Chili Con Carne

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  • Total: 2 hr
  • Prep: 45 min
  • Cook: 1 hr 15 min
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2 1/2 pounds beef chuck, cut into 1-inch cubes

Kosher salt and freshly ground pepper

1/4 cup vegetable oil, plus more as needed

1 large Spanish onion, chopped

5 large cloves garlic, minced

1/4 cup, plus 1 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1 15-ounce can crushed tomatoes

2 1/2 cups low-sodium chicken broth

1 15 1/2-ounce can pinto beans, rinsed and drained

Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers, sour cream


  1. 1. Pat the meat dry with a paper towel and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve.
  2. 2. Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes. Add the garlic and cook, stirring for 2 minutes more. Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the crushed tomatoes and 2 cups broth. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season chili with salt and pepper, cover, and cook 30 minutes.
  3. 3. In a food processor or blender, puree half the beans with remaining 1/2 cup broth. Add both the whole and pureed beans to the chili. Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed. Serve chili over rice with condiments as desired.

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