Home > Dinner > Beef > Chili Con Carne Chili Con Carne February 15, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chili Con Carne: A mix of slow-cooked beef, tomatoes, onions, and peppers with just the right amount of spice. Top with your favorite chili toppings! What Is Chili Con Carne? “Chili con carne” translates to “chili with meat”. It consists of a spicy stew made with chili peppers, meat (typically beef), tomatoes, and sometimes beans such as pinto or kidney. Additional seasonings like garlic, onion, and cumin are also commonly used. Our Favorite Chili Con Carne! Our Crockpot Chili recipe, published years ago, remains a fan favorite with so many readers reporting winning chili cook-off contests with it. For weeks, we’ve been hard at work on this new chili recipe and we’re confident it’s going to blow you away! With the same bold flavor and just the right amount of heat, this new recipe is sure to become a favorite. And the best part? This recipe makes a massive batch, so you can feed a crowd, enjoy leftovers throughout the week, or freeze for later. QUICK TIP Heads-up: This recipe is different from an authentic Texan chili which never includes beans or canned tomatoes and is made with cubes of beef. We don’t want to offend any true Texans! What Is The Difference Between Chili and Chili Con Carne? While chili is a generic term for spicy beans with sauce, “chili con carne” is characterized by a spicy beef stew base and the use of red kidney beans. There’s an ongoing debate on whether chili should contain beans. Cowboy purists insist that their ‘bowl of red’ contain meat but no beans, yet typical American chili features both beans and meat. And because chili con carne means chili with meat–no mention of beans at all– they all qualify. Chili Con Carne Ingredients A few ingredients worth delving into: Chili beans are a type of canned beans that come pre-cooked in a chili sauce. The sauce typically includes various seasonings and spices, such as chili powder, garlic, onion, and cumin, that add a nice savory flavor to the beans and loads of flavor to this chili. More flavor and no extra effort on your end! We’re using a cut of beef that’s sure to bring maximum flavor – the chuck roast. This cut is known for its rich, beefy taste and tender texture, making it the perfect choice for a hearty chili. Use good-quality crushed tomatoes: For maximum flavor, opt for high-quality tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. Good quality crushed tomatoes have a bright, fresh flavor and are not too acidic, which can result in a sweeter, more well-rounded taste. They also tend to be thicker and have a smoother consistency, making for a more substantial chili base. Why Brown The Beef First? Browning the beef before adding it to this Chili Con Carne is an important step that adds a significant amount of flavor and complexity to the dish. The process of browning creates a rich, caramelized crust on the surface of the beef that results in a much more robust and savory flavor. Why? This is because the heat of the pan causes the meat to undergo the Maillard reaction, which creates new and complex flavor compounds. Then, by dissolving the bits (also known as fond) left on the skillet after browning into the sauce, you’re able to enhance the overall flavor of the chili. Spice Levels This chili has just the right amount of heat to balance its rich flavors, but for those who prefer a milder taste, the added toppings like cheese and sour cream help temper the spiciness. To make the chili con carne less spicy, reduce or even fully omit the amount of cayenne pepper. Be sure to use canned chili beans with a mild sauce. You can also reduce the chili powder, but there will be some flavor missing. To make the chili con carne spicier, increase the amount of cayenne pepper–up to a full teaspoon. If desired, you can also use a spicy variety of canned chili beans. QUICK TIP Remember, adding more heat to a chili is easy, but fixing a chili that’s become too spicy can be difficult. Go slow and easy when amping up the spice! Chili Con Carne Toppings Here are some popular toppings for chili con carne: Grated sharp (or extra-sharp) cheese: A staple chili topping, shredded cheese adds so much! Grab sharp Cheddar from the block and freshly grate for this chili. Sour cream: Here’s another creamy topping that helps to balance out the heat of the chili. Lite or full-fat–either