Chili Con Carne Recipe: Savour the Best Flavours in Your Homemade Chili
This Chili Con Carne recipe is your go-to for rich, tender beef simmered in a spicy sauce that’s packed with flavour.
It’s an authentic dish that’s versatile—you can enjoy it with or without beans, and it’s perfect alongside cornbread, rice, or a variety of delicious toppings like sour cream, cheese, or cilantro.
Originating in San Antonio, Texas, this “chili with meat” has become a well-loved comfort food for many across the globe.
What Makes This Chili Con Carne Special?
Our Chili Con Carne recipe stands out for its slow-cooked, deeply flavoured beef, which combines the richness of fresh spices and a mix of tender and hearty cuts of beef.
This dish is best cooked low and slow, allowing the ingredients to meld together over several hours, delivering a thick and satisfying consistency.
Plus, it’s flexible enough to accommodate bean lovers and those who prefer a bean-free chili!
Ingredients You’ll Need
For this recipe, gather the following ingredients for a delicious homemade Chili Con Carne:
Seasoning Mix:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- A pinch of red pepper flakes
Beef and Other Ingredients:
- 3 lbs. boneless beef chuck, cut into chunks
- Salt and pepper to taste
- 1/3 cup flour
- 3 tablespoons olive oil (more as needed)
- 12 oz. beer (pale ale or any preferred variety)
- 2 tablespoons butter
- 1 diced yellow onion
- 2 diced jalapeño peppers
- 1 diced green bell pepper
- 4 cloves garlic, minced
- 2 tablespoons light brown sugar
- 3 tablespoons tomato paste
- 2 tablespoons masa harina (optional thickener)
- 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 (optional)
Step-by-Step Guide to Make Chili Con Carne
For perfect results, follow these steps to prepare Chili Con Carne that’s full of flavour and ready to impress:
- Prepare and Sear the Beef
Season the beef chunks with salt, pepper, and a portion of the seasoning mix. Toss them in flour for an even coating. Heat olive oil in a large Dutch oven over medium-high heat, and sear the meat in batches, ensuring a golden crust on each side. Once seared, transfer the beef to a plate. - Deglaze the Pot
Pour beer into the pot, scraping the bottom to release any browned bits, which will enhance the flavour. Let the beer simmer for 7–8 minutes until it reduces by half. This step is crucial for building the rich base of the Chili Con Carne. - Cook the Vegetables and Spices
Add butter, onions, and peppers to the pot. Cook until softened, then add the garlic, brown sugar, tomato paste, masa harina (if using), Worcestershire sauce, and hot sauce. Stir for 1–2 minutes until well combined. - Add the Liquids and Beef
Pour in the diced tomatoes, crushed tomatoes, beef broth, and bay leaves. Return the beef to the pot, ensuring it’s covered by the liquid. Bring everything to a boil, then reduce to a simmer. - Simmer for Hours
Cover the pot partially and allow the Chili Con Carne to simmer for 3 to 3½ hours, stirring occasionally. This slow cooking thickens the chili, allowing the flavours to meld beautifully. - Add the Kidney Beans (Optional)
When your chili has reached the desired consistency, stir in the drained kidney beans and let them heat through for 10–15 minutes. - Serve and Garnish
Once the chili is ready, remove the bay leaves. Serve hot, and top with your favourite garnishes like sour cream, shredded cheese, cilantro, or diced green onions.
Ideal Cuts of Meat for Chili Con Carne
Choosing the right cuts is essential for making a succulent Chili Con Carne. We recommend a combination of tender and tougher cuts:
- Tender Cuts: Sirloin, ribeye, tenderloin
- Tougher Cuts (Great for Slow Cooking): Chuck roast, rump roast, brisket
Tips for the Perfect Chili Con Carne
- Choose Your Beer Wisely
A flavourful beer like pale ale or lager enhances the richness of the chili. If you prefer not to cook with beer, substitute with beef broth for depth.
- Thickening Agent
Masa harina not only thickens the chili but adds a slight corn flavour. This ingredient can be found in the ethnic aisle or substituted with corn flour.
- Customise the Heat
If you enjoy extra spice, double the hot sauce, cayenne, or add additional chili powder. Tweak the seasoning to your preference.
- Make it Ahead
Chili Con Carne tastes even better the next day, as the flavours intensify over time. Make a big batch, refrigerate, and reheat to serve.
Storage Tips
Store leftover chili in an airtight container. It will keep well in the refrigerator for up to 3 days or in the freezer for up to 3 months. Chili Con Carne is excellent for meal prep as it reheats beautifully.
Common Questions about Chili Con Carne
How long should I simmer Chili Con Carne?
Simmer for at least 3 hours to develop rich, concentrated flavours and thicken the sauce. If you prefer a thicker consistency, allow it to cook for a bit longer.
Do I need to rinse the kidney beans before adding them?
While draining the beans is recommended, rinsing is optional. Rinsing helps reduce sodium, but keeping the liquid can add extra flavour.
Can I use ground beef instead of beef chunks?
Yes, but it will change the texture. Ground beef will create a quicker, less chunky version, perfect for when you’re short on time.
What can I serve with Chili Con Carne?
This dish is versatile—serve it with cornbread, rice, or alongside toppings like shredded cheese, sour cream, and avocado.
Can I make this recipe without beans?
Absolutely! Chili purists often prefer a bean-free version, which keeps the spotlight on the meat and spices.