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Home » Chili Con Carne

Chili Con Carne

by Mike Hultquist · Aug 7, 2020 · 77 Comments

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This rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings. Make it with or without beans. You can also make it with tomatoes, if desired. It's very easy to customize to your own preferred spice level.

Chili Con Carne in a bowl with a spoon, ready to eat

"Chili con Carne". Three little words that describe such a wonderful meal. It literally translates from Spanish to "Chili with Meat", and as generic as that sounds, it is filled with fantastic flavor.

Let's discuss this wonderful meal in a bowl.

What is Chili con Carne?

At its core, Chili con Carne is a spicy stew of meat with a homemade seasoned chili sauce. The meat is usually beef, but you can also make it with pork or a combination of the two, or other meats to your preference. The chili sauce is made with chili powders or dried chilies that are rehydrated and cooked into a sauce, usually with onions and garlic, and seasonings like cumin and oregano.

Where is Chili con Carne From?

Chili con carne originated in the region spreading Southern Texas and Northern Mexico. It was originally a working class dish, something easy to prepare with basic ingredients, though it has spread in popularity due to its incredible flavor. It is named by Texas as it's official state food.

Dried peppers, jalapenos, onion and garlic, essential for making Chili Con Carne

Tomatoes or No Tomatoes?

Tomatoes or tomato sauce are often included in chili con carne recipes, and even though "chili con carne" translates literally to "chili with meat", you CAN include beans if you'd like. However, be prepared for "chili con carne" purists to argue that chili doesn't contain beans.

Beans or no beans, it's great either way! I'll take both!

Chili Con Carne in a pot, ready to serve

About the Chili Peppers

I like to include spicy fresh peppers in the mix, either jalapeno peppers, which have a bit of spice, to serrano peppers, which give a nice level of heat.

If I'm making it just for me, I'll include habanero peppers for some great heat. Of course you can go with any of the superhot chili peppers, you crazy spicy food lovers! You know I love you guys.

For the dried pods, I use ancho peppers and guajillo peppers, which are filled with wonderful flavor, though other dried chili peppers can be used, as well as chili powders. Cayenne pepper is nice for extra spicy.

Let's talk about how we make it, shall we?

Chili Con Carne in a pot, ready to eat

How to Make Chili con Carne - the Recipe Method

First, make your chili sauce. Heat a dry pan to medium-high heat and lightly toast the dried ancho and guajillo peppers about a minute or 2 per side. This will help to release the oils. The skins will puff up and darken a bit.

Lightly toast the dried chili peppers to release their oils

Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.

Soak the peppers in hot water for 20 minutes, or until they are nice and soft.

Soaking dried chili peppers for our chili sauce

Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth.

Set aside for now. Look at how wonderful this sauce is. It is incredibly flavorful.

Chili Sauce for making Chili Con Carne

Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt.

Make sure everything is nice and coated.

Rub down the cubed beef

Heat the oil in a large pot (heat to medium) and add the beef along with the jalapenos and onion.

Cook them down 6-7 minutes, searing the beef all over.

Brown the seasoned cubed beef along with peppers and onions

Add the garlic and stir. Cook another minute.

Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.

Add the chili sauce to the browned meat for making chili con carne

Stir in the 2 cups of beef broth and bring to a quick boil. If you’d prefer a soupier chili, add in 4 cups of beef broth.

If you are using the optional additions, add them in now.

Reduce the heat, cover and simmer for about 2 hours, stirring occasionally, or until the beef is very tender.

Serve with your favorite fixins!

If you want even MORE developed flavor, cool the whole pot of chili, cover it, and refrigerate it overnight to let the flavors mingle. Heat and serve it up the next day!

