Chili Con Carne | Cookies & Cups

Why This Chili Con Carne Recipe Shines on the Stovetop

• Tender chunks of beef. All that time on the stovetop softens the beef until it’s practically falling apart, and there are juicy bites in every spoonful. I season the beef chunks before cooking, too, and sear them to lock in the flavor.
• Bold and spicy. The way it’s intended! Between the Tex-Mex spices and chilies, chili con carne is packed with flavor. That being said, like any chili recipe, it’s easy to adapt this one if you prefer less kick.
• Easy. Good things take time, and this includes chili con carne. The stovetop method is very easy, though. This recipe is quick to prep in about 15 minutes. After that, it’s mostly hands-off simmering time.

What Is Chili Con Carne?

While some might simply know this as “chili”, chili con carne is specifically chili that’s made from beef. When it’s made with ground beef, like my original beef chili recipe, chili con carne is a lot like Bolognese but with a whole bunch of Mexican-style spices added. For this recipe, I use juicy chunks of beef (chuck is best), and slow-cook the chili for the utmost flavor.

Ingredients You’ll Need

I promise, homemade chili con carne is well worth the length of the ingredients list! Most of the ingredients below are common fridge and pantry items, too. Scroll down to the printable recipe card for the full list with amounts, along with recipe details.

• Spices – I make an easy beef rub from chili powder, cumin, oregano, smoked paprika, cayenne pepper, and red pepper flakes.
• Beef – My favorite stewing beef is cubed boneless beef chuck, which you can buy pre-cut in most grocery stores (or ask your butcher). Good alternatives are boneless short ribs or brisket.
• Flour – All-purpose is just fine.
• Olive Oil – I recommend refined/light olive oil, or another cooking oil for searing.
• Beer – Choose a beer that you’d like to drink. Dark beers like porters and stouts will add a deeper flavor, while lighter beers, like a pilsner, are crisper. If you’d prefer to cook without beer, substitute beef stock.
• Butter – You could also use olive oil.
• Yellow Onion and Jalapeños – Diced. I recommend removing the seeds from the jalapeño peppers to cut down on the heat.
• Bell Peppers – Any color, also diced.
• Garlic – Freshly minced. If you don’t have fresh garlic, substitute ¼-½ teaspoon of garlic powder per clove.
• Brown Sugar – Other good options are granulated sugar, honey, or maple syrup to add a touch of sweetness.
• Tomato Paste – Feel free to use tomato sauce or passata if you don’t have tomato paste.
• Corn Meal – Optional, to help thicken the chili.
• Worcestershire Sauce – Or soy sauce, as a little umami goes a long way. 
• Hot Sauce – Use your favorite hot sauce, such as Tabasco, Sriracha, Frank’s, etc. If you’re sensitive to spice, you can leave it out for a milder chili.
• Beef Broth – Chicken broth will work in a pinch, but there’s nothing like the depth of flavor that comes from beef stock in this recipe.
• Canned Tomatoes – I use a combination of canned crushed tomatoes and diced tomatoes with green chilies (Rotel). Leave them both undrained.
• Bay Leaves
• Black Beans – You can also use pinto beans, red beans, or another type you prefer. Drain and rinse canned beans before you use them. If you aren’t a fan of beans in chili, it’s fine to leave them out.
• Mexicorn – Canned Mexicorn is corn kernels with green and red bell peppers. You can use regular canned corn kernels if needed. Like the beans, remember to drain the canned corn beforehand.
• Lime

How to Make Chili Con Carne

I recommend a 4.5-quart Dutch oven or larger for this recipe (we’re making a BIG batch of chili here, folks!). Chili con carne comes together just like Bolognese sauce on the stovetop: layers of flavor, cooked over low heat. Follow the steps below. You’ll find the printable recipe in the recipe card after the post.

• Prepare the beef. Whisk together the ingredients for the spice rub. Meanwhile, pat the beef dry with paper towels, add it to a bowl, and sprinkle over 2 teaspoons of the prepared seasoning, plus salt and pepper. Toss that together until the meat is nicely coated. Afterward, toss the seasoned beef with flour.
• Sear the beef. Now, sear the beef with oil in a large Dutch oven over medium-high heat. You’ll want to do this in batches, leaving space between the beef so that it gets a crisp sear at the edges. Move the seared meat to a plate (the middle should still be uncooked).

• Add the beer. Next, deglaze the pot with beer, using a (non-metal) spoon to scrape the bottom and sides. All those stuck-on bits add so much flavor! Afterward, allow the beer to cook off for a few minutes, until it’s reduced by about half. 
• Add the aromatics. Now, stir in the butter, onions, and peppers and cook for another few minutes until softened. Chuck in the remaining seasonings, along with the garlic, brown sugar, tomato paste, corn meal (if using), Worcestershire sauce, and hot sauce. Let that cook for a minute or two.

• Put it all together. Lastly, stir in the canned tomatoes, beef broth, and a couple of bay leaves. Bring the whole thing to a boil. Turn the heat down low before adding the beef back into the pot along with any juices on the plate.

• Simmer. This chili con carne calls for 3 to 3 ½ hours of gentle simmering. You can leave the pot uncovered, and remember to give it the occasional stir. By the end of the cooking time, the meat will be fall-apart tender and the chili will have thickened.
• Finish and serve. In the final 10-15 minutes of cooking time, stir in the beans. Taste the chili and adjust the seasonings as you see fit. Before serving, fish out the bay leaves and finish with a squeeze of fresh lime. See below for easy chili toppings and serving suggestions.

My Secrets to Really Good Chili

• Sear the beef in batches. Giving the beef plenty of room to sear is key to getting those crisp, caramelized edges. Overcrowding the pan causes the meat to steam instead, so make sure to cook in batches.
• Layer the flavor. Add the ingredients gradually and in the order given. Developing the flavor of each ingredient will bring out the best possible flavors in the finished chili con carne. 
• Cook low and slow. In a pinch, you could speed up the cooking process (swap beef chuck for a quicker-cooking cut, like sirloin). However, chili con carne tastes best when it’s slow-cooked for hours over low heat. The meat becomes ultra tender, and the sauce is rich and flavorful.
• Thicken as needed. This chili starts off looking like a soup, but thickens as it reduces over hours of simmering. If it’s still thinner than expected, cornmeal or corn flour are great options for thickening chili. If you’re adding these after the fact, I suggest creating a slurry with cornmeal/flour whisked with water or beef stock. Add this to the chili and stir it in towards the end. Of course, another option is to just keep simmering!

Serving Suggestions

I top my chili con carne with dollops of sour cream, plenty of shredded cheese, and crunchy Fritos corn chips. Other great toppings are sliced avocado, fresh cilantro, mango salsa, or cowboy caviar. This chili is delicious and filling on its own, but I’ll rarely serve it without hot water cornbread or buttery biscuits for sopping up the leftovers.

Storing and Reheating Leftovers

• Refrigerate. Chili con carne lasts in the fridge for 3-4 days. Let the chili cool completely and store it airtight. 
• Reheat. Warm the chili in the microwave or on the stove over low heat. I love to serve leftover chili con carne over a plate of fries to make chili fries (similar to carne asada fries, or frachos).
• Freeze. Store this chili in a freezer-safe container and freeze it for up to 3 months. Thaw it in the fridge before reheating.