When the weather is cold and the sun goes down at an unreasonably early hour, there’s nothing more soothing than a hot bowl of chili con carne. Even the aroma of chili simmering away on the stovetop is enough to brighten my spirits! This hearty chili has it all: beefy texture, tender vegetables and the right level of spice. is one of our best chili recipes because it
What is chili con carne?
The Spanish phrase “chili con carne” means chili with meat. It’s the type of chili that probably comes to mind when you hear the word “chili.” It’s made with meat, onions, chili peppers, seasonings and spices. Our recipe contains tomatoes and beans, although Texas-style versions take a pass on these ingredients.
What is the best cut of meat for chili con carne?
We use ground beef for an easy chili con carne recipe. Ground meat is naturally tender, so the chili only needs to simmer for about an hour. You can make chili with any kind of meat, but some cuts take longer to cook than others. The cook time can vary greatly depending on whether you choose tender cuts like ribeye or top sirloin or tougher cuts like rump or chuck roast.
If you’re looking for a beefy chili made with steak, try our beef brisket chili, steak and beer chili with chuck steak, Tex-Mex chili with beef stew meat or zesty steak chili with top round steak.
Ingredients for Chili con Carne
- Ground beef: We like 80/20 ground beef for chili con carne. It has a nice balance of lean meat to fat, so the meat stays tender as it simmers.
- Onions and peppers: These aromatic veggies give this easy chili a homemade feel.
- Chili seasonings: This hearty stew gets its signature flavor from a variety of herbs and spices: smokiness from ground cumin, a touch of spice from chili powder and cayenne pepper, and a salty, savory character from the beef bouillon. Cinnamon is a secret ingredient that ties the whole dish together.
- Diced tomatoes: Canned diced tomatoes keep their shape, adding juicy texture to this meaty chili recipe. If you don’t like chunks of tomatoes, swap in crushed tomatoes.
- Kidney beans: Beans are a little controversial in chili. Some people love ‘em, and some say they don’t belong! We like their flavor and texture, so they made the cut in our recipe. But feel free to leave them out if you feel strongly about it.
Directions
Step 1: Cook the ground beef
In a Dutch oven, cook the ground beef over medium heat until no longer pink, five to seven minutes. As it cooks, break the beef into crumbles. Drain and discard the grease, and set the cooked beef aside.
Step 2: Soften the vegetables
In the same pot, heat the olive oil. Add the onions, and saute until tender. Add the garlic, and cook for one minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for two minutes, stirring until combined.
Editor’s Tip: Like it spicy? Feel free to increase the cayenne powder, or add chopped jalapenos with the green peppers.
Step 3: Simmer the chili con carne
Add the tomatoes and browned beef to the pot. Stir in the water, and bring the mixture to a boil. Then, reduce the heat, cover and simmer for about one hour.
Editor’s Tip: If the chili hasn’t reached the desired thickness, thicken the chili by adding masa harina or mashing some of the beans added in the next step.
Step 4: Add the beans
Add the beans and heat through. If desired, top each serving with sour cream and jalapeno.
Editor’s Tip: It’s important to drain the beans before using, or they’ll thin out the chili. Whether you rinse them is up to you. Rinsing beans removes some of their flavor, but it’s a good way to reduce excess sodium.
Recipe Variations
- Make it in the slow cooker: Brown the beef, and transfer it to a slow cooker. Then, cook the chili in the slow cooker following the directions in our slow-cooker chili recipe.
- Use a pressure cooker: If you’re running short on time, use a pressure cooker. Our Instant Pot chili con carne pressure-cooks for only five minutes (plus time to allow the pressure to build and release).
- Change the beans: Swap in creamy pinto beans, earthy black beans or nutty Great Northern beans. You can even make the beans from scratch, like we do in pinto bean chili.
- Use another protein: Use lean ground turkey to turn this into turkey chili, or spice it up with wild game like ground elk or venison.
- Add your own secret ingredient: Upgrade your chili with a secret ingredient like Worcestershire, citrus zest or canned chipotles in adobo.
How to Store Chili con Carne
Store leftover chili con carne in an airtight container in the refrigerator for up to four days. To reheat, simmer it on the stovetop over medium heat until it reaches 165°F.
How to Freeze Chili con Carne
Once cooled, freeze the chili in freezer-safe containers for up to three months. To reheat, thaw the chili in the fridge overnight. Then, reheat as directed. Or use the chili to make chili-stuffed peppers, chili dogs or casseroles like chili tortilla bake.
Chili con Carne Tips
What do you serve with chili con carne?
Our favorite way to serve chili con carne is with a dollop of sour cream and a few jalapeno slices, but there are plenty of garnish options. Try shredded cheese, green onions, sliced avocado, and tortilla or corn chips. The chili is a hearty meal by itself, or you can pair it with a side salad and a sweet or savory cornbread recipe.
Is chili con carne healthy?
We know that “healthy” means different things to different people, so it’s hard to say whether chili fits your diet. This recipe is high in protein and a good source of fiber. You can opt for leaner meats like ground turkey or chicken if you are concerned with the fat content of ground beef.
