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Chili Con Carne

Chili Con CarneWarm up with a heaping bowl of this savory, southwest-style chili con carne. Our chili con carne recipe is my take on an old classic with hearty beef chuck, black beans (gasp! I know), and a satisfying combination of Arbol, guajillo, and chipotle en adobo.

A single serving of chili con carne topped with jalapeños.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Chilies: I use Arbol, guajillo, and chipotles en adobo to flavor the stew.
  • Chicken Broth: Homemade, store-bought, or Better Than Bouillon and water flavor the stew.
  • Beef Chuck: Marbled with fat, beef chuck is ideal for this stew, but be sure to give the meat a good sear so that you seal in all the flavor.
  • Olive Oil: Olive oil sears the meat and onion and flavors the stew.
  • Onion: Yellow or white onions work best in this recipe.
  • Spices: I use salt, pepper, cinnamon, cumin, allspice, and Mexican oregano to flavor our chili con carne recipe.
  • Fish Sauce: This tasty fermented sauce called fish sauce is an added boost to soups and stews.
  • Apple Cider Vinegar: Apple cider vinegar provides the right acidity to highlight the richness of the chili.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it.
  • Black Beans: The addition of beans in chili con carne is highly debated, depending on where you’re from, but in this recipe, they’re a must-have.
  • Worcestershire Sauce:  Worcestershire sauce enhances many of the other ingredients in the chili, especially the beef.
  • Tomato Paste: Thickens the chili while adding color and flavor as well.

HOW TO MAKE OUR CHILI CON CARNE RECIPE

Preheat the oven to 350° F |176 ° C. Then, add the dried chilies to a Dutch oven and cook over high heat until blistered, 1 minute.

Remove the chilies and add them to a food processor or blender along with the chicken broth. Add two chipotle chilies and two tablespoons of sauce from the can. Blend thoroughly and set aside.

Season chuck with salt and pepper.

Warm oil in the Dutch oven and sear the beef in batches. Set it aside.

Add onions to the oil and cook until they become translucent and soften. Then, add the garlic and cook for another 1-2 minutes.

Stir in the cinnamon, cumin, allspice, and Mexican oregano. Cook until fragrant for about 1-2 minutes.

Add the reserved beef and chili puree, along with Worcestershire sauce, apple cider vinegar, fish sauce, black beans, and tomato paste, to the dutch oven. Stir to incorporate.

Bring the mixture to a boil over high heat. Cover the Dutch oven with the lid ajar. Cook for 2 1/2 to 3 hours; stir the chili occasionally to prevent sticking.

A single serving of chili con carne topped with jalapeños.

Garnish with onion, cilantro, cheese, and avocado; serve with fresh corn tortillas.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these Southwestern-inspired meals!  

A single serving of chili con carne topped with jalapeños.

SERVING SUGGESTIONS

Like the dish itself, this too is highly debated. We enjoy our chili con carne as a stew topped with onion, shredded cheese, cilantro, avocado, and thinly sliced chilies. Our meal is complete with the addition of corn tortillas. Because the ingredients are so widely disputed, serve it however your heart desires!

  • Tortilla Chips
  • Corn Chips
  • Flour Tortillas
  • Top a Baked Potato
  • Cornbread or Corn Casserole – Hey, this is the Texas state dish, after all!
  • Rice
  • Mashed Cauliflower
  • Macaroni Noodles
  • Mexican Rice
  • Double the stew and serve it with a topping bar to feed a crowd!

The moral of the story is – get creative with this recipe and adjust it to your preference!

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; the chili will keep for 3-4 days.
  • FREEZE – Allow the dish to cool completely, and then add the chili to a freezer-safe container or bag. It will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – To serve, warm leftovers on the stovetop, and enjoy!

FREQUENTLY ASKED QUESTIONS

Can I make chili con carne vegetarian? Can I make vegan chili con carne?

I know what you’re thinking, “meat” is in the title-stick with me. You can make this chili con carne recipe vegetarian and vegan with a few substitutions.

Instead of meat, use vegetables like potatoes and cauliflower, or double the number of black beans. Replace the chicken broth with your favorite vegetable broth, and use Marmite instead of fish sauce. Skip the Worcestershire as it has trace amounts of anchovy; omitting it won’t alter the recipe too much.

Is chili con carne keto or low-carb?

Served as a stew without beans and paired with a low-carb tortilla, it sure is! We calculated the macros to make it easier for you. I made this calculation without beans, and it doesn’t include any toppings or tortillas. The serving size is 1 1/2 cup of stew.

• Carbs – 4 net carbs
• Protein – 32g
• Fat – 36g

Can I make Instant Pot chili con carne?

Cook Time: 1 hour

1. Add the dried chilies to an Instant Pot and cook on saute mode until blistered, 1 minute.
2. Remove the chilies and add them to a food processor or blender along with the chicken broth.
3. Add two chipotle chilies and two tablespoons of the sauce from the can. Blend thoroughly and set aside.
4. Season chuck with salt and pepper.
5. Warm oil in the Instant Pot, followed by a layer of beef chuck, allowing the meat to sear and form a crust. Repeat until all the chuck has had a chance to brown. Set aside.
6. Add onions to the oil and cook until they become translucent and soften. Then, add the garlic and cook for another 1-2 minutes.
7. Stir in the cinnamon, cumin, allspice, and Mexican oregano. Cook until fragrant for about 1-2 minutes.
8. Add the reserved meat and chili puree, along with Worcestershire sauce, apple cider vinegar, fish sauce, black beans, and tomato paste in the Instant Pot. Stir to incorporate.
9. Secure the lid and cook on manual high pressure for 40 minutes with a 10-minute natural release.
10. Garnish with onion, cilantro, cheese, and avocado; serve with corn tortillas.


