Classic Chili con Carne
A classic chili con carne recipe that is beef forward, no beans.
Servings: 8 servings
Equipment
- Dutch Oven
Ingredients
- 2 pounds beef chuck cut into ½ cubes
- 2 tablespoons kosher salt divided
- 2 tablespoons olive oil extra virgin
- 1 large yellow onion finely diced
- 5 cloves garlic minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup crushed tomatoes
- 1 tablespoon apple cider vinegar
- freshly ground pepper to taste
Instructions
Season and Brown the Beef
- Pat the beef dry with paper towels and season it with 1 tablespoon of the salt.
- Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. When the oil shimmers, add the beef in batches. Brown each batch deeply on all sides, about 6 to 8 minutes per batch.
- Transfer the browned beef to a plate.You’re looking for dark, caramelized edges and a fond forming on the bottom of the pot. If liquid pools, the pan is overcrowded.
Build the Flavor Base
- Lower the heat to medium and add the diced onion to the pot. Cook, stirring, until soft and lightly golden, about 6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne. Cook the spices in the fat for 30 to 45 seconds until they smell warm and toasted.
Concentrate the Tomato
- Add the tomato paste and stir constantly for 1 to 2 minutes. The paste should darken slightly and cling to the pot.This step removes raw tomato flavor and deepens the chili’s backbone.
Deglaze and Simmer
- Pour in the beef stock, scraping up the browned bits from the bottom of the pot.
- Add the crushed tomatoes, vinegar, remaining salt, and several grinds of black pepper.
- Return the beef and any accumulated juices to the pot.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 75 to 90 minutes, stirring occasionally.The surface should barely bubble. Aggressive boiling toughens the meat.
Finish and Adjust
- Uncover the pot for the final 15 minutes to thicken the chili. Taste and adjust seasoning with additional salt, pepper, or cayenne. The chili should taste rich, savory, and balanced, with heat that lingers but doesn’t bite.
- Let the chili rest off the heat for 10 minutes before serving. The flavors settle and improve as it stands.
Notes
Serving Suggestions
Serve hot with chopped onions, shredded cheddar, or a spoonful of sour cream. Cornbread or warm flour tortillas make ideal companions.