Chunky Beef Chili Con Carne
Tender chunks of braised beef, black beans, chili peppers, and spices simmer slowly over low heat to create this rich and comforting one pot classic.
or read on for step-by-step instructions with photos
What type of meat is best for chili?
Ground beef is the most popular choice for chili but is far from the best in my opinion. I like to use chunks of stewing beef instead for a richer, meatier texture and flavor.
To make things simpler, I used a store-bought package of precut stewing beef. Usually, this type of beef is an unspecified mix of tougher cuts such as chuck, round, brisket, or shank. These cuts of meat are perfect for slow-cooked dishes such as stews, braises, or chili in this case.
Using a stewing cut of meat adds a deep beefy richness you just can’t get from ground beef. Plus, the mouthfeel of fall-apart tender hunks of beef is irresistible.
Tougher cuts of meat do take several hours to cook, however, so you’ll want to make this recipe on a weekend or when time is not an issue. The chili gets even better after a few days when the ingredients have had time to meld together, so leftovers are essential.
This recipe makes a big batch of chili so you can enjoy it for lunches or dinners during the week. Even better, freeze a few liters to enjoy on future busy weeknights.
What you’ll need
Ingredients
For the chili
4 pounds precut stewing beef such as chuck, round, brisket, shank, or a mix of these
3 onions, white, red, or yellow, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno peppers, finely diced (deseeded for mild)
8 cloves garlic, finely minced
4 cups cooked black beans, from 2 - 19 ounce (540 ml) cans or cooked from 1 ½ cups dry beans
2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
1 tablespoon whole black peppercorns
4 whole cloves
½ stick cinnamon
2 teaspoons smoked paprika
1 tablespoon chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 teaspoon chipotle puree
1 cup dry white or rose wine
2 cups black drip coffee
2 cups chicken stock
1 - 28 ounce (796 ml) can crushed tomatoes
2 - 28 ounce (796 ml) cans diced tomatoes
2 tablespoons brown sugar
2.5 ounces (75 g) 70% or higher dark chocolate, roughly broken into chunks (about 8 squares)
extra virgin olive oil, for searing beef
Worcestershire sauce, to taste
salt, to taste
Optional garnishes
grated cheddar cheese
chopped scallions
chopped cilantro
sour cream
pickled jalapenos
tortilla chips
Equipment
Large heavy-bottomed pot with lid (or slow cooker - see substitutions for slow cooker instructions)
Wooden stirring spoon and tongs
Spice grinder or mortar and pestle (or use preground spices - see substitutions)
Makes: 8 liters (16 portions)
Prep: 45 min Cook: 3 hours
How to make it
Step 1
Make the spice mix.
Toast the whole spices: coriander, cumin, black peppercorn, clove, and cinnamon in a small pan over medium heat until fragrant and starting to pop and crackle. Then grind in a spice grinder or mortar and pestle.
Measure and add the remaining preground spices: smoked paprika, dried oregano, and chili powder, then set aside.
Step 2
Sear the beef.
In batches, sear the beef on medium-high heat in a large heavy-bottomed pot. Add enough olive oil to thinly coat the bottom of the pot before adding each batch of beef.
Once the beef pieces are nicely browned on at least one or two sides, set aside on a tray or plate and repeat searing the rest. Cut any overly large pieces to ensure all of the beef is uniformly sized in about 1 - 2 inch cubes.
Step 3
Prep the vegetables.
While the beef is searing, chop the peppers, onions, jalapeno, and garlic.
Step 4
Sweat the vegetables.
Once all of the beef has been browned and set aside, add the vegetables to the pot. Stir and scrape the bits off the bottom of the pot called the “fond”.
The fond is essential in adding depth and richness to your chili as it holds all of the caramelized flavorful compounds left behind from the beef.
Step 5
Add the spices and paste.
Add the premixed spices to the pot and stir, cooking until fragrant - about 1 minute.
Add the tomato paste and chipotle puree and stir, cooking for a couple of minutes to caramelize and intensify their flavor.
Step 6
Deglaze with wine.
Add the wine to the pot and bring up to a boil over high heat. Stir to scrape up any bits left on the bottom of the pot.
I used an inexpensive dry rose that I had on hand but white wine would work just as well. Red wine can be overpowering for chili so I would not recommend it here.
Step 7
Add the beef, tomatoes, liquids, and sugar.
Add the browned beef back into the pot along with the canned crushed & diced tomatoes, coffee, chicken stock, and brown sugar. Stir everything together, then bring to a boil over high heat.
Step 8
Cook low and slow until tender.