works great! Sliced jalapeños or diced onions: Jalapeños are perfect for those who like an extra kick of heat and a crunchy texture. Avocado or guacamole: Add a fresh, creamy flavor and a good dose of healthy fats. Fresh cilantro: This fresh and fragrant herb adds a pop of color and freshness. Fresh lime: Lime provides a nice touch of acidity and adds a nice vibrancy. Crushed tortilla chips: Add a crunchy texture and a hint of corn flavor with tortilla chips crushed and sprinkled on top. What To Serve On The Side Rice: White rice or brown rice can be a great option to serve with chili con carne, either as a base or on the side. Cornbread: A classic and delicious way to serve chili con carne, cornbread (or cornbread muffins) goes perfectly with the flavors of chili. Baked potatoes: A baked potato with a generous spoonful of chili on top is a hearty meal in itself. Salad: Serve a simple garden salad to lighten up the meal and provide some greens. Coleslaw: A side of tangy coleslaw can help cut through the richness of the chili. Grilled vegetables: Serve chili con carne with grilled vegetables, like zucchini or bell peppers, for a delicious contrast in texture and flavor. Garlic bread: A classic side, garlic bread is perfect for dipping into chili. Biscuits: Drop biscuits are a classic Southern side dish that go well with chili con carne. Repurpose Leftover Chili Con Carne Here are some fun ways to re-purpose your leftovers into unique meals throughout the week: Chili Mac: Mix the chili with cooked macaroni and top with grated Cheddar cheese. Chili-Stuffed Baked Potatoes: Scoop chili onto baked potatoes and top with shredded cheese and sour cream. Stuffed Bell Peppers: Hollow out bell peppers and fill with chili and cheese. Chili nachos: Layer tortilla chips with chili, shredded cheese, and your favorite toppings. Chili fries: Top hot french fries with chili and melted Cheddar cheese. Sliders: Spoon chili onto mini buns and top with shredded cheese, pickles, and other toppings. Chili dogs: Top hot dogs with chili, cheese, and your favorite toppings. STORAGE Storing Chili Con Carne Chili Con Carne can be stored in the refrigerator for up to 5 days. To freeze, let the chili cool to room temperature, then transfer it to an airtight container or freezer bag, removing as much air as possible. Label the container with the date and name of the dish. The chili can be frozen for up to 3 months. When ready to eat, let the chili thaw in the refrigerator overnight. Reheat in a saucepan over low heat until heated through, or in the microwave in 30-second intervals, stirring between each interval. More Delicious Beef Recipes Beef Stroganoff with a savory and rich gravy Mississippi Pot Roast with Ranch seasoning mix! Crockpot Roast with potatoes and carrots Shredded Beef Enchiladas made in the slow cooker or pressure cooker French Dip Sandwich with au jus sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Simple Chili Con Carne 5 from 1 vote - Review this recipe Chili Con Carne: A mix of slow-cooked beef, tomatoes, onions, and peppers with just the right amount of spice. Top with your favorite chili toppings! SAVE TO RECIPE BOX Print Recipe Simple Chili Con Carne 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Chili Con Carne: A mix of slow-cooked beef, tomatoes, onions, and peppers with just the right amount of spice. Top with your favorite chili toppings! Course Dinner, Main Course Cuisine American Keyword chili con carne, shredded beef chili Prep Time 30 minutes minutes Cook Time 8 hours hours Total Time 8 hours hours 30 minutes minutes Servings 12 servings Chelsea Lords Calories 274kcal Author Chelsea Lords Cost $17.18 Equipment6-quart slow cooker OR 6-quart pressure cooker (Note 1) Ingredients▢ 1 tablespoon olive oil▢ 3½-4 pounds chuck roast▢ Fine sea salt & pepper▢ 2 bell peppers, finely diced (I use 1 red, 1 green)▢ 1½ cup finely diced yellow onion (1 large onion)▢ 1 tablespoon minced garlic (3 cloves)▢ 3 cans (15 oz. each) chili beans in mild sauce, undrained (Note 2)▢ 2 cans (28 oz. each) crushed tomatoes (Note 3)▢ 1 can (6 oz.) tomato paste▢ 4 tablespoons chili powder (Note 4)▢ 1 tablespoon each: dried oregano & white sugar▢ 2 teaspoons each: cumin & paprika▢ 4 teaspoons beef bouillon powder▢ ¼ teaspoon ground cayenne (or more for a spicier chili)▢ 2 tablespoons Worcestershire sauceUS - Metric USMetric InstructionsPREP BEEF: Pat beef dry with a paper