Chile Con Carne Y Frijoles Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tbs vegetable oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Add the lean ground beef to the pot, breaking it up with a wooden spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes. As it browns, scrape the bottom of the pan to loosen any browned bits (they add flavor). Drain off excess fat if there's more than 1 tablespoon.

Stir in the ground cumin, dried oregano, smoked paprika, black pepper, and 1 tsp kosher salt. Cook with the beef for 1 minute to bloom the spices.

Add chiles and tomato paste

Stir in the chile puree (1 cup) and 2 tbs tomato paste to the meat. Cook, stirring, 2–3 minutes until the tomato paste darkens slightly and the chile integrates with the meat.

Deglaze and simmer

Pour in 1/2 cup beer (or additional beef broth) and scrape up any browned bits from the bottom of the pot. Add the 2 cups beef broth, 1 tbs apple cider vinegar, and 1 tbs brown sugar. Bring to a gentle simmer, then reduce heat to low. Taste and adjust salt (add remaining 1/2 tsp kosher salt if needed).

Let the chile base simmer, uncovered, for 20 minutes to meld flavors and slightly reduce. Stir occasionally.

Add beans and finish cooking

Stir in the cooked pinto beans (2 cups) and the optional minced chipotle if using. Simmer gently for 10–12 minutes so the beans absorb some of the sauce and the flavors marry. If the chili is too thick, add up to 1/2 cup additional broth to reach your desired consistency.

Taste and adjust seasoning: add more salt, a pinch of sugar, or a squeeze of lime juice (1 tbs) to brighten the flavors. Stir in the chopped cilantro just before serving.

Ladle the chile con carne into bowls and garnish with shredded cheese, a dollop of sour cream, and chopped green onions. Serve with tortilla chips or warm flour tortillas on the side.

Leftovers store well in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.