This comforting and filling recipe for Classic Chili Con Carne is a great family meal or for serving to friends for a casual dinner party.
This delicious recipe is amazing served alongside Homemade Corn Muffins to make the perfect comforting meal.
Why This Recipe Works
- It’s an easy recipe that makes a hearty meal.
- The cumin, oregano & smoky paprika work perfectly together to pack in the flavor.
- It’s easily adaptable to suit your pallet and family’s preferences.
On Chili Powder
Chili Powder in America is a spice mix commonly used in Chili and Mexican style dishes. It’s most often made up of ground chili pepper, paprika, garlic, and cumin.
Outside the US, chili powder is a pure ground chili pepper. Confusing the two ingredients could be a total disaster.
To avoid confusion for my worldwide audience, I decided to create my recipe without calling for Chili Powder in any form.
I’ve flavored my chili with all the same flavors you’d find in the American spice mix, but with individual ingredients.
Best Meat For Chili
Ground beef is the traditional meat used in Chili. It’s simple meat to work with, and there’s no need to tenderize it before cooking. That said, I’ve seen ground turkey used successfully by cooks worried about the fat content of the dish.
Keeping Moisture in Your Meat
Adding baking soda to ground beef before cooking keeps it moist by raising the PH levels and stopping the proteins from binding too quickly (which dries out the meat).
To do this mix a ½ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.
How To Make Chili con Carne From Scratch:
Heat 1 tablespoon of the oil a large saucepan. Add the onion and cook, stirring, until soft, about 5 minutes. Add the garlic and cook another minute.
Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.
Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
Add the tomatoes, beef stock, and beans.
Season to taste with salt and pepper. Then add the parsley.
Cook, stirring occasionally, until the chili thickens slightly, about 1 – 2 hours
The longer you cook this chili, the better it tastes, so cook it low and slow. The flavor will be fantastic, and the slow cooking gives the beef such tender texture and creates the best chili ever.
For Best Results
- Don’t skip browning the meat. This is the point where you start building flavor. Try browning it on a little bacon fat for extra flavor!
- When browning the meat, don’t overcrowd the pan. Overcrowding causes the meat to steam instead of brown, and you’ll miss out on a lot of flavors.
- Season well and from the start – Adding salt from the beginning allows the flavors to develop as it cooks. Don’t forget to taste at the end and add more as needed.
- Kick up the flavor with some vinegar before serving. This may sound odd, but I always add a tablespoon of red wine vinegar before serving long cook dishes. You won’t believe the lift it gives the dish.
- Much like a stew, Chili tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day.
Serving Suggestions
- Serve with a variety of toppings like shredded cheese, sour cream, jalapeño slices or fresh cilantro.
- Ladle it over a bed of rice or with some homemade cornbread and you have yourself a fantastic meal.
- For a great party platter, add the chili to a baking dish with layers of tortilla chips, top with lots of grated cheese and stick it in the oven until the cheese is bubbly. Serve with a scoop of cool sour cream and chopped scallions.
- Spoon it over good quality hotdogs and top with grated cheese for the best chili dogs you’ve ever had!
Other Great Comfort Foods
Traditional chili con carne has red kidney beans, but they can be left out if you wish.
Chili refers to the actual fruit/pepper while chili con carne is a spicy beef stew.
Properly stored, cooked chili will last for 3 to 4 days in the refrigerator.
Bacteria grows quickly at temperatures between 40 °F and 140 °F; be left out for no more than 2 hours at room temperature.
Cooked chili freezes very well. Freeze it in covered airtight containers or freezer bags. Freeze for up to 3 months.
Did you make this?
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Let’s Make Classic Chili Con Carne
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 onion (large) chopped
- 4 cloves garlic chopped
- 2 tablespoons ground cumin*
- 2 tablespoon dried oregano
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper plus more if you like it spicy
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- ½ cup beef stock
- 14.5 oz can kidney beans drained
- salt and pepper to taste
- good handful fresh parsley chopped
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
- Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
- Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
- Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
- Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.
Tips + Notes
- Don’t skip browning the meat. This is the point where you start building flavor. Try browning it on a little bacon fat for extra flavor!
- When browning the meat, don’t overcrowd the pan. Overcrowding causes the meat to steam instead of brown, and you’ll miss out on a lot of flavors.
- Season well and from the start. Adding salt from the beginning allows the flavors to develop as it cooks. Don’t forget to taste at the end and add more as needed.
- Kick up the flavor with some vinegar before serving. This may sound odd, but I always add a tablespoon of red wine vinegar before serving long cook dishes. You won’t believe the lift it gives the dish.
- Much like a stew, Chili tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day.
Nutrition Information:
Update Notes: This post was originally published on Feb 20, 2017, but was republished with step by step instructions, new photos, a video, tips, and FAQs in February of 2018.
