This deep, smoky Chili Con Carne is built on tender chunks of beef chuck that break apart after hours of slow simmering, soaking up every bit of spice and richness. I first made this on a cold January afternoon when I needed something that would fill the house with warmth, and it's been my go-to ever since. The beer adds a malty depth you don't get from other recipes, and the whole thing comes together with pantry staples you probably already have.
If you love hearty, stick-to-your-ribs comfort food, you'll also want to try my Taco Bell Beefy Melt Burrito for another satisfying dinner, or go lighter with Spinach Ricotta Stuffed Shells when you want something a bit different.
Why You'll Love This Chili Con Carne
This isn't your average ground beef chili. The beef chuck becomes fall-apart tender after simmering low and slow, creating a thick, rich base that coats every spoonful. The combination of chili powder, cumin, and smoked paprika gives it a deep, layered warmth without being overly spicy, though you can always turn up the heat if that's your thing.
It's also incredibly forgiving. You can make it a day ahead (it tastes even better the next day), freeze portions for easy weeknight dinners, or stretch it to feed a crowd with cornbread on the side. The beer deglazing step adds a subtle maltiness that you'll notice even if you can't quite put your finger on it.
This Chili Con Carne is the kind of recipe you'll make over and over, especially when the weather turns cold and you need something that fills the house with warmth. The tender beef, smoky spices, and slow-simmered richness make it worth every minute. If you're looking for more cozy, crowd-pleasing dinners, try my Mac and Cheese or BBQ Chicken Pizza next.
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Chili Con Carne Ingredients
Everything you need to build a rich, flavorful Chili Con Carne from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Seasonings:
- Chili powder: The base of the chili's flavor, bringing warmth and a slight smokiness.
- Cumin: Adds an earthy, warm note that pairs beautifully with beef.
- Oregano: Brings a subtle herbal background that balances the spices.
- Smoked paprika: Gives the chili a deep, smoky richness without adding heat.
- Cayenne pepper: A little kick to wake everything up, but it won't make it fiery.
- Red pepper flakes: Just a pinch adds texture and a hint of heat.
Beef:
- Boneless beef chuck, cut into chunks: This cut becomes melt-in-your-mouth tender after slow cooking and soaks up all the flavors.
- Salt/Pepper: Seasons the beef and enhances every other flavor in the pot.
- Flour: Coats the beef for better browning and helps thicken the chili as it simmers.
- Olive oil: Used for searing the beef to build a flavorful crust.
Chili:
- Beer: Deglazes the pot and adds a malty, slightly bitter depth. Use a lager or amber ale.
- Butter: Adds richness when sautéing the vegetables.
- Yellow onion, diced: Forms the aromatic base and sweetens as it cooks.
- Jalapeno peppers, diced: Brings mild heat and a fresh, vegetal flavor.
- Green bell pepper, diced: Adds sweetness and a slight crunch before it softens.
- Garlic, minced: Pungent and savory, it deepens the overall flavor.
- Light brown sugar: Balances the acidity of the tomatoes and rounds out the spice.
- Tomato paste: Concentrates the tomato flavor and thickens the base.
- Masa harina (optional): A traditional thickener that adds a subtle corn flavor.
- Worcestershire sauce: Adds umami and a savory, tangy note.
- Hot sauce: Brightens the chili with a vinegary kick.
- Beef broth: The liquid base that keeps everything simmering and adds beefy richness.
- Crushed tomatoes: Creates the thick, saucy body of the chili.
- Diced tomatoes with green chilies, undrained: Adds texture and a bit more heat.
- Bay leaves: Infuses the chili with a subtle herbal note as it simmers.
- Kidney beans, drained: Adds heartiness and makes the chili more filling. Stir them in at the end so they don't get mushy.
How to Make Chili Con Carne
Here's how to build a Chili Con Carne with layers of flavor and fork-tender beef.
Prepare the seasonings: Combine chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes in a small bowl. Stir until everything is mixed well and set aside.
Season the meat: Pat the beef chunks dry with paper towels so they sear instead of steam. Sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture, then toss to coat. Sprinkle the flour over the beef and toss again until each piece is lightly dusted.
