Chili Con Carne

5 from 1 vote

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, Cost Per Serving: $3.06

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 2 Tbsp olive oil in a large stockpot or Dutch oven over medium-high heat.
Add 1 diced yellow onion and cook for 3–4 minutes until it begins to soften.
Add 3 lbs beef chuck pieces and season with 2 tsp salt and 1 tsp pepper.
Sear the beef for about 2 minutes per side, working in batches if necessary to avoid overcrowding the pot.
Continue cooking until the moisture released from the beef has mostly evaporated.
Add 1 diced red bell pepper and 3 minced garlic cloves. Cook for 2–3 minutes, stirring occasionally.
Stir in 2 Tbsp chili powder, 1 Tbsp cumin, 2 tsp dried oregano, 1 tsp smoked paprika, ½ tsp cayenne pepper and 1 Tbsp sugar.
Cook for 1 minute to toast the spices.
Add in 1 Tbsp Worcestershire sauce, 2 tsp hot sauce, 14 oz crushed tomatoes, 10 oz diced tomatoes with green chilies, 6 oz tomato paste, 4 cups beef broth, 2 bay leaves and 16 oz kidney beans (if using).
Stir until well combined.
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.
If you'd like a thicker chili, whisk 2 Tbsp masa harina with a few tablespoons of liquid from the pot and stir it back into the chili.
Continue cooking uncovered for 15–20 minutes, stirring occasionally, until the chili thickens to your desired consistency.
Remove and discard the 2 bay leaves.
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