Once the mixture reaches a boil, turn the heat down to low and cover it with the lid, leaving it slightly ajar. Cook gently for 2 - 3 hours until the beef is fall-apart tender. Stir the chili occasionally to make sure nothing sticks to the bottom.
To check for tenderness, I use tongs to see if the meat falls apart easily when pressed - see pictures below.
Step 9
Add cooked beans and finish with the final seasonings.
Stir in the cooked beans, dark chocolate, Worcestershire sauce, and salt. Start with at least 2 tablespoons of Worcestershire and 6 tablespoons of salt, this is a big batch so you’ll need to add quite a bit before you can taste it.
Taste to adjust the seasoning with more salt, brown sugar, and Worcestershire sauce if needed. This is the most important step to make your chili addictive. I usually taste and adjust at least 5 times before I’m happy with it.
I like to start by making sure the salt level is good, then adjust the sweetness and acidity until it tastes so good I can’t just have one bite. This will take some practice to master, but the key is tasting repeatedly and experimenting with what you think it could use until you’re happy with it.
Step 10
Serve.
You can serve this chili immediately or, even better, cool and chill in the fridge overnight for a more intense integrated flavor. This will give the ingredients time to mingle and come together. Then reheat and garnish with your favorite toppings like sour cream, cheddar, scallions, and tortilla chips.
My tips
How to thicken chili:
Simmer uncovered for an extra half hour.
Or add a cornstarch slurry by mixing a tablespoon of cornstarch with one tablespoon of cold water until smooth and stir it into the simmering chili. Repeat until the desired thickness has been achieved.
Or add a couple of tablespoons of cornmeal to the simmering chili, then repeat until the desired thickness has been achieved.
Cook beans separately - adding cooked beans at the end makes this recipe easier to coordinate. Since the beef takes longer to cook than the beans, it can be difficult to gauge exactly when to add them for perfect texture.
How to use leftovers - use it to top nachos, fries, baked potatoes, or potato wedges.
A fun way to eat chili - use tortilla chips instead of a spoon to eat this chili.
Camping meal prep - take it camping for a super simple and satisfying fireside meal that only requires reheating.
Substitutions
Slow cooker - to cook chili in a slow cooker, start by searing the beef, and prepping the spices and vegetables. Then combine all of the ingredients except for the cooked beans, dark chocolate, and Worcestershire sauce in the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The exact cooking time may vary depending on your slow cooker. Check the meat for tenderness as in step 8, then finish with seasonings and beans as in step 9.
Spices - toasted whole spices add a nice depth of flavor but can be substituted with preground versions if you prefer. Keep in mind that whole spices take up more volume than ground, so use 1 teaspoon of a preground spice for every 1 tablespoon of a whole spice that is called for in this recipe. Alternatively, use a store-bought taco seasoning or chili seasoning mix.
Stewing beef - if you can’t get precut stewing beef, use a whole piece of brisket or chuck, sear until browned on all sides, then dice into 1 - 2 inch cubes. Or substitute stewing beef, although it will sacrifice flavor, with an equal amount of ground beef, ground turkey, ground chicken, or a combination of ground meats. Brown the ground meat first and remove it from the pot, then follow the same steps above adding it back in as in step 7.
Chili peppers - substitute with other chili peppers such as serrano for a similar level of heat, or for more heat use habanero or Thai bird’s eye chili. Chipotle puree adds a nice spicy and smoky element to the chili but can be substituted for chipotle chili powder or extra smoked paprika for a similar smoky flavor.
Black beans - substitute with kidney beans, pinto beans, navy beans, or cannellini beans. Or omit the beans altogether for a more true Tex-Mex style chili (they’re not big fans of beans in their chili I’ve heard).
Dry white or rose wine - wine adds acidity and the alcohol actually helps bring out more flavor in the chili.
For a similar effect, add a couple of shots of vodka, bourbon, or tequila and adjust the acidity with apple cider vinegar or lime juice.
If you want to omit the alcohol, use one part apple cider or white balsamic vinegar diluted with 7 parts water or stock to make up the same amount of wine used in the recipe.
To get a more in-depth explanation of why alcohol is an important ingredient to bring out flavors in food, watch Adam Ragusea’s video on “Why I Put White Wine In Basically Everything“.
Black drip coffee - coffee adds bitterness and earthiness which helps to balance flavors while adding complexity and depth to the chili. Instant coffee can be substituted for drip. Alternatively, use strong black tea for a similar bitter earthiness.
Dark chocolate - use unsweetened cocoa powder instead. Like the coffee, this ingredient adds complexity and depth; I wouldn’t recommend omitting it.
