This rich and authentic chili con carne recipe is a spicy stew of tender beef slowly simmered in a mouth-watering chili sauce, irresistible, and easy! Make it with or without beans. You can also make it with tomatoes, if desired. It's very simple to customize to your own preferred spice level.
The Best Chili con Carne
"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 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 pepper 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.
Does Chili con Carne Have Tomatoes and Beans?
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.
I did not include any beans for my recipe. 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.
Beans or no beans, it's great either way! I'll take both!
Let's talk about how to make chili con carne, shall we?
How to Make Chili con Carne - the Recipe Method
Make Your Chili Sauce. Heat a dry pan to medium 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.
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. Look at how wonderful this sauce is. It is incredibly flavorful.
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. Add in red pepper flakes for additional spice and heat.
Make sure everything is nice and coated.
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.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili sauce and stir. Cook it for 5 minutes, stirring occasionally, to let the flavor develop a bit.
Stir in the 2 cups of beef broth and bring to a boil over high heat. 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 fixings!
Recipe Tips & Notes
- Chili peppers are KEY to the best chili con carne. I like to include a mix of fresh and dried peppers, with fresh jalapeno peppers or spicier serrano peppers, and dried ancho peppers and guajillo peppers, which together result in a wonderful flavor combination.
- For 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. You'll be amazed at the difference.
What is the Best Meat for Chili con Carne?
Chuck roast is ideal for making chili con carne, as it benefits from low and slow cooking, which results in tender, fall apart beef. The slow cooking process also allows your chili to develop more flavor.
Similar cuts of beef work as well, like brisket or rump roast, or cuts of pork like pork shoulder.
You can make chili con carne with more tender cuts of beef or pork, like flank steak, ribeye, or tenderloin, but you will need to cut down on your cooking time. You can also make it with ground beef or other ground meats, which is a great time-saving solution.
Slow Cooker Chili con Carne
You can easily make chili con carne in your slow cooker, crockpot or instant pot, but you need to sear the meat first for best results.
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!
Best Chili Toppings
I usually like to keep my toppings 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!
Storage and Leftovers
Leftover chili con carne will last up to 5 days in the refrigerator in a covered container. For longer keeping, seal it in containers and freeze it, where it will last for 6 months.
That's it, my friends! I hope you enjoy the way I make my chili con carne. 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
- The Best Chili Recipe (Classic Chili)
- 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!
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
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
Nutrition Information
NOTE: This recipe was updated on 8/7/20 to include new information and video. It was originally published on 1/9/19.
Willie Mae says
I made this a few months back, and I can't begin to tell you how flavorful an delicious it came out. I plan on making it again, I also paired it with beans and rice.
Mike Hultquist says
Wonderful, Willie Mae! Glad you enjoyed it!! =)
Raymundo Peña says
I'm from El Paso Tx. I grew up with a Mexican Mom that loves to cook. Her Chile con Carne is unbelievable. I have to say that this recipe is incredible, just as good or even better. Don't tell her I said that. Thanks for the recipe 5 out of 5.
Mike Hultquist says
Wow, that's HIGH praise, Raymundo! I won't say a word! LOL.
Barb says
My husband absolutely loves this chili con carne. Much better than any restaurant he has tried. I love it also. The depth of flavor is good.
Barb says
Mike my husband loves authentic chili con carne. He will be thrilled when I makes this. I’ll let you know how it turned out.
Thanks
Mike Hultquist says
Enjoy!!!
Duvilliers Christof says
I from Belgium and want to make this recipe this weekend. I got my hands on dried Ancho and Guajillo peppers online. Here in Belgium we aren’t used to eat very spicy food. But we like well seasoned, rich and developed flavours.
Can you give me some advice? How do I rate this recipe? Is it very mild or is it very spicy or something in between? I’ll only use the Ancho and Guajillo peppers. And replace the Jalapeño peppers with regular bell peppers.
Greetings from Gent, Belgium
Mike Hultquist says
Greetings! If you're not used to spicy, I would use green bell peppers, and not use the optional additional ingredients. Skip any chili flakes as well. Then follow the recipe as is. You'll still get a milder form of piquancy from the anchos and guajillos, but not much, definitely more depth of flavor. Please let me know how it turns out for you. Enjoy.
Audrey Madrid says
Blown away! I didn’t change a thing and it was perfect. Thank you!
Willie Mae says
Amazing recipe. Make sure to watch the video for other tid bits. I Well definitely make this again.
Mike Hultquist says
Thanks, Willie Mae!
Joe says
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.
Michael Hultquist - Chili Pepper Madness says
Nice. Great stuff, Joe. Beans are totally welcomed here. Glad you enjoyed it.
tony says
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.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Tony! Glad you enjoyed it.
