Chili Con Carne


Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!

Photography Credit: Elise Bauer

It seems as if there as many ways to prepare chili as there are cooks who make chili!

Ground beef versus chunks, pork versus beef, pinto versus kidney beans, beans versus no beans, red chili or green chili—the combinations, as the preferences for them, are endless.

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The Wikipedia has a great write-up on chili con carne if you are interested in exploring its origins and varieties.

A few notes on this recipe. We use chuck roast because it holds up the best to long stewing. The meat and onions are cooked in bacon fat which contributes to the flavor.

We include kidney beans because we like kidney beans, but you can substitute other beans or leave them out entirely. You can also make your beans from scratch on the stovetop or in a pressure cooker. A little sugar is used to balance out the acidity of the tomatoes and lime juice.

The “secret sauce” so to speak of this recipe is the addition of chipotle chile powder, made from smoke-dried jalapeño peppers. Chipotle adds a smokey dimension to the chili, enhancing all of the other flavors.

If you can’t find chipotle powder, Tabasco makes a chipotle pepper sauce that can be used to add some smokey flavor to the stew.

Everyone has their favorite chili recipe. This one is mine, what’s yours?

Chili Con Carne Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours, 15 minutes
  • Yield: Serves 4 to 6


  • 2 Tbsp red chili powder
  • 1 teaspoon chipotle chile powder
  • 1 Tbsp ground cumin
  • 2 teaspoons ground oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon ground coriander seeds
  • 3-4 Tbsp water
  • 4 strips bacon
  • One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
  • Salt
  • 1 medium white onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced
  • 1 14-oz can whole tomatoes
  • 2 1/2 cups water
  • 1 Tbsp freshly squeezed lime juice
  • 1 teaspoon sugar
  • 1 14-oz can red kidney beans, drained and rinsed
  • 1 teaspoon cornstarch, dissolved in a couple tablespoons of water
  • Salt
  • Grated cheddar cheese and chopped red onion for garnish


1 Make chili paste: In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.

2 Cook bacon: Cook the bacon in a large skillet on medium high heat until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into smaller pieces and set aside.

3 Brown beef chunks in bacon fat: Increase heat to medium high, add back in 1 Tablespoon of bacon fat. Working in batches so that you don't crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef. Remove beef from pan, set aside.

4 Cook onions: Add another Tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook until fragrant, 1 minute more. Add the chili paste and cook for 2-3 more minutes.

5 Put beef and onions in big pot, add tomatoes, water, lime juice, sugar: Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice and sugar. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

6 Thicken with cornstarch: Mix the cornstarch powder into a little water to dissolve the corn starch (otherwise you'll have lumps to deal with) and add to the chili to thicken it.

7 Add kidney beans: Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Depending on the acidity of the tomatoes and lime juice you may need a little more sugar to bring the stew to balance. At this point you can also add a little more chili powder if you desire more heat.

8 Add toppings to serve: Sprinkle with grated cheddar cheese and chopped red onion. Serve with cornbread, tortilla chips, and or rice.

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Super Bowl Green Chili recipe from Mac of Saucisson Mac

Chili con Carne

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

117 Comments / Reviews

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Did you make it? Rate it!

  1. Norman

    Just superb. I’m used to the usual student fare but this was deliciously meaty.

    A few deviations from the recipe, but nothing significant:

    • 1 tsp chili powder instead of 2 Tbsp. The chili powder have is lethally strong — 2 Tbsp would have been inedible.
    • Chipotle chili paste instead of powder. So added less water to make the paste.
    • Bacon lardons instead of rashers. Not much bacon fat, so made up with groundnut oil (as it has a high smoke temperature).
    • Jar of jalapeños instead of fresh. Have to go with what you can get!
    • About 300 ml water instead of 600 ml. This is personal — I find recipes with added water too sloppy. Also what’s the point of adding water just to reduce it?
    • Served with boiled rice, sour cream, plain potato crisps. Crisps not so good with this dish. It needs blander accompaniments. Crisps are too flavoursome in their own right.

    But it was an excellent dish. It would be great to have a big pot of this to serve up when a lot of friends have helped you move house.


    Show Replies (1)
  2. currey

    Hi Elise; Do you think one could can this recipe in a canner? The recipe looks so good but I need a canning recipe. Thank you for your offering.

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  3. Dianne

    The chili is down to its last half-hour (or so) of simmering and it already tastes divine. I haven’t even added in the acid yet.

    I wanted to use dried beans (whole pound that was brined and soaked overnight) so I decreased the chuck by 1/2 pound and had to almost double the liquid to cover the beans properly. So I increased your spice mix by 50% and that was the perfect amount of spice.

    I also doubled the tomatoes (but drained as to not dilute my yummy chili) because I ended up with a greater volume of chili because of the extra beans. The tomatoes were added after simmering the beans and meat for 90 minutes so as not have the acid in the tomatoes toughen up my beans.



  4. Claire

    This recipe is so good! I’ve tried many chili con carne recipes and this is the one my husband finally approves of. I didn’t have fresh jalapeños but it still tasted really awesome. Thanks!!


  5. Andrew McGill

    Can you please give us metric measurements as well?

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