Chili con Carne Recipe

Scribbled Underline

Chili con Carne 


This chili con carne recipe is what you want simmering on your stove on winter weekends! It’s made with simple ingredients and spices that turn into a thick and rich stew with insane smoky flavor and super tender beef.


– 3 lbs. chuck roast – 1 1/2 tsp. sea salt, divided – 2 Tbsp. olive oil – 1 large white onion – 2 poblano peppers (6 oz.) – 4 cloves garlic – 1/2 tsp. sea salt – 2 Tbsp. chili powder – 2 Tbsp. ground cumin – 2 tsp. dried oregano – 1 tsp. paprika – 1 tsp. cinnamon – 1/2 tsp. black pepper – 4 cups beef broth – 2 cups marinara sauce – 1 cup beer (pilsner or lager or 1 cup broth) – 2 bay leaves

How to Make Chili con Carne

Prep Ingredients


Cut beef into 1-2 inch pieces and trim off any excess fat. Dice onion, poblano peppers, and mince garlic.

Brown beef

Heat the oil over medium-high heat in a dutch oven and brown beef pieces in a single layer. Do this in batches so the beef can actually brown, and not just steam. Don’t drain the fat, we’ll use it to cook the aromatics!


Saute aromatics

Add onions and peppers to dutch oven and saute until soft. Add garlic and cook for a minute. Toast spices. Add all of the spices to the dutch oven and stir to coat the veggie mixture. Cook for 1-2 minutes, until fragrant.


Add liquids


Pour in broth, marinara sauce, and beer to pot. Stir together, scraping up any burnt on pieces from the bottom of the pot. Add bay leaves and bring to a boil, lower heat, and simmer for 60 minutes.