Chili con carne recipe made with ground beef, simmered on the stovetop to develop a full, rich, flavor. After years of testing-till-perfecting, I can truly say this is the best chili recipe ever!
Chili Con Carne
Thick and rich, this hearty chili con carne recipe has been my go-to recipe for years. It’s cozy, deeply satisfying and just one of the best ground beef recipes. The kind of meal that tastes like it simmered all day, even if it didn’t.
I’ve tested and tweaked this recipe so many times I could make it in my sleep.
Chili Con Carne Recipe Ingredients
- Chili powder: This is a chili seasoning blend of ground spices. It includes dried chillies, cumin, cloves, oregano, salt, onion powder, garlic powder, etc. Don’t confuse this with cayenne pepper or chilli powder, which are straight-up, super-spicy ground red chillies.
- Ground beef: In my opinion, regular beef is hands down the best meat for chili.Try my authentic mexican ground beef taco recipe too!
- Tomato paste: this ingredient really contributes to the flavor and depth of color in this chili.
- Jalapeños: alongside the chili powder, fresh jalapenos will give your chili con carne that little zing that everyone is expecting. I love the distinctive flavor this ingredient gives the dish.
Variations and Substitutions
Here are a few ways to make this recipe your own.
- Try different beans: Pinto beans or navy beans work just as well.
- Swap the meat: Make ground turkey chili, pork chili, or even use lentils if you want a meatless version.
- Add spices: A pinch of chipotle chili powder, ground ancho chilli powder, cumin or smoked paprika gives it extra warmth.
- Toss in chopped chorizo: Adds a smoky, spicy kick to the base.
- Use broth instead of water: Vegetable or beef broth add deeper flavor—just taste before salting.
Grab These Tools
Nothing fancy needed—just a few basics to make the job easy.
- Large pot or Dutch oven: Wide enough for browning and deep enough for simmering. Here’s how to make Instant Pot Chili.
- Wooden spoon or spatula: For breaking up the meat and stirring.
- Sharp knife and cutting board: For prepping onions, garlic, and jalapeño.
- Measuring cups and spoons: To get the seasoning and water ratios right.
How to Make Chili Con Carne (Step-by-Step)
Chili Con Carne recipes are simple to put together, but they benefits from a few key steps done right.
- Sauté the onions
Cook onions in olive oil over medium heat until deep golden, about 20 minutes. This adds major depth to the dish. - Add aromatics
Stir in garlic and jalapeño. Cook for 1 minute until fragrant. - Brown the beef
Add ground beef. Season with salt, pepper, and chili powder. Cook, breaking it up, until browned and no longer pink. - Toast the tomato paste
Add tomato paste and cook for 2 minutes, stirring constantly. It should darken and coat the meat. - Simmer
Add the beans, tomatoes, and water. Bring to a boil, then reduce heat and simmer, covered, for at least 30 minutes—longer if you have time.
Pro Tips and Tricks For a Great Chili Con Carne
Here are a couple of pointers to making your best chili con carne:
- Don’t skimp on the chili powder. This is really what gives your dish that incredible, rich flavour and thick texture. So don’t cut back on this spice in this recipe. As you can see, I add in a ton, and its for good reason.
- Break up your ground meat when cooking it but don’t over-do it. A chunky texture is so hearty and satisfying.
- Seasoning. When cooking ground meat, you will want to taste and adjust the seasoning as you go. Getting the seasoning right is really an important factor with this recipe. Try my perfectly-seasoned beef fajita recipe and shredded beef tacos, too.
- Use good canned tomatoes (I love San Marzano for their meaty richness and intense flavour) or else get your hands on the ripest tomatoes possible. Deep red tomatoes are likely to give you a beautifully flavored and colored sauce. The addition of the tomato paste will help your sauce along if your tomatoes aren’t properly ripened, though.
5 Common Mistakes When Making Chili Con Carne
Here are the most frequent mix-ups to avoid when making chili con carne:
- Using lean ground beef – Regular ground beef gives a richer flavor and better texture. Lean meat can make chili dry.
- Not cooking the onions long enough – You want them golden and soft before adding anything else. This adds depth to the whole pot.
