Chili Con Carne Recipe: Craving a hearty, spicy, and soul-warming dish that’s packed with flavor? You can’t go wrong with Chili Con Carne. It’s one of those timeless comfort foods that’s easy to make, fun to customize, and always a hit at the dinner table.
Whether you’re preparing for a casual family dinner or game day with friends, this guide will walk you through every step to make the perfect bowl of chili—rich, savory, and absolutely satisfying.
What is Chili Con Carne?
Chili Con Carne, which literally translates from Spanish to “chili with meat,” is a beloved stew-like dish made with ground or diced meat, chili peppers, spices, and often tomatoes and beans. It originated in the American Southwest, particularly Texas, and has since spread across the globe with countless variations.
This dish combines bold spices, tender meat, and rich flavors simmered together until they reach a magical harmony. While many cultures now have their own versions, the essence remains the same: meat, heat, and hearty satisfaction.
Its simplicity makes it adaptable—you can go traditional, stick to minimal ingredients, or jazz it up with beans, beer, cocoa powder, or even cinnamon for a touch of complexity.
Why This Recipe Works
What makes this recipe stand out is its balance—not just in flavor, but in texture and aroma. The meat is browned perfectly, locking in its juices. The spices are layered in stages, allowing each to release its essential oils. The tomatoes offer acidity, the beans add creaminess, and the simmering time allows all these ingredients to meld into a deeply satisfying chili.
This isn’t a dump-it-all-in-the-pot kind of meal. It’s crafted in layers, giving it depth you can taste in every bite. Plus, it’s simple enough for beginners and customizable for the pros.
List of Ingredients You’ll Need
Let’s break down the ingredients into categories so you know exactly what to shop for. You probably have most of these on hand already!
Meat
- 2 lbs ground beef (80/20 or 85/15 for flavor)
- Optional: Ground pork or chorizo for extra richness
Vegetables
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 jalapeño, diced (optional for extra heat)
Spices & Seasonings
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Liquids & Base
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Beans (Optional)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans or pinto beans
Optional Add-Ins
- 1 tbsp cocoa powder (for depth)
- 1 tsp sugar (to balance acidity)
- 1 small can green chilies
- A splash of beer or coffee for flavor
Kitchen Tools & Equipment
Having the right tools makes the cooking process smoother:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Cutting board
- Sharp chef’s knife
- Measuring spoons and cups
- Ladle for serving
Choosing the Right Meat for Chili
While ground beef is the go-to for most chili lovers, you can experiment with different types for a richer flavor. Chuck roast cut into small cubes brings a meaty bite and holds up well to long simmering. Want it lighter? Try ground turkey or chicken.
A mix of ground beef and pork offers a fantastic balance between fat and flavor. Remember: fat equals flavor. Just drain any excess oil if it’s too greasy.
Beans or No Beans?
Ah, the classic chili debate: to bean or not to bean? Traditional Texas-style chili strictly avoids beans, focusing purely on meat and spice. But outside of Texas, adding beans is widely accepted—and honestly, it makes the dish heartier and stretches your servings, which is great if you’re feeding a crowd.
If you’re a bean lover, kidney beans, black beans, and pinto beans are your best bets. They hold up well during simmering and absorb flavor like a sponge. Rinse and drain canned beans to remove excess sodium and any metallic taste.
Prefer to go no-bean? No problem. You’ll still get a rich, meaty, bold chili that packs just as much punch. In the end, it comes down to personal preference, and either way, you’re going to end up with a seriously delicious pot of chili.
The Role of Spices in Chili
Spices are the backbone of chili con carne. They’re what transform a basic meat and tomato stew into something truly crave-worthy. Don’t be afraid to go bold here—you want a flavor explosion in every bite.
Here’s a closer look at the spice MVPs:
- Chili powder: This is your base. It gives chili that deep, red hue and a smoky heat.
- Cumin: Earthy and warm, cumin adds that signature Southwestern flavor.
