There’s something about a bowl of chili that feels like the ultimate comfort food, especially when it’s slow-simmered to perfection. This Best Beef Chili Con Carne Recipe brings together bold spices, tender beef, and hearty beans for a dish that’s both satisfying and packed with flavor.
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Why You'll Love This Recipe
Honestly, I’ve tried a lot of chili recipes, but this one stands out for how balanced and rich every bite is. I love how the slow cooking lets the flavors deepen, giving you that melt-in-your-mouth beef and smoky background notes. Plus, it’s forgiving enough for cooks of all levels.
- Deep, layered flavors: The seasoning blend and slow simmer create complexity you’ll taste in every spoonful.
- Tender, juicy beef chunks: Searing the beef first locks in flavor and keeps everything melt-in-your-mouth tender after hours of cooking.
- Versatile and customizable: Whether you like it mild or extra spicy, you can easily tweak the heat and toppings to your liking.
- Great make-ahead meal: It actually tastes better the next day, which means you get bonus flavor without extra work!
Ingredients & Why They Work
Each ingredient in this chili plays a crucial role, from the beef chuck that melts into tender morsels, to the mix of spices that give the dish its signature warmth and depth. I always recommend using fresh produce and good quality beef to really elevate the dish.
- Chili powder:The star spice that delivers the classic chili heat and smokiness.
- Cumin: Adds a warm, earthy undertone essential in chili recipes.
- Oregano: Brings a subtle herbal freshness to balance the richness.
- Smoked paprika: Infuses a deep smoky flavor without needing a smoker.
- Cayenne pepper and red pepper flakes: Adjustable for mild or spicy heat.
- Beef chuck:The perfect cut for slow cooking — tender and richly flavored.
- Flour: Helps create a crispy sear on the beef, adding texture and flavor complexity.
- Beer: I love using a pale ale for its slight bitterness and fruity notes, but choose one you enjoy drinking!
- Butter: Adds silkiness and helps soften the veggies beautifully.
- Yellow onion, jalapeno, green bell pepper: Classic aromatics and peppers layering sweetness and mild heat.
- Garlic: Essential for that savory depth and aroma.
- Brown sugar: Balances acidity from tomatoes and adds a touch of caramelized sweetness.
- Tomato paste and diced/crushed tomatoes: The tomato base giving body and tang.
- Masa harina (optional): Adds subtle corn undertones and thickens the chili naturally.
- Worcestershire and hot sauce: For umami punch and boost of heat.
- Beef broth: Keeps chili moist and adds meaty richness.
- Bay leaves: Infuse a gentle herbal aroma during long simmering.
- Kidney beans: Classic chili companion that adds heartiness.
Make It Your Way
This chili is perfect for customizing to your taste or pantry. I often tweak the heat level depending on who’s eating, and sometimes I swap out the kidney beans for black beans to give it a twist. The beauty is you can make it as spicy or mild as you want.
- Variation: One time, I added a few diced sweet potatoes while it simmered – it added a subtle sweetness and extra heartiness that my family loved.
- Dietary modification: To make this gluten-free, just skip the flour or use a gluten-free flour blend for dusting the beef.
- Seasonal swap: When I have fresh poblano peppers handy, I sometimes swap them with bell peppers for a smoky depth.
Step-by-Step: How I Make Best Beef Chili Con Carne Recipe
Step 1: Mix Your Seasoning Blend
Start by combining chili powder, cumin, oregano, smoked paprika, cayenne, and red pepper flakes in a small bowl. This lets all the flavors meld before touching the beef. Trust me, mixing spices ahead makes a noticeable difference.
Step 2: Prep and Sear the Beef
Pat those beef chunks dry—this is key to getting a proper sear instead of steaming. Season with salt, pepper, and a bit of the seasoning blend, then toss with flour. Heat olive oil in a heavy pot and sear the beef in batches for 1 to 1 ½ minutes until edges are browned. Don’t skip this step; it adds layers of flavor and texture you’ll notice in every bite.