Chili Con Carne in a pot, ready to eat

Recipe Tips & Notes

  • What is the Best Meat for Chili con Carne? I've used chuck roast for this recipe, and I feel it is ideal. It is easy to cube and it has a lot of flavor. However, you can try it out with other cuts of beef or steak. Or, it is also delicious with ground beef, which is often a time-saving solution.
  • What Beans in Chili con Carne? I did not include any beans here, and again, purists will tell you that beans do not belong in chili con carne. However, this is your pot of chili, so if you want beans, add beans! Great beans for this dish include red kidney beans, black beans, or great northern beans.
  • How Long Does Chili con Carne Last? This will last a week in the refrigerator in a covered container. For longer keeping, seal it in containers and freeze it, where it will last for 6 months.

Looking for a more basic chili con carne?

How Do You Make Basic Chili con Carne?

You can easily make a basic chili con carne by using ground or cubed beef that is seared off, then mixed in a pot with tomato sauce seasoned with a good amount of chili powder. This will save some time from rehydrating the chili peppers for making your chili sauce. Just toss it all into a Dutch oven or big stew pot. However, you won't achieve quite the same flavor. It will be tasty, but there is much to be said about making the chili sauce from scratch. It's hard to beat.

Slow Cooker Chili con Carne

You can easily make chili con carne in your slow cooker, crockpot or instant pot. To do so, cook down your peppers and onions and brown the seasoned meat in a pan first, then add them to your slow cooker along with the remaining ingredients. Slow cook on low for 4-6 hours, or on high for 2-3 hours, until the meat cooks through and the flavors meld. Stir it up occasionally. Then, serve in bowls with your favorite fixings. Super easy!

About the Fixins

I usually like to keep my fixins simple and serve it with spicy chili flakes and fresh chopped cilantro, and sometimes sliced roasted jalapenos or serrano peppers.

SO GOOD this way!

But popular toppings include shredded cheese, crema or sour cream, diced tomatoes, crunchy tortilla chips or corn chips, and chopped tomatoes. Go to town with whatever you love!

Developing Extra Chili con Carne Flavor

As mentioned above, if you want even MORE developed flavor in your chili, cool the whole pot after cooking, cover it, then refrigerate it overnight to let the flavors mingle.

Heat and serve it up the next day! This waiting period really brings the flavors together into a harmonious pot of chili that you're sure to love. However, if you decide you don't have time to refrigerate it, it's still GREAT as is!

I love it!

Chili Con Carne in a bowl, ready to eat

That's it, my friends! Let me know how it turns out for you. And please let me know if you include beans and/or tomatoes with yours. I'm super curious to hear your preference!

Try Some of My Other Popular Chili Recipes

  • Chili Colorado
  • Chili Verde
  • Southwest Style Slow Cooker Chili
  • White Bean Chicken Chili
  • Homemade Roasted Tomatillo Pork Chili
  • Pork Chili with Roasted Red Hatch Chili Peppers
  • Shrimp and Red Bean Chili
  • Cincinnati Chili
  • Beef Chili
  • Texas Chili
  • Frito Pie
  • Try it with my Jalapeno Cornbread Recipe! So good!

Chili Con Carne - Recipe

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chili Con Carne - Recipe
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Chili Con Carne Recipe

This rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings. Make it with or without beans.
Course: Main Course, Soup
Cuisine: American
Keyword: chili, recipe, spicy
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Calories: 434kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.91 from 32 votes
Leave a Review

Ingredients

FOR THE CHILI SAUCE

  • 4 guajillo peppers
  • 4 ancho peppers
  • Salt to taste

FOR THE CHILI

  • 3.5-4 pound chuck roast cut into ¾-1 inch cubes
  • 2 tablespoons paprika
  • 1 tablespoon Mexican oregano
  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 jalapeno peppers chopped
  • 1 large onion chopped
  • 10 cloves garlic chopped
  • 2-4 cups beef stock
  • OPTIONAL ADDITIONS Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders
  • FOR SERVING Crema or sour cream, fresh chopped herbs, spicy chili flakes or chopped chiles, shredded cheese – all your favorite chili fixins. I served mine with spicy chili flakes and fresh chopped cilantro.

Instructions

  • Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
  • Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
  • Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
  • Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
  • Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated.
  • Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion. Cook them down 6-7 minutes, searing the beef all over.
  • Add the garlic and stir. Cook another minute.
  • Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.
  • Stir in the 2 cups of beef broth and bring to a quick boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions, add them in now.
  • Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
  • Serve with your favorite fixins!

