This hearty Chili Con Carne is a tried-and-true family favorite - rich, bold, and deeply comforting. Packed with ground beef, warming spices, red kidney beans, and sweet red peppers, it simmers together in a smoky tomato base until thick and full of flavor.
If you love Chili as much as I do, you might also like Easy Beef Chili, Baked Chili Hot Dogs and Instant Pot Chili.
What is chili con carne?
Chili con carne translates to "chili with meat" and is all about ground beef cooked slowly with chilies, tomatoes, aromatics, and spices until thick, rich, and spoon-coating. This version include beans, paprika and chiles for body and flavor.
The dish has deep roots in the American Southwest and northern Mexico (just like Mexican Ground Beef and Rice Skillet), where dried chiles, beef, and long simmering were practical ways to extract maximum flavor from simple pantry ingredients. Perfect weeknight version made with ground meat and canned tomatoes.
A small square of dark chocolate adds a subtle depth and richness that perfectly balances the heat. Whether you scoop it up with tortilla chips or enjoy it straight from the bowl, this chili is cozy satisfaction in every bite - and somehow, it tastes even better the next day.
It's one of those easy, no-fail recipes you turn to when you need something hearty and full of flavor. Simple to prepare and endlessly comforting, it's the kind of homemade chili con carne recipe that never goes out of style.
Why You'll Love This Recipe
Chili con carne is incredibly adaptable, which makes it a great base recipe for different dietary needs, preferences, or pantry constraints. Swapping proteins, adjusting heat levels, or flexing the vegetables keeps the core identity while offering variety.
Key Ingredients
- Ground Beef: For optimal texture and flavor, use lean ground beef. It keeps your chili rich without excess grease and gives it an appealing consistency. If your beef has a higher fat content, simply drain off some fat before adding the tomatoes and broth. I love using lean ground beef - check out Easy Philly Cheese Steak Sloppy Joes for another delicious ground beef variation.
- Vegetables: Onion, bell peppers. Always take time to sauté your vegetables - it draws out their sweetness and deepens the overall flavor. You can use any color bell pepper, and you can also add extra vegetables such as chopped zucchini or corn for more texture and nutrition.
- Spices: The spice mix can easily be adjusted to your personal taste, adding more chili powder, cumin and cayenne for a hotter and more intense flavor or dialing it back for a milder family-friendly chili.
- Tomato paste adds a great umami base and richness to this chili con carne recipe.
- Diced tomatoes: Using good quality diced tomatoes and red kidney beans makes a noticeable difference to the final dish.
- Red kidney beans are classic, but you can swap in black beans, pinto beans, or even lentils if you want to experiment and make the recipe your own.
- Chocolate Square: And don't skip that square of bittersweet chocolate - it won't taste like dessert, but it helps mellow the acidity from the tomatoes and enhances the savory depth.
How to Make Chili Con Carne
1. Brown onion and peppers
Heat oil in a heavy pot over medium to medium-high heat and sauté onion until translucent and just golden at the edges. Add fresh peppers and cook briefly until fragrant, avoiding burning, which would introduce bitterness.
2. Brown the beef and add spices
Add beef in batches if necessary so the pan is not crowded; this promotes browning instead of steaming. Cook until the meat develops deep color and fond (browned bits) on the bottom of the pan, which later dissolves into the sauce and intensifies flavor. Add spices: he chili powder, cumin, smoked paprika, garlic powder and cayenne powder.
3. Add tomato paste and beans
Stir in your tomato paste, red kidney beans and diced tomatoes.
4. Simmer
Add the chocolate and let it simmer for 25 minutes.
Chili Con Carne
Ingredients
Chili
- 2 tablespoon olive oil
- 1 onion peeled and finely diced
- pinch salt
- 2 red peppers deseeded and chopped into bite-sized pieces
- 1½ lbs ground lean beef
- 2 tsp chili powder
- 2 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- ½ teaspoon cayenne powder
- 3 tablespoon tomato paste
- 2 15oz cans diced tomatoes
- 2 15oz cans red kidney beans drained and rinsed
- 1½ cups beef broth
- 1 square bitter sweet chocolate (optional)
- salt and pepper to taste
Instructions
- In a large pot set over a medium heat add the olive oil. When hot add the diced onion with a pinch of salt and cook for 5 minutes until softened and lightly browned. Add the chopped red peppers and cook for a further 3 minutes.
