Be sure to try this with a side of homemade cornbread!
Chili Con Carne
Is there anything more cozy than a big ol’ batch of Chili Con Carne? I think not. The name of this dish translates to “chili with meat“, and it originated in San Antonio Texas. Since there is so much emphasis on the meat here, I like to make this with hearty chunks of beef. (A variety of cuts work well here, more on that below!) Unlike my easy chili recipe (which is made with ground beef and takes about an hour to make), this chili simmers and reduces over the course of several hours on the stovetop to reduce it down and concentrate its flavors. Beans are a controversial add-on in chili recipes, my preference is to add just one can of kidney beans to give the chili added flavor and texture. If you’re a bean lover, feel free to use 2 cans. If not, feel free to skip the beans altogether!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season and sear the meat on each side until just browned on the outside, leave the middle red and cold. Transfer to a plate. Deglaze the pot with beer and reduce for 7-8 minutes.
Soften the onions and peppers in the remaining beer with butter. Then add the garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes. Add the diced tomatoes and crushed tomatoes.
Add the beef broth. Bring to a boil, then reduce to a simmer. Add the beef back along with any juices from the plate.
Simmer, uncovered, for 3 – 3 ½ hours, or until desired thickness is obtained. Add the drained kidney beans and heat through for 10-15 minutes. Remove the bay leaves and serve!
Best Cuts of Meat for Chili Con Carne
Since this meat is handled with care, (i.e. we don’t boil it, it’s cooked low and slow after being seared), the cuts of meat are very forgiving and any kind of meat from sirloin to stew meat will work here.
Tender Cuts of Meat: Strip Steak, Sirloin, Flank, Ribeye, Tenderloin. Tougher Cuts of Meat: Chuck Roast, Rump Roast, Brisket. (Best suited for slow cooking.)
Do You Rinse Kidney Beans for Chili
You’ll want to drain the kidney beans, but rinsing them is optional. Doing so will reduce the amount of sodium that gets carried into the dish. I choose to let mine sit in the strainer for awhile, but I don’t rinse them.
Make Ahead Method
This is a recipe that tastes even better the next day, so it’s a perfect make-ahead recipe. Feel free to cook it for all or for part of the indicated cooking time and reheat it on the stove top 1-2 days later.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.
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Le Creuset 4.5 quart Dutch Oven – This is the one that I use and it’s great for making chili and soups, as it conducts heat very well. A regular soup pot may also be used as long as it’s at least 4.5 quarts. Kitchen Tongs– For handling the meat during searing. Silicone Spatula– Be sure to run a silicone spatula underneath the chili throughout cooking to lift any ingredients that may settle to the bottom. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Chefs Knife– I have this one. It’s high quality and affordable.
