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 Recipe
"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 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.
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
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.
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!
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.
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
- 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 (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 12/11/23 to include new information, photos, and video. It was originally published on 1/9/19.
Tim says
What is the difference difference between your chili con carne and chili Colorado?
besides some brown sugar and possible tomato paste.
Both sound great.
Mike Hultquist says
They are pretty similar, Tim, with some slight seasoning variations, but chili colorado is sometimes made with pork.
Cary Floyd says
I make lot’s of chili with meat. Texas Red has always been my favorite. Made this tonight, and Wow!. Wife loved it, I loved it. Doubled down of the chili’s in the chili sauce, next time only 1.5 times for my wife. 15 of your recipes so far and not noe need anything, they are all greta. Keep it up Mike, and I have 3 tads open with the menu for the next few weeks. I loved how the meat turned out after 3 hours of simmering, and the sauce was great, Nothing to change unless you are like me and want a little extra spice. Keep them coming, Loved it!
Mike H. says
Happy to hear it, Cary. Thanks a lot for your feedback!
Janis says
The chili purists who loudly claim chili does NOT have beans make me laugh. The chili I grew up with - in WEST VIRGINIA - came from my grandmother who was born and raised in San Antonio in the early 1900's. We always served it with rice, and a bottle of Tabasco on the table. Beans or no, chili is wonderful! We would serve it (as I still do) with spoonbread. This recipe looks fantastic, and I'm looking forward to trying it ... even though it's still 1,000 degrees here in Florida.
Mike Hultquist says
Thanks for sharing, Janis!
Cary Floyd says
It was great, and as a chili purist, I say add beans if you want, I made it without, but beans would have been great as well. Such great flavor! Beans or not, just great flavor.
Tanya H says
I couldn’t find ancho or guajillo, so subbed for a small 186 ml (6.55 oz) can of chipotle peppers in adobo sauce and blended it together. Left out the jalapeños since the chipotle sauce was already pretty spicy. A large 680ml (~23oz) can of tomato sauce, 2 Tbsp tomato paste, a splash of beef stock, and a splash of cream (to tone down the spice). This was absolutely amazing!!!
Mike H. says
Fabulous, Tanya! So happy you were able to sub the missing ingredients!
Russ says
We love this recipe, however for me, the step that is missing from this newer version is tossing the beef in the oregano, paprika, etc… as there is no mention of these ingredient in the newer method
Mike Hultquist says
Thanks, Russ. The seasonings are in step 8. It says "Pour in the reserved chili sauce and the seasonings, and stir."
Jason says
Mike,
Thanks for the amazing recipes. I have made several and they never disappoint.
In regards to this recipe. I was thinking of adding a little smoke to the meat. When would you recommend I do this. I was thinking of throwing the roast in the smoker before browning but not sure if they smoke flavor would make it. Not sure if you've had experience with this or not.
Thanks,
Jason
Mike H. says
Jason, thank you, and that is actually a great idea. If you smoke the meat before browning, it will help lock in the smoky essence as much as possible. Smoking after browning will result in a slightly milder smoky falvor. So it is totally up to your preference - let me know how it goes!
Rebecca says
Have you tried using smoked paprika? It’s wonderful in many dishes, but also gives chili a nice smokey flavor.
And/Or you can use canned adobo peppers in sauce, chopping them before adding both peppers and sauce to chili (it will be a “messy chop”, but I just scrape everything into my pot and wash my hands afterward, no big deal). The ones I use are quite spicy, which we like, but u you can also choose how much you’d like to add.
Enjoy!
Joe Defrancesco says
Great dish my whole family loved it. I’ve been cooking with you since 2021 almost every night your food is delicious.❤️
Mike H. says
This makes me really happy, Joe. Thank you so much for saying it!
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!