Chili Con Carne

Chili Con Carne, also known as simply “chili,” is a classic Tex-Mex dish that has been enjoyed by people all around the world for decades. This hearty and spicy stew is made with ground beef, tomatoes, beans, and a variety of spices that give it a unique and delicious flavor.

Whether you’re looking for a comforting meal to warm you up on a chilly day or a flavorful dish to serve at your next dinner party, chili con carne is a perfect choice. In this article, we’ll be sharing a delicious and easy recipe for chili con carne, as well as some nutrition information, pro tips, and notes to help you make the perfect bowl of chili.

Recipe for Chili Con Carne:

➔ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Beef:

3 lbs. boneless beef chuck, cut into chunks. See notes.
1 ¼ teaspoons salt
¼ teaspoon pepper
1/3 cup flour
3 tablespoons olive oil, plus more as needed


12 oz. beer, See notes
2 tablespoons butter
1 yellow onion, diced
2 jalapeno peppers, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tablespoons brown sugar
3 tablespoons tomato paste
2 tablespoons masa harina, optional. See notes.
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
4 cups beef broth
28 oz. crushed tomatoes
10 oz. diced tomatoes with green chilies, undrained
2 bay leaves
16 oz. kidney beans, drained. See notes.


2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
1 pinch red pepper flakes

➔ 𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:

Add the seasonings to a small bowl. Stir until combined and set aside.

Pat the meat completely dry and sprinkle with salt, pepper, and 2 teaspoons of the seasoning mixture. Toss to combine. Sprinkle with flour and toss again.

Heat olive oil in a large Dutch oven or soup pot (4.5 quarts or larger), over medium-high heat.

Sear the meat in batches, leaving room around the meat to obtain a crisp sear around the edges. (Otherwise it will steam).

Sear each batch for 1- 1 ½ minutes, tossing periodically. Remove and set aside. The middle should be uncooked.

Add the beer and use a silicone spatula to clean the bottom and the sides of the pot, this will add more flavor to the chili.

Let it bubble and reduce by about half, 7-8 minutes. Add butter, onions and peppers and soften for 5 minutes.

Add the remaining seasonings, garlic, brown sugar, tomato paste, masa harina, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.

Add the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce heat to low. Add the meat back along with any juices from the plate.

Simmer gently for 3 – 3 ½ hours, uncovered.

Run a silicone spatula along the bottom of the pot periodically to lift anything that may settle to the bottom. (The chili will start off looking like a soup, but it will thicken and concentrate as it simmers. )

Simmer until desired consistency is nearly obtained. Stir in the drained kidney beans and heat through for 10-15 minutes.

Taste and adjust any seasonings as needed. (Wait until it’s done simmering to ensure the flavors have sufficiently melded before making any adjustments.) Feel free to add a little more brown sugar, spice, salt, etc. (I never adjust but feel free to do so!)

Remove the bay leaves. Serve with sour cream, shredded cheese, and cilantro!

➔ Nutrition Information:

One serving (1 cup) of chili con carne contains approximately:

290 calories

17g protein

24g carbohydrates

15g fat

6g fiber

7g sugar

823mg sodium

➔ Pro Tips:

Use a combination of ground beef and ground pork for a richer flavor and texture.
Add a can of drained and rinsed black beans for extra protein and fiber.
Make the chili ahead of time and let it sit in the fridge for a day or two before serving to allow the flavors to meld together even more.
Adjust the spice level to your preference by adding more or less chili powder and paprika.
Serve with a side of cornbread or crackers to soak up the delicious sauce.

➔ Notes:

To make this recipe vegetarian or vegan, simply omit the ground beef and replace the beef broth with vegetable broth.
You can also use ground turkey or chicken instead of ground beef for a lighter version of this dish.
Leftover chili can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
If you prefer a thicker chili, you can add a tablespoon of cornstarch mixed with a tablespoon of water to the pot towards the end of the cooking time.

In conclusion, chili con carne is a versatile and satisfying dish that can be enjoyed in many different ways. With this easy recipe and our pro tips and notes, you can make a delicious and nutritious bowl of chili that will impress your friends

Print Friendly, PDF & Email

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *