Chili Con Carne is a hearty, warming dish packed with tender ground beef, beans, and a rich blend of spices that bring just the right amount of heat. It’s the kind of meal that feels like a big, cozy hug on a chilly day, filled with flavors that are both bold and comforting. This chili is thick, meaty, and perfect for filling you up without being complicated to make.
I love making this chili because it’s so easy to tweak to your taste. I usually add a little extra garlic and a splash of smoky paprika to make it pop. It’s one of those recipes where stirring patiently while it simmers feels almost meditative, and the smell alone makes me want to dive right in. Plus, it always makes great leftovers for busy days.
One of my favorite ways to serve Chili Con Carne is with a sprinkle of shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It’s also a crowd-pleaser at family dinners or game nights because it’s filling, flavorful, and pairs well with simple sides like rice or cornbread. Whenever I make this, I’m reminded of casual evenings spent laughing with friends and enjoying good food without fussing over fancy steps.
Key Ingredients & Substitutions
Ground Beef: This is the heart of the chili. I like using beef with about 15% fat for good flavor and moisture. If you want a leaner option, ground turkey or chicken works too but the flavor will be lighter.
Kidney Beans: They add texture and protein. You can swap them with black beans or pinto beans if you prefer. Just rinse canned beans well to avoid excess salt.
Tomatoes & Tomato Paste: Both give a rich body and depth. If you want a fresher taste, use crushed tomatoes instead of diced. Tomato paste adds concentrated flavor, so don’t skip it!
Spices (Chili Powder, Cumin, Smoked Paprika): These are what give chili its classic bold flavor. Adjust chili powder for heat; paprika adds smoky notes. If you don’t have smoked paprika, sweet paprika is okay but less smoky.
Corn: Adds a nice pop of sweetness and texture. Fresh or frozen works fine. You can leave it out if you want or add other veggies like zucchini.
How Can You Get the Perfect Thick and Flavorful Chili Con Carne?
Slow simmering is key! It helps blend all the flavors and thicken the chili nicely.
- After browning the beef and toasting spices, add liquids and beans, then bring to a gentle boil.
- Lower the heat so it barely simmers; too high and the chili won’t thicken.
- Stir occasionally to prevent sticking and encourage even cooking.
- If after simmering the chili is too thin, cook uncovered to let more liquid evaporate.
- Taste as it cooks and adjust salt, pepper, or heat to get the perfect balance.
Remember, chili often tastes better the next day after the spices have melded more, so don’t hesitate to make it ahead!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – it cooks the chili evenly and handles simmering without burning.
- Wooden spoon or heat-resistant spatula – perfect for stirring without scratching your pot.
- Cutting board and sharp knife – for chopping onions, peppers, and garlic easily.
- Measuring spoons – to get your spices just right every time.
- Can opener – handy for opening diced tomatoes and kidney beans cans.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter version that still packs flavor.
- Add diced green chilies or jalapeños if you like it spicier and want extra heat.
- Stir in a handful of chopped dark chocolate or a splash of strong coffee to deepen the chili’s flavor.
- Mix in some cooked bacon bits for a smoky twist that adds nice texture.
How to Make Chili Con Carne?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb (450g) ground beef
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth or stock
- 1 teaspoon ground cumin
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 1 cup corn kernels (fresh or frozen)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Optional: shredded cheese for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 40 minutes to simmer. Total time is around 55 minutes, including cooking and stirring to get that rich, thick texture.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced green bell pepper. Cook until they soften, which should take about 5 minutes. Next, add the minced garlic and cook for one more minute until fragrant.
2. Brown the Beef:
Turn the heat up to medium-high. Add the ground beef and cook it, breaking it apart with a spoon, until it’s nicely browned and no longer pink.
3. Season the Chili:
Mix in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper if you want some extra heat, plus salt and pepper. Cook this mixture for 1 to 2 minutes to bring out all the flavors in the spices.
4. Add Beans and Tomatoes:
Pour in the diced tomatoes, beef broth, kidney beans, and corn kernels. Stir everything well, then bring it up to a boil.
5. Simmer Until Thickened:
Lower the heat so the chili simmers gently. Keep it uncovered and stir every now and then for 30 to 40 minutes, until it thickens and the flavors come together beautifully.
6. Taste and Serve:
Give your chili a taste and add more salt, pepper, or spices if you like. Serve it up hot with a dollop of sour cream, a sprinkle of fresh chopped cilantro, and some shredded cheese if you like. It’s perfect alongside tortilla chips, rice, or cornbread.
Can I Use Frozen Corn in This Chili Con Carne?
Yes, frozen corn works perfectly! Just add it straight into the pot without thawing. It will cook through during the simmering step and add a nice sweetness to the chili.
How Long Can I Store Leftover Chili Con Carne?
Store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Chili Con Carne in Advance?
Absolutely! Chili actually tastes better the next day as the flavors have more time to meld. Prepare it a day ahead, refrigerate, and reheat on the stove over low heat before serving.
What Can I Substitute for Ground Beef?
You can swap ground beef with ground turkey, chicken, or even plant-based meat alternatives. Just keep in mind the flavor and fat content might change slightly, so adjust seasonings to your taste.