Simmer the chili con carne in this recipe for two to three hours for maximum flavor.

Can I make it in the slow cooker?

Cook Time: 8 ½ hours

1. Add the dried chilies to a skillet and cook on high heat until blistered, 1 minute.
2. Remove the chilies and add them to a food processor or blender along with the chicken broth.
3. Add two chipotle chilies and two tablespoons of the sauce from the can. Blend thoroughly and set aside.
4. Season chuck with salt and pepper.
5. Warm oil in a skillet, followed by a layer of the beef chuck, allowing the meat to sear and form a crust. Repeat until all the chuck has had a chance to brown. Set aside.
6. Add onions to the oil and cook until they become translucent and soften. Then, add the garlic and cook for another 1-2 minutes.
7. Stir in the cinnamon, cumin, allspice, and Mexican oregano. Cook until fragrant for about 1-2 minutes.
8. Add the reserved meat and chili puree, along with Worcestershire sauce, apple cider vinegar, fish sauce, black beans, tomato paste, onions, and garlic, to a slow cooker. Stir to incorporate, and then cook for 8 hours on low.
9. Garnish with onion, cilantro, cheese, and avocado; serve with corn tortillas.

YOU SHOULD ALSO TRY:

A single serving of chili con carne topped with jalapeños.

Chili Con Carne

Tressa Jamil
Chili Con Carne means ‘chili with meat’ and this recipe is made with tender beef, beans, and chilies for maximum flavor. Our authentic chili con carne recipe cooks in the Dutch oven, Instant Pot, or slow cooker.
No ratings yet
Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine American, Mexican
Servings 8 people
Calories 715 kcal

Ingredients
  

For the Chili:

  • 2 Arbol chili, dried
  • 2 guajillo chili, dried
  • 1 can chipotles en adobo, use 2 chilies and 2 tablespoons chipotle sauce
  • 1 ½ quart chicken broth
  • 4 pounds beef chuck, cut into 1-inch pieces.
  • kosher salt, to taste
  • black pepper, coarse ground, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • ½ teaspoon cinnamon, ground
  • 1 tablespoon cumin, ground
  • ¼ teaspoon allspice, ground
  • 2 teaspoons Mexican oregano, dried
  • 2 tablespoons fish sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 – 5 ounce cans black beans, drained and rinsed
  • ½ can tomato paste

For the Garnish:

  • yellow onion or red onion, diced
  • cilantro, chopped
  • cheddar cheese, shredded
  • avocado, cubed
  • serrano or jalapeno Chili, thinly sliced
  • pico de gallo

Instructions
 

  • Preheat the oven to 350° F |176 ° C. Then, add the dried chilies to a Dutch oven and cook over high heat until blistered, 1 minute.
  • Remove the chilies and add them to a food processor or blender along with the chicken broth. Add two chipotle chilies and two tablespoons of the sauce from the can. Blend thoroughly and set it aside.
  • Generously season the beef with salt and pepper.
  • Warm oil in the Dutch oven, followed by a layer of the seasoned beef chuck; allow the meat to sear and form a crust. Repeat until all the chuck has had a chance to brown. Set it aside.
  • Add onions to the oil and cook until they become translucent and soften. Then, add the garlic and cook for another 1-2 minutes.
  • Stir in the cinnamon, cumin, allspice, and Mexican oregano. Cook until fragrant for about 1-2 minutes.
  • Add the reserved beef and chili puree, along with Worcestershire sauce, apple cider vinegar, fish sauce, black beans, and tomato paste, to the dutch oven. Stir to incorporate.
  • Bring the mixture to a boil over high heat. Cover with the lid ajar and cook for 2 1/2 to 3 hours; stir the chili occasionally to prevent sticking.
  • Garnish with onion, cilantro, cheese, and avocado; serve with corn tortillas.

Notes

  • Prepare the Beans – Add the canned beans to a colander to drain, then rinse the beans before using them in the chili.
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
  • Web Story – Check out my web story for chili con carne!

Nutrition

Serving: 1 bowlCalories: 715kcalCarbohydrates: 16gProtein: 69gFat: 40gSodium: 922mgFiber: 5gSugar: 4g
Keyword chili con carne recipe
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Calee Cortes

Sunday 22nd of May 2022

Literally so delish. I ate this plain, with rice and with tortilla chips-so good!

Tressa Jamil

Sunday 12th of June 2022

I'm so happy to hear you enjoyed it!

Judith

Thursday 3rd of March 2022

Everything looks sooooo delicious - I can't decide what to try first! :-)

Tressa - Jamil Ghar Team

Thursday 3rd of March 2022

Wow, what a kind thing to say! When you do, be sure stop by and share your thoughts.