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.
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.
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.
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
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
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
Nutrition Information
NOTE: This recipe was updated on 2/2/26 to include new information, including FAQs. It was originally published on 1/9/19.
jeff palmer says
It is stewing as I type and I value your tweaks on the recipe and they are in the meal for tonight's GB game
You and your site are a favorite for a very big reason:)
You heat up the midwest:) Thank you sir
Jeff
Mike Hultquist says
Thanks so much, Jeff! Enjoy, and good luck with the game! I appreciate it.
Jenny Durling says
I'm definitely going to try this the next time I made chilli. I always make mine in a crockpot on low for 6-8 hours. I just love to set it and forget it! The other thing I do will likely sound weird to most people. I don't put much liquid in the recipe and add a layer of large cubes of butternut squash to the top. I had made a vegan chili recipe with squash once and have been adding the squash on top of my meat chili ever since. In a slow cooker, it works perfectly. The squash adds just a bit of sweetness and interesting texture. It helps that I grow lots of winter squash and always seem to have it available. LOL~ I recommend giving it a try to see what you think.
Mike Hultquist says
I love it, Jenny! I enjoy squash in other dishes, even pasta. I think it's something great to try! Thanks for sharing.
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable stock i never had chili con carne before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.
Allie says
Used this recipe as a base as last year my go to recipe got second place in multiple chili cook offs and needed to bring my A game. Ended up adding beans, tomatoes, and a little soy sauce. Happy to say I took home first place last night! Thank you!!
Mike Hultquist says
Boom! I love to hear this, Allie! First place! Congrats, and thanks for sharing!
Claudia Martinez says
I'm making this for a halloween pot luck, I followed all the steps until the end where I put mine in the crock pot to stew for a few hours, it's delicious as is, thick and flavorful, will add black beans after a couple hours cooking time. Cool as instructed and heat up tomorrow.Made a day before potluck
Mike Hultquist says
Boom! Sounds awesome, Claudia! Great way to cook it!
Rosemary says
Our 55+ community is having a chili cook-off this Saturday. I debated and debated which of your chili recipes to make…..couldn’t decide SO I made both the Chile Verde and Chile Con Carne. I’m so excited to taste them. I’ll let you know if we “win” anything. Thangs for the recipes. They smell delicious!
Mike Hultquist says
Awesome, Rosemary! I hope you win!
Dawn says
Made this tonight with short ribs in the crock pot. These ingredients are very flavorful, so so good. Just added Serrano pepper and 1 habanero without the Jalepeno because we love spicey. Thanks for this great recipe will definitely continue to use.
Mike Hultquist says
Boom! Glad you enjoyed it, Dawn! I appreciate it!
Barry says
This looks like the chili I had at a Mexican restaurant, but it was too hot for me. is there a way to "tone it down", make it milder?
Thanks!
Mike Hultquist says
Barry, this one isn't very hot, but you can still cut out the jalapeno peppers and use a milder or sweet paprika here. Also, skip any chili flake additions. I hope you love it!
Barry says
Thank you! Got the ingredients gonna give it a whirl!
No jalapenos for me.
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.