Chili Con Carne
Chili Con Carne is a rich, hearty, slow-simmered dish made with seasoned ground beef, tomatoes, beans, mushrooms, colorful bell peppers, onion, garlic, and warm spices.
This version has extra texture and depth because it uses kidney beans, black beans, and chickpeas together. The mushrooms reinforce the savory flavor of the beef, while red and yellow peppers bring natural sweetness and color. Smoked paprika and cumin give the chili warmth, and a small amount of sugar helps soften the acidity of the tomatoes.
The result is thick, comforting, slightly smoky, and deeply satisfying—perfect for family dinners, game days, cold-weather meals, or make-ahead lunches.
Why People Will Love Chili Con Carne Recipe
It is thick, hearty, and deeply comforting.
Ground beef gives the chili a rich, savory foundation.
Kidney beans provide classic chili texture.
Black beans add earthy flavor and hold their shape well.
Chickpeas make the chili extra substantial and add a slightly nutty bite.
Mushrooms contribute extra umami and savory depth.
Red and yellow bell peppers add sweetness, color, and texture.
Tomato paste intensifies the tomato flavor.
Smoked paprika adds gentle smokiness without requiring smoked meat.
Cumin gives the chili warm, earthy character.
Chili powder provides the familiar flavor people expect from chili.
The spice level can be adjusted from mild to very hot.
It is easy to make in one large pot.
It tastes even better after the flavors have rested.
There are countless topping options, so everyone can customize their own bowl.
Key Ingredients
Ground Beef:
Ground beef forms the heart of the chili. Browning it properly creates a deep savory flavor that carries through the entire pot.
Kidney Beans:
Kidney beans are a classic chili ingredient with a firm texture that holds up well during simmering.
Black Beans:
Black beans add earthy richness and provide another layer of texture.
Chickpeas:
Chickpeas are less traditional but give the chili extra body and a pleasantly firm, slightly nutty bite.
Mushrooms:
Mushrooms strengthen the savory character of the beef and absorb the chili spices as they cook.
Red and Yellow Bell Peppers:
These peppers bring natural sweetness, color, and freshness that balance the rich tomato base.
Diced Tomatoes and Tomato Sauce:
Together they create the main sauce, combining chunks of tomato with a smooth, rich base.
Tomato Paste:
Tomato paste concentrates the tomato flavor and helps thicken the chili.
Chili Powder:
Chili powder provides warmth, spice, and the familiar flavor profile of classic chili.
Cumin:
Cumin adds earthy depth and works especially well with beef, beans, and tomatoes.
Smoked Paprika:
Smoked paprika contributes subtle smoky flavor and enhances the overall richness.
Sugar:
A small amount helps balance the acidity of the tomato products without making the chili taste sweet.
Expert Tips
Brown the beef well before adding the vegetables.
Let some of the beef develop darker caramelized edges for stronger flavor.
Drain only excessive grease; a small amount adds richness.
Cook the mushrooms until they release some of their moisture.
Allow the onions and peppers to soften before adding garlic.
Add garlic near the end of the vegetable sauté so it does not burn.
Bloom the spices briefly in the hot pan before adding liquid.
Cook the tomato paste for 1–2 minutes to deepen its flavor.
Rinse the canned beans to remove excess sodium and canned flavor.
Add only part of the broth at first.
Simmer uncovered near the end if you want a thicker chili.
Stir more frequently as the chili becomes thicker.
Taste before adding more salt because canned tomatoes and beans may already contain sodium.
Add cayenne gradually if you want extra heat.
Let the finished chili rest for 10–15 minutes before serving.
Chili Con Carne
Ingredients
For the Chili
1½ pounds ground beef
1 tablespoon olive oil, if needed
1 large yellow onion, diced
4 garlic cloves, finely minced
8 ounces mushrooms, sliced or roughly chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 large can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
2 tablespoons tomato paste
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) chickpeas, drained and rinsed
2½ tablespoons chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt, or adjust to taste
1 teaspoon granulated sugar
½ to 1 cup beef broth or water, as needed
Optional for Extra Heat
¼–½ teaspoon cayenne pepper
1 jalapeño, finely diced
Crushed red pepper flakes, to taste
Optional Toppings
Shredded cheddar cheese
Sour cream
Chopped green onions
Fresh cilantro
Diced avocado
Sliced jalapeños
Lime wedges
Instructions
Brown the Ground Beef:
Heat a large heavy pot or Dutch oven over medium-high heat.
Add the ground beef and cook for about 6–8 minutes, breaking it into small chunks as it browns.
Once the beef is fully cooked, drain off excessive grease if necessary, leaving a small amount in the pot for flavor.
Cook the Vegetables:
Add the diced onion, red bell pepper, yellow bell pepper, and mushrooms.
Cook for about 6–8 minutes, stirring occasionally, until the onion softens, the peppers begin to become tender, and the mushrooms release some of their moisture.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Add the Seasonings:
Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne if using.
Stir continuously for about 1 minute so the spices become fragrant and coat the beef and vegetables.
Build the Tomato Base:
Stir in the tomato paste and cook for about 1–2 minutes to deepen its flavor.
Pour in the diced tomatoes with their juices and the tomato sauce.
Add the sugar and stir until everything is well combined.
Add the Beans:
Stir in the kidney beans, black beans, and chickpeas.
