Chili con Carne (Beef Chili)

close up overhead shot of chili con carne in a white bowl, with a spoon and two tortilla chips set inside the chili

Chili con Carne is a spicy, filling, crave worthy classic! Fall-apart tender chunks of beef are cooked to perfection in a hearty broth of tomatoes, beer, and a delicious blend of spices.

Prep Time15

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: American

Keyword: beef dinner idea, fall dinner recipes, what is chili con carne

Servings:

Author: Katerina | Easy Weeknight Recipes

Ingredients

FOR THE SEASONING

½ tablespoon chili powder
½ tablespoon smoked paprika
½ tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon

FOR THE CHILI

2 tablespoons olive oil divided
3 pounds chuck roast cut into 1-inch cubes
salt and fresh ground black pepper to taste
2 yellow onions chopped
2 jalapeno peppers diced (ribs and seeds removed)
1 small bell pepper diced (you can use red bell pepper, green, or orange)
4 cloves garlic minced
2 chipotle peppers in adobo sauce
1 tablespoon chipotle adobo sauce (from the chipotle peppers can)
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
6 cups low sodium beef broth
1 bottle (12 ounces) lager beer
2 cans (14 ounces each) red kidney beans rinsed and drained

TO THICKEN (optional)

3 tablespoons cornstarch
4 tablespoons cold water

Instructions

In a small mixing bowl combine the chili powder, smoked paprika, garlic powder, onions powder, ground cumin, ground coriander, and cinnamon; mix well and set aside.
Heat 1 tablespoon olive oil in a large Dutch oven set over medium-high heat.
Add the cubed beef to the hot oil; season with salt and pepper, and cook for about 4 minutes, or until browned on all sides. Stir occasionally.
Using a slotted spoon remove the beef from the pot and set it aside on a plate.
Add remaining olive oil to the pot and set it over medium heat.
Add the onions to the heated oil and cook for 3 to 4 minutes, or until softened.
Stir in the diced jalapeno and diced pepper; continue to cook for 3 minutes.
Stir in the garlic, chipotle peppers, and chipotle sauce; season with 1 tablespoon of the prepared seasoning mix.
Cook for 1 minute, then stir in the crushed tomatoes, increase heat to medium-high, and continue to cook for 1 more minute.
Return the browned beef back to the pot.
Add the beef broth and the beer; stir in the remaining seasoning mix.
Increase heat and bring to a boil; then, reduce to a simmer and cover. Continue to cook for 45 minutes over low heat, stirring occasionally.
Remove lid and stir in the drained beans.
Cover and continue to cook for 1 to 1-1/2 hours, or until the beef is fall-apart tender. Stir occasionally so it doesn’t burn the bottom of the pot.
Taste for salt and pepper; adjust accordingly.
Whisk together the cornstarch and water in a mixing bowl; pour into the pot, stir and cook for 1 minute, or until the chili starts to thicken.
Remove pot from heat.
Serve.

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