towel. Cut the beef into four equal sizes. Set out a small bowl with 1/2 teaspoon each of salt & pepper. Season one side of the beef. BROWN BEEF: Begin by heating 1 tbsp oil in a heavy-based skillet over high heat. Once the oil is hot, add the beef in a single layer. Allow it to sear and brown on every side, around 3-4 minutes per side. Rotate beef with tongs; you'll know that each side has been seared perfectly if the beef releases from the pan easily and can be rotated without resistance. Once seared, transfer the beef to a plate and set it aside for now. Turn off heat and let pan slightly cool. VEGGIES: While the beef is browning, prep the veggies by finely dicing the bell peppers and onion and mincing the garlic. Return pot to heat, over medium high. If needed add another drizzle of oil to the pan. Add the onion and peppers. Sauté, stirring occasionally, until onion is becoming golden, about 3-5 minutes. Meanwhile, measure out seasonings. Add the garlic, tomato paste, and all of the seasonings to the pot. Season to taste, we add 1-1/4 tsp salt and 3/4 tsp pepper here. Sauté for another 2-3 minutes or until tomato paste begins to darken. Turn off heat and use a spatula to transfer all of this mixture to a slow cooker. (IF anything is sticking to the pot, deglaze it with some of the crushed tomatoes and then dump those into the slow cooker). SLOW COOKER: Add the crushed tomatoes, all of the (undrained) beans, and Worcestershire sauce to the slow cooker. Stir well. Add the beef (along with any accumulated juices on the plate) to the slow cooker. Press beef to be submerged below other ingredients. Cover and cook on low for 8 hours (high heat is not recommended.) Remove beef from the slow cooker and shred with two forks, discarding the fat. Return beef to the slow cooker and gently stir through. ENJOY: Taste chili and adjust seasonings as needed. Ladle into bowls. Serve with toppings of choice--we think sour cream and freshly grated sharp cheddar is a must! Other favorites: guacamole or diced avocado, fresh cilantro, fresh lime. Serve either with tortilla chips or cornbread for dunking! Enjoy! STORAGE: Store leftovers in the fridge for 5 days (only gets more flavorful as it sits!) Or freeze some for later; it freezes beautifully (more details in the post)! OR check out the post for fun ways to re-purpose leftovers. Video Recipe NotesNote 1: Pressure or slow cooker: We've tested this recipe in both. You will need a 6-quart cooker for this recipe--it is filled to the very brim! INSTANT POT DIRECTIONS: If making in the pressure cooker, read and follow the directions above, searing the beef and sautéing the veggies either in the pressure cooker pot (press "sauté"; the beef will take more like 6-7 minutes to nicely sear) OR use a separate pan and transfer to the pressure cooker. If you sear beef & sauté veggies in the pressure cooker, be sure to deglaze the base of the pot really well (with a can of crushed tomatoes) or you'll get a burn warning. The one change: leave out 1 can crushed tomatoes and 1 can chili beans and stir both through at the end (otherwise pressure cooker is too full and won't come to pressure!). Pressure cook on manual for 60 minutes, natural release for 15 minutes before manually releasing the rest of the pressure. (Cook for 60 minutes for 3 pounds, 70 minutes for 3-1/2 pounds, and 80 minutes for 4 pounds) Note 2: Chili beans: This is a type of canned beans that come in a chili sauce. The sauce typically includes various seasonings and spices that add a nice savory flavor to the beans and loads of flavor to this chili. More flavor and no extra effort on your end! Note 3: Crushed tomatoes: For maximum flavor, opt for high-quality tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. Good quality crushed tomatoes have a bright, fresh flavor and are not too acidic, which can result in a sweeter, more well-rounded taste. They also tend to be thicker and have a smoother consistency, making for a more substantial chili base. Note 4: Chili powder: Not to be confused with chilli powder which is very hot. We’re using American chili powder (I use McCormick®). Nutrition FactsServing: 1serving | Calories: 274kcal | Carbohydrates: 5g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 365mg | Potassium: 594mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1451IU | Vitamin C: 28mg | Calcium: 42mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