- Paprika: Especially smoked paprika, which brings a subtle fire-roasted vibe.
- Oregano: Mexican oregano is ideal, but regular works fine for herbaceous balance.
- Cayenne pepper: Use with caution. A little goes a long way in terms of heat.
- Salt & pepper: These elevate all the other spices and round out the flavor profile.
Pro tip: Bloom your spices by sautéing them in oil or fat before adding liquids. This enhances their aromatic qualities and infuses the chili with a deep, complex taste.
Step-by-Step Guide to Making Chili Con Carne
Ready to get cooking? Follow this simple, foolproof process to make the best chili con carne from scratch:
Step 1: Prep Your Ingredients
Before you start cooking, chop your onions, garlic, bell peppers, and jalapeños. Measure out all your spices so they’re ready to toss in. This makes the cooking process smooth and stress-free.
Step 2: Brown the Meat
Heat 1–2 tablespoons of oil in a large pot over medium-high heat. Add your ground beef (or meat of choice) and break it up with a wooden spoon. Cook until it’s browned and no longer pink—about 8–10 minutes. Drain excess fat if needed, but leave a little for flavor.
Step 3: Sauté the Aromatics
Add diced onions, bell pepper, garlic, and jalapeño to the pot. Sauté for about 5 minutes until soft and fragrant. This builds the base of your flavor.
Step 4: Add the Spices
Stir in your chili powder, cumin, paprika, oregano, salt, pepper, and cayenne. Let them cook for 1–2 minutes with the veggies and meat—this is called blooming the spices, and it seriously amps up the flavor.
Step 5: Add the Tomato Paste
Toss in the tomato paste and stir it well. Let it caramelize for a couple of minutes. It adds depth and richness to your chili.
Step 6: Deglaze and Simmer
Pour in your beef broth to deglaze the pot, scraping up all the brown bits at the bottom. Add in the crushed tomatoes, diced tomatoes, Worcestershire sauce, and any optional ingredients like cocoa powder or a splash of beer.
Step 7: Add Beans (If Using)
If you’re using beans, now’s the time. Stir them in gently to avoid breaking them apart.
Step 8: Simmer Low and Slow
Bring everything to a boil, then reduce heat to low and cover. Let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors develop. You can go up to 2 hours if you have the time!
Step 9: Taste and Adjust
Right before serving, taste your chili. Need more salt? A dash of vinegar or lime juice for brightness? Make your adjustments now.
Tips for Making the Best Chili
Want to take your chili to the next level? Here are some pro tips:
- Use fresh spices: Old spices lose potency. Fresh = flavor-packed.
- Brown your meat properly: Don’t rush this step. A good sear adds serious umami.
- Simmer longer: The magic happens over time. Give it at least 60–90 minutes.
- Add sugar or cocoa: Just a small amount balances acidity and deepens flavor.
- Use a mix of meats: Try beef + pork or add some chorizo for a flavor bomb.
- Don’t skimp on the salt: Salt brings everything to life, but add in stages.
- Make it ahead: Chili tastes even better the next day after the flavors settle.
How to Adjust the Heat Level
Heat tolerance varies from person to person. Luckily, chili is easy to customize. Here’s how to control the spice:
To increase the heat:
- Add more jalapeños, serrano peppers, or a diced habanero.
- Increase the cayenne or chili flakes.
- Drizzle in some hot sauce before serving.
To reduce the heat:
- Remove seeds from peppers.
- Use sweet bell peppers instead of hot chiles.
- Add a dollop of sour cream or shredded cheese to cool things down when serving.
The key is balance—you want it spicy, not scorching (unless you’re into that!).
Serving Suggestions
Chili Con Carne is incredibly versatile when it comes to serving. Whether you’re going for a casual dinner or entertaining a crowd, how you present your chili can elevate the entire experience.
Classic Pairings
- Cornbread: A slightly sweet, crumbly cornbread is the perfect contrast to the savory heat of chili.
