Hearty Chili Con Carne

A seriously good chili con carne recipe. Rich, hearty, spicy beef chili with lots of beans.
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chili con carne recipe | www.foodess.com

I'm totally jumping on the Super Bowl bandwagon here, even though I've literally never watched a football game in my life. I'm all for sports if there's food involved. Baked Buffalo wings with scratch blue cheese dressing? OK! Hot Artichoke & Shrimp Dip? Yes, please! 

So in time for the big day, I bring you my best chili recipe.  I make it frequently, and every time I think to myself, "I've REALLY got to write this down!" but it's always been one of those things I just throw together.  This time though, I made it with intention, writing measurements meticulously, and my hubby said it was the best ever.  

chili con carne recipe | www.foodess.com

chili con carne recipe | www.foodess.com

It looks like a lot of chili powder. It IS a lot of chili powder. But that's what makes it the best ever.  It's deep and rich and flavourful.  

I buy the No-Name chili powder at Superstore in Canada. It's not fancy looking, but it's my fave.  And it's cheap, which is nice, because I use so much of it.  You might want to start with 1/2 cup if you're using a different brand, as they vary in spiciness and amount of salt. 

We ate our leftover chili on oven fries baked with sour cream and cheese. SUPER yum. 

chili con carne recipe | www.foodess.com
  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings


  • 2 tbsp olive oil
  • 3 cups chopped onion
  • 6 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 2 lbs ground beef
  • 2-3 tsp kosher salt, divided use
  • 1/2 tsp black pepper
  • 3/4 cup chili powder (blend of spices, not ground red chile)
  • 156 mL tomato paste
  • 2 19-oz cans black beans
  • 2 19-oz cans kidney beans
  • 4 cups diced tomato
  • 3 cups filtered water


Cook onions over medium heat  until golden, about 20 minutes. Add the garlic and jalapeño, cook 1 minute more, until fragrant.   

Add beef and season with 1 tsp salt, pepper and chili powder. Cook, breaking up with a spoon, until no longer pink inside. Stir in tomato paste and cook, stirring constantly, for 2 minutes, until it turns a shade darker. 

Add remaining ingredients and bring to a boil, then reduce heat and simmer, covered, for 30 minutes or longer.