Chili con carne is the ultimate comfort food. Rich, spicy, and soul-warming, it’s a one-pot dish that combines ground beef, beans, tomatoes, and a generous helping of spices. Whether you're hosting a casual dinner, feeding a crowd, or meal prepping for the week, This chili recipe is always a winner.
What is Chili con Carne?
Originating in the American Southwest, chili con carne literally means "chili with meat." And while purists will argue about beans vs. no beans, one thing is certain: the right balance of heat, smokiness, and savoury depth is what turns a basic chili into something unforgettable.
There are of course many ways to make chili con carne but here I would like to walk you through how I make it from scratch, with tips for personalizing it to your heat level, dietary preferences and perhaps above all your available time to cook.
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Ingredients
Below you will see the ingredients I use to make chili con carne. There are substitutes for many of them which you will find lower down on the page. Be sure to get all of your ingredients together before you start cooking. It's easier that way.
- Ground beef
- Olive oil
- White onions
- Garlic
- Ground Cumin
- Passata
- Ancho Chilies
- Guajillo Chilies
- Chipotles in Adobo Sauce
- Oregano, preferably Mexican oregano
- Bay Leaves
- Beef Stock
- Cheddar Cheese
- Corn Chips
- Limes
- Fresh Cilantro (Coriander)
See recipe card for quantities.
Step by Step Photos
Check out these step by step photos to see just how easy it is to make an amazing Chili con Carne
- Step 1: Tear open the dried chilies and remove the seeds. You don’t have to get them all.
- Step 2: Toast the chilies over a medium heat in a pot. As you do, the skins will soften and become fragrant. Be careful not to burn them. When you begin to smell them, get them out of the pot.
- Step 3: Cover the dried chilies with water to rehydrate them for about 20 to 30 minutes.
- Step 4: Then blend the chilies with just enough water to make a smooth paste. Taste the water they were soaked in. If it is not bitter, use it for blending. Otherwise use fresh water. Set this paste aside.
- Step 3: Heat the olive oil in a pot over a medium heat. Then stir in the chopped onions and fry for about 7 minutes or until they are turning a golden brown. Add the chopped garlic and fry for another minute.
- Step 4: While the onions are frying, mix the meat with about 2 cups (500ml) beef stock or water. This step is optional but will help break down any lumps when you cook the meat.
- Step 3: Add the ground cumin and passata into the pot and stir well to combine.
- Step 4: Add the meat to the pot and begin breaking it down with a spoon so that it fries nice and crispy without any lumps.
- Step 3: Once you are happy with the way the meat has cooked, add the chili paste and a drop of stock. Stir well to combine.
- Step 4: Add just enough water or beef stock to cover the meat and stir in the bay leaves and oregano. Allow to simmer over a medium heat for about 30 minutes to thicken.
- Step 3: When the sauce is cooked down to how you want it, stir in the cheese and corn chips. If it looks too thick after doing this, you can always add a drop more water or stock.
- Step 4: To finish, add the cooked pinto beans and season with salt and pepper to taste. You can also squeeze in the juice of a couple of limes which is a nice touch.
- Step 3: Serve it up garnished with cheese, fresh coriander, corn chips and a little sour cream if you like.
Substitutions
Below you will find a few substitutes for the ingredients I use in this chili con carne recipe. Try to source the ingredients but if you can't, don't let that stop you from making it.
- Corn Chips - I like to fry up a few corn tortillas which I add to the sauce and also use as a garnish. You could also purchase corn chips for ease.
- Ancho and Guajillo Chilies - These are really easy to find in the US and Mexico. They can be difficult to find elsewhere. They are both available in the UK online and a some supermarkets. If in a bind, use your red chilli powder of choice to taste.
- Chipotles in Adobo Sauce - Chipotles are dried and smoked jalapeño chilies. You could just use fresh jalapeños and some smoked paprika to taste.
- Beef - Although I do prefer beef in my chili con carne, you could also use pork, chicken or turkey or a combination or two or more of them.
- Vegetarian - You really can't make chili con carne without meat because carne is in its name. That said, you could make a good vegetarian chili by adding more beans and leaving out the meat.
Equipment
This is a one pot dish so you really only need a good, heavy pot and a spatula. If you are blending the ancho and guajillo chillies, you will also need a blender. You could just add your chili powder of choice.
Other equipment that might come in hand are a cheese grater, ladle for dishing it out and a good chefs knife.
Storage
You can store your chili con carne in the fridge for up to 4 days. Keep it covered. As it sits, the flavors will develop and it will be even better.
You can also freeze chili con carney for up to 3 months. It freezes very well. If freezing, be sure to store it in airtight containers and label and date them.
Top Tip
Make your chili con carne a day ahead of serving. As it rests in the fridge, the flavor will develop and it will be even better the next day.
Related
Looking for other deliciously spiced recipes? Try these:
Recipe
Chili con Carne
Chili con carne is a classic Tex/Mex dish that you can easily make at home. This is my go-to recipe. Hope you enjoy it!
Ingredients
- 2 lbs. (1kg) Ground beef
- 3 tablespoon olive oil
- 2 onions
- 8 Garlic cloves, finely chopped
- 2 tablespoon Ground Cumin
- 250ml (1 cup)Passata
- 3 Ancho Chilies
- 3 Guajillo Chilies
- 2 tablespoon Chipotles in Adobo Sauce
- 2 tablespoon Oregano, preferably Mexican oregano
- 2 Bay Leaves
- 500ml (2 cups) Beef Stock
- 1 large handful Cheddar Cheese
- Corn Chips, to taste
- Juice of 2 to 3 imes
- 4 tablespoon Fresh Cilantro (Coriander)
Instructions
- Tear open the dried chilies and remove the seeds. You don’t have to get them all.
- Toast the chilies over a medium heat in a pot. As you do, the skins will soften and become fragrant. Be careful not to burn them. When you begin to smell them, get them out of the pot.
- Cover the dried chilies with water to rehydrate them for about 20 to 30 minutes.
- Then blend the chilies with just enough water to make a smooth paste. Taste the water they were soaked in. If it is not bitter, use it for blending. Otherwise use fresh water.
- Heat the olive oil in a pot over a medium heat. Then stir in the chopped onions and fry for about 7 minutes or until they are turning a golden brown. Add the chopped garlic and fry for another minute.
- While the onions are frying, mix the meat with about 2 cups (500ml) beef stock or water. This step is optional but will help break down any lumps when you cook the meat.
- Add the ground cumin and passata into the pot and stir well to combine.
- Pour in the meat to the pot and begin breaking it down with a spoon so that it fries nice and crispy without any lumps.
- Once you are happy with the way the meat has cooked, add the chili paste and a drop of stock. Stir well to combine.
- Add just enough water or beef stock to cover the meat and stir in the bay leaves and oregano. Allow to simmer over a medium heat for about 30 minutes to thicken.
- When the sauce is cooked down to how you want it, stir in the cheese and corn chips. If it looks too thick after doing this, you can always add a drop more water or stock.
- To finish, add the cooked pinto beans and season with salt and pepper to taste. You can also squeeze in the juice of a couple of limes which is a nice touch.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 207mgCarbohydrates: 26gFiber: 3gSugar: 14gProtein: 12g