Beef and Bean Chili con Carne
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The pot does the work: cubed chuck, toasted chili powder and two slow hours of simmer while the house fills with that smell. Make extra, because tomorrow's bowl is even better. Hide it behind the pickles. Nobody looks behind the pickles.
The short version
Brown beef chuck in batches, cook onion, garlic and jalapeño, toast the chili powder and spices in the fat, add tomatoes, broth and vinegar, and simmer uncovered about 1 1/2 hours. Add beans for the last 20 minutes. Better tomorrow.
What makes ours better
small changes, very loud compliments
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Use cubed chuck instead of ground beef. Small chunks of chuck turn tender and silky after a long simmer, and the chili has real texture instead of a gritty crumble.
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Toast the chili powder in the fat. Cooking the spices for a minute in the hot oil wakes up their flavor and takes the raw, dusty edge off.
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Add a splash of vinegar at the end. A spoonful of vinegar brightens a long-cooked pot and makes the meat and chile taste louder.
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Thicken with masa harina. A spoonful stirred in makes the sauce cling and adds a faint toasted corn flavor. Cornmeal or crushed tortilla chips work too.
What you need
check the pantry before you promise anyone
- Boneless beef chuck3 pounds
- Yellow onions2 large
- Jalapeño peppers2 large
- Light brown sugar1 tablespoon
- Whole peeled tomatoes1 can
- Tomato paste2 tablespoons
- Masa harina2 tablespoons
- Pinto or kidney beans2 cans
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Season and brown the beef
Pat the beef dry and toss with 1 1/2 teaspoons of the salt. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in 3 batches, about 5 minutes per batch, until deeply browned on most sides. Move each batch to a plate.
Don't crowd the pot. Crowded meat steams and turns gray instead of browning.
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Cook the vegetables
Lower the heat to medium. Add the remaining tablespoon of oil and the onions, garlic, jalapeños and the last 1/2 teaspoon salt. Cook, scraping up the browned bits, until the onions are soft, 6 to 8 minutes.
About 8 min. Cook mode has a timer for this step.
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Toast the spices
Stir in the chili powder, cumin, oregano, smoked paprika and tomato paste. Cook, stirring constantly, for 1 to 2 minutes until the mixture smells deep and toasty and has darkened.
About 2 min. Cook mode has a timer for this step.
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Add liquid and simmer
Return the beef and its juices to the pot. Add the crushed tomatoes with their juice and the broth. Bring to a boil, then lower to a gentle simmer. Cook uncovered, stirring every 15 minutes, until the beef is tender when pressed with a spoon, 1 1/2 to 2 hours.
If it's reducing too fast and sticking, add a splash of water and turn the heat down.
About 90 min. Cook mode has a timer for this step.
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Thicken and add beans
Whisk the masa harina with 1/4 cup warm water until smooth, then stir into the chili with the beans. Simmer 20 minutes more, until the sauce is thick enough to coat a spoon.
About 20 min. Cook mode has a timer for this step.
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Season and rest
Stir in the vinegar. Taste and add salt until the flavors pop. Let the chili sit off the heat for 10 minutes before serving.
About 10 min. Cook mode has a timer for this step.
Good to know
the stuff I’d tell you over the phone
- For deeper flavor, swap the chili powder for 4 ancho and 4 guajillo chiles. Stem, seed, toast 1 to 2 minutes a side, soak in hot water 20 minutes, then blend with 1/2 cup of the soaking water and stir in at step 3. Chili powder varies a lot. If yours tastes mild, add up to 1 more tablespoon with the cumin. For more heat add cayenne, a pinch at a time.
- Short on time? Use 2 pounds of coarse-ground beef, brown it, and simmer 45 minutes. It won't be as tender, but it's good.
- Serve with shredded cheddar, sour cream, chopped onion, and cornbread or tortilla chips.
- A slow cooker works after step 3: cook on low 8 hours, adding the beans and masa for the last hour.
- Storage. Fridge 5 days. Freezes well for 3 months. Reheat gently on the stove with a splash of water.
Questions, answered
asked and answered at the kitchen counter
Should chili have beans?
That's a regional argument. In Texas, no. Everywhere else, usually yes. This recipe is built so you can skip them and have a pure meat chili, or keep them for a heartier pot.
How do I thicken chili?
Simmer it uncovered a little longer, or stir in a tablespoon of masa harina mixed with water. Mashing a handful of the beans against the side of the pot also works.
Can I make chili in a slow cooker?
Yes. Brown the meat and cook the spices on the stove first, then cook everything but the beans on low for 8 hours. Add the beans for the last hour.
Why does my chili taste bitter or gritty?
Chili powder that's scorched or not cooked enough does that. Toast it for just a minute or two over medium heat, and add the vinegar at the end to balance.
Can I make it ahead of time?
Please do. It tastes better the next day, once the flavors settle. Cool it, refrigerate, and reheat gently.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.