Chili Con Carne is a hearty, spicy stew that’s packed with ground beef, beans, tomatoes, and a blend of warm spices like chili powder and cumin. It’s one of those dishes that warms you up from the inside out, with a nice kick that makes every bite exciting. The combination of tender meat and soft beans creates a really satisfying texture that’s hard to resist.
I love making this recipe on a chilly night when you just want something filling and a little bit spicy to brighten your mood. One tip I’ve learned is to let it simmer slowly so all the flavors have time to blend together perfectly. Sometimes I add a bit of cocoa powder or cinnamon for a subtle depth that takes it to the next level—it’s a small trick that I think really makes a difference!
My favorite way to enjoy Chili Con Carne is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s great for casual dinners with friends or even as a game-day snack. Whenever I make it, the kitchen smells amazing, and it always brings people together around the table for some friendly sharing and good conversation.
Key Ingredients & Substitutions
Ground beef: This is the heart of the chili, giving it rich flavor and texture. If you want a leaner option, use ground turkey or chicken. For a vegetarian twist, try textured vegetable protein or lentils.
Chili powder & spices: They bring the classic chili flavor. If you can’t find chili powder, use a mix of paprika, cumin, and cayenne. Adjust cayenne to control heat—it’s easy to add more if you want it spicier.
Beans: Kidney beans are most common in chili, but you can swap them with black beans or pinto beans. Just make sure to rinse canned beans well to reduce sodium and avoid excess starch.
Tomatoes: Canned diced tomatoes and tomato paste build the sauce’s body and tang. If fresh tomatoes are in season, peel and chop about 3 medium ones to use instead.
How Can I Get the Best Flavor by Cooking Chili Slowly?
Slow simmering is key to a deep, balanced chili. It lets the spices meld and the beef get tender. Here’s how to do it right:
- After browning the beef and adding spices, pour in liquids and lower the heat to low or medium-low.
- Cover partially, so some steam escapes but most heat stays in.
- Stir occasionally, checking the thickness. Add a bit of water or broth if it gets too thick.
- Simmer gently for at least 30 minutes, but 1 hour or more is even better for flavor.
- Add beans near the end so they don’t get mushy.
Patience here really pays off. I like to start it early and let it cook slowly while I prep other things. You’ll be rewarded with a chili that’s full of rich, blended flavors!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds heat evenly and lets the chili simmer without burning.
- Wooden spoon or heat-resistant spatula – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping onions, garlic, and peppers quick and easy.
- Cutting board – a sturdy surface that keeps your prep safe and organized.
- Can opener – for opening canned tomatoes, beans, and tomato paste smoothly.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter version that still absorbs chili spices well.
- Add diced dark chocolate or a teaspoon of cocoa powder to deepen the flavor with a subtle richness.
- Stir in a cup of corn or diced zucchini for a fresh, slightly sweet touch and extra veggies.
- Swap cheddar cheese for pepper jack or a smoky smoked gouda to change the topping’s flavor profile.
How to Make Chili Con Carne?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 lb (450g) ground beef (or ground chuck)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (14 oz / 400g) can diced tomatoes
- 1 (6 oz / 170g) can tomato paste
- 1 cup beef broth (or water)
- 1 (15 oz / 425g) can red kidney beans, drained and rinsed
- 1 tablespoon brown sugar (optional, to balance acidity)
- Garnishes: shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, sliced red chilies
Time Needed:
This chili recipe takes about 15 minutes to prepare and around 45 minutes to cook, including simmering time. Allow a bit extra if you want deeper flavor by letting it simmer longer.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the garlic and diced red bell pepper, cooking for another 2–3 minutes until fragrant.
2. Brown the Beef:
Turn heat to medium-high and add the ground beef. Cook it while breaking it apart with a spoon until nicely browned, about 7–8 minutes.
3. Add Spices:
Drain any excess fat, then stir in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1–2 minutes to let the spices toast and release their aroma.
4. Add Tomatoes, Broth, and Simmer:
Mix in the diced tomatoes, tomato paste, beef broth, and brown sugar if using. Stir well and bring everything to a simmer. Reduce the heat to low, cover, and let it cook gently for at least 30 minutes, stirring now and then. This slow simmer helps meld all the flavors beautifully.
5. Add Beans and Thicken:
Stir in the kidney beans and cook uncovered for another 15 minutes to thicken the chili. Taste and adjust seasoning if needed.
6. Serve and Garnish:
Dish up your chili hot, and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and some sliced jalapeños or red chilies if you like it spicy. Enjoy!
Can I Make Chili Con Carne Ahead of Time?
Absolutely! Chili tastes even better the next day as the flavors have more time to develop. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Use Frozen Ground Beef?
Yes, but make sure to thaw it fully in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture from steaming the meat instead.
What Can I Substitute for Red Kidney Beans?
You can use black beans, pinto beans, or cannellini beans as great alternatives. Just rinse canned beans thoroughly before adding to reduce sodium and improve flavor.
How Do I Adjust the Spiciness?
Start with the suggested amount of cayenne pepper and chili powder, then add more gradually based on your heat preference. For milder chili, omit the cayenne and use mild chili powder. You can always add fresh sliced jalapeños as a garnish for more heat at serving time.
