Chili Con Carne is a hearty and comforting dish that’s full of bold flavors and warming spices. It brings together tender ground beef, kidney beans, tomatoes, and a mix of chili powder and cumin to create a rich and spicy stew that’s perfect for chilly days or when you need something filling and satisfying.
I love making this chili because it’s easy to tweak with whatever you have on hand—add a little extra garlic if you like it punchy, or throw in some bell peppers for a bit of crunch. It’s one of those meals that smells amazing while it simmers and always gets everyone asking for seconds.
My favorite way to serve Chili Con Carne is with a sprinkle of shredded cheese, a dollop of sour cream, and a few crunchy tortilla chips on the side. It’s great on its own, but I also enjoy it over rice or with a side of warm cornbread. This recipe always feels like a cozy hug in a bowl to me, and I hope you feel the same!
Key Ingredients & Substitutions
Ground beef: This is the heart of the chili, giving you a rich and meaty base. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, swap beef for lentils or plant-based beef alternatives.
Kidney beans: They add creaminess and texture. Pinto or black beans work just as well, and canned beans make it quick and easy. Remember to rinse canned beans to reduce salt and bitterness.
Tomatoes & tomato paste: The diced tomatoes create a tangy, saucy base while tomato paste thickens and deepens the flavor. If fresh tomatoes are in season, you can use chopped fresh ones instead.
Spices (chili powder, cumin, smoked paprika): These bring warmth and depth. If you don’t have smoked paprika, regular paprika is fine. Adjust cayenne pepper to control how spicy you want it.
Onion & garlic: They build the flavor foundation. I like to sauté them slowly until soft for better sweetness, which balances the spices.
How Do You Get Rich, Thick Chili Without It Being Watery?
The secret is in the simmering and layering flavors. Here’s how to make your chili thick and tasty:
- Brown your meat well: This develops flavor and reduces excess water.
- Cook spices with meat: Tossing spices in while cooking releases their aroma and taste.
- Use tomato paste: It naturally thickens your sauce while adding richness.
- Simmer uncovered: Let the chili bubble gently without a lid to allow liquid to evaporate, thickening your chili over 25-30 minutes.
- Stir occasionally: Prevents sticking and helps meld flavors evenly.
Be patient during simmering—it makes a big difference in turning your chili from soupy to cozy and thick. If it still feels too thin, mash a few beans in the pot to thicken naturally.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds heat well and prevents burning while simmering the chili.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your pot.
- Sharp chef’s knife – makes chopping onions, garlic, and peppers quick and easy.
- Cutting board – a sturdy surface for safe and comfortable prep work.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter chili that’s still tasty.
- Add diced jalapeños or chipotle peppers to boost the heat and add a smoky touch.
- Mix in corn kernels for a bit of sweetness and extra texture.
- Top with shredded cheddar or Monterey Jack cheese to add creaminess and mild flavor.
Equipment You’ll Need
- Large heavy-bottomed pot or deep skillet – Perfect for cooking and simmering your chili evenly.
- Wooden spoon or spatula – For stirring the ingredients without scratching your cookware.
- Sharp knife – Makes chopping your onion, garlic, and bell pepper quick and easy.
- Cutting board – A safe surface for all your chopping and dicing.
Flavor Variations & Add-Ins
- Meat swaps: Try ground turkey, chicken, or even a plant-based meat alternative for a leaner or vegetarian version.
- Spice it up: Add diced jalapeños, chipotle peppers, or extra cayenne for more heat and smoky flavor.
- Extra veggies: Corn, chopped zucchini, or mushrooms can bulk up your chili and add texture.
- Toppings: Use shredded cheddar, Monterey Jack cheese, sliced green onions, or avocado slices to customize your bowl.
Can I Use Frozen Ground Beef for Chili?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents excess liquid in the chili.
Can I Make Chili Con Carne Ahead of Time?
Absolutely! Chili tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
How Do I Make This Chili Less Spicy?
Reduce or omit the cayenne pepper and fresh chili slices. You can also add a little more tomato or a splash of cream to mellow the heat.
What’s the Best Way to Store Leftover Chili?
Let the chili cool completely, then transfer it to airtight containers. Refrigerate for up to 3 days or freeze in portioned containers for longer storage.