- Rice: Serve your chili over a bed of white or brown rice to bulk it up and mellow out the spice.
- Tortilla chips: Scoop up your chili like a dip—especially fun for parties or game night.
- Baked potatoes: Spoon chili over a soft, fluffy baked potato for a filling meal.
- Macaroni: Stir chili into elbow noodles for a chili mac that kids and adults both love.
Toppings to Try
Don’t forget the toppings! They add texture, freshness, and contrast.
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Fresh cilantro or green onions
- Sliced avocado
- Jalapeño slices
- Lime wedges for squeezing on top
Let guests build their own chili bowl with a DIY toppings bar—it’s fun and totally customizable.
Storage and Reheating
One of the best things about chili is how well it stores and improves over time. After simmering, let your chili cool completely before storing.
Storing in the Fridge
- Transfer to an airtight container.
- Store for up to 5 days in the refrigerator.
- The flavors deepen, making it even tastier the next day!
Reheating Tips
- Reheat on the stovetop over medium-low heat until warmed through.
- Add a splash of broth or water if it’s too thick.
- For microwave reheating, use a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring between rounds.
Always make sure it’s heated thoroughly before serving.
How to Freeze Chili Con Carne
Got leftovers? Chili freezes like a dream. It’s the ultimate meal prep superstar.
Steps to Freeze:
- Cool chili completely.
- Portion it into freezer-safe containers or heavy-duty freezer bags.
- Label with the date.
- Freeze for up to 3 months.
To Reheat from Frozen:
- Thaw overnight in the fridge or place the container in warm water to loosen.
- Reheat on the stovetop or microwave until hot.
Perfect for quick weeknight dinners when you don’t feel like cooking from scratch!
Variations of Chili Con Carne
Feeling adventurous? There are dozens of ways to tweak the classic chili recipe to suit your taste or dietary needs.
Tex-Mex Chili
- Add masa harina or cornmeal to thicken the chili and give it a corn-like flavor.
- Top with crushed tortilla chips and cheddar for a fiesta in your mouth.
Vegetarian Chili
- Skip the meat and use lentils, quinoa, or chopped mushrooms for texture.
- Load up on beans and veggies like zucchini, carrots, and corn.
White Chicken Chili
- Use shredded rotisserie chicken, white beans, green chiles, and a creamy base with sour cream and lime.
Chili Verde
- Made with pork shoulder, green tomatillos, and green chiles.
- Offers a tangy, smoky twist on traditional chili.
Sweet and Spicy Chili
- Add a hint of brown sugar or maple syrup.
- Toss in some cinnamon or allspice for a unique flavor combo.
Chili Con Carne is truly a blank canvas—make it your own!
FAQs about Chili Con Carne Recipe
1. Can I make it ahead of time?
Absolutely! In fact, chili tastes even better the next day. Make it 1–2 days in advance, store in the fridge, and reheat before serving.
2. How long does chili last in the fridge?
Chili can be refrigerated in an airtight container for up to 5 days. Always check for signs of spoilage before reheating.
3. Is chili better the next day?
Yes! The flavors meld together overnight, creating a richer and more cohesive taste.
4. Can I use different types of meat?
Definitely. Try ground turkey, chicken, pork, or even chunks of beef stew meat. Mix and match for your favorite flavor combo.
5. What toppings go best with chili?
Sour cream, shredded cheese, green onions, avocado, and tortilla chips are all delicious topping options. Let your taste buds decide!
Conclusion
There you have it—a complete guide to making Chili Con Carne from scratch. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe delivers big on flavor, comfort, and satisfaction. From the spices to the simmer, every step adds a layer of depth that’ll have people coming back for seconds (and thirds).
Chili is more than just a meal—it’s a celebration of warmth, spice, and community. So grab your pot, gather your ingredients, and cook up a batch of chili that’ll become a go-to favorite for years to come.
