How to Make Chili Con Carne

This Chili Con Carne recipe will have everyone begging for the recipe! It is a fabulous stress-free, make-ahead recipe (tastes even better the next day), great for crowds, freezing, delicious in a cozy bowl or on potatoes, hot dogs, nachos and more! This beef chili recipe features tender cuts of beef simmered low and slow in a robust earthy, smoky, as-spicy-as-you-like chipotle chili sauce that will make your home smell amazing!

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Watch How to Make Beef Chili

top view of chili con carne (beef chili) in a bowl with toppings

What is Chili Con Carne?

Chili con carne, often referred to simply as “chili,” is a thick, hearty and savory stew that’s boldly seasoned with earthy, robust spices. It can feature cubed chuck roast (like this recipe) or ground beef, along with tomatoes, onions, garlic and a mix of spices. This recipe includes minimal beans, but in some regions of the United States, such as Texas, traditional chili con carne recipes do not include beans. So, take them or leave them, but DON’T omit the toppings! Top off your hearty bowl of beef chili with cheese, sour cream, and crushed tortilla chips!

Why you’ll love this recipe for Chili Con Carne

Homemade chili seasonings: The beef chili recipe is adeptly seasoned with a homemade spice blend replete with earthy, smoky, spicy nuances AND a few secret ingredients for the ultimate YUM factor.
Fall apart tender beef: The beef is cooked low and slow until it’s meltingly tender while you sit back and relax. You can’t beat it.
Made in one pot: There won’t be a pile of dishes in your wake after this chili recipe!
AMAZING leftovers: I encourage you to try and make the beef chili a day ahead of time because it tastes even better the next day!
Makes a large batch: This chili recipe makes a large batch so it can be served throughout the week in multiple ways (see below) and used for several meals -winning.
Versatile: This recipe not only makes a fabulous bowl of chili con carne, but chili dogs, chili baked potatoes, nachos, rice, ramen, etc.
Freezer friendly: Freeze leftovers or make the beef chili intentionally to freeze because leftovers tastes just as good.
Crowd pleaser: This beef chili recipe makes enough to satisfy a crowd so it’s perfect for entertaining – and perfect for YOU for entertaining because it can be made ahead of time, is mostly hand’s off, and everyone can serve themselves along with a chili bar of all their favorite toppings.

Chili Con Carne ingredients

The ingredient list for this beef chili recipe may seem lengthy, but most of the ingredients are dumped into the pot in minutes. Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

Beef: Use three pounds boneless beef chuck roast cut into ¾-1-inch chunks. Pleas purchase beef chuck from your butcher (I like Costco) and chop it yourself to ensure every bite is the same cut of beef (unlike stew meat) and is (roughly) the same size for even cooking.
Bell pepper: One chopped green bell pepper adds a subtle earthiness. Please don’t substitute with any other color because they are too sweet.
Aromatics: Onion and garlic are the building blocks of the chili, please don’t use powders!
Kidney beans: Beans aren’t always added to chili con carne, so take them or leave them. We love just one can for the contrasting satisfyingly creamy, tender, and nutty flavor.
Crushed tomatoes: Use one 28 ounce can crushed tomatoes (often called crushed tomatoes in puree). Take care your crushed tomatoes don’t have any additional seasonings or added salt. I recommend the brands San Marzano, Cento and Muir Glen.
Tomato sauce: One 15 oz. can creates a richer beef chili than using just broth.
Fire roasted diced tomatoes: These tomatoes boast a complex smoky sweetness and are less acidic than traditional tomatoes. Fire roasted tomatoes are located with the canned tomatoes; if you can’t find them, use traditional diced tomatoes.
Masa harina: This is optional but helps thicken the beef chili recipe while adding a subtle sweetness. It can be found in the ethnic aisle or by the cornmeal. Use your extra masa harina to make homemade corn tortillas!
Beef broth & beef bouillon: Use reduced sodium beef broth so we can also use beef bouillon which is slightly salty and adds intense, concentrated beefy flavor. Beef bouillon can be cubed (crushed), base or powder. Add directly to the chili without dissolving in water first.
Mild diced green chilies: One (4 oz.) can of diced green chilies adds a hint of tangy delight. Make sure to purchase MILD diced green chiles because the “hot” green chiles are HOT!
Soy sauce: This might sound odd, but a splash grounds the beef chili recipe with a depth of umami richness.
Seasonings: Our homemade chili seasoning is made with chili powder, ground cumin, dried oregano, smoked paprika, regular paprika, ground coriander, chipotle chili pepper, salt and pepper for layers of complex flavor that set this chili con carne recipe apart from the rest.

