Chili Con Carne

This hearty chili con carne recipe is a flavorful and easy-to-make dish, perfect for family dinners or meal prepping. Made with tender chunks of beef, a blend of aromatic spices, and hearty beans, this chili is packed with rich, savory flavors. The addition of beer, Worcestershire sauce, and masa harina creates a depth of taste that will have everyone coming back for more. With customizable spice levels, you can adjust the heat to suit your preference. Ideal for chilly nights, this dish is perfect for slow cooking, allowing all the flavors to meld together. Serve it with sour cream, shredded cheese, and fresh cilantro for a complete meal. Whether you’re preparing it for a weeknight dinner or a big gathering, this chili is sure to be a crowd-pleaser.

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 and 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

1. Prepare the Seasonings:

• In a small bowl, combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Set aside.

2. Season the Beef:

• Pat the beef chunks dry with paper towels. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat, then sprinkle with flour and toss again.

3. Sear the Meat:

• Heat 3 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef in batches, ensuring there is space around the pieces to achieve a crispy sear on the edges. Sear for 1-1½ minutes per batch, then remove and set aside. The center should remain uncooked.

4. Deglaze the Pot:

• Add the beer to the pot and use a silicone spatula to scrape up any browned bits from the bottom and sides of the pot. Let the beer bubble and reduce by half, about 7-8 minutes.

5. Sauté Vegetables:

• Add butter, diced onion, jalapenos, and bell pepper. Sauté for 5 minutes until softened.

6. Add Remaining Seasonings and Flavorings:

• Stir in the remaining seasoning mixture, minced garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to combine.

7. Add Tomatoes and Broth:

• Add the diced tomatoes, crushed tomatoes, beef broth, and bay leaves to the pot. Stir to combine, bring to a boil, then reduce the heat to low.

8. Simmer:

• Return the seared beef to the pot, along with any juices that have accumulated on the plate. Simmer uncovered for 3 to 3½ hours, stirring occasionally. The chili will thicken and concentrate as it cooks.

9. Final Steps:

• Once the chili has thickened and the flavors have melded, stir in the drained kidney beans and cook for another 10-15 minutes to heat through. Taste and adjust the seasonings as needed (e.g., more brown sugar or spice).

10. Serve:

• Remove the bay leaves. Serve the chili topped with sour cream, shredded cheese, and fresh cilantro.

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Why You’ll Love This Recipe

• Rich and Flavorful: With a perfect balance of spices and savory beef, this chili is sure to impress.
• Perfect for Meal Prep: It’s even better the next day, making it ideal for leftovers or meal prepping.
• Customizable Heat Level: Adjust the spice level to suit your taste with jalapenos, cayenne pepper, and hot sauce.
• Hearty and Filling: This chili is packed with meat, beans, and vegetables, making it a filling meal on its own.

Tips

• Searing the Beef: Make sure to sear the beef in batches to avoid overcrowding the pot. This will ensure a nice crust and maximize flavor.
• Simmering Time: The longer you simmer, the more concentrated the flavors will become. If you’re short on time, 2 hours will still work, but the flavor improves with a longer simmer.
• Adjust the Spice: If you prefer a milder chili, reduce the cayenne pepper or omit the hot sauce.

Variations and Substitutions

• Vegetarian Chili: Omit the beef and use extra beans or vegetables like zucchini, corn, and sweet potatoes.
• Spicy Chili: Add more jalapenos or use a hotter hot sauce to kick up the heat.
• Gluten-Free: Ensure the masa harina and beer are gluten-free or substitute with a gluten-free flour.
• Different Beans: Swap kidney beans for black beans or pinto beans if you prefer.

FAQs

Can I use ground beef instead of beef chuck? Yes, you can use ground beef, but the texture and flavor will be different. Beef chuck offers a richer, more tender result.

What’s the purpose of masa harina in the recipe? Masa harina adds a subtle corn flavor and thickens the chili. If you don’t have it, you can skip it or substitute with cornmeal.

Can I freeze this chili? Yes, this chili freezes well. Let it cool completely before transferring to an airtight container, and it can be stored in the freezer for up to 3 months.

How do I make this chili less spicy? You can reduce the amount of jalapenos, cayenne, and hot sauce or use a milder variety of peppers.

Serving and Suggestions

• Side Dishes: Serve with cornbread, rice, or a fresh green salad.
• Toppings: Top with shredded cheese, sour cream, chopped onions, or cilantro for extra flavor.
• Pairing: Enjoy with a cold beer or a refreshing iced tea for a perfect meal combo.