Video

Notes

Serves 6-8

Nutrition Information

Calories: 434kcal   Carbohydrates: 9g   Protein: 40g   Fat: 26g   Saturated Fat: 10g   Cholesterol: 136mg   Sodium: 286mg   Potassium: 941mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1865IU   Vitamin C: 7.4mg   Calcium: 68mg   Iron: 5.4mg
Chili Con Carne - Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 8/7/20 to include new information and video. It was originally published on 1/9/19.

 

Categories: Chili Tags: ancho, Chili Pepper Madness, chili pepper recipe, game day and superbowl parties, guajillo, jalapeno pepper, tailgating

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    Recipe Rating




  1. Joe says

    October 30, 2021 at 6:22 pm

    5 stars
    Made this for an office potluck the other day, with some adjustments. Really tasty. I did use beans and to keep the cost a bit lower than using the meat chunks, I used a combination of ground beef and pork. The chili paste is really tasty.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 31, 2021 at 6:56 am

      Nice. Great stuff, Joe. Beans are totally welcomed here. Glad you enjoyed it.

      Reply
  2. tony says

    October 28, 2021 at 11:47 am

    5 stars
    I used 1/2 tsp raw sugar, no brown sugar
    2 small jalapeños, browned and chopped
    2 small serranos, browned and chopped
    1 habanero, no membrane or seeds,
    Added flour tortilla/butter as a side, (obviously)

    Other than that I left it alone. Cooked, low simmer in my aluminium dutch oven with tight fitting glass lid for 3 hours.
    My wife and daughter loved it.
    No left overs.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 28, 2021 at 11:50 am

      Awesome! Thanks, Tony! Glad you enjoyed it.

      Reply
  3. Jane says

    February 17, 2021 at 1:00 pm

    4 stars
    This seems quite similar to Texas chili....what's the key differences? Different peppers?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 17, 2021 at 1:20 pm

      5 stars
      Jane, they are very similar. However, Chili con Carne can technically include tomatoes and even beans and still be considered "Chili con Carne" to most. Texas Chili, on the other hand, absolutely does not include tomatoes or beans, at least to purists. You'll find other regional differences as well, but still, they are quite similar.

      Reply
  4. Diane N says

    January 20, 2021 at 6:43 am

    PS: Oops!.....forgot to list 1 Tablespoon Mexican oregano to the seasoning list.

    Reply
  5. Diane N says

    January 19, 2021 at 9:00 am

    5 stars
    Great recipe....I used a mix of meats 2 1/2 lbs venison, cut in 1/4 inch cubes, 1 lb Italian sausage (bulk) and 2 1/2 lbs. ground chuck( total of 4 1/2-5lbs meat). Browned in batches in bacon grease in a heavy Dutch oven. Remove and set aside. Sautéed onions (3), jalapeños (2) celery (3) rough chopped and garlic (5) thinly sliced, until soft. Add seasonings 3 T. ancho chili powder, 1 T. chipotle chili powder, 1 T. each of paprika and ground coriander and salt and pepper to taste. Add to sautéed veg and return meat to pot, stir for a couple of minutes to bloom spices. Deglaze with 12oz. beer, add 2 15oz.. cans tomatoes plus 2 cans of water. Additional adds were 1 oz. unsweetened chocolate and 2 T. brown sugar. Simmer low and slow until venison is tender at least 3 hours. You can add beans...I made brown rice this time. Enjoy

    Reply
  6. John Bostwick says

    January 02, 2021 at 8:20 pm

    5 stars
    Making a pot as I type this. Used tri-tip and chuck. I also used some fermenting peppers I had grown and was fermenting since September. That made this oh so good. Can't wait for the beans to get finished so a big bowl of chili.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 03, 2021 at 7:24 pm

      Sounds seriously awesome, John. Enjoy!