Sear the meat: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the beef chunks in batches, leaving space between each piece so they develop a crisp, golden crust. Sear for 1 to 1 ½ minutes per side, then remove and set aside. Don't rush this step, the browned bits are flavor gold.
Deglaze the pot: Pour the beer into the hot pot and use a spatula to scrape up all the browned bits stuck to the bottom and sides. Let it bubble and reduce by about half, around 7 to 8 minutes. You'll smell the malty sweetness as it cooks down.
Sauté vegetables: Add butter, diced onions, jalapeños, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
Add remaining seasonings: Stir in the rest of the seasoning mixture along with the garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for another 1 to 2 minutes until fragrant and the tomato paste darkens slightly.
Simmer the chili: Add the crushed tomatoes, diced tomatoes with green chilies, beef broth, and bay leaves. Bring everything to a boil, then return the seared beef and any juices to the pot. Reduce the heat to low and let it simmer uncovered for 3 to 3 ½ hours, stirring occasionally. The beef will become tender and the liquid will reduce into a thick, rich sauce.
Finish the chili: Once the chili has thickened and the beef is fall-apart tender, stir in the drained kidney beans. Cook for an additional 10 to 15 minutes to heat the beans through. Taste and adjust the seasoning with more salt, pepper, or hot sauce if needed.
Serve: Remove the bay leaves and ladle the chili into bowls. Top with sour cream, shredded cheese, and fresh cilantro.
Substitutions and Variations
Beef: If you can't find beef chuck, use stew meat or even short ribs for extra richness. Ground beef works too, but you'll lose that tender, chunky texture.
Beer: Swap the beer for an extra cup of beef broth if you prefer. You'll miss some of the malty depth, but it'll still taste great.
Beans: Use black beans, pinto beans, or leave them out entirely for a Texas-style chili.
Heat level: Cut back on the cayenne and jalapeños for a milder chili, or add an extra jalapeño and a diced serrano for more kick.
Masa harina: If you don't have it, skip it or use a tablespoon of cornmeal. It's optional but adds a nice, subtle thickening.
Tomatoes: If you only have regular diced tomatoes, use those and add a small can of diced green chilies separately.
Equipment For Chili Con Carne
- Large Dutch oven or soup pot (4.5 quarts or larger): Heavy-bottomed pots hold heat evenly and are perfect for long, slow simmers.
- Silicone spatula: Great for scraping up the browned bits when deglazing.
- Cutting board and knife: For prepping all the vegetables and cutting the beef into chunks.
Storage and Reheating Tips
Refrigerator: Store leftover chili in an airtight container for up to 4 days. The flavors deepen and meld together, so it often tastes even better the next day.
Freezer: Freeze in individual portions or larger containers for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth or water if it's too thick. You can also microwave individual portions in 1-minute intervals, stirring in between.
Serving Suggestions
This Chili Con Carne is hearty enough to stand on its own, but here are a few ways to make it even better:
Cornbread: A warm, buttery square of cornbread is perfect for soaking up the rich sauce.
Tortilla chips: Scoop the chili with sturdy chips, or crush them on top for a crunchy contrast.
Over baked potatoes: Ladle the chili over a split baked potato and top with sour cream and cheese for a loaded potato experience.
With rice: Serve it over white or brown rice to stretch the servings and soak up every bit of sauce.
Expert Tips
Sear in batches: Crowding the pot causes the beef to steam instead of brown. Give each piece space, and you'll build a much deeper flavor.
Low and slow: The long simmer is what makes the beef tender and allows all the spices to bloom. Don't rush it.
Taste as you go: After the first hour, start tasting and adjusting. You might want more salt, a touch more brown sugar, or an extra splash of hot sauce.
Make it ahead: Chili tastes better after sitting overnight. The spices meld, the beef soaks up more flavor, and the texture thickens.
Use good beer: You don't need anything fancy, but avoid light, watery beers. A lager, amber ale, or even a stout works beautifully.
