Chili Con Carne
This Chili Con Carne is a hearty, flavor-packed dish made with chuck roast, beans, tomatoes, and warm spices. A cozy, satisfying comfort meal perfect for game day, weeknights, or cold-weather cooking!
Servings: 8
Ingredients
- 2 Tablespoons Olive Oil
- 3 Pounds Boneless Beef Chuck cut into bite size pieces
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 1 Yellow Onion diced
- 1 Red Bell Pepper diced
- 3 Cloves Garlic minced (or 1 Tablespoon pre-minced Garlic)
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- 2 teaspoons Dried Oregano
- 1 teaspoons Smoked Paprika
- ½ teaspoon Cayenne Pepper
- 1 Tablespoon Sugar
- 1 Tablespoon Worcestershire Sauce
- 2 teaspoons Hot Sauce
- 14 ounces Crushed Tomatoes
- 10 ounces Diced Tomatoes with Green Chilies
- 6 ounces Tomato Paste
- 4 Cups Beef Broth
- 2 Tablespoons Masa Harina optional
- 2 Bay Leaves
- 16 ounces Kidney Beans drained and rinsed, optional
Instructions
- Heat the olive oil over medium high heat in a large stock pot or dutch oven.
- Add in the onions and start to sauté the onions.
- Add in the meat, season it with the salt and pepper. Sear both sides of the meat for approximately 2 minutes on each side. You may have to work in batches depending on the size of your pan.
- Continue to cook the beef until all the excess moisture released from the beef is cooked off.
- Stir in the red bell pepper and sauté for a few minutes.
- Add in all the remaining ingredients (include the kidney beans if using. Stir to combine.
- Bring the mixture to a boil. Cover, reduce the heat to low and simmer on low for approximately 2 hours until the beef is fork tender.
- Remove the lid, increase the heat to medium and cook for 15-20 minutes until the sauce thickens.
- Remove the bay leaves, serve with your favorite toppings and enjoy!
Notes
Recipe Tips
- Cooking Chili - If the beef is not fork tender after cooking on low for 2 hours continue to cook until it’s tender. If the beef is tough, that means it just needs to cook longer with a long simmer.
- Chili Consistency - The Masa Harina is used a thickener for this chili. I love using it as it adds a slight corn flavor to this chili. The chili can be thickened with flour or cornstarch if you prefer. If using cornstarch do not add until the end of the cooking time and make sure to dissolve in water before adding to the chili.
- Slow Cooker Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Bean-Free - Skip the beans for a more traditional Texas Style chili.
- Southwest Style - Add corn, black beans, or green chiles.
- Cheesy Chili - Melt in shredded cheddar near the end.
Nutrition
Calories: 496kcal | Carbohydrates: 30g | Protein: 42g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1494mg | Potassium: 1437mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1758IU | Vitamin C: 35mg | Calcium: 124mg | Iron: 9mg
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