Chili Con Carne

5 from 1 vote

Chili Con Carne combines slow-cooked beef, tomatoes, onions, and peppers, seasoned just right for a flavorful kick. Don’t forget to add your favorite toppings!

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner

Cuisine: American

Keyword: chili con carne, shredded beef chili

Servings: servings

Author: Chelsea Lords

Cost: $23.18

Equipment

6-quart Crock-Pot 6-quart, see note 1
Large pan

Ingredients

4 pounds beef chuck roast
Salt and pepper
1 tablespoon olive oil
2 bell peppers finely diced
1-1/2 cups finely diced yellow onion
1 tablespoon minced garlic
3 (15-ounce) cans chili beans in mild sauce undrained
2 (28-ounce) cans crushed tomatoes see note 3
1 (6-ounce) can tomato paste
4 tablespoons chili powder see note 4
1 tablespoon dried oregano
1 tablespoon sugar
2 teaspoons cumin
2 teaspoons paprika
4 teaspoons beef bouillon powder
1/4 teaspoon ground cayenne pepper
2 tablespoons Worcestershire sauce

US - Metric

Instructions

Pat beef dry with a paper towel. Cut the beef into 4 equal pieces. Set out a small bowl with 1/2 teaspoon each of salt and pepper. Season one side each piece of the beef.
Heat oil in a large pan over high heat. Once oil is hot, add the beef in a single layer. Allow it to sear and brown on every side, around 3–4 minutes per side. Rotate beef with tongs; you’ll know that each side has been seared perfectly if the beef releases from the pan easily and can be rotated without resistance. Once seared, transfer the beef to a plate and set it aside. Turn off heat and let pan slightly cool.
Finely dice the bell peppers and onion, and mince the garlic. Return the pan to medium-high heat, adding a drizzle of oil if needed. Sauté the onion and peppers, stirring occasionally, until the onion turns golden, about 3–5 minutes. While they cook, measure out the seasonings. Add the garlic, tomato paste, and seasonings to the pan. I recommend adding 1-1/4 teaspoons of salt and 3/4 teaspoon of pepper as well. Sauté for another 2–3 minutes, until the tomato paste starts to darken. Turn off the heat and transfer the mixture to a Crock-Pot. If anything is sticking to the pot, deglaze it with some crushed tomatoes before adding them to the Crock-Pot.
Add the crushed tomatoes, all the undrained beans, and Worcestershire sauce to the Crock-Pot. Stir well. Add the beef, along with any accumulated juices on the plate, to the Crock-Pot. Press beef to submerge it below other ingredients. Cover and cook on low for 8 hours; high heat is not recommended. Remove beef from the Crock-Pot and shred with two forks, discarding the fat. Return beef to the Crock-Pot and gently stir through.
Taste chili and adjust seasonings as needed. Ladle into bowls. Serve with your preferred toppings, I love sour cream and freshly shredded sharp Cheddar! You can also try guacamole, diced avocado, fresh cilantro, and fresh lime. Serve either with tortilla chips or cornbread for dunking. Enjoy!

Video

Notes

Note 1: I've also tested this recipe in a 6-quart Instant Pot. To prepare it this way, follow the above steps to sear the beef and sauté the vegetables. You can either do this in the Instant Pot using the sauté function—it takes about 6–7 minutes for the beef to sear nicely—or use a separate pan and transfer everything to the Instant Pot afterward. If you sauté in the Instant Pot, make sure to deglaze the pot thoroughly with a can of crushed tomatoes to avoid a burn warning.

For Instant Pot preparation, you need to omit 1 can of crushed tomatoes and 1 can of chili beans, adding them at the end to prevent the cooker from being too full. Set the Instant Pot to manual for 60 minutes, allowing a natural release for 15 minutes before manually releasing the remaining pressure. For larger amounts, cook for 70 minutes for 3-1/2 pounds and 80 minutes for 4 pounds.

Note 3: For maximum flavor and best texture, use high-quality tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®.

Note 4: This recipe uses American chili powder, not to be confused with chilli powder, which is very hot. I use McCormick®.

Storage: Store leftovers in the fridge for 5 days, freeze some for later, or check out the post for fun ways to re-purpose leftovers.

Nutrition