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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!!
Can you please give us metric measurements as well?
This is the 3rd time making this Chili. We really like it. I do add sweet italian sausage and double the tomatoes and a little more water. Thanks for a great recipe. I have tried so many chili recipes and was always disappointed. So so so happy to have found yours. Thank you for sharing!!!!!
I’m so glad you like it Shelly!
Could you make this in an instant pot?
Hi, Tess! Sure, I think this recipe would do quite well in the Instant Pot. I think I’d try cooking it for 25 to 30 minutes at high pressure. Enjoy!
This is the best chili recipe I have ever seen. I have made this at least a dozen times. I made a few modifications. I use fire roasted diced tomatoes, add a small amount of tomatoe paste and use both black beans and kidney beans.
I’ve made it a number of times and will be bringing it next Monday to a company chili cookoff. In Texas! I usually mix black and kidney beans and use lamb instead of beef.
Just two things. No tomatoes and kidney beans for me. I like the chili base to be made from Chili pulp especially the Ancho chilies which are dried poblanos. with the holy trinity of Ancho, mulato and rue pasilla are great favor for chili con carne for sauces. I use to soak peppers to get the pulp, but since moving to New Mexico I can purchase the chili pulp. True chili head and competing in Chili Cook Off no beans are allowed, but used as a side dish. To me Kidney beans are too meaty and over powering and therefore I go for the Pinto Beans as a side dish, but each to the own taste. Tomatoes are too sweet and acid to use and heartburn city. But, a pinch of baking soda in the sauce will reduce the acid and good in Italian also.
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
Elise always contributes the finest recipes. Here’s another delicious Chili con Carne. Thanks, Elise.
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.
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.
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!
One thing I did to cut down on prep time was mix up a big batch of the dry chili paste ingredients. I double or triple the amounts listed here, blend them up and store them. A company named Spice Supreme sells spices in 7oz containers that can be re-used once empty of their original contents.
Does this truly only serve 4-6 ppl? If having 8 ppl should I double the recipe?! Thanks!
Hi Claire, it depends on the appetites of your guests. We are big eaters here. To be on the safe side I would bump up the recipe by half if serving 8.
Looks like an awesome recipe. Cooking time states 1.5 hours, if I put it in the slow cooker what would you suggest? 6 to 8 hours…
I’ve made this twice now, I think it’s become my go-to. The first time I used recipe as written. Made it a second time a couple of days ago, with changes. You can’t get USA-type chile powder where I’m from so I made my own using Alton Brown’s recipe.
– Prefer less cumin-y flavour so I omitted the tablespoon as there was already cumin in the chile powder.
– Didn’t have dried thyme so omitted that.
– Used high quality beef mince instead of chuck roast and didn’t break it up so it stayed in little clumps.
– Love garlic so used 8 (!) fat cloves of it, possibly even more (lost count).
– Love heat so used 3 jalapenos.
– Replaced water with beef stock (would love to try again with beer).
– Love beans in chili so added another can.
– Left out lime juice as prefer less acidic taste.
– Where I’m from we have an excellent local-made dark chocolate, added half a handful of it after turning off the heat.
– Grated 1/3 stick of cinnamon.
Served in bowls with corn chips, diced red onion, and chile con queso. Very hearty and warming now that we’re in winter. Thanks for another winner, Elise.
I have made many of your recipes over the years and I can always count on success. This is my first time commenting. I am currently making a double batch for a large gathering and I just sent my husband out to Costco to buy 5 more pounds of chuck roast to make 2 more batches. This chili is FANTASTIC!! I know people like to “wing it ” when making chili, but after making THIS chili many times now, I don’t want to make it any other way. I just want to thank you! I will say this – I hate having to dice up all that beef! But in my opinion, it’s better than ground beef.
Elise, what are your thoughts on doubling this recipe? The first time I made it, I made two separate batches simultaneously. It turned out wonderfully! I’m just curious how you would recommend doubling it. Thanks!
As long as you have a big enough pot (and cook the meat in batches so it browns properly) you should be fine. Glad you like it!
Whether you double the ingredients or not, I recommend using more beans and tomatoes and slightly less beef. This is a Mark Bittman thing…an easy way to get more veggies and fiber in your diet.
Kidney beans have lots of insoluble fiber, which is a good thing. Google it.
…ALSO, I ave come to prefer starting with dry beans and cooking them til they have a little “tooth” (al dente, if you will) and letting them finish in the chili. They seem to absorb more flavor that way.
I was wondering if you can suggest what changes in the steps and the cooking time would be if the recipe were cooked using a crockpot instead of the stovetop?
Hi Carmen, I haven’t yet made this recipe in a slow cooker, so your guess is as good as mine. ~Elise
Hi Guys, Does anyone have a copy of the chilli con carne recipe that was printed on the side of the tabasco sauce original box that the bottle comes in. We had it about 20 years ago and we have lost it, when we emigrated, from what we recall, it had tabasco and worcester sauce, beef, onion, cayenne, garlic,veg oil, red kidney beans chilli powder sale and pepper, if anyone has it can I get it please.
My husband is trying to re-create it.
Go to Tabasco.com, search for ‘chili con carne’, open up Walter McIlhenny’s chili. Several commenters said they had it 20-25 years ago and lost or misplaced it, and were glad it was online. Similar in many points to Elise’s recipe, except she uses fresh jalapenos rather than a vinegary sauce. And she has the chipotle to give a slightly smoky flavor, too.
I just came across this site for the first time, I was looking for a chili recipe that uses fresh tomatoes because I hate the can taste from canned ones. This recipe looks delicious, but do you think using fresh tomatoes over the canned will make a difference? I can’t find many delicious looking chili recipes that use fresh ones. Thanks!
Yes, you can use fresh tomatoes, but I would use only tomatoes in season, which in the US is July through September. The hot house tomatoes you get the rest of the year just aren’t going to be as good as the canned, which are picked at the height of the season. If you use fresh tomatoes, score them and blanch them for a minute in boiling water first, then remove from boiling water, and peel them. ~Elise