flour
- 3 tablespoons olive oil, plus more as needed
- 12 oz. beer
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 jalapeno peppers, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 3 tablespoons tomato paste
- 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.
- 16 oz. Black beans, drained.
- 3 tablespoons chili powder
- 2 tablespoon cumin
- 2 teaspoons oregano
- 2 tablespoons smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 pinch red pepper flakes
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 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.