Step 3: Deglaze with Beer & Soften Your Veggies
Pour in the beer and use a spatula to scrape all those delicious browned bits off the bottom; they’re pure flavor gold. Let it reduce by half—about 7-8 minutes. Then add butter, onions, jalapenos, and bell peppers. Cook until softened, about 5 minutes. This combo gives your chili a rich, aromatic base.
Step 4: Add Seasonings, Tomato Elements & Broth
Stir in the remaining seasoning, garlic, brown sugar, tomato paste, masa harina if using, Worcestershire, and hot sauce. Let those ingredients cook together for a couple of minutes for real depth. Next, toss in diced tomatoes, crushed tomatoes, beef broth, and bay leaves.
Step 5: Simmer Slow & Steady
Add the beef back in along with any juices. Bring to a boil, then reduce heat and simmer uncovered for 3 to 3 ½ hours. This slow simmer lets the beef become fork-tender and the chili thicken beautifully. Stir occasionally along the bottom to prevent sticking, and watch how it transforms from a soup into a rich, hearty chili.
Step 6: Add Beans and Final Seasoning
Once your chili has reached your preferred consistency, stir in the drained kidney beans and heat through for 10-15 minutes. Then, taste and tweak the seasoning if needed—sometimes I add a splash more hot sauce or a little brown sugar to balance everything out. Remove bay leaves before serving.
Top Tip
Over the years, making this chili countless times, I’ve learned that patience and ingredient quality make a huge difference. Taking the time to sear the meat properly and letting it simmer low and slow is worth every extra minute.
- Don’t rush the sear: Make sure your beef gets that crisp edge — avoid crowding the pan to prevent steaming.
- Use beer you enjoy: The beer flavor comes through gently, so pick something you like drinking to avoid bitter notes.
- Stir to prevent burning: Gently lift the bottom with a spatula occasionally during simmering to keep those tasty bits from sticking or burning.
- Adjust heat slowly: Add cayenne and hot sauce a little at a time — you can always add more but you can’t take it out!
How to Serve Best Beef Chili Con Carne Recipe
Garnishes
I’m a big fan of piling on the toppings—sour cream for creaminess, shredded sharp cheddar for richness, fresh cilantro for brightness, and a squeeze of lime juice to cut through the heaviness. Sometimes I throw on diced avocado for a buttery touch, and green onions add just the right oniony pop.
Side Dishes
Nothing beats serving this chili alongside buttery cheddar bay biscuits or classic cornbread. When I want to keep things light, a simple steamed rice or even tortilla chips for scooping works perfectly. These sides soak up all that delicious sauce!
Creative Ways to Present
For cozy gatherings, I love serving this chili in individual bread bowls — it’s a fun, rustic touch that gets everyone excited. Or, layer chili over baked potatoes with toppings for a loaded spud twist. It’s always a crowd-pleaser no matter how you present it!
Make Ahead and Storage
Storing Leftovers
I keep leftover chili stored in airtight containers in the fridge for up to 3 days. It tastes even better the next day as the flavors meld. Just make sure to cool it before refrigerating to keep the texture spot on.
Freezing
This chili freezes beautifully. I portion it into meal-sized containers or freezer bags, leaving some space for expansion. When you’re ready, thaw overnight in the fridge for best results. I’ve found that freezing doesn’t dull the bold flavors one bit.
Reheating
To reheat, I gently warm the chili on the stove over low heat, stirring occasionally. Adding a splash of beef broth or water helps loosen it up if it’s gotten too thick. Microwave works too — just stir every minute or so to heat evenly.
Frequently Asked Questions:
I recommend using beef chuck for chili con carne. It has enough marbling and connective tissue to break down during slow cooking, resulting in tender, flavorful meat chunks that hold up without falling apart completely.
Absolutely! If you don’t want to use beer, substitute with about ¼ cup beef broth. Use the broth to deglaze the pan after searing the beef, just as you would with beer. It will still add wonderful depth without the beer flavor.
