Chile Con Carne Recipe

Prep

Finely chop the onion, dice the bell pepper, mince the garlic, and seed/mince the jalapeño if using. Drain and rinse the canned beans.

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

Add the chopped onion and a pinch (about 1/4 tsp) of salt. Sauté 4–5 minutes until translucent and beginning to soften.

Add the diced bell pepper and minced jalapeño. Cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant; do not let garlic brown.

Push the vegetables to the side, increase heat to medium-high, add the ground beef and ground pork. Break up with a spoon and cook, stirring occasionally, until browned and no pink remains, about 6–8 minutes. Season with 1 tsp of the kosher salt and 1/2 tsp of the black pepper while browning.

Use a slotted spoon to transfer most of the cooked meat to a bowl, leaving a tablespoon of fat and the vegetables in the pot. (If the meat produced very little fat, leave all in pot.)

Reduce heat to medium. Add the chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), and cocoa powder to the pot with the vegetables and fat. Cook 1–2 minutes, stirring constantly, to bloom the spices and remove raw flavor.

Return the browned meat to the pot and stir to coat evenly with the spices.

Stir in the tomato paste and cook 1 minute to caramelize slightly.

Pour in the crushed tomatoes, beef stock, and beer (if using). Stir to combine, scraping up any browned bits on the bottom of the pot.

Bring the mixture to a low simmer, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 35–45 minutes, stirring every 10 minutes to prevent sticking. The chili should thicken and flavors will meld.

After the chili has simmered 35–45 minutes and reduced slightly, stir in the drained kidney beans and pinto beans (if using).

Add the brown sugar, apple cider vinegar, and Worcestershire sauce. Taste and adjust seasoning with the remaining 1/4 tsp kosher salt and remaining 1/2 tsp black pepper, or more as needed. If the chili is too acidic, add a pinch more sugar; if it needs brightness, add a splash more vinegar.

Simmer 10–15 more minutes uncovered to heat the beans through and let flavors combine. If the chili becomes too thick, add up to 1/2 cup additional stock or water to reach desired consistency.

Turn off heat and let chili rest 5 minutes. Taste and make final seasoning adjustments (salt, pepper, sugar, vinegar).

Serve the chili hot in bowls. Offer lime wedges, chopped cilantro, shredded cheese, and sour cream on the side for guests to garnish as desired.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of stock if needed.