Best Chili Con Carne Recipe
This post may contain affiliate links.
Spice up your weeknights with my easy recipe for Chili con Carne with beans! This slightly spicy Tex-Mex classic is hearty, stick-to-your-ribs fare that’s perfect on its own, dressed with cheddar, sour cream, and green onions, or spooned over nachos, french fries, or hot dogs.
If easy, one-pot meals are your weeknight love language, you’re going to love this ground beef chili con carne recipe. With juicy ground beef, creamy kidney beans, colorful veggies, and warming spices, each bite is full of comfort. And while chili is often seen as a winter meal, it’s just as good in summer with BBQ favorites like homemade burgers!
I originally published this recipe in 2022 and have since updated it with new photos, improved instructions, and extra success tips.
Why You’ll Love Texan Chili con Carne
- This chili recipe is tried and loved by thousands of home cooks, my YouTube video recipe (with over 260,000 views and 3,100+ likes) shows exactly how to make it turn out rich, hearty, and full of flavor every time.
- Aside from chopping a few veggies and browning the ground beef, there’s virtually no prep work required. All in, you’re looking at just 15 minutes of active kitchen time, then the power of the stovetop does the rest.
- My easy chili con carne is something of a unicorn: it’s made in just one pot in under an hour, is perfect for meal-prepping since it tastes even better the next day, can easily be frozen, and plays nicely with others so you can turn it into dozens of different meals!
Ingredients & Substitutions
- Ground Beef – Classic Texas chili con carne often uses hand-cut beef chuck instead of ground beef, giving the chili a meatier, stew-like texture. But ground beef is faster, more affordable, and perfect for weeknights.
- Onion – I typically reach for sweet yellow onions here, but you can use red or white onions if you prefer.
- Bell Pepper – Use red, orange, or yellow for sweetness, or green/poblano for a deeper flavor.
- Jalapeño – Authentic chili con carne should have some heat. Jalapeños are easy to find and quick to prep. Feel free to swap in other chiles (e.g. serrano or habanero), or use dried, blended chiles for deeper flavor.
- Garlic Cloves – Fresh is best, but jarred minced garlic or garlic paste is a great shortcut. You can also use ¼ teaspoon of garlic powder per clove of fresh.
- Tomato Paste – Adds depth and helps thicken the chili. reach for double or triple-concentrated tomato paste for the best results.
- Crushed Tomatoes – Canned tomatoes help this chili come together in no time. If needed, you can swap in diced (preferably fire-roasted) tomatoes or Rotel.
- Ground Cumin, Smoked Paprika & Chili Powder – These warming spices provide a lovely backbone for the meaty chili.
- Dried Oregano – This herb pairs well with Tex-Mex flavors. Feel free to use either Mediterranean or Mexican oregano, or swap in marjoram.
- Beef Stock – Use water if needed, but stock adds more flavor.
- Canned Red Kidney Beans – Make sure they’re well-drained and rinsed. You can also use other bean varieties like pintos or black beans if needed.
- Cilantro – Fresh garnish for brightness.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What is Chili con Carne?
Chili con carne, often called “chili”, is a hearty, slow-simmered dish made with meat, chili peppers, tomatoes, and warming spices. The name comes from Spanish and literally means “chili with meat.” While recipes vary widely, the dish is known for its rich, savory flavor and thick, stew-like texture.
Most versions start with beef cooked with onions and garlic. Then it simmers with chili powder, cumin, tomatoes, and sometimes beans. As the chili cooks, the spices bloom and the flavors deepen, creating the bold, comforting taste that makes chili such a beloved cold-weather meal.
Chili con carne has strong roots in Tex-Mex cuisine, particularly in Texas, where early versions were sold by street vendors known as “chili queens” in the late 1800s. Over time, the dish spread across the United States and beyond, evolving into countless variations, some with beans, others without, and many with different levels of heat.
How to Make Chili con Carne
Watch the full video recipe to learn how to make the best chili con carne.
Prefer the written recipe? Scroll down to the recipe box 👇
Optional Variations & Dietary Adaptations
Once you have the basic method down, it’s easy to tweak the ingredients to create your own signature pot of chili con carne:
- Chunky Texas-Style Chili – For a more traditional Texas-style chili, swap the ground beef for hand-cut beef chuck. Cut the meat into small cubes and brown it well before simmering. This creates a heartier, stew-like chili with bigger, meatier bites.
- No Bean Chili con Carne – Some purists argue chili should not contain beans. Simply omit them and simmer a bit longer so the sauce thickens and concentrates.
