chili_con_carne

Chili Con Carne Recipe – A Cozy, Flavor-Packed Dinner

ByJulia Child

There’s something deeply comforting about a pot of chili con carne bubbling away on the stove. The rich aroma of simmering beef, tomatoes, and spices wraps around the kitchen, almost like it’s inviting everyone to gather around the table. It’s hearty, it’s bold, and it’s one of those dishes that feels right on a cool evening or when you just want something satisfying after a long day.

The name literally means “chili with meat,” and while there’s plenty of debate about whether beans belong in it (more on that later), one thing is certain — this Tex-Mex classic is here to stay.

Ingredients

Servings: 6

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

You’ll need:

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 500g (1 lb) ground beef (or diced beef for a chunkier texture)
  • 1 red bell pepper, chopped
  • 1–2 fresh chilies, finely chopped (adjust heat to taste)
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (400g / 14 oz) chopped tomatoes
  • 1 can (400g / 14 oz) kidney beans, drained and rinsed (optional if you prefer bean-free)
  • 300ml (1 ¼ cups) beef stock
  • Salt and black pepper to taste
  • Fresh coriander (cilantro) leaves, for garnish

Instructions

  1. Sauté the base – Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
  2. Brown the beef – Add the ground beef, breaking it apart with a wooden spoon, and cook until browned all over.
  3. Spice it up – Stir in chopped red pepper, fresh chilies, cumin, paprika, and oregano. Cook for 2–3 minutes to let the spices bloom and release their aroma.
  4. Add the tomato paste – Stir it in and cook for a minute before adding chopped tomatoes and beef stock.
  5. Simmer gently – Lower the heat, partially cover the pot, and let it cook for about 40 minutes, stirring occasionally. If it looks too thick, add a splash more stock or water.
  6. Add beans (if using) – Stir in the kidney beans during the last 10–15 minutes of cooking.
  7. Taste and season – Add salt and pepper to taste. Adjust chili heat if needed.
  8. Serve hot – Ladle into bowls, garnish with fresh coriander, and add your favorite toppings.

Recipe Notes

  • Beans or no beans? Texans often skip beans, but outside Texas, they’re common. Both versions are delicious.
  • Meat options: Ground turkey or chicken work for a lighter version. You can even make it vegetarian with lentils or plant-based mince.
  • Spice control: For mild chili, remove seeds from the fresh chilies or replace with sweet paprika.
  • Slow cooker method: Brown meat and onions first, then transfer to the slow cooker and cook on low for 6–8 hours.

Storage

  • Fridge: Cool completely, store in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
  • Reheating: Warm gently on the stove or in the microwave, adding a splash of stock if it’s too thick.

Nutrition Breakdown (Per Serving)

  • Calories: ~350 kcal
  • Protein: 26g
  • Carbohydrates: 20g
  • Fat: 18g
  • Fiber: 6g
  • Sodium: ~800mg

Extra Tips to Make the Recipe Perfect

  • Layer flavors – Blooming the spices in oil before adding liquid gives a deeper, richer taste.
  • Don’t rush – Chili always tastes better if it has time to simmer and develop flavor.
  • Make ahead – It actually tastes better the next day, so it’s a great prepare-ahead meal.

How to Serve

  • With steamed white rice or Mexican rice.
  • Over a baked potato for a hearty lunch.
  • With tortilla chips for scooping.
  • Topped with shredded cheddar, sour cream, or diced avocado.

Kitchen Tools Needed

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Sharp knife and chopping board
  • Measuring spoons and cups
  • Ladle for serving

FAQs

Yes — swap the meat for lentils, black beans, or a plant-based mince. You’ll still get plenty of flavor from the spices.

Absolutely. Chili reheats beautifully and often tastes better the next day.

That’s up to you. Use mild chilies for a gentle heat or add extra chili powder for more kick.

Canned chopped tomatoes are more consistent in flavor, but fresh ones can work in summer when they’re ripe.

Let it simmer uncovered for the last 10–15 minutes, or mash some beans into the sauce.

Final Thoughts

Chili con carne is one of those dishes that adapts to your mood and pantry. Sometimes you want it fiery and smoky; other times, you just want a mellow, comforting bowl with cheese melting on top. Whether you go with beans or without, serve it with rice or bread, or even spoon it over fries, it’s the kind of recipe that always feels right — and makes the kitchen smell amazing.

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