Chili Con Carne
Few dishes are as comforting and versatile as Chili Con Carne, which literally translates to “chili with meat.” Originating from Tex-Mex cuisine, this hearty stew combines ground beef, beans, tomatoes, spices, and of course, chili peppers to create a warming dish full of depth and flavor.
It’s the ultimate one-pot meal: perfect for weeknight dinners, potlucks, or game-day gatherings. Each bite is rich, smoky, and spicy, with tender beef simmered in a thick tomato-based sauce. You can serve it with rice, cornbread, tortilla chips, or just enjoy it by the bowlful.
Ingredients (Serves 6–8)
For the Chili
- 2 tbsp olive oil
- 2 lbs (900 g) ground beef (80/20 blend works best)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 2 fresh red chilies, chopped (adjust to heat preference)
- 2 cans (14 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 1½ cups beef stock
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 1 can (15 oz) black beans (optional, for variety)
Spices
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
Garnishes (Optional)
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Jalapeño slices
- Lime wedges
How to Make Chili Con Carne
Step 1: Sauté the Aromatics
Heat olive oil in a large Dutch oven or heavy pot over medium heat.
Add chopped onions and bell peppers, sauté until softened (about 5 minutes).
Stir in garlic and fresh chilies, cook for 1 minute until fragrant.
Step 2: Brown the Beef
Add ground beef to the pot.
Break up with a spoon and cook until browned, about 8–10 minutes.
Drain excess fat if necessary to prevent greasiness.
Step 3: Add Spices and Tomato Base
Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper.
Cook for 1–2 minutes to toast the spices.
Add diced tomatoes, tomato paste, and beef stock. Stir well.
Step 4: Simmer the Chili
Bring mixture to a boil, then reduce heat to low.
Cover and simmer for 45 minutes, stirring occasionally.
After 30 minutes, add kidney beans and black beans.
Continue simmering uncovered until chili thickens.
Step 5: Taste and Adjust
Taste and adjust seasoning—add more salt, chili powder, or cayenne depending on your spice tolerance.
If chili is too thick, stir in more beef stock. If too thin, simmer longer uncovered.
Step 6: Serve and Garnish
Ladle chili into bowls.
Garnish with shredded cheese, sour cream, jalapeños, or fresh cilantro.
Serve with cornbread, rice, or tortilla chips.
Chef’s Notes & Tips
Meat options: Substitute ground beef with ground pork, chicken, or turkey. For a richer version, use cubed chuck roast instead of ground meat.
Beans or no beans? Traditional Texas chili skips beans, but many versions include them for texture. Feel free to customize.
Spice control: Use milder chili powder if cooking for kids, or add extra fresh chilies for a fiery kick.
Make ahead: Chili tastes even better the next day as the flavors develop. Store in the fridge up to 4 days or freeze up to 3 months.
Slow cooker method: Brown meat and sauté vegetables first, then transfer everything into a slow cooker. Cook on LOW for 6–8 hours.
Nutrition Information (Per Serving, Approximate)
- Calories: 420 kcal
- Protein: 30 g
- Carbohydrates: 24 g
- Fat: 22 g
- Fiber: 8 g
- Sodium: 890 mg
- Cholesterol: 85 mg
(Values vary depending on toppings and beans used.)
FAQs About Chili Con Carne
- Can I make chili without beans?
Yes, absolutely. Authentic Texan chili often excludes beans. Just increase the beef and add more tomato or stock for balance.
- How do I thicken chili?
Simmer uncovered to reduce liquid. You can also stir in 1–2 tbsp cornmeal, masa harina, or crushed tortilla chips.
- Can chili be made vegetarian?
Yes! Replace beef with lentils, quinoa, or plant-based ground “meat.” Increase beans and vegetables for heartiness.
- How spicy should chili be?
That depends on your preference. Keep it mild by using sweet peppers, or go bold with jalapeños, habaneros, or extra cayenne.
- What’s the best way to store and reheat chili?
Cool completely before refrigerating. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened too much.
Thanks for visiting Dinners Recipe