      Reply
  7. Saul says

    November 30, 2020 at 5:17 am

    Hi, about to make this (the excellent reviews are making my mouth water). Unfortunately i havent any Guajillo peppers. Only ancho, rocoto and chipolte. Would the rocoto and chipolte be ok? If so what amounts do you think would be good? The rocoto look like they are really hot! Thanks in advance

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 30, 2020 at 6:57 am

      Hey, Saul. So, those peppers will work for sure, but you will get different flavors from guajillo. You can focus more on the ancho peppers for closer to the original, with maybe only a bit of the ancho and chipotle. Chipotle would be great here, but you'll definitely notice the smoky flavors. I think it would be very good overall. Let me know how it goes for you.

      Reply
  8. Eve says

    October 11, 2020 at 7:30 am

    4 stars
    Do you maybe mean 1.5 tbsp of soaking liquid rather than 1.5 cups? Because I only used one cup, doubtful of how it could possibly end up as thick as pictured and it was a watery mess. Deducted the excess liquid from the stock and it worked okay but not sure this step is right?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 11, 2020 at 7:52 am

      Eve, the 1.5 CUPS is correct, but see the video as well. I added 1.5 cups to the puree and it came out a touch thin, but at the end, reduced the overall sauce with a bit more heat. Works perfectly every time. You can always dial back on the liquid, per the recipe notes.

      Reply
  9. Trace says

    August 29, 2020 at 3:04 pm

    5 stars
    I forgot to mention that I also added a can of rinsed kidney beans to save money by stretching the dish out.
    Was great!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 30, 2020 at 7:05 am

      Very nice! Super happy you enjoyed it!

      Reply
  10. Trace says

    August 29, 2020 at 3:01 pm

    5 stars
    ‘Been looking for decades for a chili as superb as this.
    I just loved it.
    Two observations:
    It’s even better on the 3rd-+ day, and freezes well.
    Two jalapeños is a whole lot. I went with one, was great.
    One suggestion:
    I had the butcher cube a chuck roast for me rather than buying pre-cut stew meat.
    The slightly fattier meat gave it a richness without being greasy that the leaner meat just doesn’t have.
    Going with fattier meat also ensured it wouldn’t dry out.
    Terrific recipe!, thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 30, 2020 at 7:05 am

      Thanks, Trace! Sounds wonderful! Love to hear it.

      Reply
  11. Neil Corke says

    August 24, 2020 at 10:31 pm

    5 stars
    Made this last night - following the recipe to the letter.

    Thought we had a good chilli con carne recipe developed over 10 years, but liked this one more!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 25, 2020 at 7:07 am

      Excellent, Neil! Super happy you enjoyed it! A great compliment.

      Reply
  12. Rod Chivers says

    August 16, 2020 at 3:13 am

    5 stars
    Hi Michael,
    I made this recipe today and it was magnificent!
    The Chillies had to be sourced on-line, as they are far from common chilli types down here in Australia, but the effort was well worth it!
    It was a joy making the Con Carne but an even greater pleasure eating it.
    Stage 4 lock down in Melbourne Australia was a little bit easier today...thank you.

    Rod.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 16, 2020 at 2:49 pm

      Excellent, Rod! Super happy you enjoyed it! One of my favorites.

      Reply
  13. Steve Kovacs Jr says

    August 12, 2020 at 4:32 pm

    5 stars
    Great chili recipe. I used New Mexico chilies instead of Guajillo and used half stew beef and half Chorizo. It came out good, but I think the Chorizo was a bit much. I will make it again, but without the Chorizo!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 12, 2020 at 10:06 pm

      Thanks, Steve! I appreciate it!

      Reply
  14. Deb Smith says

    August 08, 2020 at 1:03 pm

    5 stars
    I’ve made this dish before using a very similar recipe so I know this will taste delicious. However, I prefer to add beans to chili and cut the beef in smaller chunks. Beans add another texture and also make the meat go further (more economical). As for tomatoes, I’ve made chili with and without. But, like the beans, they add another texture and extend the dish.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2020 at 2:30 pm

      Sure thing, Deb! Beans are perfectly acceptable! I love beans in my chili personally.

