Chili Con Carne with Beans
This Chili Con Carne recipe will have everyone begging for the recipe! It is a fabulous stress-free, make-ahead recipe (tastes even better the next day), great for crowds, freezing, delicious in a cozy bowl or on potatoes, hot dogs, nachos and more! This beef chili recipe features tender cuts of beef simmered low and slow in a robust earthy, smoky, as-spicy-as-you-like chipotle chili sauce that will make your home smell amazing!
Servings 6 -8 servings
Ingredients
For the Beef
- 3 lbs. boneless beef chuck, cut into ¾-1-inch chunks
- 1 teaspoon salt
- 2 teaspoons spice mix (in directions)
- vegetable oil for searing
Spice Mix
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tsp EACH smoked paprika, regular paprika, ground coriander
- 1-2 teaspoons chipotle chili pepper (depending on desired spice level)
Chili
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 1 large green bell pepper, diced
- 2 jalapeno peppers, diced
- 6 garlic cloves, minced
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can tomato sauce
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 4 oz. can mild diced green chiles
- 3 cups reduced sodium beef broth
- 2 tablespoons masa harina (optional)
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon beef bouillon (granulated, base or 1 crushed cube)
- 1 ½ teaspoons dried oregano
- 2 bay leaves
ADD LAST
- 1 15 oz. can dark kidney beans, rinsed and drained
Instructions
- Cook's Note: Chili tastes 10X better the next day!!! The flavors develop, deepen, and harmonize. So, if possible, plan on making and refrigerating the recipe a day ahead of time.
- Seasonings: Whisk the Spice Mix seasonings together in a bowl; set aside.
- Season beef: Pat chopped beef dry while on the cutting board. Sprinkle with 1 teaspoon salt and 2 teaspoons of the Spice Mix.
- Sear beef: Heat 1 1/2 tablespoons vegetable oil in a large Dutch oven (6 qt. or larger) over medium-high heat. Once smoking, add one third of the cubed beef in a single layer and sear until deeply browned; remove to a plate with tongs. Add additional oil as needed and heat to smoking and repeat; remove beef to a plate.
- Deglaze pan: Add 1/4 water (careful it will smoke a lot), to the pot. Use a spatula to scrape up all the brown bit to release their flavor. The fond will look dark, but shouldn’t be scorched. Pour the liquid over the beef on the plate; set aside.
- Sauté aromatics: Melt 2 tablespoons unsalted butter in the now empty pot. Add the onions and bell pepper and sauté until the onions are softened, about 5-7 minutes. Add the jalapenos and garlic and sauté for 30 seconds. Add the remaining Spice Mix and sauté until fragrant, about 1 minute.
- Add remaining ingredients: Add the meat back to the pot along with all the juices from the plate. Add the remaining chili ingredients up through bay leaves (don't add beans).
- Simmer: Cover the pot with the lid just ajar (about 1-inch so steam can escape). Simmer gently, stirring occasionally so the bottom doesn't burn (replace the lid ajar). If the chili becomes too thick at any point, stir in a little water. Cook until the meat is meltingly tender and the chili has thickened to desired consistency, about 3-3 1/2 hours.
- Add beans: Stir in the drained kidney beans and continue to cook for 15 minutes.
- Adjust to taste: Remove the bay leaves and adjust to taste with additional salt and/or chipotle chili pepper, cayenne pepper or hot sauce. For additional salt, I like to season with additional granulated beef bouillon instead.
- Serve: Serve with desired toppings such as cheese, sour cream, cilantro, green onions, tortilla chips, jalapenos, etc.
Video
Notes
Storage: Chili con carne tastes better the next day so YAY for leftovers! The beef chili will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.