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.
Joe Defrancesco says
Great dish my whole family loved it
Mike H. says
I really appreciate it, Joe. Enjoy!
Rem says
Best Chili I ever had... Period!
Mike Hultquist says
Boom! Thanks, Rem!
Remy says
Wow!!! I made this recipe today. I stuck to the recipe and used 1 cup salt free beef broth and 1 cup tomato sauce. No mods. Best chili I ever had hands down. I will certainly be trying more of your recipes soon. Thank you Mike, your culinary expertise is second to none.
Mike Hultquist says
Thanks so much, Remy! Very happy you enjoyed it! =)
Rem says
Best Chili I ever had... Period!Now I'm dying to try some of you other recipes 'cus you rock sir!
Mike Hultquist says
Awesome to hear! Thanks!
Sam says
Best spicy recipes out there
Mike Hultquist says
Thanks, Sam!
Richard says
Another blaster, Mike. I halved everything, but still threw in two de Arbol. Big mistake, because when I tasted it, I knew that my lot would go on strike. I saved it by adding sugar and lemon juice to weaken it down- I wish you and yours a Happy New Year.
Mike H. says
Thank you, Richard. Gotta be careful with de Arbol, that's for sure. =) Happy Holidays!
Stephanie Cadena says
Made this last weekend for Christmas and it was a HUGE hit! I made it as written and was not disappointed. Easy and really tasty. Worked for lunches during the week too. This has gone into the absolutely make again file! I am making another one of your recipes now for New Years!!
Mike H. says
Amazing, Stephanie - thank you for the feedback and please let me know what you make for the NY's!
Mark says
Such a rich chili flavor. We loved the deep, delicious flavor.
Mike H. says
Appreciate it, Mark! It's just perfect.
Bill says
delicious
Mike Hultquist says
Thanks, Bill!
Paul says
Lovely rich beefy sauce. I used two thickly sliced bone in shin of beef pieces which fell apart during cooking. I added a dried Chipotle along with the Guajillos and Anchos and a tablespoon of dried Epazote with the seasonings.
Leftovers for later!
Mike Hultquist says
Sounds wonderful, Paul! Save a bowl for me! =)
Paul says
I would, but it’s all gone now AND what about a bowl for Patty? You’re in luck though, as it turned out very soupy so I’m going to reinvigorate it with more chilli sauce and an Ox cheek. Have you ever cooked Ox cheek? Don’t bother trying to cube it, you’ll need a circular saw! Just sear it as it is on both sides and add sauce. Anything from 3 to 5 hours and it’ll melt.
I’ll email you a bowl each.
Paul 😉
Mike Hultquist says
Nice. I've had beef cheek and LOVE it! Perfect for this!
Pete Rowley says
Hi Mike,
Your Chilli Con Carne recipe looks good but I have one query.
In the UK, the chillies I buy are marketed as 'Ancho Grande' chillies which are around 5 inches long. Are your Ancho chillies this size otherwise I will have to downscale.
Cheers.
Mike H. says
Hi Pete. The size may vary due to growing conditions, specific varieties and differences, but as a rule of thumb, ancho chilies can measure about 3-5 inches in length, so similar to the size that you've mentioned. Cheers.
Pete says
Many thanks for that
Jim says
This looks & sounds amazing, definitely going to make it sometime. Yummy.
Mike Hultquist says
Enjoy, Jim!
Don says
Mike your chilli con carne recipe looks delicious and I’m not sure who does your photos but they are amazing.However it frustrates me that your recipes call for such hard to obtain ingredients eg ancho and guajillo peppers.In the uk it would be easier to find dinosaur poo than these.
Mike Hultquist says
Thanks, Don. It's hard for me to respond, as I have readers all over the world and ingredients vary from place to place, particularly when I make certain Asian or African dishes. I encourage you to find an online resource so you can try different recipes. Thanks for commenting.
Paul says
Hello Don,
Try either coolchile.co.uk. Or the south Devon chilli farm @ http://www.sdcf.co.uk.
They’re both very good and are based here in Britain.
Neil Stevens says
You can get them plus lots of others on Amazon.
Remy says
Hi Mike, I love your recipes but due to some medical restrictions I can't eat to hot. I'm just wondering how hot would you rate this recipe as it contains at least 3 kinds of chilies. It will give me an idea how to adjust the final "heat level".
Thanx and keep up the great work!
Mike Hultquist says
Thanks, Remy. You can make this quite mild if you skip the jalapenos and use a mild/sweet paprika. Ancho and guajillo peppers aren't very hot. Let me know how it goes if you try it.