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Chili Con Carne

A rich and smoky chili that's layered with flavor, perfect for any occasion from game day to cozy nights in.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil (or vegetable oil)
  • 1.5 pounds ground beef (80/20 for best flavor)
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
Spices and Flavorings
  • 2 tablespoons chili powder (use a quality blend)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne (adjust to heat tolerance)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
Liquids
  • 1 can (12 oz) lager or amber beer (or sub beef stock)
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef stock
  • 1 teaspoon brown sugar (balances acidity)
  • 1 tablespoon apple cider vinegar (bright finish)
Beans (optional)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
Optional Toppings
  • sour cream
  • shredded cheddar
  • scallions
  • cilantro
  • pickled jalapeños
  • lime wedges

Method
 

Preparation
  1. Preheat a large Dutch oven over medium-high heat. Have all your spices measured and ready.
  2. Add oil, then the ground beef. Don’t stir for 2–3 minutes to get a deep sear.
  3. Break up and cook until well-browned with crispy edges. Remove to a bowl, leaving fat in the pot.
Cooking the Aromatics
  1. Add onion and red pepper with a pinch of salt. Cook for 5–6 minutes until softened and lightly browned.
  2. Add garlic; cook for 30 seconds until fragrant.
  3. Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 45–60 seconds.
  4. Add tomato paste and cook for 1–2 minutes until it darkens slightly.
Building the Chili
  1. Pour in beer and scrape up brown bits. Simmer for 2 minutes.
  2. Return beef to the pot. Add crushed tomatoes, beef stock, and brown sugar.
  3. Stir and bring to a steady simmer.
  4. Partially cover and simmer on low for 45–60 minutes, stirring occasionally.
  5. Stir in kidney and black beans and add apple cider vinegar. Simmer another 10 minutes.
  6. Taste and adjust salt, pepper, and heat.
Serving
  1. Ladle into bowls. Add toppings of your choice.

Notes

Cool completely before storing in airtight containers for up to 4 days. Chili tastes even better the next day. For freezing, portion into containers for easy weeknight meals.