Chili Con Carne is a hearty and comforting dish packed with ground beef, beans, tomatoes, and a blend of warm spices like chili powder and cumin. This classic recipe offers a wonderful mix of rich flavors and a satisfying, slightly spicy kick that warms you up on cooler days. It’s the kind of meal that feels like a big, cozy hug in a bowl.
I love making Chili Con Carne because it’s super easy to throw together, and it only gets better as it simmers. I usually let it cook low and slow for a while so all the ingredients have time to marry and create that deep, delicious taste I can’t get enough of. Plus, it’s a great recipe for using up pantry staples and makes plenty to share or have leftovers for the next day.
My favorite way to serve chili is with a big scoop of sour cream, some shredded cheese, and a handful of crunchy tortilla chips or over a bed of fluffy white rice. It’s perfect for family dinners or casual get-togethers, and I’ve found that everyone loves digging into a warm, flavorful bowl after a long day. Whenever I make it, the kitchen smells amazing, and it always brings everyone to the table with hungry smiles.
Key Ingredients & Substitutions
Ground Beef: This is the main protein and gives chili its rich texture. For a leaner option, use ground turkey or chicken. You can also try plant-based meat for a vegetarian twist.
Kidney Beans: They add creaminess and body. If you don’t have kidney beans, black beans or pinto beans work well too. You can skip beans altogether for a low-carb chili.
Tomatoes & Tomato Paste: These give the chili depth and tang. If fresh tomatoes are in season, feel free to chop and use them. Tomato paste is key for concentrated flavor, but you can substitute with a bit of tomato sauce or broth reduction.
Chili Powder & Spices: Chili powder is essential for that signature chili flavor. If you don’t have it, mix paprika, cumin, and a pinch of cayenne. Adjust cayenne to control heat. Smoked paprika adds a nice smoky note but is optional.
How Can I Get the Best Flavor and Texture When Cooking Chili?
The secret is to build flavor step by step and allow time for the chili to simmer.
- Brown the Meat Well: Cook ground beef over medium-high heat without stirring too much. This helps develop a good crust and rich flavor.
- Sauté Aromatics: Cook onions, garlic, and peppers until soft before adding meat. This brings out their sweetness.
- Toast the Spices: Stir spices into the cooked meat and veggies and cook for 1-2 minutes. This wakes up the flavors fully.
- Simmer Low and Slow: Let the chili cook gently for at least 30 minutes, uncovered or partially covered. This thickens the sauce and melds the flavors beautifully.
- Adjust Seasoning Last: Taste after simmering and add salt, pepper, or chili powder as needed. It’s easier to add more than to fix too much heat or salt.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even cooking and slow simmering without burning.
- Wooden spoon or sturdy spatula – helps you stir and break up the ground beef easily.
- Knife and cutting board – for chopping onions, garlic, and peppers safely and efficiently.
- Measuring spoons – to get the spice amounts just right.
- Can opener – for opening the tomatoes and beans quickly.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili option that still tastes great.
- Add a chipotle pepper in adobo sauce for a smoky, spicy kick that deepens the flavor.
- Stir in corn kernels or diced zucchini to add some sweetness and extra veggies.
- Top with different cheeses like pepper jack or Monterey Jack for a creamy, melting finish.
Chili Con Carne Recipe
Ingredients You’ll Need:
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz/425g) kidney beans, drained and rinsed
- 1 can (14 oz/400g) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth or water
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp cayenne pepper (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves for garnish
- Sliced red chili for garnish (optional)
- Sour cream for serving
- Shredded cheddar cheese for serving
How Much Time Will You Need?
This chili takes about 10 minutes to prepare and sautée your veggies and meat, plus around 30-60 minutes of simmering. Letting it simmer longer helps deepen the flavors, but even the minimum time will give you a tasty meal. So overall, plan for about 40-70 minutes from start to finish.
Step-by-Step Instructions:
1. Sautéing the Veggies:
Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook it until soft and translucent, about 5 minutes. Then add the minced garlic and diced red bell pepper. Cook for another 2 to 3 minutes until fragrant and slightly softened.
2. Cooking the Meat and Spices:
Add the ground beef to the pot. Break it up with your spoon and cook until it’s browned and no longer pink, about 5 to 7 minutes. Next, stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and pepper. Let the spices cook for 1-2 minutes to bring out their aroma.
3. Building the Chili:
Stir in the tomato paste, diced tomatoes (with their juices), kidney beans, and beef broth. Mix everything well. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot partially with a lid.
4. Simmering and Finishing:
Let the chili simmer gently for at least 30 minutes, stirring occasionally. If it thickens too much, add a little more water or broth. Taste and adjust the seasoning with salt, pepper, or extra chili powder if you’d like more heat. Simmer up to 1 hour for deeper flavor.
5. Serving Your Chili:
Spoon the chili into bowls. Top with a dollop of sour cream, shredded cheddar cheese, fresh cilantro leaves, and sliced red chili if you want an extra kick. Enjoy your hearty chili hot, with tortilla chips, crusty bread, or rice on the side.
Can I Use Frozen Ground Beef for This Chili?
Yes, but make sure to fully thaw it in the fridge overnight before cooking. This helps the beef brown evenly and prevents excess water from making the chili watery.
Can I Make Chili Con Carne Ahead of Time?
Absolutely! Chili often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove or in the microwave.
What Can I Substitute for Kidney Beans?
You can use black beans, pinto beans, or even cannellini beans as a substitute. Just be sure to drain and rinse canned beans before adding them to the chili.
How Can I Adjust the Heat Level?
To make it milder, reduce or omit the cayenne pepper and chili powder. For more spice, include sliced fresh chili peppers or add a dash of hot sauce when serving.