- Add the ground beef and cook until browned then add the chili powder, cumin, smoked paprika, garlic powder and cayenne powder to the pot and mix thoroughly to combine.
- Cook the spices out for 1 minute. Add the tomato paste, diced tomatoes, red kidney beans and broth. Stir well to combine and bring to the boil.
- Once boiling reduce to a simmer. Add the chocolate and let it melt in. Cover and simmer for 20-30 minutes, stirring occasionally. If it's too thick, add a splash more broth or some water.
- Taste for seasoning and add salt and pepper if needed.
- Serve the chili topped with shredded cheese, sliced scallions, sliced jalapeños, chopped cilantro, some salsa and a few tortilla chips.
- Enjoy!
FAQ
- Should chili con carne include beans?
It depends on style and preference: you can certainly serve chili without beans, while I like to add beans to make it heartier and more economical. Both will be delicious. - How long should chili simmer?
At least long enough for the meat to become tender and the flavors to meld, which is often around a couple of hours for best results. Low simmering is what gives chili con carne its signature depth and silky texture. - Can chili con carne be made ahead?
Yes, and it often improves in flavor after resting in the fridge overnight. - How can the recipe be made milder or hotter?
Use milder chiles and reduce or omit hot spices for a gentle version, then provide hot sauce on the side. For more heat, increase hot chiles near the end of cooking so you can taste and adjust gradually without overshooting.
Troubleshooting Common Issues
- Chili Con Carne is too thin:
Simmer uncovered to let excess liquid evaporate, stirring often to prevent sticking. For quicker thickening, add a small amount of a starch such as masa harina or a purée of beans and simmer until the texture tightens. - Chili tastes flat or dull:
Check salt first; under-seasoning is the most common reason a chili lacks punch. If salt is correct, add small amounts of acid (like citrus or vinegar), umami boosters, or a pinch more chili and spices, letting it simmer briefly to integrate. - Chili is too spicy:
Increase the overall volume by adding more beans, tomatoes, or a neutral starch to dilute heat. Creamy toppings, dairy on the side, or a mild, slightly sweet carb like cornbread also help soften perceived spiciness. - Chili is bitter or harsh:
Harshness often comes from undercooked tomato or overly aggressive toasting of chiles and spices. A longer gentle simmer, plus a small touch of sweetness or fat, can round off the edges and rebalance the flavor.
Secret Ingredient For Depth Of Flavor
A small piece of bittersweet or dark chocolate adds depth, richness, and complexity to this chili without making it taste like dessert. You will not actually taste the chocolate, but it helps to round out the flavors, balance the acidity of the tomatoes, and enhance the umami notes. It is a simple trick that makes this chili con carne taste like it has been slowly cooked and layered with flavor.
Tips for This Recipe
- The cooking time is flexible and really just a guide. If you are in a hurry, you can cook your chili for around 30 minutes on the stovetop and still have a delicious, satisfying meal. However, the longer it cooks, the better it will taste, so if you have time, let it gently simmer for a few hours, adding a splash of extra broth or water as needed to keep it from drying out.
- Our spice mix is designed for warmth and balance, but feel free to increase the chili powder or cayenne pepper for extra heat. Tomato paste provides a rich umami backbone, while high-quality diced tomatoes and kidney beans bring texture and heartiness. If you like experimenting, swap the beans for black beans, lentils, or even sweetcorn.
- Keep an eye on the liquid level, adding more broth as needed. Like most great stews, chili con carne tastes even better the next day - perfect for meal prep or easy leftovers.
Easy Fixes
- Bland flavor: Often caused by under-seasoning or using water instead of stock. Boost flavor by increasing spices and using beef or vegetable stock for depth.
- My Chili Con Carne is too thin or watery: Simmer longer uncovered to reduce liquid, or add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) to thicken.
