Description
This hearty chili con carne recipe has tender chunks of seasoned beef simmered in a rich, spicy sauce with warming aromatics and plenty of veggies.
Ingredients
Scale
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 3 pounds boneless beef chuck, cut into 1-inch chunks (I used stew meat for ease)
- Salt/Pepper, to taste
- 1/3 cup flour
- 3 tablespoons olive oil, plus more as needed
- 12 oz. beer, See notes
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 jalapeno peppers, seeded and diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons light brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons corn meal, optional (helps thicken)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 4 cups beef broth
- 28 oz. crushed tomatoes
- 10 oz. diced tomatoes with green chilies, undrained (Rotel)
- 2 bay leaves
- 16 oz. black beans, drained
- 1 (11-ounce) can Mexicorn, drained
- 1 lime
Instructions
- In a small bowl whisk together the chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes. Set aside.
- Pat the meat completely dry and add to a large bowl. Sprinkle the meat with salt, pepper, and about 2 teaspoons of the seasoning mixture. (Save the rest of the seasoning for step 5.) Toss to combine. Sprinkle with the flour and toss again.
- Heat the olive oil in a large Dutch oven (4.5 quarts or larger), over medium-high heat. Sear the meat in batches, leaving room around the meat to obtain a crisp sear around the edges. (Otherwise it will steam). Remove and set aside. The middle should be uncooked.
- Add the beer and use a wooden spoon to scrape the bottom and the sides of the pot, this will add more flavor to the chili. Let it bubble and reduce by about half, 5-ish minutes. Add the butter, onions, and peppers and cook to soften for 5 minutes.
- Add the remaining seasonings, garlic, brown sugar, tomato paste, corn meal, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1 – 2 minutes.
- Add the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce heat to low. Add the meat back along with any juices from the plate.
- Simmer gently for 3 – 3 1/2 hours, uncovered or until the meat is very tender and the chili is thickened. Stir occasionally to make sure nothing sticks. (The chili will start off looking like a soup, but it will thicken and concentrate as it simmers.)
- Stir in the drained beans and heat through for 10-15 minutes.
- Taste and adjust any seasonings as needed. Squeeze the juice of the lime into the chili and stir.
- Remove the bay leaves.
- Serve with sour cream, shredded cheese, and Fritos!
