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

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
Pepper to taste
1/3 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

Cook Mode Prevent your screen from going dark

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