Chili Con Carne is a hearty and satisfying dish full of rich flavors and comforting warmth. This classic recipe features ground beef simmered with beans, tomatoes, and a blend of spices that bring just the right amount of kick. It’s the kind of meal that fills your kitchen with a delicious aroma and makes you look forward to dinner.
I love making Chili Con Carne when I want something simple, but with plenty of heart. It’s perfect for a cozy night in or for feeding a crowd since it stretches easily and gets better as it sits. One of my favorite things is how you can adjust the spice level to suit everyone at the table — whether you like it mild or with a little heat.
To make it extra special, I like to serve Chili Con Carne with some crunchy corn chips, a sprinkle of cheese, and a dollop of sour cream on top. It turns into a fun and filling meal that’s great for sharing. Sometimes, I’ll even make a big batch and save the leftovers for the next day because the flavors just deepen, making it taste even better.
Key Ingredients & Substitutions
Ground beef: This is the classic choice for chili con carne. Lean beef works best to keep it hearty but not too greasy. If you want a lighter option, ground turkey or chicken are good swaps.
Beans: Kidney and black beans add texture and protein. If you’re not a fan of beans, just use more beef and veggies, or try pinto beans for a different flavor.
Tomatoes & tomato paste: These bring body and rich tomato flavor. You can use fresh tomatoes in summer or canned fire-roasted tomatoes for a smoky touch.
Spices: Cumin, chili powder, and smoked paprika create the warming, mildly spicy flavor. Adjust the chili powder and fresh red chili to control how hot it gets. If you prefer milder, just reduce the chili.
Onion, garlic, and bell pepper: These are the flavor base. You can swap bell pepper for other sweet peppers or even mild chili for more heat.
How Do You Make Chili Con Carne Thick and Full of Flavor?
Getting chili thick, flavorful, and balanced is about layering flavors and patience.
- Brown the meat well: Take your time cooking the beef until it’s nicely browned—this adds depth and richness.
- Cook the aromatics gently: Onions, garlic, and peppers soften slowly to release their sweetness—don’t rush this step.
- Simmer low and slow: Let the chili bubble gently for at least 30 minutes. It lets the flavors meld and the sauce thicken naturally.
- Adjust seasoning at the end: Taste and tweak salt, spices, and heat once the chili has thickened. This helps balance the flavors perfectly.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – great for even heat and slow simmering without burning.
- Wooden spoon – perfect for stirring and breaking up ground beef without scratching your pot.
- Sharp knife and cutting board – essential for chopping onions, garlic, bell peppers, and fresh chili.
- Measuring spoons – help you get spices just right for consistent flavor.
- Colander – handy for rinsing and draining canned beans.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili that’s still tasty and protein-packed.
- Add diced zucchini or corn for extra veggies that bring sweetness and texture.
- Mix in chipotle peppers in adobo sauce for a smoky, spicy kick that changes the flavor depth.
- Top with shredded Monterey Jack or pepper jack cheese instead of cheddar for a creamier, slightly spicier finish.
Chili Con Carne Recipe
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced (reserve a few slices for garnish)
- 1 lb (450g) ground beef
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 can (14 oz/400g) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth or water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 fresh red chili, sliced (optional for more heat)
- Fresh cilantro leaves, for garnish
- Shredded cheddar cheese, for topping
- Sour cream, for topping
How Much Time Will You Need?
This chili takes about 10 minutes to prep and around 40 minutes to cook, so it’s roughly 50 minutes total. It’s a simple process with plenty of time for the flavors to blend and the chili to thicken, making it a great meal to relax and enjoy while it simmers.
Step-by-Step Instructions:
1. Cook the Aromatics:
Start by heating the vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until soft. Then add the minced garlic and diced red bell pepper, cooking for another 2-3 minutes while stirring.
2. Brown the Meat:
Turn the heat up to medium-high and add the ground beef. Cook it well, breaking it up with your spoon until it’s browned and cooked through.
3. Add Spices and Ingredients:
Sprinkle in the cumin, chili powder, smoked paprika, oregano, black pepper, and salt. Stir everything so the spices coat the beef and vegetables evenly. Next, pour in the diced tomatoes, tomato paste, drained kidney beans, black beans, and beef broth. Mix well.
4. Simmer the Chili:
Bring the chili to a gentle simmer. Lower the heat to low and cover the pot partially with a lid. Let it cook slowly for 30-40 minutes, stirring every now and then to stop anything sticking and to help the flavors blend.
5. Final Touches and Serve:
Taste your chili and adjust the seasoning if you want more heat or salt. Once it’s thickened and rich, remove from heat. Serve it up in bowls with a dollop of sour cream, a sprinkle of cheddar cheese, fresh cilantro, and some of the reserved red bell pepper slices and chili for a colorful finish.
Enjoy your Chili Con Carne with corn chips, rice, or bread for a cozy and filling meal!
Can I Use Frozen Ground Beef in This Chili Con Carne?
Yes, you can! Just make sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it brown evenly and cooks safely.
Can I Make This Chili Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or microwave.
Can I Substitute the Beans or Leave Them Out?
Definitely. You can swap kidney and black beans for pinto or cannellini beans, or skip the beans if you prefer a meat-only chili. Just add a little extra beef or veggies to keep it hearty.
How Do I Adjust the Spice Level?
Start with less chili powder and fresh chili if you prefer mild, and add more gradually. Remember, you can always add spice, but it’s hard to take it away once mixed in!