      Reply
  15. Alex Adams says

    August 08, 2020 at 12:22 pm

    I've made this recipe twice now but I did change it slightly. I used Kashmiri chillies because they were the only dried ones I had at the time and I added green Serrano chillies to the first one which I took to a "chilli off" at a mates house and it won! Thanks Mike.
    The second one was the same but the Serranos were red. Just the right heat for me amazing flavour!
    I used beef and pork leg which I marinated in coke overnight, it works.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2020 at 2:32 pm

      Thanks, Alex! Glad you enjoyed it! Thanks for the comments!!

      Reply
  16. Rebecca Hazlehurst says

    August 07, 2020 at 12:33 pm

    This recipe Is making my mouth water. However my husband is a lite weight when it comes to spice. Please tell me how to change the recipe so we can both enjoy it. Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 10, 2020 at 7:32 am

      Rebecca, you can skip the jalapenos and cut back on the seasonings for your husband. Let me know how that goes!

      Reply
  17. Jeanie says

    August 04, 2020 at 8:54 pm

    5 stars
    Tried this recipe for the first time today and it was OH So Delicious, with just the right amount of heat!! It's a definite keeper! Thank you for sharing 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 05, 2020 at 3:04 pm

      Great, Jeanie! Super happy you enjoyed it!

      Reply
  18. Jessica Urbina says

    February 05, 2020 at 11:49 am

    This looks delicious! What can I substitute for the brown sugar to make it keto friendly?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 05, 2020 at 12:02 pm

      Thanks, Jessica. There are some brown sugar substitute products on the market that are keto friendly. You can also use maple extract, which will have similar flavor, though maybe not so much the texture. Stevia is good for sure for a touch of sweet. Let me know what you wind up using.

      Reply
    • Slou9900 says

      April 16, 2020 at 12:49 am

      Unfortunately sugar is required if you want your stew meat to be ideal, it not only bring out the flavor of stew better, it also works as a liquid reducing agent, ie the stew will be gravy-er and “stickier” “shinier” at the end of cooking. However if you are willing to take a sacrifice, just use 1/4 of the recommended sugar amount and you will be fine. Since you are not consuming the entire liquid portion of the dish all at once, you will be taking in all that sugar in one meal.

      Reply
  19. Lucy says

    January 11, 2020 at 2:03 pm

    5 stars
    Americans living in France here. The tips you give in this post on how to use the dried ancho and guajillo chiles for this dish were really helpful! We got a gift from a friend recently of a variety of dried chiles and the oregano that she got from her recent visit to Mexico. Looking on-line you get a lot of advice on how to do it without the authentic chiles but seeing your way of re-hydrating and puréeing them for this dish made it perfect. We did it with beef cheeks and the "oxtail" which is a standard at a farm stand we like to go to. Very flavorful. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 11, 2020 at 2:04 pm

      That's great to hear, Lucy! I'm glad you found my advice helpful, and that you enjoyed the recipe. Cheers, and thanks for sharing!!!

      Reply
  20. Shawn Sullivan says

    January 07, 2020 at 10:23 am

    Can you make this in a crockpot?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 07, 2020 at 12:43 pm

      Shawn, absolutely. When you're ready to simmer in the pot, just move everything to the crock pot and cook on high for 2-3 hours or on low for 4-6 hours, until the meat is nice and tender and the flavors have developed. Let me know how it goes for you.

      Reply
  21. Paul Solotki says

    October 30, 2019 at 4:10 pm

    5 stars
    Used this recipe as a guide for 1 kilo (little over 2 pounds) ground grass fed beef (would have used chuck but had already bought the ground meat - next time will do the chunks). Used 2 ancho and 2 guajillo chilies. Best chili con carne I have ever made! Also added some chipotle chili powder for a little more heat. Next Time I will try 3 ancho and 3 guajillo chilies for similar amount of meat. I am looking forward to playing with this a little. One question. What kind of paprika do you generally use? I have at least 6 different types of paprika, 2 Hungarian and at least 4 Spanish. I used the Spanish, maybe 1 and 1/2 tsp regular mild and similar amount smoked picante. Glad I came across your site. Thanks for posting this. I intend to check out your other recipes

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2019 at 11:11 pm

      Thanks MUCH, Paul. I appreciate it. I use either a good quality Hungarian paprika or a smoked paprika I picked up along the way, though many work for this recipe. So many to work with!