- Extra-Spicy Chili – Increase heat by swapping jalapeño for serrano, adding cayenne, or stirring in chipotle powder or chipotle in adobo for smoky heat.
- Vegetable-Packed Chili – Boost the nutrition and texture by adding diced vegetables like corn, zucchini, or carrots. It’s a great way to clear out your crisper drawer!
- Beer-Enhanced Chili – Replace part of the beef stock with dark beer or lager for added depth and complexity.
- Swap Protein – Not a fan of ground beef? Use ground bison, ground turkey, or ground chicken for a lighter version of the classic.
Expert Tips & Tricks
- Try the Dark Chocolate Trick. Add a small square of dark chocolate (10–15g) in the last 10 minutes. It deepens flavor and balances tomato acidity without making it sweet.
- Give It Time to Simmer. While good after 30–40 minutes, simmering 1½–2 hours develops deeper flavor. Even better the next day.
- Adjust the Heat to Your Taste. CStart with the recommended spice level, then taste and adjust as it cooks. It’s easier to add heat than reduce it.
- Dried vs. Fresh Chilis. Many traditional chili recipes rely on dried chiles like ancho, guajillo, or pasilla that are soaked and blended into a sauce. These chiles create deeper, more complex flavor. This recipe uses fresh chili and chili powder for convenience, but if you’d like to elevate the flavor, try soaking dried chiles in hot water, blending into a smooth paste, and stirring it into the chili base.
- Brown the Meat Well. Let the beef cook undisturbed to develop a deep, caramelized crust for better flavor.
- Bloom the Spices. Cook spices for 30–60 seconds after sautéing vegetables to release oils and intensify flavor.
- Balance the Flavor at the End. Taste and adjust with salt, vinegar, or lime to brighten and balance the chili.
How to Serve Chili
One of the best things about chili? You can serve it in so many ways, keep it simple or turn it into a full meal.
The Best Topping:
- The Essentials: A generous dollop of sour cream (or Greek yogurt) and shredded sharp cheddar.
- The Fresh Finish: Fresh cilantro, sliced green onions, and a squeeze of lime to brighten the flavors. Avocado or guacamole pairs well, too.
- The Heat: Extra sliced jalapeños or a dash of your favorite hot sauce.
- The Crunch: A handful of tortilla chips or crushed corn chips for texture.
Make it a full meal
- The Classic: Serve over fluffy white rice or with a side of warm cornbread.
- Comfort Style: Spoon it over baked potatoes or even buttered noodles.
- Game Day Favorites: Use it as a topper for homemade French fries, hot dogs, or even as a filling for stuffed peppers.
- The “Dip” Method: Serve in a shallow bowl with warm tortillas or crusty bread for dunking.
Turn it into something fun
- Loaded & Cheesy: Spoon over nachos or fries, add cheese, and bake for chili cheese fries.
- Classic Favorites: Use it as a topping for burgers or hot dogs, simple, messy, and always a crowd-pleaser.
- Stuffed & Baked: Fill bell peppers with chili, top with cheese, and bake until tender, or use it as a filling for soft stuffed buns.
- Wrap It Up: Use as a filling for tacos, burritos, or wraps, or turn it into cheesy quesadillas for an easy meal.
Pro tip: Serving a crowd? Set up a chili bar with toppings and let everyone build their own bowl; it’s always a hit.
Storage & Reheating
- Refrigeration: Chili con carne often tastes even better the next day. Let the chili cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
- Freezing: Chili is an excellent freezer-friendly meal. Once cooled, portion it into freezer-safe containers or resealable freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or gently warm it straight from frozen on the stovetop over low heat, adding a splash of water or broth if needed.
- Reheating: Reheat chili on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also reheat individual portions in the microwave in 30–60 second intervals, stirring between rounds. If the chili has thickened too much, add a splash of water or broth to loosen it to your preferred consistency.
More Family Dinner Recipes
Chili Con Carne Recipe
Ingredients
- 2 tablespoons (30 ml) Olive oil
- 1½ pounds (675 g) Ground beef 80–85% lean works best
- 1 Onion large, chopped
- 1 Bell pepper chopped
- 1 Jalapeño or red chili, chopped (optional)
- 4 Garlic cloves crushed
- 3 tablespoons (45 g) Tomato paste
- 2 cans (800 g) Crushed tomatoes
- Salt to taste
- Black pepper to taste
- 2 teaspoons Smoked paprika
- 2 teaspoons Chili powder
- 2 teaspoons Cumin
- 2 teaspoon Oregano
- 1½ cups (360 ml) Beef stoc or water
- 1 can (400 g) Red kidney beans drained
- 2 Bay leaves
- 2-3 tablespoons Cilantro chopped
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until nicely browned, breaking it apart as it cooks. Once browned, remove the meat from the pot and drain excess fat if needed. Set aside.