Don't skip the deglazing step: Those browned bits stuck to the pot are pure flavor. Scraping them up with the beer adds richness you can't get any other way.
FAQ
What type of beef is best for chili con carne?
Boneless beef chuck is the best choice because it has enough fat and connective tissue to become tender and flavorful after slow simmering. It breaks apart beautifully and soaks up all the spices. My mom always said chuck roast is the secret to chili that doesn't need a spoon.
Can I use ground beef instead of beef chuck for chili con carne?
Yes, you can use ground beef if you're short on time. Brown it in the pot, then skip the searing and deglazing steps. The chili will be ready in about an hour, but you'll miss out on the fall-apart tender chunks and deeper flavor that come from the long simmer.
How do you thicken Chili Con Carne?
Let it simmer uncovered so the liquid reduces naturally. You can also stir in masa harina or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 15 minutes. If it's still too thin, mash a few of the beans against the side of the pot to release their starches.
What are the best toppings for Chili Con Carne?
Sour cream, shredded cheddar or Monterey Jack cheese, fresh cilantro, diced onions, sliced jalapeños, and a squeeze of lime are all classic. My neighbor Hannah likes to add crushed tortilla chips and a dollop of guacamole on top for extra texture.
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Pairing
These are my favorite dishes to serve with Chili Con Carne
Chili Con Carne
Ingredients
- 2 tablespoons chili powder for spice and depth of flavor
- 1 tablespoon cumin adds earthy warmth
- 2 teaspoons oregano for a herby kick
- 2 teaspoons smoked paprika for a smoky flavor
- ¼ teaspoon cayenne pepper adds heat
- 1 pinch red pepper flakes optional for extra heat
- 3 lbs. boneless beef chuck cut into chunks tender beef for slow cooking
- Salt and pepper to taste season to preference
- ⅓ cup flour helps thicken the chili
- 3 tablespoons olive oil for searing the beef
- 12 oz. beer preferably pale ale see notes
- 2 tablespoons butter for sautéing vegetables
- 1 yellow onion diced (adds sweetness)
- 2 jalapeno peppers diced adds heat and flavor
- 1 green bell pepper diced for crunch and freshness
- 4 cloves garlic minced aromatic base
- 2 tablespoons light brown sugar balances the heat
- 3 tablespoons tomato paste intensifies tomato flavor
- 2 tablespoons masa harina optional for thickening and flavor see notes
- 2 teaspoons Worcestershire sauce adds depth
- 2 teaspoons hot sauce adds spice
- 4 cups beef broth for liquid base
- 28 oz. crushed tomatoes rich tomato flavor
- 10 oz. diced tomatoes with green chilies undrained adds texture and heat
- 2 bay leaves for flavor infusion
- 16 oz. kidney beans drained adds bulk and texture
Instructions
- Combine the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes in a small bowl. Stir until well mixed, then set aside.
- Pat the beef chunks dry and season with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to coat. Sprinkle the flour over the beef and toss again.
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. In batches, sear the beef until it is browned on all sides, about 1 to 1 ½ minutes per batch. Avoid overcrowding the pan to ensure proper searing. Remove and set aside.
- Pour in the beer and use a spatula to scrape up any browned bits from the bottom of the pot. Let it bubble and reduce by half, about 7-8 minutes.
- Add the butter, diced onions, jalapenos, and green bell pepper to the pot. Cook for about 5 minutes, or until softened.
- Stir in the remaining seasoning mix, garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to incorporate the flavors.
- Add the crushed tomatoes, diced tomatoes with chilies, beef broth, and bay leaves to the pot. Bring to a boil, then reduce the heat to low. Return the seared beef to the pot along with any juices.
- Simmer the chili uncovered for 3 to 3 ½ hours, stirring occasionally. The chili will thicken as it cooks.
- Once the chili has thickened to your liking, stir in the drained kidney beans and heat for 10-15 minutes.
- Taste and adjust the seasoning if necessary. If desired, add more brown sugar, spices, or hot sauce.
- Remove the bay leaves before serving. Top with sour cream, shredded cheese, cilantro, or other toppings of your choice.
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