      Reply
  22. Jessica says

    October 06, 2019 at 3:16 pm

    5 stars
    We tried this the other night. It was amazing!! I used 2 cups of beef stock and I also added 2 dried chipotle peppers for a smoky flavor. We love chipotles. We also used chicken instead of beef. It turned out so good!! We served ours over rotini noodles. My husband loved this so much it is in our favorite recipes. Tonight we are going to have it again and put it over mashed potatoes with some corn on top. He has came up with so many ideas of what to do with this. It is definitely going to be a staple recipe in our house. Thank you so much for sharing

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 06, 2019 at 3:17 pm

      Outstanding, Jessica! Super happy to hear! Yes, there are so many ways to enjoy this recipe. I love the addition of the chipotle. Glad you guys like it! Enjoy!

      Reply
  23. Freek Gorrissen says

    September 04, 2019 at 12:45 pm

    I'm growing several different peppers, can I also use fresh guajillos and anchos (and jalapenos and habanero) instead of dried?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2019 at 12:58 pm

      Freek, yes, you can use fresh peppers. However, dried pods do bring a very distinctive flavor to the dish, so if you're not using dried, you may want to incorporate chili powder (particularly guajillo powder). Let me know how it turns out for you.

      Reply
      • Freek Gorrissen says

        September 05, 2019 at 9:54 am

        5 stars
        Michael, I live in the Netherlands. It's impossible to get a hold of Mexican peppers here, which is why I'm growing my own. I added some chile powder (the variety isn't mentioned) with the peppers from the recipe. It turned out delicious, but I think the flavor from dried peppers would add an extra burst of flavor. When I have some more ripe peppers I'll dry them, see how that works out.

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          September 05, 2019 at 9:57 am

          Glad you enjoyed it, Freek! Great to hear.

          Reply
  24. Gerald Hayes says

    April 23, 2019 at 8:45 am

    5 stars
    Yet another winner. I altered the recipe a bit to use a slow cooker (I just have a thing about low & slow!). Everyone came looking for seconds.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 23, 2019 at 8:58 am

      Excellent, Gerald! I'm glad everyone loved it. I appreciate it!

      Reply
  25. Gary Finch says

    March 16, 2019 at 12:49 pm

    5 stars
    i'm from the uk and we got a load of cheap irish lean beef chunks in our freezer - used some of them for this and as my partner doesn't really like 'hot' i swapped the guajillo papers for a home grown 'Ohnivec' dried chilli - really tasty recipe, though i did all put some fried smoky bacon lardons in as well. Really tasty with cheddar cheese and chilli scones.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 17, 2019 at 8:27 am

      Excellent! I love the addition of the bacon. Nice touch.

      Reply
  26. Rob Champagne says

    January 20, 2019 at 3:28 pm

    4 stars
    This is fantastic! Thanks for sharing this great recipe! It's a cold winter wonderland where I am right now, and this warmed the family up.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 20, 2019 at 3:50 pm

      Great, Rob. I'm glad you enjoyed it.

      Reply
  27. Gary Krawchuk says

    January 16, 2019 at 4:34 pm

    5 stars
    OMG this chili is awesome. Thank you I couldn't wait so I tried it just after it was done. Cant wait to have some tomorrow.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 16, 2019 at 5:18 pm

      Excellent, Gary! It is SO good even after it just finishes, but the next day, BOOM! HUGE on flavor for sure. Glad you enjoyed it.

      Reply
  28. Steven Shreve says

    January 12, 2019 at 6:16 pm

    I am making this RIGHT NOW! Going to resist the urge to devour a big helping of it tonight, but tomorrow it's game on.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 13, 2019 at 12:10 pm

      Oh yeah! Awesome!