Jane says
This seems quite similar to Texas chili....what's the key differences? Different peppers?
Michael Hultquist - Chili Pepper Madness says
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.
Diane N says
PS: Oops!.....forgot to list 1 Tablespoon Mexican oregano to the seasoning list.
Diane N says
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
Shawn says
So you just made something completely different.
John Bostwick says
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.
Michael Hultquist - Chili Pepper Madness says
Sounds seriously awesome, John. Enjoy!
Saul says
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
Michael Hultquist - Chili Pepper Madness says
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.
Eve says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Trace says
I forgot to mention that I also added a can of rinsed kidney beans to save money by stretching the dish out.
Was great!
Michael Hultquist - Chili Pepper Madness says
Very nice! Super happy you enjoyed it!
Trace says
‘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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Trace! Sounds wonderful! Love to hear it.
Neil Corke says
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!
Michael Hultquist - Chili Pepper Madness says
Excellent, Neil! Super happy you enjoyed it! A great compliment.
Rod Chivers says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Rod! Super happy you enjoyed it! One of my favorites.
Steve Kovacs Jr says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Steve! I appreciate it!
Deb Smith says
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.
Michael Hultquist - Chili Pepper Madness says
Sure thing, Deb! Beans are perfectly acceptable! I love beans in my chili personally.
Alex Adams says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alex! Glad you enjoyed it! Thanks for the comments!!
Rebecca Hazlehurst says
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
Michael Hultquist - Chili Pepper Madness says
Rebecca, you can skip the jalapenos and cut back on the seasonings for your husband. Let me know how that goes!
Jeanie says
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 🙂
Michael Hultquist - Chili Pepper Madness says
Great, Jeanie! Super happy you enjoyed it!
Jessica Urbina says
This looks delicious! What can I substitute for the brown sugar to make it keto friendly?
Michael Hultquist - Chili Pepper Madness says
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.
Slou9900 says
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.
Lucy says
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!
Michael Hultquist - Chili Pepper Madness says
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!!!
Shawn Sullivan says
Can you make this in a crockpot?
Michael Hultquist - Chili Pepper Madness says
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.
Paul Solotki says
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
Michael Hultquist - Chili Pepper Madness says
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!
Jessica says
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
Michael Hultquist - Chili Pepper Madness says
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!
Freek Gorrissen says
I'm growing several different peppers, can I also use fresh guajillos and anchos (and jalapenos and habanero) instead of dried?
Michael Hultquist - Chili Pepper Madness says
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.
Freek Gorrissen says
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.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Freek! Great to hear.
Gerald Hayes says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Gerald! I'm glad everyone loved it. I appreciate it!
Gary Finch says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent! I love the addition of the bacon. Nice touch.
Rob Champagne says
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.
Michael Hultquist - Chili Pepper Madness says
Great, Rob. I'm glad you enjoyed it.
Gary Krawchuk says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Steven Shreve says
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.
Michael Hultquist - Chili Pepper Madness says
Oh yeah! Awesome!
Margo Haynes says
Absolutely outstanding! Thank you! Would be absolutely delicious made with venison also!
Michael Hultquist - Chili Pepper Madness says
Yes! Venison would be GREAT here for sure.
Margo Haynes says
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!
Michael Hultquist - Chili Pepper Madness says
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!!!
Jeremie says
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!
Michael Hultquist - Chili Pepper Madness says
Outstanding, Jeremie! I'm glad you enjoyed it! NOM!
Farwin says
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!
Michael Hultquist - Chili Pepper Madness says
That would be AWESOME, actually! Love it.
Diana says
The peppers look so beautiful, but it also makes me wonder if I can take so much heat? This recipe looks great!
Michael Hultquist - Chili Pepper Madness says
It isn't TOO spicy, Diana. It might be just right for you. =)
Tilly says
I love how chunky and flavourful this chilli is!
Michael Hultquist - Chili Pepper Madness says
Thanks, Tilly! I like to include extra "carne" for sure.
Sues says
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!
Michael Hultquist - Chili Pepper Madness says
Just right for game day!
Lisa Huff says
Mmmmm, this is my kind of comfort food! Such a great combo and perfect for the cold wintery nights we're having!
Michael Hultquist - Chili Pepper Madness says
This will certainly warm things up!
Cindy Gordon says
Your photography is beautiful! Simply beautiful! Pinning this recipe for when my MIL comes over!
Michael Hultquist - Chili Pepper Madness says
That's great, Cindy!
Lauren Vavala | DeliciousLittleBites says
I just love this recipe! The big chunks of meat and all of those amazing seasonings - definitely a must try!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lauren!