Description
This Best Chili Con Carne Recipe features tender chunks of beef simmered with a complex blend of chili powders, smoky spices, tomatoes, and peppers for a rich, hearty, and flavorful dish. Slow-cooked to perfection in a Dutch oven, this classic chili develops deeper flavors the next day and is perfect for comforting meals, topped with your favorite garnishes.
Ingredients
Scale
For the Beef:
- 3 lbs. boneless beef chuck, cut into ¾-1-inch chunks
- 1 teaspoon salt
- 2 teaspoons spice mix (from below)
- Vegetable oil for searing
Spice Mix:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon regular paprika
- 1 teaspoon 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 or 1 crushed cube)
- 1 ½ teaspoons dried oregano
- 2 bay leaves
- 1 15 oz. can dark kidney beans, rinsed and drained (added at the end)
Instructions
- Cook’s Note: Chili tastes 10X better the next day. The flavors develop, deepen, and harmonize. Plan to make and refrigerate the recipe a day ahead for best results.
- Prepare Spice Mix: Whisk all the spice mix ingredients together in a bowl and set aside.
- Season Beef: Pat the beef chunks dry on a cutting board. Sprinkle with 1 teaspoon salt and 2 teaspoons of the prepared spice mix to season evenly.
- Sear Beef: Heat 1 ½ tablespoons vegetable oil in a large Dutch oven over medium-high heat until smoking. Add one-third of the beef chunks in a single layer and sear until deeply browned on all sides. Remove to a plate with tongs and repeat with the remaining beef, adding oil as needed.
- Deglaze Pan: Add ¼ cup water carefully to the hot pot to deglaze, scraping the browned bits from the bottom with a spatula to release flavor. Pour this liquid over the seared beef and set aside.
- Sauté Aromatics: Melt 2 tablespoons unsalted butter in the empty pot. Add diced onion and green bell pepper, sauté until onions soften, about 5-7 minutes. Add diced jalapenos and minced garlic, sauté for 30 seconds. Stir in the remaining spice mix and cook until fragrant, about 1 minute.
- Add Remaining Ingredients: Return the beef and accumulated juices to the pot. Add crushed tomatoes, tomato sauce, fire roasted diced tomatoes with juices, diced green chiles, beef broth, masa harina (if using), soy sauce, beef bouillon, oregano, and bay leaves.
- Simmer: Cover the pot with the lid slightly ajar (about 1-inch opening) to allow steam to escape. Simmer gently for 3 to 3 ½ hours, stirring occasionally and adding a little water if the chili thickens too much. Cook until the meat is tender and the chili thickens to your desired consistency.
- Add Beans: Stir in the rinsed and drained kidney beans. Continue cooking for an additional 15 minutes to heat through.
- Adjust Seasoning: Remove bay leaves. Taste and adjust seasoning with additional salt, chipotle chili pepper, cayenne pepper, or hot sauce. Optional: season with granulated beef bouillon for extra saltiness.
- Serve: Serve hot with your choice of toppings such as shredded cheese, sour cream, fresh cilantro, green onions, tortilla chips, or sliced jalapenos.
Notes
- Chili flavor improves significantly when made a day ahead and refrigerated.
- Masa harina is optional but adds a subtle thickening and corn flavor to the chili.
- Adjust chipotle chili pepper and jalapenos based on your preferred heat level.
- Use a heavy large Dutch oven or similar pot for best simmering results.
- Stir occasionally during simmering to prevent burning at the bottom.
- For a gluten-free version, ensure all canned ingredients and soy sauce are certified gluten-free or substitute soy sauce with tamari.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 420
- Sugar: 7g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 110mg
