Chili Con Carne

5 from 3 votes

My Chili Con Carne recipe is the best! It's packed with tender beef stew meat, hearty beans, and a delicious chili con carne sauce that's full of authentic Mexican flavors and spices.

Prep Time15

Cook Time2 35

Total Time2 50

Servings: servings

Author: Christi

Recommended Equipment

Ingredients

For Browning the Meat:

3 pounds beef stew meat (trimmed and cut into1-inch cubes)
2 teaspoons salt
1 teaspoon ground black pepper
3 Tablespoons cooking oil (divided)

For Sauteing the Peppers and Vegetables:

1 Tablespoon cooking oil
1 medium green bell pepper (chopped)
1 medium yellow onion (chopped)
2 jalapeno peppers (seeded and chopped)
4 cloves garlic (minced)

For the Chili Sauce:

2 (10 ounce) cans Rotel diced tomatoes and green chilies (undrained)
2 cups chicken broth
1 (8-ounce) can tomato sauce
1 Tablespoon chili powder (see notes)
1 Tablespoon ground cumin
1 Tablespoon Worcestershire sauce
2 teaspoons paprika
1 ½ teaspoons ground oregano
½ teaspoon cayenne pepper (more or less depending on the spice level you like)
1 teaspoon salt
1 teaspoon ground black pepper
1 (15.5 ounce) can kidney beans (rinsed and drained)

Instructions

Brown the Meat

Pat the stew meat dry and then season it with salt and black pepper.
In a large dutch oven, heat 1 Tablespoon of oil over medium-high heat. (Watch your oil closely. You want it hot but not smoking.) Brown the stew meat in 3 batches, turning the cubes over until a golden brown crust has formed on all sides, about 4 minutes per batch. Add an extra Tablespoon of oil for each batch. Drain excess juices if needed. (The key to browning stew meat is to not overcrowd the pan and to let the cubes develop a nice golden brown crust before turning them.) Move the meat to a large plate and set aside.

Saute the Peppers and Vegetables

Add another Tablespoon of oil to the dutch oven, if needed.
Add the chopped bell pepper, onion, and jalapenos. Cook over medium heat for 3-4 minutes until the onion is translucent and peppers are tender.
Add the minced garlic and cook for 2-3 more minutes, until fragrant.

Cook the Chili

Add the browned stew meat back into the pot along with the remaining ingredients (except for the beans) and stir.
Bring the chili to a boil and then reduce the heat to medium-low, cover, and simmer for 2 hours, until the meat is tender. Stir occasionally to help blend the flavors together.
Add the beans and continue to simmer for 30 more minutes.
Serve the chili warm in bowls topped with cheese, sour cream, and cilantro along with corn chips, crackers, or homemade cornbread. Enjoy!

Notes

Recipe Tips:

There's a difference between chili powder (a blend of spices) and chile powder (purely ground chili peppers). This recipe calls for chili powder, the milder option. So if you are using chile powder instead, only use half the amount.
Cook low and slow to give the meat enough time to become tender and for the flavors to marry.
Add the kidney beans towards the end of your cooking time so that they don't become too mushy.
For a spicier chili, add more chili powder and cayenne pepper.
For a milder chili, omit the cayenne pepper and one of the jalapenos.

Storage Information:

Place leftovers in a food storage container and store in the refrigerator for up to 3-4 days.

Slow Cooker:

Brown the stew meat in a large skillet as directed in the recipe. Add the meat and remaining ingredients to a large slow cooker and stir. Cook on High for 3-4 hours or on Low for 6-8 hours.

Instant Pot:

Using the saute setting, brown the stew meat as directed in the recipe. Turn the Instant Pot off and drain any excess grease. Add the rest of the ingredients and stir. Lock the lid in place and cook on high pressure for 20-30 minutes. Release the pressure naturally or with the quick-release valve.