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Authentic Chili Con Carne Recipe (Slow-Braised Beef & Dried Chilies)

Name: Authentic Chili Con Carne Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 4 guajillo peppers ((or use 1-1.5 tbsp ground guajillo powder or chili powder blend)); 4 ancho peppers ((or use 1-1.5 tbsp ground ancho powder or chili powder blend)); Salt to taste; 3.5-4 pound chuck roast (cut into ¾-1 inch cubes); 1-2 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); 5 cloves garlic (chopped); 2-4 cups beef stock ((or use tomato sauce or fire roasted tomatoes)); OPTIONAL ADDITIONS (Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders); FOR SERVING

by Mike Hultquist · Dec 11, 2023 · 175 Comments

4.94 from 64 ratings

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This rich and comforting chili con carne recipe is made the original way with tender cuts of beef, not ground meat, slowly simmered in a mouth-watering chili sauce, irresistible, and easy! Make it with or without beans.

"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. Try it with my Jalapeno Cornbread Recipe! So good!

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 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.

How to Make Chili con Carne

Lightly toast the dried ancho and guajillo peppers, then soak them in hot water to soften.

Process the peppers in a blender with a bit of soaking liquid until very smooth.

Soaking dried chilies and processing the chili sauce to make Chili Con Carne

Season the beef with a bit of salt and pepper, then brown them in a pot.

Set them aside then cook down the fresh peppers, onion, and garlic, then the reserved chili sauce with your seasonings.

Browning the beef and cooking the chili sauce to make Chili Con Carne

Add the beef back to pot along with beef stock or tomato sauce, or a combination. You can also add kidney beans or other chili beans.

Simmer the chili con carne, covered, about 2 hours, or until the beef is melt-in-your-mouth tender.

Chili Con Carne simmering in a pot with beans

Serve with your favorite fixings! Homemade chili is the best.

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. However, you can use pure ground chili powder available from grocery stores.
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.

Serving Chili con Carne

Serve your chili con carne with shredded cheese, crema or sour cream, diced tomatoes, crunchy tortilla chips or corn chips, and chopped tomatoes.

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

FAQs

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.

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

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 with oil or bacon fat, 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!

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

Mike taking a spoonful of Chili Con Carne

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.

Authentic Chili Con Carne Recipe

This chili con carne recipe is made the original way with tender cuts of beef (not ground) slowly simmered in a mouth-watering chili sauce, worth the wait.

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Course: Main Course, Soup

Cuisine: American

Keyword: chili, recipe, spicy

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Calories: 434kcal

Author: Mike Hultquist

Servings:

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4.94 from 64 ratings

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Ingredients

FOR THE CHILI SAUCE

4 guajillo peppers (or use 1-1.5 tbsp ground guajillo powder or chili powder blend)
4 ancho peppers (or use 1-1.5 tbsp ground ancho powder or chili powder blend)
Salt to taste

FOR THE CHILI

3.5-4 pound chuck roast cut into ¾-1 inch cubes
1-2 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
5 cloves garlic chopped
2-4 cups beef stock (or use tomato sauce or fire roasted tomatoes)
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. Remove the stems and sees from the dried guajillo and ancho peppers, then lightly toast in a dry pan about a minute or 2 per side. This will help to release the oils.
Soak the peppers in very hot water for 20 minutes in a heat proof bowl, or until they are nice and soft.
Add the softened peppers to a food processor with 1/2 cup of the soaking water (or use fresh water) and a bit of salt to taste. Process until smooth. Strain if desired. Set aside for now.
Heat the oil in a large pot or Dutch oven to medium heat. Season the beef with salt and pepper, then sear the beef in batches to brown them, a few minutes per side. Set the beef aside onto a plate.
Add 1/4 cup of the beef stock to deglaze the pot, and scrape up the browned bits from the bottom.
Add the jalapenos and onion. Cook them for 6-7 minutes to soften.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili sauce and the seasonings, and stir. Cook for 5 minutes, stirring a bit, to let the flavor develop.
Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions/beans, 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

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 2/2/26 to include new information, including FAQs. It was originally published on 1/9/19.

4.94 from 64 ratings

Authentic Chili Con Carne Recipe (Slow-Braised Beef & Dried Chilies)

What is Chili con Carne?

How to Make Chili con Carne

Recipe Tips & Notes

Serving Chili con Carne