Chili Con Carne – Spanish for “chili with meat” is a rich, hearty, and bold Tex-Mex stew made with ground or diced beef, chili peppers, tomatoes, onions, garlic, and spices.
Known for its deep, smoky flavor and slow-cooked goodness, Chili Con Carne is a staple comfort food with roots in both American Southwest and Mexican culinary traditions. Whether served over rice, spooned onto hot dogs, or enjoyed with cornbread, this dish is a soul-warming classic beloved around the world.
Table of Contents
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 2 lbs ground beef (80/20 preferred) or 1 ½ lbs chuck steak, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 fresh jalapeños, minced (optional, for heat)
Seasoning and Spices
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon (optional but adds warmth)
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tbsp tomato paste
- Salt and black pepper to taste
Liquids and Tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes (fire-roasted if available)
- 1 cup beef broth (or water with beef bouillon)
- 1 tsp brown sugar (to balance acidity)
Beans (Optional, Texas-style excludes beans)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans or black beans, drained and rinsed
Finishing Touches
- Fresh cilantro or parsley (for garnish)
- Sour cream, shredded cheese, chopped onions (for topping)
Serves
6–8 servings
Step-by-Step Instructions
1. Sauté Aromatics
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add onions and cook for 4–5 minutes until softened.
- Stir in garlic, bell peppers, and jalapeños. Cook an additional 3 minutes.
2. Brown the Meat
- Increase heat to medium-high. Add ground beef or diced chuck steak.
- Break up the meat and cook until browned and no longer pink.
- Drain excess fat if necessary.
3. Build Flavor
- Stir in chili powder, cumin, paprika, oregano, cinnamon, and cayenne.
- Cook for 1–2 minutes until spices are fragrant.
- Add tomato paste and brown sugar. Mix well.
4. Add Tomatoes and Broth
- Pour in crushed and diced tomatoes, then add the beef broth.
- Stir everything to combine and bring to a simmer.
5. Simmer Low and Slow
- Cover loosely and reduce heat to low.
- Simmer for at least 1 hour, stirring occasionally. 2–3 hours is even better for depth of flavor.
6. Add Beans (if using)
- Stir in beans during the last 30 minutes of cooking.
- Taste and adjust salt, pepper, or spice level as needed.
7. Serve and Garnish
- Ladle into bowls and garnish with cilantro, sour cream, shredded cheese, and diced onions.
Serving Suggestions
Chili Con Carne is extremely versatile. Try these classic serving ideas:
- With cornbread or tortilla chips for dipping
- Over steamed white or brown rice
- On baked potatoes or roasted sweet potatoes
- Poured over hot dogs (Texas chili dogs)
- As a topping for nachos or fries
- In a chili bowl with cheddar, onions, and jalapeños
Pair with a cold beer or a tart margarita for the ultimate comfort meal.
Tips for Perfect Chili Con Carne
- Brown the meat well for a deeper, meatier flavor.
- Toast the spices briefly in oil to awaken their aroma.
- Simmer low and slow for the richest taste—minimum 1 hour, ideally more.
- Use fire-roasted tomatoes for a smokier profile.
- Add dark chocolate or espresso powder (½ tsp) for complexity.
- Let it rest for 30 minutes before serving to allow flavors to meld.
- Make ahead—it’s even better the next day.
Healthier Alternatives
Want to enjoy chili without the guilt? Try these tweaks:
- Use lean ground turkey or chicken instead of beef.
- Load it with vegetables like zucchini, carrots, and corn.
- Skip the beans or choose low-sodium canned beans.
- Replace beef broth with vegetable broth for a lighter taste.
- Reduce oil and drain meat fat thoroughly.
- Serve with Greek yogurt instead of sour cream.
Creative Variations
Reinvent Chili Con Carne with these fun spins:
- Texas-Style Chili – No beans, more meat, and extra chilies.
- White Chicken Chili – Made with white beans, chicken, green chilies, and cream.
- Vegetarian Chili – Use lentils, mushrooms, and sweet potatoes instead of meat.
- Cincinnati Chili – Add cinnamon and allspice, and serve over spaghetti.
- Smoky BBQ Chili – Stir in BBQ sauce and smoked brisket or pulled pork.
- Chili Mac – Mix with elbow macaroni for a hearty one-pot meal.
- Chili-Stuffed Peppers – Spoon into bell peppers and bake with cheese.
Common Mistakes to Avoid
- Using bland or unseasoned meat – always season and brown it well.
- Not cooking long enough – chili needs time to develop flavor.
- Skipping the spice bloom step – toasting spices is essential.
- Adding beans too early – they can break down and become mushy.
- Using too much tomato paste – balance acidity with sugar or chocolate.
- Overloading with chili powder – use it in balance with cumin and paprika.
- Not adjusting thickness – simmer uncovered if it’s too watery.
- Undercooking aromatics – sauté onions and garlic fully for depth.
History of Chili Con Carne
Origins in the American Southwest
Chili Con Carne has its roots in the borderlands between Texas and northern Mexico. Early versions date back to the 18th century, when Spanish settlers and indigenous people stewed dried chilies with meat and local herbs. The dish was rustic, made with affordable ingredients, and easily adaptable—perfect for cowboys and frontiersmen cooking on open fires.
The Rise of “Chili Queens”
In the late 1800s, San Antonio’s “Chili Queens” gained fame by selling bowls of spicy meat stew in public plazas. Their chili was a unique blend of Texan beef and Mexican spices, served affordably to locals and tourists. It became an icon of San Antonio’s culture and helped popularize chili throughout Texas and the American Southwest.
From Texas to the World
By the 20th century, Chili Con Carne had spread across the U.S., becoming a staple in diners, military mess halls, and cook-offs. The first official chili competition took place in Terlingua, Texas, in 1967. Today, chili recipes vary from region to region, with passionate debates over beans, spice levels, and toppings. Despite its many forms, chili remains a symbol of comfort, community, and culinary creativity.
FAQs About Chili Con Carne
1. What does “Chili Con Carne” mean?
It’s Spanish for “chili with meat,” referring to a meat-based stew with chili peppers.
2. Do authentic versions use beans?
Traditional Texas-style chili does not include beans, but many modern recipes do.
3. What meat works best?
Ground beef is common, but diced chuck or brisket adds texture and richness.
4. Can I make it in a slow cooker?
Yes! Brown the meat first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
5. How spicy is Chili Con Carne?
Spice levels vary. Adjust cayenne, jalapeños, or chili powder to your taste.
6. How long does it last in the fridge?
Up to 4 days when stored in an airtight container. It also freezes well for 3 months.
7. Can I make it vegetarian?
Absolutely—substitute meat with lentils, beans, mushrooms, or tofu.
8. How do I thicken it?
Simmer uncovered, or stir in a slurry of cornmeal or masa harina for a Southwest twist.
9. What’s the best way to reheat it?
Gently reheat on the stove over medium-low, adding a splash of broth or water if too thick.
10. Can I use fresh chilies instead of chili powder?
Yes—use roasted poblano, ancho, or chipotle peppers for deeper, smokier flavor.
Chili Con Carne is more than just a stew—it’s a rich tapestry of history, spice, and comfort that’s stood the test of time. Whether you make it meaty and bold, light and veggie-packed, or scorching hot with fresh chilies, this dish invites personalization. Perfect for game days, weeknight dinners, or weekend feasts, Chili Con Carne is a warm hug in a bowl. With the right ingredients and a little patience, you’ll master this timeless classic and savor every spicy, savory spoonful.