Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 2 cups beef stock
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tbsp red wine vinegar
- 1 fresh jalapeño, sliced (optional garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Set the seared beef aside.
- Sauté Aromatics: In the same pot, reduce heat to medium and sauté the onion until softened, about 5 minutes. Add the garlic and cook for another 1–2 minutes until fragrant.
- Build the Base: Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute to toast the spices. Add the tomato paste and cook for another minute.
- Simmer the Stew: Return the beef to the pot. Add the diced tomatoes and beef stock. Stir well, scraping the bottom of the pot to release any browned bits. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 1.5–2 hours, stirring occasionally, until the beef is tender.
- Add the Beans: Stir in the kidney beans and black beans. Cook uncovered for an additional 20–30 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
- Finish: Stir in the red wine vinegar for brightness.
- Serve: Ladle the Chile Con Carne into bowls and garnish with fresh jalapeño slices and cilantro. Serve with warm tortillas, cornbread, or over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