Worcestershire sauce - this ingredient adds umami, sweetness, tanginess, and savoriness all in one. For a similar umami flavor use soy sauce, tamari, or miso paste, then adjust the sweetness and acidity accordingly with brown sugar and acids such as apple cider vinegar or lime juice.
Storage
Let chili cool then transfer to airtight containers or zip-top bags and store in the fridge for up to a week.
Freeze leftover chili for up to 3 months.
Reheat thawed chili gently on the stove or in the microwave stirring occasionally. This chili freezes very well, there’s no need to add water or rethicken it, just heat and serve.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Low-carb, High-protein
That’s it, enjoy!
Okay, so there are a few “unusual” ingredients and it takes some time to put this whole thing together, but once all the stuff is in the pot, there’s really not much more to do. Plus, this recipe makes a pretty large batch so it’s an efficient use of your time and you won’t want it to end, it’s that good.
I was first inspired to make this type of chili after reading J. Kenji López-Alt’s recipe for “The Best Chili Ever” on Serious Eats. He goes even further with the unusual ingredients by adding anchovy fillets, Marmite, and star anise.
It’s a great recipe, but I’ve adapted mine to be a bit simpler and use the ingredients I had on hand (Marmite? I’m not even sure where to get that in Canada). I also opted not to use dried chilis because I wanted to keep the spice at a medium level.
My version is still made in the same spirit though and ended up being one of the most unique and flavorful chili’s we have ever had. I hope you adapt this recipe with the ingredients you have on hand and maybe try something different you wouldn’t usually think of.
Have fun with it and enjoy!
Summary
Chunky Beef Chili Con Carne Recipe
A spin on classic ground beef chili - this recipe features tender chunks of braised beef, simmered slowly for a hearty one-pot meal.
Makes: 8 liters (16 portions)
Prep: 45 min Cook: 3 hours
Ingredients
For the Chili:
4 pounds precut stewing beef such as chuck, round, brisket, shank, or a mix of these
3 onions, white, red, or yellow, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapeno peppers, finely diced (deseeded for mild)
8 cloves garlic, finely minced
4 cups cooked black beans, from 2 - 19 ounce (540 ml) cans or cooked from 1 ½ cups dry beans
2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
1 tablespoon whole black peppercorns
4 whole cloves
½ stick cinnamon
2 teaspoons smoked paprika
1 tablespoon chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 teaspoon chipotle puree
1 cup dry white or rose wine
2 cups black drip coffee
2 cups chicken stock
1 - 28 ounce (796 ml) can crushed tomatoes
2 - 28 ounce (796 ml) cans diced tomatoes
2 tablespoons brown sugar
2.5 ounces (75 g) 70% or higher dark chocolate, roughly broken into chunks (about 8 squares)
extra virgin olive oil, for searing beef
Worcestershire sauce, to taste
salt, to taste
Optional garnishes:
grated cheddar cheese
chopped scallions
chopped cilantro
sour cream
pickled jalapenos
tortilla chips
Instructions
Prep spice mix. Toast whole spices in a pan until fragrant. Grind, then mix with preground spices and set aside.
Sear beef. Sear beef in batches with olive oil in a heavy-bottomed pot until browned, set aside. Cut overly large pieces into 1-2 inch cubes.
Prep and sweat veggies. Chop peppers, onions, jalapeno, and garlic. Sweat vegetables in the pot, scraping any browned bits off the bottom.
Add spices and paste. Mix in spices until fragrant. Add tomato paste and chipotle puree, cook for a couple minutes to caramelize.
Deglaze with wine. Pour wine into the pot, bring to a boil, and scrape up any remaining bits.
Add beef and remaining liquids. Combine browned beef, canned tomatoes, coffee, stock, and sugar in the pot. Bring to a boil.
Cook slowly. Simmer partially covered for 2-3 hours until beef is tender, stirring occasionally.
Finish with beans and seasonings. Stir in cooked beans, chocolate, Worcestershire sauce, and salt. Adjust seasoning to taste.
Serve. Serve immediately or chill overnight for flavors to meld. Reheat and garnish with your favorite toppings.
Top Tips
Thicken chili by simmering uncovered for an extra half hour, or by adding a cornstarch slurry, or by adding a few tablespoons of cornmeal.
To cook in a slow cooker - sear beef, prep spices and veggies. Combine all except beans, chocolate, and Worcestershire. Cook on low 6-8 hours or high 3-4 hours, until tender. Adjust seasoning and add beans before serving.
Use leftover chili to top nachos, fries, or potato wedges, or eat with tortilla chips instead of a spoon for a fun twist.
Have you given this recipe a try yet? Let me know how it turned out below.
Enjoy!
