Go Back
+ servings

Chili con Carne (Beef 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 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: American
Keyword: beef dinner idea, fall dinner recipes, what is chili con carne
Servings: 10
Calories: 619kcal

Ingredients

FOR THE SEASONING

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.

Nutrition

Calories: 619kcal | Carbohydrates: 63g | Protein: 49g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 563mg | Potassium: 2182mg | Fiber: 15g | Sugar: 7g | Vitamin A: 740IU | Vitamin C: 23mg | Calcium: 136mg | Iron: 10mg