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Chili Con Carne - Recipe
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4.91 from 32 votes

Chili Con Carne Recipe

This rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings. Make it with or without beans.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Course, Soup
Cuisine: American
Keyword: chili, recipe, spicy
Servings: 8
Calories: 434kcal



  • 4 guajillo peppers
  • 4 ancho peppers
  • Salt to taste


  • 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.


  • 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!



Serves 6-8


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