- Rushing the tomato paste step – Browning the tomato paste makes the sauce deeper, thicker, and way more flavorful.
- Using too much liquid – The meat, onions, and beans release moisture. Stick to the recipe and don’t overdo the water or broth.
- Under-seasoning – Chili needs enough salt to bring out all the spices. Taste and adjust before serving.
Make Ahead and Storage
Chili con carne is even better the next day, which makes it perfect for prepping ahead.
Storing Leftovers
- Let chili cool a bit, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezing
- Freeze in portions for up to 3 months. Use freezer-safe containers or zip-top bags. Lay bags flat to save space.
Reheating Chili Con Carne
- Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of water if it’s too thick. You can also microwave it in a covered bowl in 1-minute bursts, stirring in between.
How to Serve This Chili Con Carne Recipe
This is a meal on its own, but the toppings and sides make it extra satisfying. Here’s my complete guide to What to Serve with Chili – from appetizers to toppings and side dishes.
Chili Toppings
- Shredded cheddar cheese or Monterey Jack
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Pickled red onions or jalapeños
- Chopped cilantro and lime wedges
- Crushed tortilla chips or corn chips
Side Dishes for Chili Con Carne
- Cornbread or (even better) Cornbread Casserole
- Homemade corn tortillas
- Instant Pot Mexican Rice – adds warmth and bulk to the meal
- Mexican Street Corn Salad – sweet, tangy, and crunchy
- Cheese Quesadillas
And don’t miss my favorite Mexican dessert recipes!
FAQs About Chili Con Carne
Just skimming through? Here are quick answers to commonly asked questions.
Chili can be vegetarian or made with anything from turkey to sweet potato. Chili con carne means “chili with meat,” traditionally made with beef.
Regular ground beef is the classic choice. It’s rich and flavorful. You can also use ground pork, turkey, or even add chopped chorizo or bacon for smoky depth.
Browning tomato paste adds rich flavor without extra liquid. Chili powder absorbs moisture, too. If it’s still too thin, simmer uncovered to reduce. Stir often to avoid burning the bottom.
You can also add a slurry: Mix 1 tbsp cornstarch or flour with 2 tbsp water, then stir it into the chili. Simmer for 5 minutes until thickened.
Authentic Mexican chili recipes involve stew meat simmered until tender with dried chiles. They’re closer to my green chili recipe than this Tex-Mex chili con carne with beans.
Other Favorite Mexican Recipes:
If you love flavor-packed Mexican recipes as much as I do, you MUST try these super-popular dishes:
- Baja Fish Tacos drizzled with creamy Baja sauce, or Spicy Fish Tacos
- Crispy Baked Chicken Tacos and Chicken Street Tacos with Cilantro Lime Crema.
- Tacos Al Pastor
Other Delicious Chili Recipes:
Authentic Chili Con Carne Recipe (Thick + Hearty!)
Video
Ingredients
- 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
- ½ tsp black pepper
- ¾ 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 water
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good, as I always do, I add carrot, zucchini, capsicum, cauliflower, that has been processed to get my kids to eat veg, they do not know it is in it as it just dissolves into the sauce.
The best chili con carne
Really excellent chili! I didn’t have a jalepeno so I used a large poblano instead. Just the right amount of spice for me. It looked and smelled great too.
Vers good can we freeze the chili con carne?
Great Recipes 👍
I have always loved chili from my childhood days of eating canned chili during vacation.
I have also made many different recipes of chili. This version is the best I have ever tasted!
As a food blog, you really should know that chicken and turkey come under the category of meat. You might want to revise your “what’s the difference between chilli and chilli con carne” section and sack the writer. Or just proofread your article before posting it? 😆
It is my understanding that carne is considered red meat, usually beef, across the spanish-speaking world. Turkey and chicken are poultry.
The absolute best chili con carne recipe on the planet. It’s so good.
Made this chili and served it to my family. My parents in from out of town were dying over how delicious it was!!! My mom even said “YVONNE!! This chili is SO good it makes me want to slap somebody’s MOMMA!” So if you’re wondering if you should make it: the answer is yes. Thanks Jennifer for such a phenomenal recipe 🙂