What type of meat is best for chili?

Boneless chuck roast is the best cut of beef for chili. It boasts a succulent, beefy flavor and melt-in-your mouth texture due to its rich marbling. It is guaranteed to become fall apart tender when cooked long enough.

CAN I USE STEW MEAT?

I do not recommend stew meat for chili but it may be used in in a bind. Stew meat is a hodgepodge of different cuts of meat all packed together. This creates a problem because not all cuts of meat cook the same due to their meat to fat ratio so you are left with tender bites, tough bites and rubbery bites – all in the same beef chili!

top view of chili con carne (beef chili) simmered in a large pot

beef chili Recipe variations

Feel free to customize this beef chili recipe in any way you like! Here are a few ideas:

Use ground beef or sausage: To switch up the meat, use this crockpot chili recipe instead.
Omit the beans: True Texas style omits the beans completely.
Swap or add additional beans: Use pinto beans, black beans, kidney beans or a combination.
Make it milder: For mild beef chili, start with 1 teaspoon chipotle chili pepper. This option is best if serving the chili con carne to a varied group of eaters. You can always add heat, but it’s difficult to take away!
Make it spicier: For a spicy kick, start with 2 teaspoons chipotle chili pepper. At the end of simmering, taste and ramp up the heat as desired by adding additional chipotle pepper or cayenne to taste. Alternatively, garnish individual bowls with jalapeno peppers or hot sauce.
Use chipotle chili peppers: Swap the chipotle powder for minced chipotle chili peppers. ½ teaspoon powder roughly equals one chipotle chili pepper.
Buffalo style: Omit the chipotle chili pepper and add buffalo hot wings sauce to taste instead.
Make it gluten-free: Use gluten free soy sauce or tamari.
Adjust the consistency: The longer the chili simmers, the thicker it will become. For thicker chili, simmer longer, for thinner chili, add water until it reaches your desired consistency.
Add extra veggies: Add whatever veggies you like such as sweet potatoes, carrots, celery, mushrooms, zucchini, etc. If you add veggies, you may also need to add additional broth and seasonings to compensate. You may also need to increase the spice level if using sweet vegetables such as sweet potatoes and/or carrots.
Add cocoa powder: This might sound odd, but cocoa powder pairs beautifully with chili powder. Try adding a couple teaspoons, ½ teaspoon at time, tasting after each addition.
Vegetarian or Vegan Chili: Replace the meat with plant-based protein sources like lentils, beans, or textured vegetable protein (TVP). Use vegetable broth and skip the beef bouillon, adding additional salt to taste. The chili won’t need to be simmered as long (to make the beef tender), so begin with less broth.

How to make Chile Con Carne

Let’s take a closer look at how easy this chili con carne is to make! (Full recipe in the printable recipe card at the bottom of the post.)

Step 1: Season beef: Whisk the Spice Mix seasonings together in a bowl. Pat chopped beef dry while on the cutting board. Sprinkle with salt and part of the Spice Mix.

a collage showing how to make chili con carne (beef chili) by mixing spices together, then seasoning the beef

Step 2: Sear beef. Add one third of the cubed beef in a single layer in sizzling hot oil and sear until deeply browned; remove to a plate with tongs. Add ¼ water to the pot. Use a spatula to scrape up all the brown bit to release their flavor. Pour the liquid over the beef on the plate.

showing how to make chili con carne (beef chili) by searing cubes of chuck roast in a Dutch oven

Step 4: Sauté aromatics. Melt 2 tablespoons butter in the now empty pot. Add the onions and bell pepper and sauté until the onions are softened. Add the jalapenos and garlic and sauté for 30 seconds. Add the remaining Spice mix and sauté until fragrant, about 1 minute.

a collage showing how to make chili con carne (beef chili) by sautéing onions, onions, jalapenos and garlic

Step 5: Add remaining ingredients. Add the meat back to the pot along with all the juices from the plate. Add the remaining chili ingredients except the beans.

showing how to make chili con carne (beef chili) by adding tomatoes, green chilies and broth to the pot

Step 6: Simmer. Cover with the lid just ajar (about 1-inch so steam can escape) and bring to a boil, then reduce heat to a simmer. Cook until the meat is meltingly tender and the chili has thickened to desired consistency, about 3 hours.

