Chili Con Carne

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
  • Salt/Pepper
  • 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.