Description
This Best Chili Con Carne recipe is a hearty, flavorful dish made with tender chunks of beef chuck, a robust blend of spices, and a rich tomato base. Slow-simmered for hours to develop deep, harmonious flavors, this chili combines smoky chipotle peppers, savory spices, and tender beans for an authentic and comforting meal perfect for chilly days or gatherings.
Ingredients
Scale
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 (adjust to taste)
Chili Base
- 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
- 1 (15 oz) can dark kidney beans, rinsed and drained (added last)
Instructions
- Cook’s Note: Plan to make this chili a day ahead if possible, as the flavors deepen and harmonize superbly overnight, greatly enhancing the taste.
- Prepare Spice Mix: In a bowl, whisk together chili powder, ground cumin, smoked and regular paprikas, ground coriander, and chipotle chili pepper; set aside.
- Season Beef: Pat beef chunks dry and season with 1 teaspoon salt and 2 teaspoons of the prepared spice mix to ensure deep flavor penetration.
- Sear Beef: Heat 1 ½ tablespoons vegetable oil in a large Dutch oven over medium-high heat until smoking hot. Sear one third of the beef cubes in a single layer until deeply browned, then remove to a plate. Repeat with remaining beef, adding oil as needed.
- Deglaze Pan: Pour 1/4 cup water into the hot pot to loosen browned bits (fond), scraping with a spatula to capture all the flavor. Pour this liquid over the seared beef on the plate, reserving it for later.
- Sauté Aromatics: Melt butter in the empty pot. Add diced onions and bell pepper, sautéing until onions soften (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 browned beef with its juices to the pot. Add crushed tomatoes, tomato sauce, fire-roasted diced tomatoes, mild green chiles, beef broth, masa harina if using, soy sauce, beef bouillon, oregano, and bay leaves.
- Simmer: Cover the pot with lid slightly ajar to allow steam to escape. Simmer gently over low heat, stirring occasionally to prevent sticking or burning. Add water if chili thickens too much. Cook until beef is very tender and chili reaches desired thickness, about 3 to 3 ½ hours.
- Add Beans: Stir in rinsed kidney beans and continue cooking for 15 minutes to heat through and meld flavors.
- Adjust Seasonings: Remove bay leaves. Taste and adjust seasoning with additional salt or chipotle chili pepper, cayenne, or hot sauce as desired. For salt, a pinch of granulated beef bouillon is recommended for depth.
- Serve: Ladle chili into bowls and serve with your favorite toppings like shredded cheese, sour cream, chopped cilantro, sliced green onions, tortilla chips, or extra jalapenos for heat.
Notes
- The chili tastes significantly better the next day; refrigerate overnight if possible.
- Masa harina is optional but adds a subtle thickening and corn flavor.
- Adjust chipotle chili pepper according to your preferred spice level.
- Use a heavy-bottomed Dutch oven for even heat distribution.
- Stir occasionally during simmering to prevent scorching on the bottom.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 390
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 90mg
