The Chili Con Carn Recipe

Prep

Measure and prepare all ingredients: dice the onion and red pepper, mince the garlic, drain and rinse the beans, open the crushed tomatoes and beer if using.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add vegetable oil and swirl to coat.

Add the ground beef and crumbled sausage to the hot pot. Brown, breaking up with a wooden spoon, until no pink remains and meat is starting to caramelize, about 7–9 minutes. Drain excess fat if there is more than 2 tablespoons, leaving a little for flavor.

Add the diced onion and red bell pepper to the meat. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly, stirring constantly so it doesn’t burn.

Pour in the beer (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce by half, about 2–3 minutes.

Add the crushed tomatoes and beef stock, stirring to combine. Bring the mixture to a gentle simmer.

Stir in the drained kidney and black beans. Reduce heat to low so the chili maintains a low simmer.

Add chili powder, ground cumin, smoked paprika, dried oregano, ground ancho or chipotle powder, and brown sugar to the pot. Stir thoroughly so the spices are evenly distributed.

Add Worcestershire sauce, apple cider vinegar, hot sauce (if using), kosher salt, and black pepper. Taste after the chili has simmered for 10 minutes and adjust salt, heat, and acidity as needed (more salt, vinegar, or hot sauce to balance).

Simmer the chili on low, uncovered or partially covered, for at least 40 minutes to 1 hour, stirring occasionally to prevent sticking. For deeper flavor, simmer 2 hours, adding a splash of water or stock if it becomes too thick.

Once the chili has thickened and flavors have melded, do a final taste and adjust seasoning. If you want a thicker chili, mash a small portion of the beans against the side of the pot and stir in.

Ladle the chili into bowls. Top each serving with shredded cheddar, a dollop of sour cream, sliced green onions, and chopped cilantro. Serve with tortilla chips or warm cornbread on the side.

Leftovers: Cool to room temperature, transfer to airtight containers and refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of stock or water if needed.