Step 7: Add beans. Stir in the drained kidney beans and continue to cook for 15 minutes.

showing how to make chili con carne (beef chili recipe) by adding beans

Beef Chili Toppings

Toppings are part of the best part of any chili recipe! They add contrasting crunchy, creamy textures and cooling, salty, zesty flavors. Here are a few to choose from:

Sour Cream or Greek Yogurt: A healthy dollop adds a depth of creaminess and rich tanginess while cutting through the robust seasonings.
Cheese: Shredded Cheese is a chili con carne must! Use grated sharp cheddar, Mexican cheese, Monterrey, or Pepper Jack. I personally prefer sharp cheddar with its contrasting bite.
Fritos or Tortilla Chips: Chips add the perfect contrasting crunch!
Green Onions: Adding a tablespoon or so awakens the whole bowl with its fresh pop of flavor.
Cilantro: This adds another layer of bright, fresh, zesty, Tex-Mex goodness.
Avocado: If you love avocados, chili is a beautiful canvas for their contrasting creaminess.
Hot Sauce: Completely customize the heat of your chili with as much or as little hot sauce as you like.

TIPS FOR making Beef Chili

Follow these tips and tricks for the best chili con carne every time!

NO 1 Tip: Refrigerate overnight. I like to cook my chili con carne the day before, refrigerate, then reheat the next day. This doesn’t mean I don’t love a bowl (or two) the day I make it, but it is even more intoxicating if allowed to sit overnight. This also makes for a stress-free meal any night of the week.
Chop meat uniformly. This ensures even cooking.
Don’t burn the meat. Don’t sear the meat for too long, and adjust the temperature if needed. We want golden bits left behind in the pan and not black bits, otherwise the chili con carne will taste burnt.
Cook low and slow. Cook at a gentle simmer for maximum flavor, ultra tender beef and the best marriage of flavors.
Cook until tender. If the beef isn’t as tender as you like then keep cooking! Adding 1-2 hours will only make the beef more fall apart tender. Keep in mind, the longer the chili cooks, the thicker it will become, so you may need to add water to thin.
Adjust the consistency. The longer the chili simmers, the thicker it will become. For thicker chili, simmer longer, for thinner chili, add additional water until it reaches your desired consistency.
Season to taste. The recipe includes quantities for all of the seasonings, but remember to to adjust the seasonings after cooking – especially the heat and the salt which make all the flavors pop.
Don’t skip the toppings! The chili con carne recipe will taste like it’s missing something if you don’t add toppings. The toppings add the contrasting crunchy and cooling flavors/textures.

showing how to serve chili con carne (beef chili) by adding sour cream, green onions, jalapenos and chips

What to serve with Chili Con Carne with Beans

Our favorite sides to chili con carne are cornbread and a green salad. Here are a few ideas:

Cornbread: My sweet cornbread recipe is one of my favs and fabulous with the earthy, smoky, spicy chili con carne.
Salads: Southwest salad, garden salad or Caesar salad.
Potatoes: Baked potatoes are fabulous on the side or to pile the beef chili on. Twice baked potatoes, mashed potatoes, smashed potatoes, or roasted potatoes are also delish.
Veggies: roasted broccoli, roasted asparagus, roasted Brussels sprouts or roasted cauliflower are easy hand’s off recipes made in the oven.
Fruit: Pina colada fruit salad, fruit salad, grape salad, or winter fruit salad.

MEal Prep beef chili recipe

If you don’t have time to simmer the chili con carne ahead of time, you can still prep it a few days ahead to save time later:

-Meat: Can be chopped, seasoned and refrigerated, or go one step further and sear the meat. Store in an airtight container in the refrigerator until ready to use.
-Veggies and aromatics: May be chopped and refrigerated or chopped, sautéed and refrigerated.
-Everything: Follow the chili recipe up to simmering. Combine the ingredients in the soup pot, cover and refrigerate. Expect to add 20 minutes extra cooking time.

