Chili Con Carne

Soup and StewGluten-FreeBeefChili

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. 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. 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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Chili con Carne

Showing 4 of 101 Comments / Reviews

  • Quick tip

    Triple or quadruple the quantities in the chili powder mix and make a larger batch. That shaves a little measuring and blending time. Then just measure out about four or four and a half tablespoons of the mix for each pot of chili…from the recipe or dry ingredients, 3 Tbsp + 4.5 tsp = 4.5 Tbsp

  • Helen

    Elise always contributes the finest recipes. Here’s another delicious Chili con Carne. Thanks, Elise.

  • More fiber, more gooder

    I usually double the amount of beans, to 28 ounces, but next time I’m going to bump up to two 20 ounce cans. I like the idea of having high fiber leftovers in the fridge. And maybe three cans of tomatoes as well.

  • Try naan bread instead of rice

    This is not an advertisement and you can use whatever brand you like, but Whole Foods sells a naan bread that you can use to scoop and eat your chili.

    Tear a piece of naan bread in half and then run it through the toaster for a bit (one half in each slot, obviously). You want to heat it through more than brown it. Then tear the bread and dip and scoop up a mouthful of chili.

    Chili is just beans, meat spices and gravy…like your average Indian meal…and the flavor and texture of the naan bread is a very good match.

  • Dave

    I definitely love this chili but I would love to see someone prep it all in 10 minutes! It seems to take me a good amount of time to dice up the veggies and beef. Anyways, love, love, love it!

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