Chili Con Carne

5 from 6 votes

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!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $24.50, $3.06 per Serving

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 in a large stockpot or Dutch oven over medium-high heat.
Add the onion and cook for 3–4 minutes, until it begins to soften.
Add the beef and season with salt and pepper. Sear for about 2 minutes per side, working in batches if needed to avoid overcrowding the pot.
Continue cooking until most of the moisture released from the beef has evaporated.
Add the red bell pepper and garlic. Cook for 2–3 minutes, stirring occasionally.
Stir in the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and sugar. Cook for 1 minute.
Add the Worcestershire sauce, hot sauce, crushed tomatoes, diced tomatoes with green chilies, tomato paste, beef broth, bay leaves, and kidney beans, if using. Stir to combine.
Bring the chili to a boil. Reduce the heat to low, cover, and simmer for about 2 hours, or until the beef is fork-tender.
Remove the lid and increase the heat to medium.
For a thicker chili, whisk the masa harina with a few tablespoons of liquid from the pot, then stir it back into the chili.
Cook uncovered for 15–20 minutes, stirring occasionally, until the chili reaches your desired consistency.
Remove and discard the bay leaves before serving.
Serve hot with your favorite toppings such as shredded cheese, sour cream, green onions, crackers, or cornbread.

Video

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.

Variations Ideas

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