Chili Con Carne is a hearty and satisfying dish that brings together tender ground beef, beans, tomatoes, and a blend of warming spices. It’s a classic comfort food that’s perfect for chilly days or whenever you need a bowl of something flavorful and filling. The mix of savory meat with the slight kick of chili makes it a favorite in many homes.
I love making this dish because it’s super easy to prepare, and the flavors only get better the longer it cooks. I usually let it simmer gently for a couple of hours so all the ingredients have a chance to meld together. One tip I’ve found helpful is to taste and adjust the spice level as it cooks, so it’s exactly how I like it—sometimes mild, sometimes with extra heat.
My favorite way to serve Chili Con Carne is with a dollop of sour cream, some shredded cheese, and a sprinkle of fresh cilantro on top. It’s lovely paired with cornbread or just a big slice of crusty bread to soak up all the saucy goodness. Whenever I make this, everyone around the table ends up smiling, and it’s always a meal I look forward to making again and again.
Key Ingredients & Substitutions
Ground Beef: This gives the chili its hearty base. If you prefer, turkey or plant-based crumbles also work well for a lighter or vegetarian option.
Kidney Beans: They add texture and protein. Black beans or pinto beans are great substitutes if you want variety.
Chili Powder & Spices: These bring warmth and flavor. Feel free to adjust the chili powder and cayenne pepper to control the heat level.
Diced Tomatoes & Tomato Paste: They provide richness and depth. You can swap canned for fresh tomatoes, but canned saves time and is very convenient.
Beef Broth: Adds extra flavor and liquid. Vegetable broth or water can be used, just note broth adds more taste.
How Do I Get Deep Flavor in My Chili?
Building flavor step by step is key. Here’s how I do it:
- Sauté Onions & Garlic: Cook the onion until soft and slightly golden, then add garlic to release its aroma.
- Brown the Meat Well: Browning instead of just cooking the beef adds a rich, meaty taste due to browning reactions.
- Toast Spices: Stir spices in the hot pan for a minute or two to awaken their flavors before adding liquids.
- Simmer Slowly: Let the chili cook slowly on low heat, giving the ingredients time to blend fully.
Patience here rewards you with a chili that’s full-bodied and deeper in taste.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering chili evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Can opener – for opening canned beans and tomatoes easily.
- Knife and cutting board – for chopping onions, garlic, and garnishes.
- Measuring spoons – to get the spice amounts just right.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter chili.
- Add chopped bell peppers or corn for extra sweetness and texture.
- Mix in dark chocolate or a splash of coffee to deepen the chili’s richness.
- Top with avocado slices or jalapeños for more creaminess or heat.
How to Make Chili Con Carne?
Ingredients You’ll Need:
Main Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 lb (450g) ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth or water
Spices & Seasonings:
- 1-2 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For Garnishing:
- Fresh cilantro, chopped
- Sliced jalapeño peppers
- Shredded cheddar cheese
- Sour cream
- 1 small red onion, finely diced
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep your ingredients and cook the initial steps, then about 40-45 minutes of simmering to develop the rich flavors. So overall, plan for about 55-60 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 7-8 minutes. If there’s excess fat, drain it off at this stage.
3. Add Spices and Tomato:
Stir in chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and awaken their flavors. Then stir in tomato paste and diced tomatoes with their juices.
4. Simmer the Chili:
Pour in the beef broth or water and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 30 minutes. Stir occasionally, allowing the flavors to blend beautifully.
5. Add Beans and Thicken:
After simmering, stir in the drained kidney beans and cook uncovered for another 10-15 minutes. This will thicken the chili and let the beans soak up some lovely flavor.
6. Serve and Garnish:
Taste the chili and adjust seasonings if needed. Serve hot in bowls and top with shredded cheddar cheese, a dollop of sour cream, diced red onion, sliced jalapeño peppers, and chopped fresh cilantro.
Can I Use Frozen Ground Beef for This Chili?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly without releasing too much liquid.
How Long Can I Store Leftover Chili Con Carne?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Make This Chili Ahead of Time?
Absolutely! Chili actually tastes better the next day as the flavors have more time to meld. Prepare it a day ahead, refrigerate, then reheat before serving.
What Are Good Substitutes for Kidney Beans?
You can use black beans or pinto beans instead. Just drain and rinse canned beans before adding to the chili for best texture and flavor.