      Reply
  29. Margo Haynes says

    January 12, 2019 at 11:00 am

    5 stars
    Absolutely outstanding! Thank you! Would be absolutely delicious made with venison also!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 12, 2019 at 11:37 am

      Yes! Venison would be GREAT here for sure.

      Reply
      • Margo Haynes says

        January 13, 2019 at 3:40 am

        5 stars
        I forgot to mention to you Michael that many years ago when I was about 40 I found the most delicious recipe for chili con carne in a tiny paper pamphlet from a popular Mexican restaurant down in Brownsville, Texas, that the owner sold for $1, it was his favorite recipes that he served in his restaurant. His chile con carne was so delicious, but I only made it once before my home was flooded (the water mark reached my clothes rod) & I lost everything & had not memorized all of the seasonings used, but the taste has lingered many years in my memory & I had never been able to duplicate it. When tasting your delicious chili con carne my taste buds were overjoyed as your recipe far surpassed the one of 41 years ago. Yours, has now been saved in three different cookbooks of mine. My husband absolutely loves this chili! My children used to watch a cartoon where the villain had a dog that love his special treat & when he was tossed one in the air one he was so ecstatic after grabbing it he would float back down to the earth. That was the delight of my taste buds after the first bite of your delicious chili con carne! They also thrilled to the taste of you Cajun Beans & Rice. Thank you so much for these delicious recipes!

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          January 13, 2019 at 12:12 pm

          Wow, Margo! I have never received such a compliment! It means the world to me that you and your family love it so much. I GREATLY appreciate your comments. Enjoy!!!

          Reply
  30. Jeremie says

    January 10, 2019 at 3:13 am

    5 stars
    I just tried tour recipe yesterday. It’s quite different from my own recipe, but I wanted to faithfully follow yours. I loved it! Full of flavors and very authentic!
    I choose to include tomatoes and red beans and to top it with sour cream, shredded cheddar , cilantro and sliced jalapeños! NOM NOM NOM!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 10, 2019 at 7:30 am

      Outstanding, Jeremie! I'm glad you enjoyed it! NOM!

      Reply
  31. Farwin says

    January 09, 2019 at 7:56 pm

    Omg! That chili looks awesome with all the heat. Will be great on rice or some naan to scoop up all the deliciousness. Love this!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 7:58 pm

      That would be AWESOME, actually! Love it.

      Reply
  32. Diana says

    January 09, 2019 at 5:54 pm

    5 stars
    The peppers look so beautiful, but it also makes me wonder if I can take so much heat? This recipe looks great!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 7:58 pm

      It isn't TOO spicy, Diana. It might be just right for you. =)

      Reply
  33. Tilly says

    January 09, 2019 at 5:42 pm

    5 stars
    I love how chunky and flavourful this chilli is!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 7:58 pm

      Thanks, Tilly! I like to include extra "carne" for sure.

      Reply
  34. Sues says

    January 09, 2019 at 5:30 pm

    5 stars
    Oh man, this looks like the most delicious chili ever!! I LOVE all those peppers and know my husband would be thrilled if I made this on a Sunday game day afternoon!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 7:57 pm

      Just right for game day!

      Reply
  35. Lisa Huff says

    January 09, 2019 at 5:28 pm

    5 stars
    Mmmmm, this is my kind of comfort food! Such a great combo and perfect for the cold wintery nights we're having!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 7:57 pm

      This will certainly warm things up!

      Reply
  36. Cindy Gordon says

    January 09, 2019 at 4:47 pm

    5 stars
    Your photography is beautiful! Simply beautiful! Pinning this recipe for when my MIL comes over!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 4:51 pm

      That's great, Cindy!

      Reply
  37. Lauren Vavala | DeliciousLittleBites says

    January 09, 2019 at 4:09 pm

    5 stars
    I just love this recipe! The big chunks of meat and all of those amazing seasonings - definitely a must try!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 09, 2019 at 4:51 pm

      Thanks, Lauren!

      Reply

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