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A steaming bowl of Spicy Chili Con Carne with beans, meat, and peppers.

Spicy Chili Con Carne for Game Day

This is a deeply flavorful, brick-red chili built with layers of toasted dried chilies, a combination of ground and cubed beef, and a long, slow simmer. It delivers a complex, savory heat that builds with every spoonful, making it the perfect hearty centerpiece for any gathering. The result is a rich, meaty, and satisfying dish that commands attention.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 dried ancho chilies, stems and seeds removed
  • 1-2 dried guajillo or New Mexico chilies, stems and seeds removed
  • 1 tablespoon neutral oil like avocado or canola
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 pounds ground beef 80/20 blend
  • 1 pound beef chuck, cut into 1/2-inch cubes
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano preferably Mexican oregano
  • 1-2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon brown sugar or 1 square dark chocolate
  • Salt and freshly ground black pepper, to taste

Equipment

  • Large heavy-bottomed Dutch oven or stock pot
  • Dry skillet
  • Heatproof bowl
  • Blender or food processor
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Toast the dried chilies: Remove stems and seeds from the ancho and guajillo chilies. Tear into flat pieces. Heat a dry skillet over medium heat and toast the chilies for about 30 seconds per side until fragrant and slightly puffed.
  2. Soak the chilies: Place the toasted chilies in a heatproof bowl and cover with boiling water. Let soak for 20 minutes to soften.
  3. Build the flavor base: While chilies soak, heat oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until deeply golden and caramelized (10-12 minutes). Add the minced garlic and cook for 1 more minute.
  4. Toast the tomato paste: Push the onions to the side. Add the tomato paste to the center of the pot and let it cook for 1 minute, stirring, before mixing it into the onions.
  5. Brown the meat: Increase heat to medium-high. Add the cubed beef chuck, season with salt and pepper, and brown on all sides. Then add the ground beef, breaking it up, and cook until no longer pink. Do not drain the fat unless excessive.
  6. Create the chili paste: Drain the soaked chilies, reserving 1/2 cup of the soaking liquid. Place the chilies, reserved liquid, ground cumin, and oregano in a blender. Blend until a completely smooth, thick paste forms.
  7. Cook the chili paste: Scrape the chili paste into the pot with the meat and onions. Stir well to coat everything and cook for 2-3 minutes.
  8. Deglaze the pot: Pour in the dark beer or beef broth, scraping up any browned bits (fond) from the bottom of the pot with a wooden spoon.
  9. Combine and simmer: Add the crushed tomatoes, drained kidney beans, minced chipotle peppers, and brown sugar or chocolate. Stir thoroughly to combine.
  10. Long simmer: Bring the chili to a boil, then immediately reduce heat to the lowest setting. Partially cover the pot, leaving a small crack. Simmer gently for 1.5 to 2 hours, stirring occasionally, until the cubed chuck is fork-tender and the sauce has thickened. Taste and adjust seasoning with salt and pepper.

Notes

For a smoother sauce, you can blend the chili paste with the crushed tomatoes. Common toppings include sour cream, shredded cheddar cheese, diced white onion, and sliced jalapeños. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavor often improves the next day. For a milder version, remove seeds from all dried chilies and use only one chipotle pepper. For a Texas-style chili, omit the kidney beans and add an extra pound of cubed chuck.