Tina Manos says
Thx for this wonderful recipe – the chili is sooooo yummy, I followed all your advice and it’s really PERFECT! :-)))
Erren's Kitchen says
We are so glad you loved the chili!! Thank you so much for giving your wonderful feedback!
teresita says
like it
Erren's Kitchen says
I am so glad you like! Thank you for taking the time to leave feedback. We hope you try more recipes in the future.
Kelly T says
This is a great recipe! I love your notes on the cumin as my family isn’t always that keen on it. I started small and ended up using the amount the recipe calls for. Everyone loved it! I will definitely be making it again!
Erren Hart says
I’m so happy to hear that you and your family enjoyed the chili recipe! It’s always a good idea to adjust ingredients, like cumin, based on personal preferences. I’m glad the notes were helpful and that you found the right balance for your family’s taste. Thanks for taking the time to share your experience. Happy cooking, and enjoy your next batch of chili!
Gloria Peters says
Chili con carne is a Mexican stew of cubed chuck beef in chili sauce, not a Ragu. There is a big difference between Chili con carne and Texas Chili. this is a recipe for Texas chili. Go to deep into central Mexico, order a plate of chili con carne and see for yourselves the obvious difference. Ruined a great Mexican cuisine by Americanizing it.
Erren Hart says
Hi Gloria, You bring up an interesting point about the differences between Chili con carne as it’s traditionally made in Mexico and Texas Chili. You’re right; regional variations of dishes can be significantly different. In Mexico, Chili con carne is a flavorful stew with chuck beef and chili sauce. Texas Chili, on the other hand, often omits beans and tomatoes, focusing more on meat and a rich, spicy sauce.
Traveling and tasting authentic dishes is a wonderful way to understand and appreciate the unique flavors and traditions of different regions. It’s important to recognize that recipes evolve and adapt over time and across cultures. This process can result in variations that might not be true to the original, but they can still be delicious in their own right.
Thank you for emphasizing the distinction. It’s always good to be informed about the origins and authentic versions of popular dishes. Your passion for traditional Mexican cuisine is evident and appreciated.
David belcher says
This was not as expected. I was very disappointed.
Erren Hart says
Hi David, I’m sorry to hear it didn’t meet your expectations. Can you please give me some details on what you didn’t like about it? I’d love your feedback!
Gareth says
Hi Erren, I found your page years ago and stole your Chili recipe and have made it ever since (atleast every month!) – It is easily better than the readymade rubbish we get here like Uncle Bens/Homepride etc. Thank you so much for sharing. I have made this so many times now I added in my own extra bit of red & green peppers chopped up into 1cm bits and a splash of red wine vinegar. 5 stars!
Erren Hart says
Thank you so much for your kind words and for being a loyal fan of my chili recipe! I’m so happy to hear that you agree it’s much better than the store-bought options and that you’ve made it your own by adding some extra peppers and vinegar. I love when people put their own spin on my recipes. Thanks again for taking the time to leave a review and for sharing your modifications!
Penny says
Excellent recipe with the perfect combination of spices. Delicious!
Erren Hart says
Thank you for trying our Chili Con Carne recipe, Penny! We’re glad you enjoyed it and that the combination of spices was perfect for your taste. Thank you for sharing your feedback, and we hope you’ll give our recipe a try again soon.
Rosa says
I liked a lot. However, next time, I will put less cayenne pepper. I had to tone it down with milk. But, that was my mistake.
Erren Hart says
Thank you for trying our Classic Chili Con Carne Recipe! We’re glad you enjoyed it, and even though you slipped with the cayenne (it happens sometimes)! Thank you for letting us know about your experience, and we hope you’ll give our recipe another try.
Kchall says
I added a bit of cream to dull down the tomato tang and an extra tsp of paprika, turned out amazing.
Erren Hart says
Thanks so much for sharing your experience. Glad to hear you enjoyed the chili! Cream is a great idea to help balance tomato acidity, and extra paprika adds great flavor. I’m always glad to see cooks experimenting with recipes to make them your own!
Dan says
Seasoning tasted way off – too much cumin and not enough other things
Erren Hart says
Hi Dan, I’m sorry you didn’t like the recipe. A note in the notes section of the recipe addresses this. I’m sorry you missed it. Cumin is a flavor that some find strong, so I have suggested adding a tablespoon at a time and tasting before adding any more.
Sue says
Hi, can this be done in an instant pot slow cooker and how long would you do it for? I am going to try this today.
Erren Hart says
Hi Sue, Sorry for the late reply. I don’t think you can use an instant pot. It may not have enough liquid, and if so, it would probably burn.
Sue says
Hi Erin, I did this in my ninja air fryer using the sear/saute function for 3 hours on a low setting and it was delish! 😋
Erren Hart says
Hi Sue, Thank you for trying our Chili recipe in your Ninja air fryer and giving us feedback on the results. We’re so glad you enjoyed it!