- Build the Flavor Base: In the same pot, add onion and sauté for 4–5 minutes until softened. Add bell pepper and chili pepper and cook another 3–4 minutes. Stir in garlic and cook for about 30 seconds until fragrant.
- Toast the Spices: Return beef to the pot. Add spices, salt, pepper, and tomato paste. Cook for about 2 minutes, stirring constantly, allowing the tomato paste and spices to caramelize slightly. This step adds depth and richness.
- Simmer the Chili: Add crushed tomatoes, beef stock, beans, and bay leaves. Bring to a gentle boil. Reduce heat to low and simmer uncovered for at least 1 hour, stirring occasionally, until thickened and flavorful. Add a splash of liquid if it becomes too thick.
- Finish & Serve: Remove bay leaves. Stir in chopped parsley or cilantro. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Video
Notes
- Serving ideas:
- Fresh chopped jalapeños
- Sour cream
- Grated cheddar or Monterey Jack cheese
- Tortilla chips or cornbread
- Steamed rice or baked potatoes
- Dark chocolate trick: A small square (10–15g) of dark chocolate stirred in during the last 10 minutes adds incredible depth and balances acidity without making it sweet.
- Cooking time matters: Chili improves with time. If possible, simmer 1½–2 hours or make it a day ahead,flavors deepen overnight.
- Spice control: Adjust chili powder and fresh chili based on heat preference.
- Beans or No Beans? In traditional Texas chili, beans are usually considered a no-go. However, for home cooking, beans make the dish more filling, budget-friendly, and nutritious. They add a creamy texture and turn the chili into a complete one-pot meal, and for many people, chili without beans just feels incomplete.
- Ground Beef vs. Beef Chunks: Classic Texas-style chili often uses hand-cut beef chuck instead of ground beef, giving the chili a meatier, stew-like texture. Ground beef, however, cooks faster, is more affordable, and makes this recipe perfect for an easy weeknight version without sacrificing flavor.
- Dried vs. Fresh Chilis: Traditional chili recipes often use dried chilis (like ancho, guajillo, or pasilla) blended into a sauce, giving deeper, more complex flavor. This recipe uses fresh chili and chili powder for convenience and speed, but if you want a more authentic touch, soaking and blending dried chilis is a great upgrade.
- Storage:
- Refrigerator: Store up to 4 days. The flavor actually improves the next day, making it great for meal prep.
- Freezer: Freeze for up to 3 months in freezer-safe containers or portions.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the chili has thickened too much. Stir occasionally until heated through.
Nutrition
FAQs
The terms are often used interchangeably, but chili con carne specifically means “chili with meat.” It traditionally refers to a stew made with beef, chili peppers, and spices. Chili, on the other hand, is a broader term that can include many variations—some with beans, vegetables, turkey, or even vegetarian versions without meat. In everyday use, most people simply call chili con carne “chili.”
The secret to really good chili is building layers of flavor and giving it time to simmer. Browning the meat well, blooming the spices in the pan, and letting the chili cook slowly allows the ingredients to meld together and develop a deeper, richer taste. Small finishing touches like a splash of vinegar, a pinch of sugar, or even a square of dark chocolate can also help balance the flavors and make the chili taste more complex.
Because dietary needs vary depending on the stage of kidney disease, it’s important to follow guidance from a doctor or registered dietitian when deciding how often to include foods like chili beans. That said, people with kidney disease can sometimes eat chili beans, but portion size and preparation matter. Beans are nutritious and high in fiber and plant protein, but they also contain potassium and phosphorus, which many people with kidney disease need to limit. If someone with kidney disease wants to include beans in their diet, it’s usually best to choose low-sodium options, rinse canned beans well, and keep portions moderate. Or, simply make this chili con carne recipe without beans! (Instructions under the “optional variations” section.)
Would love to try this, however, I’m not a meat eater. Would more beans and or mushrooms be a good substitute?
Hi Mary,
Yes, both beans and mushrooms are excellent substitutes. I’d recommend:
*Beans: Use a mix (kidney, black beans, or pinto) for better texture and flavor.
*Mushrooms: Finely chop them and sauté well; they add a “meaty” texture and deep umami.
Followed the recipe as written, and simmered the meat for one hour.
Very successful chili recipe.
This might be the best chili I’ve ever made. The flavor was so rich. I served it over rice with sour cream. Everyone loved it. This one’s definitely going into my regular rotation. Thanks, David!