Pour in about ½ cup beef broth or water to loosen the chili.
Bring the mixture to a gentle boil.
Simmer the Chili:
Reduce the heat to low.
Partially cover the pot and simmer for about 45–60 minutes, stirring occasionally.
If the chili becomes too thick, add a little more beef broth or water.
For a thicker chili similar to the one in the photo, remove the lid during the final 15–20 minutes and let some of the liquid reduce.
Taste and Adjust:
Taste the chili and adjust the salt, chili powder, black pepper, or heat level as needed.
If the tomato flavor still tastes too sharp, add another small pinch of sugar rather than adding a large amount.
Serve:
Ladle the hot Chili Con Carne into bowls and serve as is, or top with shredded cheese, sour cream, cilantro, green onions, avocado, or jalapeños.
Serve with cornbread, tortilla chips, rice, baked potatoes, or crusty bread.
Flavor Notes
This chili should be thick, beefy, tomato-rich, earthy, mildly smoky, and hearty.
The kidney beans and black beans give it classic chili texture, while chickpeas make it a little more substantial and interesting. Mushrooms add another layer of savory depth, while the red and yellow peppers bring natural sweetness and color.
The small dash of sugar is especially useful because it softens the sharper acidity of the tomato sauce and paste without making the chili noticeably sweet.
Important Notes When Making Chili Con Carne
Chili naturally thickens as it cooks and rests.
It will become even thicker after refrigeration.
Add a splash of beef broth or water when reheating if necessary.
The sugar is optional and should be used only to balance tomato acidity.
Chickpeas give this version a different texture from more traditional chili.
Mushrooms can be chopped smaller if you want them to blend more into the sauce.
Smoked paprika is different from regular paprika and gives stronger smoky flavor.
Cayenne should be added carefully because a small amount can noticeably increase heat.
Jalapeños vary naturally in spiciness.
The longer the chili simmers gently, the more integrated the flavors become.
Avoid a hard boil because it can break down the beans too quickly.
If the chili becomes too salty, add unsalted tomatoes, beans, or a little water.
Optional toppings can dramatically increase calories and sodium.
Chili is excellent for make-ahead meals because the flavor often improves overnight.
How to Enjoy Chili Con Carne After Cooking
Once the chili has thickened and the flavors are well developed, remove it from the heat and allow it to rest for about 10 minutes.
Ladle the hot chili into deep bowls, making sure each serving contains plenty of beef, beans, mushrooms, peppers, and tomato-rich sauce.
Top with shredded cheddar cheese so it begins to melt into the hot chili.
Add sour cream for a cool, creamy contrast to the spices.
Fresh cilantro, green onions, diced avocado, or sliced jalapeños can provide freshness and extra texture.
A squeeze of lime is especially good if you want to brighten the rich tomato and beef flavors.
Serve the chili with cornbread, tortilla chips, rice, baked potatoes, crackers, or crusty bread.
For the best bite, combine some beef, at least two kinds of beans, peppers, and your favorite topping in one spoonful.
Leftovers can be reheated gently on the stovetop. Add a little broth or water if the chili has become thicker than you prefer.
Nutrition Information
Approximate nutrition per serving, based on about 8 servings and excluding optional toppings:
Calories: 430 kcal | Total Fat: 15 g | Saturated Fat: 5 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 45 mg | Sodium: 700–950 mg depending on canned tomatoes, beans, broth, and added salt | Total Carbohydrates: 49 g | Dietary Fiber: 12 g | Sugars: 11 g | Protein: 28 g
Additional estimate:
Potassium: 1,100–1,350 mg | Calcium: 100–140 mg | Iron: 5–7 mg | Vitamin A: 2,000–3,000 IU | Vitamin C: 45–65 mg | Magnesium: 90–120 mg
Frequently Asked Questions:
1. What does Chili Con Carne taste like?
It tastes rich, beefy, tomato-forward, earthy, mildly smoky, and warmly spiced, with different bean textures throughout.
2. Why are chickpeas included in this chili?
Chickpeas add another layer of texture and make the chili more substantial. They are less traditional but work well with beef and tomato.
3. Is this chili very spicy?
The base version is moderately seasoned rather than extremely hot. Cayenne, jalapeño, and red pepper flakes can be added for more heat.
4. What should I serve with Chili Con Carne?
Cornbread, tortilla chips, rice, baked potatoes, crusty bread, shredded cheese, sour cream, avocado, and lime all work well.
5. Does Chili Con Carne taste better the next day?
Usually, yes. Resting overnight allows the spices, tomato, beef, and beans to blend more completely.
1. How can I make the chili thicker?
Simmer it uncovered during the final 15–20 minutes so excess liquid evaporates. You can also mash a small amount of the beans into the sauce.
2. What should I do if the chili becomes too thick?
Stir in beef broth or water a little at a time until it reaches your preferred consistency.
3. Can I use another type of meat?
Yes. Ground turkey, chicken, pork, or a mixture of beef and sausage can all work.
4. Can I leave out the mushrooms?
Absolutely. The chili will still be delicious without them, although mushrooms add extra savory depth.
5. Can I freeze Chili Con Carne?
Yes. Cool it completely, transfer it to airtight freezer containers, and freeze. Thaw in the refrigerator and reheat gently, adding a little broth if needed.