Name: Chili Con Carne
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 pounds lean ground beef; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 2 teaspoons chili powder; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 (15-ounce) cans fire roasted diced tomatoes; 1 (15-ounce) can tomato sauce; 1 1/2 cups beef broth; 2 (15-ounce) cans kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed

Why You’ll Love Chili Con CarneRecipe

This chili is packed with flavor, thanks to a blend of Tex‑Mex spices and slow simmering that deepens every ingredient. The tender beef and robust sauce make it satisfying and comforting, yet simple enough to prepare with everyday pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chili powder
cumin
oregano
smoked paprika
cayenne pepper
red pepper flakes
boneless beef chuck, cut into chunks
salt and pepper
all‑purpose flour
olive oil
beer (optional substitute beef stock)
butter
yellow onion
jalapeño peppers
red bell pepper
garlic cloves
light brown sugar
tomato paste
corn meal (optional)
Worcestershire sauce
hot sauce
beef broth
crushed tomatoes
diced tomatoes with green chilies
bay leaves
black beans
Mexicorn (corn and peppers)
lime (for finishing)

Directions

Whisk together the chili powder, cumin, oregano, smoked paprika, cayenne, and red pepper flakes. Set aside.
Pat the beef dry and toss with salt, pepper, and a portion of the seasoning mix, then coat with flour.
Heat olive oil in a large Dutch oven and sear the beef in batches until browned. Remove and set aside.
Deglaze the pot with beer (or broth), scraping up browned bits. Add butter, onions, and peppers, cooking until softened.
Stir in remaining seasonings, garlic, brown sugar, tomato paste, Worcestershire sauce, and hot sauce for a minute or two.
Add crushed tomatoes, diced tomatoes with chilies, beef broth, and bay leaves. Return beef and any juices to the pot.
Bring to a boil, then reduce heat and simmer gently, uncovered, for about 3 to 3½ hours, until the meat is very tender and the chili has thickened. Stir occasionally.
Stir in drained beans and Mexicorn, cooking another 10–15 minutes. Finish with lime juice.

Servings and timing

This recipe yields 8 servings, with a prep time of about 15 minutes, cook time approximately 4 hours 30 minutes, and total time about 4 hours 45 minutes.

Variations

• For a quicker weeknight version, use ground beef instead of beef chuck and reduce simmer time.
• Add different beans like kidney, pinto, or cannellini, or omit beans for a more traditional Texas‑style chili.
• Adjust the heat by increasing or reducing cayenne and hot sauce.
• Serve over rice, baked potatoes, or with cornbread for a different twist.

Storage/Reheating

Refrigerate leftover chili in an airtight container for 3–4 days. Reheat on the stovetop over low heat or in the microwave until warmed through. This chili also freezes well for up to 3 months; thaw in the refrigerator before reheating.

FAQs

What cut of beef is best for chili con carne?

Chuck roast cut into chunks is ideal because it becomes tender and flavorful during long simmering.

Can I make this in a slow cooker?

Yes, sear the meat first, then combine all ingredients in the slow cooker and cook on low for several hours until tender.

Do I have to use beer?

No, you can substitute beef broth if you prefer to avoid alcohol.

Can I make this less spicy?

Yes, reduce cayenne pepper and hot sauce to taste for a milder chili.

What can I serve with chili con carne?

Serve with cornbread, rice, tortilla chips, baked potatoes, or over fries.

Can I make this vegetarian?

Yes, substitute beans and vegetables for the beef and use vegetable broth.

How do I thicken the chili if it’s too thin?

Simmer longer uncovered, or add a slurry of cornmeal or flour mixed with water toward the end.

Can I prepare this ahead of time?

Absolutely — chili often tastes even better the next day as flavors meld.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Is this recipe freezer‑friendly?

Yes, it freezes well. Portion into freezer‑safe containers and thaw in the fridge before reheating.

Conclusion

This chili con carne is a classic, comforting dish that rewards patience with deep, rich flavors and melt‑in‑your‑mouth beef. Whether for busy weeknights or weekend cooking, it’s versatile, delicious, and easy to customize to your taste. Enjoy with your favorite toppings and sides for a satisfying meal.