- Too spicy: Add more beans, diced tomatoes, or a dollop of sour cream to balance heat.
- Bland beans: Rinse canned beans and add them later in the cooking process to prevent mushiness and retain flavor.
Easy Variations and Substitutions
- No beans? Use extra ground meat, chopped vegetables (cauliflower, carrots, zucchini), sweet potatoes, or tofu for a low-carb or vegetarian version.
- No red meat? Substitute with ground turkey, chicken, mushrooms, walnuts, or plant-based meat alternatives.
- No chili powder? Use smoked paprika, cumin, and a pinch of cayenne for a similar flavor profile.
- Too much liquid? Simmer uncovered or add a cornstarch slurry to thicken.
- Low sodium? Use low-sodium beans, stock, and reduce added salt; add more herbs and spices for flavor.
Stovetop And Slow Cooker Options
You can make this chili con carne on the stovetop or in a slow cooker, depending on your schedule. Both methods will give you a thick, hearty, flavor-packed chili that tastes like it has been simmering all day.
- The stovetop method is quick and flexible when you want to pull together a hearty meal in under an hour, while the slow cooker is ideal when you want to let dinner take care of itself.
- If you choose the slow cooker method, sauté your onions and peppers first, brown the beef, and bloom the spices in a pan to build a deep flavor base. Then transfer everything to your slow cooker and add the remaining ingredients, reducing the broth by about half since there is less evaporation. After a few hours on low or high (depending on your timing), you will have an incredibly rich and satisfying pot of chili con carne.
Variations and substitutions
- Different proteins:
Replace beef with ground pork, turkey, or chicken for a lighter but still hearty bowl, or mix meats for complexity. For a more traditional "no-bean" chili, skip beans entirely and focus on beef and chiles, or use only chunks of beef instead of ground. - Bean-forward or meatless versions:
Create a budget-friendly, veggie-forward chili using multiple bean types such as kidney, pinto, and black beans, along with lentils. Plant-based mince or crumbled tofu can mimic the body of ground beef when browned aggressively with spices. - Heat level customization:
Use milder chiles and limit hot spices if serving spice-sensitive eaters, offering hot sauce at the table for those who want extra heat. To cool a chili that became too spicy, add more beans, a creamy topping, or a richness booster like creamed coconut, which can temper the burn.
Serving Suggestions And Toppings
Get creative with your chili toppings to add extra flavor and texture. A dollop of sour cream, caramelized onions, grated cheese, sliced green onions, avocado, or a squeeze of fresh lime juice works beautifully with this hearty beef chili. It is fantastic served in a bowl loaded with toppings, but you can also stretch the portions by serving it over steamed rice, with crusty Dutch Oven Bread, or over a baked potato.
Chili Con Carne is delicious with Avocado Corn Salad and Avocado, Tomato & Cucumber Salad.
Chili con carne is often served over rice or piled on top of a jacket potato (baked potato) for a really comforting, filling meal.
Leftovers are perfect for quick lunches, nacho toppings, or stuffing into wraps and quesadillas. Because the flavors continue to develop, this chili often tastes even better the next day.
Storage Tips
Chili con carne is perfect for batch cooking, and properly stored leftovers often taste even better than the first day!
- Cooling and refrigeration:
Let chili cool slightly, then transfer to shallow containers so it cools more quickly and evenly. Refrigerate once it is no longer hot to the touch, and use within a few days for best flavor and quality. Store any leftovers in an airtight container in the refrigerator for up to 4 days. - Freezing tips:
Chili freezes very well; beans and meat hold up during reheating, perfect for make-ahead meals! Freeze in portions for up to 3 months - chili con carne reheats beautifully on busy nights. - Reheating:
Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if it has thickened too much. Taste again after reheating and adjust salt, spice, or acidity, as flavors can mute slightly once chilled and frozen. - Using leftovers creatively:
Turn leftover chili into stuffed baked potatoes, nachos, quesadillas, or chili cheese fries. It also makes a great topping for hot dogs, burgers, or as a filling for enchiladas and burritos.
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