Chili Con Carne

I made this chili con carne for the first time during a football Sunday when I needed something warm and bold to feed a hungry crowd and I had some ground beef in the fridge and a couple of cans of beans and tomatoes in the pantry so I threw everything in a pot and hoped for the best and what came out was so rich and flavorful that no one could stop talking about it. Even now whenever there’s a chilly day or a get-together I find myself reaching for this same recipe because it always brings comfort and flavor to the table.

It’s one of those meals that makes the whole house smell incredible and the longer it simmers the better it gets and I love how you can play with the spice level and toppings to make it exactly how you like it. Whether it’s topped with a dollop of sour cream and fresh cilantro or served over rice or cornbread this chili con carne never disappoints.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The savory and hearty base of the chili.
• Onion – Adds sweetness and depth to the flavor.
• Garlic – Brings a warm aromatic note.
• Kidney beans – A classic chili addition for texture and protein.
• Pinto beans – Adds variety and a creamy contrast to the kidney beans.
• Crushed tomatoes – Forms the flavorful tomato base.
• Tomato paste – Intensifies the rich tomato flavor.
• Beef broth – Helps simmer everything to the perfect consistency.
• Chili powder – The main spice that gives chili its signature kick.
• Cumin – Adds warmth and earthy flavor.
• Paprika – Brings a subtle smoky note.
• Oregano – Enhances the depth with herbal tones.
• Salt and pepper – To balance and brighten all the flavors.
• Olive oil – For sautéing the aromatics and meat.

Tools You’ll Need

• Large pot or Dutch oven – Ideal for browning meat and simmering everything evenly.
• Wooden spoon – Great for stirring and scraping the bottom of the pot.
• Can opener – To open all those cans of beans and tomatoes easily.
• Measuring spoons – To portion the spices accurately.
• Ladle – Makes serving the chili a breeze.
• Knife and cutting board – For chopping onions and garlic cleanly.

Instructions

Step 1: Sauté the Aromatics

I start by heating olive oil in a large pot over medium heat and I add chopped onions and garlic and cook them until they’re soft and fragrant.

Step 2: Brown the Beef

Next I add the ground beef and break it up with a spoon and cook until browned and fully cooked through and then I drain any excess fat to keep it from getting greasy.

Step 3: Add the Tomato Base

I stir in the tomato paste followed by the crushed tomatoes and beef broth and I let it come to a simmer and this is when the kitchen starts to smell amazing.

Step 4: Season and Simmer

Then I add all the spices – chili powder cumin paprika oregano salt and pepper – and give it a good stir and I let everything simmer for at least 30 minutes so the flavors can develop.

Step 5: Add the Beans

Once the chili has thickened a bit I stir in the drained kidney and pinto beans and I simmer for another 10 to 15 minutes so everything melds together.

Step 6: Serve Hot

When it’s ready I ladle the chili into bowls and top with sour cream chopped cilantro or shredded cheese and it’s always a hit.

Tips

For extra depth I sometimes add a small square of dark chocolate or a splash of brewed coffee to the pot. If you like it spicier try adding cayenne pepper or a chopped jalapeño. This chili freezes wonderfully so I always make a double batch and freeze half for later. You can also make it in a slow cooker after browning the beef and it turns out just as good.

Ways to Serve

I love serving chili con carne with warm cornbread or over a bed of rice for a hearty meal. You can also use it as a topping for baked potatoes or nachos or even stuff it into tortillas for a fun twist. Leftovers make a great lunch and it gets even tastier the next day.

Frequently Asked Questions

Can I make chili con carne in a slow cooker?

Yes, just brown the meat and onions first then transfer everything to the slow cooker and cook on low for 6–8 hours.

Can I use canned beans for chili con carne?

Absolutely, canned beans are convenient and work perfectly – just rinse and drain before adding.

Can I freeze leftover chili con carne?

Yes, it freezes very well. Let it cool first and store in airtight containers for up to 3 months.

How can I make chili con carne vegetarian?

You can swap the meat for lentils or extra beans and use vegetable broth instead of beef broth.

See You in the Kitchen

I hope you try this chili con carne recipe and enjoy the same comfort and bold flavor that it brings to my table every time. Whether you’re making it for game day dinner or just a cozy evening I promise it’ll be a new favorite.

Happy Cooking!

Print