Chili Con Carne

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Treat your taste buds to a feast with our delectable Chili Con Carne recipe! This chili dish features succulent pieces of beef slow-cooked in a medley of crushed tomatoes, diced onions, and peppers. A tantalizing blend of chili spices and a touch of heat create a warm and comforting meal that's sure to satisfy. Serve it up with your favorite toppings and dive into a delicious bowl of the best chili ever!

Course Dinner, Main Course

Cuisine American

Keyword chili con carne, shredded beef chili

Prep Time 30 minutes

Cook Time 8 hours

Total Time 8 hours 30 minutes

Servings servings

Calories 410kcal

Author Chelsea Lords

Cost $17.18

Equipment

6-quart slow cooker OR 6-quart pressure cooker (Note 1)

Ingredients

1 tablespoon olive oil
3.5-4 pounds chuck roast
Fine sea salt & pepper
2 bell peppers, finely diced (I use 1 red, 1 green)
1-1/2 cup finely diced yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
3 cans (15 oz. each) chili beans in mild sauce, undrained (Note 2)
2 cans (28 oz. each) crushed tomatoes (Note 3)
1 can (6 oz.) tomato paste
4 tablespoons chili powder (Note 4)
1 tablespoon each: dried oregano & white sugar
2 teaspoons each: cumin & paprika
4 teaspoons beef bouillon powder
1/4 teaspoon ground cayenne (or more for a spicier chili)
2 tablespoons Worcestershire sauce

Instructions

PREP BEEF: Pat beef dry with a paper towel. Cut the beef into four equal sizes. Set out a small bowl with 1/2 teaspoon each of salt & pepper. Season one side of the beef.
BROWN BEEF: Begin by heating 1 tbsp oil in a heavy-based skillet over high heat. Once the 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 for now. Turn off heat and let pan slightly cool.
VEGGIES: While beef is browning, prep the veggies by finely dicing the bell peppers and onion and mincing the garlic. Return pot to heat, over medium-high. If needed add another drizzle of oil to the pan. Add the onion and peppers. Sauté, stirring occasionally, until onion is becoming golden, about 3-5 minutes. Meanwhile, measure out seasonings. Add the garlic, tomato paste, and all of the seasonings to the pot. Season to taste, we add 1-1/4 tsp salt & 3/4 tsp pepper here. Sauté for another 2-3 minutes or until tomato paste begins to darken. Turn off heat and use a spatula to transfer all of this mixture to a slow cooker. (IF anything is sticking to the pot, deglaze it with some of the crushed tomatoes and then dump those into the slow cooker).
SLOW COOKER: To the slow cooker, add the crushed tomatoes, all of the (undrained) beans, and Worcestershire sauce. Stir well. Add the beef (along with any accumulated juices on the plate) to the slow cooker. Press beef to be submerged below other ingredients. Cover and cook on low for 8 hours (high heat not recommended.) Remove beef from slow cooker and shred with two forks, discarding the fat. Return beef to the slow cooker and gently stir through.
ENJOY: Taste chili and adjust seasonings as needed. Ladle into bowls. Serve with toppings of choice--we think sour cream and freshly grated sharp cheddar is a must! Other favorites: guacamole or diced avocado, fresh cilantro, fresh lime. Serve either with tortilla chips or cornbread for dunking! Enjoy!
STORAGE: Store leftovers in the fridge for 5 days (only gets more flavorful as it sits!) Or freeze some for later; it freezes beautifully (more details in the post)! OR check out the post for fun ways to re-purpose leftovers.

Notes

Note 1: Pressure or Slow Cooker: We've tested this recipe in both. You will need a 6-quart cooker for this recipe--it is filled to the very brim!

INSTANT POT DIRECTIONS: If making in the pressure cooker, follow the directions above, searing the beef and sautéing the veggies either in the pressure cooker pot (press "sauté") OR a separate pan and transferring to the pressure cooker. If you sear beef & sauté veggies in the pressure cooker, be sure to deglaze the base of the pot really well or you'll get a "burn warning." The one change: leave out 1 can crushed tomatoes and 1 can chili beans and stir both though at the end (otherwise pressure cooker is too full and won't come to pressure!) Pressure cook on manual for 60 minutes, natural release 15 minutes.

Note 2: Chili beans: This is a type of canned beans that come in a chili sauce. The sauce typically includes various seasonings and spices that add a nice savory flavor to the beans and loads of flavor to this chili. More flavor and no extra effort on your end!

Note 3: Crushed Tomatoes: For maximum flavor, opt for high-quality tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. Good quality crushed tomatoes have a bright, fresh flavor and are not too acidic, which can result in a sweeter, more well-rounded taste. They also tend to be thicker and have a smoother consistency, making for a more substantial chili base.

Note 4: Chili Powder: Not to be confused with chilli powder which is very hot. We’re using American chili powder (I use McCormick®).

Nutrition