Chili Con Carne is a hearty, comforting dish packed with tender ground beef, beans, tomatoes, and just the right amount of spices to give it that cozy, warming kick. It’s a simple, one-pot meal that fills the kitchen with amazing smells and promises a satisfying dinner. The combination of rich meat, soft beans, and a touch of chili makes it a real crowd-pleaser.
I love making this chili when I need something easy but full of flavor. It’s the kind of recipe I turn to on chilly evenings or when I want something that can simmer away while I relax or get other things done. A tip I’ve picked up is to let it cook low and slow—it really brings all those flavors together and gives the chili its perfect, comforting depth.
One of my favorite ways to serve chili is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side for scooping. It’s perfect for casual dinners, movie nights, or even feeding a crowd at a party. Every time I make chili con carne, it feels like I’m sharing a little bit of that warm, inviting comfort food magic with those around me.
Key Ingredients & Substitutions
Ground Beef: This is the heart of your chili. I like using 80/20 beef for a juicy, flavorful chili. If you want leaner, go for 90/10, or try ground turkey or plant-based crumbles for a lighter or vegetarian option.
Beans: Kidney beans are classic here, but black beans or pinto beans also work well. Canned beans save time; just rinse them to reduce salt and starch.
Tomatoes & Tomato Paste: Canned diced tomatoes add freshness and acidity. Tomato paste thickens and deepens the flavor. If fresh tomatoes are in season, you can substitute but cook longer for softness.
Spices: Chili powder blends chili peppers with other spices. Ground cumin and smoked paprika add earthiness and smokiness. Feel free to tweak the heat with cayenne or jalapeño based on your spice tolerance.
How Do I Get the Best Flavor From the Spices and Meat?
To deepen the flavor of your chili, it’s important to toast the spices and brown the meat well.
- Cook the onion and garlic until soft to build a flavorful base.
- Brown the ground beef without stirring too much, so it develops nice caramelized bits. Drain excess fat for a less greasy chili.
- Toast the spices in the pan for 1 minute to release their aroma and flavor before adding liquids.
Simmering the chili low and slow lets the flavors meld. Stir occasionally to avoid sticking and cook it covered partially to keep the moisture balanced. This patience really pays off in a rich, well-rounded chili.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it cooks the chili evenly and handles long simmering without burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife and cutting board – for chopping onions, peppers, and garlic easily and safely.
- Can opener – to open your diced tomatoes and beans.
- Ladle – helps you serve the chili neatly into bowls.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that still has plenty of taste.
- Add diced sweet potatoes or corn for a bit of natural sweetness and texture.
- Stir in a tablespoon of cocoa powder or a square of dark chocolate for a subtle, rich depth.
- Use a mix of beans like black beans and pinto beans to add variety and extra heartiness.
How to Make Chili Con Carne?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) ground beef
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1 (14 oz / 400g) can kidney beans, drained and rinsed
- 1 (14 oz / 400g) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for more spice)
- Toppings: shredded cheddar cheese, sour cream, chopped green onions
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and sautéing, plus at least 30 minutes for simmering. For best flavor, allow the chili to simmer gently for up to 1 hour, so you’ll need about 45 minutes to 1 hour total.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and clear, about 5 minutes. Add the minced garlic, diced green pepper, and jalapeño (if using), and cook another 2–3 minutes until softened.
2. Brown the Beef:
Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat from the pot if necessary.
3. Add Spices and Tomato Paste:
Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute to release the flavors. Then mix in the tomato paste thoroughly.
4. Combine Remaining Ingredients and Simmer:
Add the diced tomatoes, kidney beans, and beef broth. Stir everything together well. Bring the chili to a gentle simmer over medium-high heat. Once simmering, reduce heat to low, partially cover, and cook for at least 30 minutes, stirring occasionally.
5. Final Seasoning and Serving:
Taste the chili and adjust seasoning if needed. Serve hot in bowls topped with shredded cheddar cheese, a dollop of sour cream, and sprinkled with chopped green onions if you like.
Can I Use Frozen Ground Beef for This Chili?
Yes! Just make sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the defrost setting on your microwave. This ensures even cooking and better texture.
Can I Make Chili Con Carne Ahead of Time?
Absolutely! Chili actually tastes better the next day as the flavors meld. Make it up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove or in the microwave before serving.
How Should I Store Leftovers?
Keep leftover chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, it freezes well for up to 3 months. Thaw frozen chili in the fridge overnight before reheating.
Can I Adjust the Heat Level?
Yes! To make it milder, omit the jalapeño and cayenne pepper, or reduce the chili powder. For more heat, add extra jalapeño, cayenne, or hot sauce to taste while simmering or at serving.