You can control the spiciness by adjusting the cayenne pepper, red pepper flakes, and hot sauce amounts. Start with the amounts given and add more gradually, tasting as you go to reach your preferred heat level.
Masa harina isn’t required, but I love what it does to the texture and flavor. It helps thicken the chili naturally and adds a subtle corn flavor that complements the other spices and ingredients. If you don’t have it, you can simply skip it or substitute with corn flour.
Final Thoughts
Sharing chili is like sharing a warm hug on a cold day, and this Best Beef Chili Con Carne Recipe is my go-to for just that. It’s hearty, packed with flavor, and easy enough that you’ll want to make it again and again. I truly believe once you give this recipe a try, it’ll become a comfort food staple in your home like it has in mine.
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Best Beef Chili Con Carne Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Chili Con Carne recipe features tender seared beef chuck simmered with a blend of chili powder, cumin, smoked paprika, and other spices to create a rich and flavorful chili. Enhanced with beer, peppers, tomatoes, beans, and optional masa harina as a thickener, this classic dish is perfect for a comforting meal. Serve with your favorite toppings like sour cream, shredded cheese, and cilantro for a satisfying experience.
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 to taste
- Pepper to taste
- ⅓ cup flour
- 3 tablespoons olive oil, plus more as needed
Chili
- 12 oz. beer (such as Pale Ale or Bud Light)
- 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 (such as Frank's)
- 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; stir until evenly mixed and set aside.
- Prepare Meat: Pat the beef chunks completely dry. Season with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat evenly, then sprinkle with flour and toss again to cover.
- Sear Beef: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the beef in batches, ensuring there is enough space to create a crisp sear without steaming. Cook each batch for 1 to 1 ½ minutes, stirring occasionally. Remove and set aside. The beef will remain mostly uncooked inside.
- Deglaze Pot: Pour beer into the pot and use a silicone spatula to scrape up browned bits from the bottom and sides of the pot. Let the beer bubble and reduce by half, about 7 to 8 minutes.
- Sauté Vegetables: Add butter, diced onion, jalapeno peppers, and green bell pepper to the pot. Cook for 5 minutes until softened.
- Add Seasonings and Sauces: Stir in the remaining seasoning mixture, minced garlic, brown sugar, tomato paste, optional masa harina, Worcestershire sauce, and hot sauce. Cook and stir for 1 to 2 minutes until fragrant.
- Add Tomatoes and Broth: Pour in diced tomatoes with green chilies, crushed tomatoes, beef broth, and add bay leaves. Bring to a boil, then reduce heat to low.
- Simmer Chili: Return the seared beef and any accumulated juices to the pot. Simmer uncovered gently for 3 to 3 ½ hours, stirring occasionally to prevent sticking and to allow thickening and flavor concentration.
- Add Beans: Stir in drained kidney beans and continue to heat through for 10 to 15 minutes until beans are warmed.
- Final Seasoning and Serve: Taste and adjust seasonings as needed, adding more brown sugar, spices, or salt to preferred taste. Remove bay leaves. Serve hot topped with sour cream, shredded cheese, and cilantro as desired.
Notes
- This chili tastes even better the next day, making it a perfect make-ahead recipe. You can cook it partially and then reheat on the stovetop within 1 to 2 days.
- For beer, use a variety you enjoy drinking such as Pale Ale. Bud Light is also suitable.
- If avoiding alcohol, substitute the 12 oz. beer with ¼ cup beef broth and use broth to deglaze the pot after searing.
- Feel free to vary the peppers with poblano or serrano for different heat and flavor profiles.
- Masa harina is optional but adds a subtle corn flavor and thickness. Corn flour can be used alternatively.
- Use your favorite hot sauce like Frank’s. For more heat, increase hot sauce, cayenne, red pepper flakes, and chili powder cautiously.
- Serve with sides such as cornbread, Cheddar Bay Biscuits, buttermilk biscuits, or rice.
- Popular toppings include sour cream, cilantro, green onions, shredded cheese, diced avocado, and lime wedges.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 80 mg
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