Description
A hearty and flavorful Chili Con Carne made with tender beef chuck, a blend of spices, beer, and a medley of peppers and tomatoes, simmered slowly for a rich and thick chili perfect for any occasion.
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
- 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 light brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons masa harina (optional)
- 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
- Prepare Seasonings: Combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes in a small bowl and set aside.
- Season and Flour Meat: Pat beef chunks dry and season with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat and sprinkle with flour, tossing again to evenly coat.
- Sear Meat: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the beef in batches for 1 to 1½ minutes each, leaving space to avoid steaming. Toss occasionally to get a crisp sear on edges. Remove and set aside; meat will remain uncooked in the center.
- Deglaze with Beer: Add beer to the pot and scrape the bottom with a silicone spatula to loosen browned bits. Let it reduce by half over 7-8 minutes to concentrate flavor.
- Sauté Vegetables: Add butter, diced onion, jalapeno peppers, and green bell pepper to the pot. Cook for 5 minutes until softened.
- Add Seasonings and Flavorings: Stir in remaining seasoning mix, garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to combine flavors.
- Add Tomatoes and Broth: Pour in diced tomatoes with green chilies, crushed tomatoes, beef broth, and add bay leaves. Stir and bring to a boil.
- Simmer Chili: Reduce heat to low and return beef along with any juices to the pot. Simmer uncovered gently for 3 to 3½ hours, stirring occasionally and scraping the bottom to prevent sticking. The chili will thicken and concentrate in flavor.
- Add Beans and Heat Through: Stir in drained kidney beans and cook for an additional 10-15 minutes until heated through.
- Adjust Seasonings and Serve: Taste and adjust with more brown sugar, spice, or salt if desired. Remove bay leaves and serve with toppings such as sour cream, shredded cheese, and cilantro.
Notes
- This chili tastes even better the next day, making it an ideal make-ahead recipe.
- You can partially cook it and reheat on the stovetop 1-2 days later.
- Use a beer you enjoy drinking; pale ale works well; Bud Light is also suitable.
- If avoiding beer, substitute with ¼ cup beef broth for deglazing.
- Feel free to use different peppers like poblano or serrano.
- Masa harina is optional; it thickens and adds a subtle corn flavor. Corn flour can substitute.
- Use your favorite hot sauce; Frank's is recommended.
- For more spice, increase hot sauce, cayenne, red pepper flakes, and chili powder gradually to taste.
- Serve with side dishes like cornbread, cheddar bay biscuits, buttermilk biscuits, or rice.
- Recommended toppings include sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 90 mg