Chili Con Carne Recipe storage

Chili con carne tastes better the next day so YAY for leftovers! The beef chili will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.

showing how to make beef chili (chili con carne) by simmering until thickened

HOW TO freeze Beef Chili

First, cool the beef chili to room temperature. Portion it into airtight, freezer-safe containers or resealable freezer bags, leaving some space for expansion. Label and date the containers, remove any excess air, and seal them tightly. Freeze for up to 3-4 months. Thaw in the refrigerator overnight.

Tip: To easily fill freezer bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in the chili.

How to reheat Beef Chili Recipe

-Stove: Reheat large batches on the stove over medium low heat, stirring occasionally (about 10 minutes).
-Microwave: Transfer individual servings to a microwave-safe dish, cover with a paper towel. Microwave for one minute, stir, then continue to microwave for 30-second intervals, if needed.

How to use leftover beef chili recipe

Leftover chili con carne is delicious on baked potatoes, hot dogs, pasta and more!

Baked Potatoes: Bake potatoes, slice them open and top with spoonfuls of chili, sharp cheddar cheese, sour cream, green onions and bacon.
Chili Dogs: Spoon chili con carne over warmed hot dogs and top with cheddar cheese and optional jalapenos, red onions or green onions.
Chili Mac and cheese: Stir beef chili into your favorite mac and cheese recipe like this stovetop Mac and Cheese, or layer it in this Baked Macaroni and Cheese.
Ramen: My husband’s favorite use of leftover beef chili is to stir it into ramen. The textures are a match made in heaven.
Rice: Stir beef chili directly into cooked rice. Top with desired toppings.
Chili Nachos: Top your favorite cheesy chips with chili con carne with all the toppings – sour cream, green onions, jalapenos, etc.
Cornbread and Chili Gravy: Smother your favorite cornbread with chili and dig in!

Best Chili Con Carne Recipe FAQs

What is difference between chili and chili con carne?

Chili is an earthy, robust, spicy stew made with a combination of meat (cubed roast, ground beef, Italian sausage, chicken, turkey, or tofu, etc.), beans and tomatoes. It can vary widely in ingredients and regional styles.

Chili con carne, is a specific type of chili that includes meat, typically cubed beef chuck roast, and translates to “chili with meat.” While chili can be made with or without meat and usually includes beans, chili con carne always includes meat as a key ingredient and often does not include beans (specifically Texas-style chili con carne).

Should chili con carne have beans?

Whether chili con carne should include beans is a matter of personal preference and regional tradition. In some regions of the United States, such as Texas, traditional chili recipes typically do not include beans. They emphasize the meat (usually beef), chili peppers, and seasonings.

In other areas and in many home kitchens, beans like kidney beans or pinto beans are a common and popular addition to chili, providing texture, flavor, and an additional source of protein (my personal choice). So, it ultimately depends on your own taste preferences.

What can I add to chili con carne for more flavor?

If it tastes like your beef chili is missing something, it is likely heat or salt. After you have salted the chili and/or added either additional chipotle pepper, cayenne or hot sauce and it still needs something, try enhancing the flavors with additional seasonings such as cumin, chili powder, and paprika. Additionally, ingredients such as Worcestershire sauce can enrich the sauce, while a dash of cocoa powder or dark chocolate adds complexity. For a touch of brightness, finish with a squeeze of fresh lime juice and garnish with cilantro or parsley.

up close of chili con carne (beef chili recipe) showing how thick and hearty it is

Looking for more Chili Recipes?

Crockpot Chili
White Chicken Chili
Crockpot White Chicken Chili
Buffalo Chicken Chili
Turkey Chili
Chicken Chili
BBQ Chicken Chili

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Servings: -8 servings

Total Time: 3 45

Prep Time: 45

Cook Time: 3

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Ingredients

For the Beef

3 lbs. boneless beef chuck, cut into ¾-1-inch chunks
1 teaspoon salt
2 teaspoons spice mix (in directions)
vegetable oil for searing

Spice Mix

3 tablespoons chili powder
1 tablespoon ground cumin
1 tsp EACH smoked paprika, regular paprika, ground coriander
1-2 teaspoons chipotle chili pepper (depending on desired spice level)

Chili

1/4 cup water
2 tablespoons unsalted butter
1 yellow onion, diced
1 large green bell pepper, diced
2 jalapeno peppers, diced
6 garlic cloves, minced
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
1 14.5 oz. can fire roasted diced tomatoes with juices
1 4 oz. can mild diced green chiles
3 cups reduced sodium beef broth
2 tablespoons masa harina (optional)
1 tablespoon reduced sodium soy sauce
1 teaspoon beef bouillon (granulated, base or 1 crushed cube)
1 ½ teaspoons dried oregano
2 bay leaves

ADD LAST

1 15 oz. can dark kidney beans, rinsed and drained

Instructions

Cook's Note: Chili tastes 10X better the next day!!! The flavors develop, deepen, and harmonize. So, if possible, plan on making and refrigerating the recipe a day ahead of time.
Seasonings: Whisk the Spice Mix seasonings together in a bowl; set aside.
Season beef: Pat chopped beef dry while on the cutting board. Sprinkle with 1 teaspoon salt and 2 teaspoons of the Spice Mix.
Sear beef: Heat 1 ½ tablespoons vegetable oil in a large Dutch oven (6 qt. or larger) over medium-high heat. Once smoking, add one third of the cubed beef in a single layer and sear until deeply browned; remove to a plate with tongs. Add additional oil as needed and heat to smoking and repeat; remove beef to a plate.
Deglaze pan: Add ¼ water (careful it will smoke a lot), to the pot. Use a spatula to scrape up all the brown bit to release their flavor. The fond will look dark, but shouldn’t be scorched. Pour the liquid over the beef on the plate; set aside.
Sauté aromatics: Melt 2 tablespoons unsalted butter in the now empty pot. Add the onions and bell pepper and sauté until the onions are softened, about 5-7 minutes. Add the jalapenos and garlic and sauté for 30 seconds. Add the remaining Spice Mix and sauté until fragrant, about 1 minute.
Add remaining ingredients: Add the meat back to the pot along with all the juices from the plate. Add the remaining chili ingredients up through bay leaves (don't add beans).
Simmer: Cover the pot with the lid just ajar (about 1-inch so steam can escape). Simmer gently, stirring occasionally so the bottom doesn't burn (replace the lid ajar). If the chili becomes too thick at any point, stir in a little water. Cook until the meat is meltingly tender and the chili has thickened to desired consistency, about 3-3 ½ hours.
Add beans: Stir in the drained kidney beans and continue to cook for 15 minutes.
Adjust to taste: Remove the bay leaves and adjust to taste with additional salt and/or chipotle chili pepper, cayenne pepper or hot sauce. For additional salt, I like to season with additional granulated beef bouillon instead.
Serve: Serve with desired toppings such as cheese, sour cream, cilantro, green onions, tortilla chips, jalapenos, etc.

Video

Notes

Storage: Chili con carne tastes better the next day so YAY for leftovers! The beef chili will last up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.

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10 Comments

Charlie says

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Most definitely making this soon, thanks for the recipe!

- Jen says
  
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  Of course! Enjoy!
  
Janet says

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If I want to use ground beef in this recipe, would I use 3 lbs.? Also, would I use 90% lean, 80%, or what kind? Thank you!

- Jen says
  
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  Hi Janet! To switch up the meat use this recipe! https://carlsbadcravings.com/crockpot-chili/ Hope you enjoy!
  
Therese says

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would it be possible to finish this chili in the oven instead of the stove top? If so what temperature would you suggest? can’t wait to make this!!

- Jen says
  
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  Yes! I would try 325 degrees F for 2 hours.
  
Therese says

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This was absolutely AMAZING! I finished this in a crockpot. Was perfection! Love the bold flavor yet not to spicy. And yes even better the next day. I’m going to have to start doubling this recipe so we can have more leftovers! Like all your recipes I’ve tried, it’s another favorite!!

- Jen says
  
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  Thank you so much for this glowing review!! I am so glad that this one was a winner!
  
T says

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Can you use dried pinto beans instead of canned kidney beans. Do you recommend simmering beans first?-

- Jen says
  
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  I’ve not tried this with dried beans. In theory, it’s probably best to soak or simmer the dried beans first so they are soft prior to adding everything else. Let me know how it works!