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.

Overhead image of the Chile Con Carne ready to be enjoyed

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.

Ingredient shot-- image of all the ingredients used in this dish

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.

Process shots of Chili Con Carne-- images of the chuck roast to be pat dried and cut into four pieces

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.

Process shots-- images of the meat being cooked and then veggies being sautéed

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!

Process shots of Chili Con Carne-- images of the seasonings, tomato paste, and garlic being added to the pot and all being cooked together, then everything being added to crockpot

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.

Process shots-- images of the tomatoes, beans, and seared beef being added to the crockpot

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.

Process shots of Chili Con Carne-- images of the beef being shredded and added back to slow cooker

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.

Overhead image of the dish freshly done cooking in the crockpot

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

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5 from 1 vote

Chili Con Carne

By Chelsea Lords
Chili Con Carne combines slow-cooked beef, tomatoes, onions, and peppers, seasoned just right for a flavorful kick. Don’t forget to add your favorite toppings!
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 12 servings

Equipment

  • Crock-Pot 6-quart, see note 1

Ingredients 
 

  • 4 pounds chuck roast
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 bell peppers finely diced
  • 1-1/2 cup finely diced yellow onion
  • 1 tablespoon minced garlic
  • 3 (15-ounce) cans chili beans in mild sauce undrained
  • 2 (28-ounce) cans crushed tomatoes see note 3
  • 1 (6-ounce) can tomato paste
  • 4 tablespoons chili powder see note 4
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 4 teaspoons beef bouillon powder
  • 1/4 teaspoon ground cayenne
  • 2 tablespoons Worcestershire sauce

Instructions 

  • Pat beef dry with a paper towel. Cut the beef into four equal pieces. Set out a small bowl with 1/2 teaspoon each of salt and pepper. Season one side each piece of the beef.
  • Begin by heating oil in a large pan 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. Turn off heat and let pan slightly cool.
  • Finely dice the bell peppers and onion, and mince the garlic. Return the pan to medium-high heat, adding a drizzle of oil if needed. Sauté the onion and peppers, stirring occasionally, until the onion turns golden, about 3–5 minutes. While they cook, measure out the seasonings. Add the garlic, tomato paste, and seasonings to the pan. I recommend adding 1-1/4 teaspoons of salt and 3/4 teaspoon of pepper as well. Sauté for another 2–3 minutes, until the tomato paste starts to darken. Turn off the heat and transfer the mixture to a Crock-Pot. If anything is sticking to the pot, deglaze it with some crushed tomatoes before adding them to the Crock-Pot.
  • Add the crushed tomatoes, all of the undrained beans, and Worcestershire sauce to the Crock-Pot. Stir well. Add the beef, along with any accumulated juices on the plate, to the Crock-Pot. Press beef to submerge it below other ingredients. Cover and cook on low for 8 hours, high heat is not recommended. Remove beef from the Crock-Pot and shred with two forks, discarding the fat. Return beef to the Crock-Pot and gently stir through.
  • Taste chili and adjust seasonings as needed. Ladle into bowls. Serve with your preferred toppings, I love to use sour cream and freshly grated sharp Cheddar! You can also try guacamole, diced avocado, fresh cilantro, and fresh lime. Serve either with tortilla chips or cornbread for dunking, enjoy!

Video

Recipe Notes

Note 1: I've also tested this recipe in a 6-quart Instant Pot. To prepare it this way, follow the above steps to sear the beef and sauté the vegetables. You can either do this in the Instant Pot using the sauté function—it takes about 6-7 minutes for the beef to sear nicely—or use a separate pan and transfer everything to the Instant Pot afterward. If you sauté in the Instant Pot, make sure to deglaze the pot thoroughly with a can of crushed tomatoes to avoid a burn warning.
For Instant Pot preparation, you need to omit 1 can of crushed tomatoes and 1 can of chili beans, adding them at the end to prevent the cooker from being too full. Set the Instant Pot to manual for 60 minutes, allowing a natural release for 15 minutes before manually releasing the remaining pressure. For larger amounts, cook for 70 minutes for 3-1/2 pounds and 80 minutes for 4 pounds.
Note 3: For maximum flavor and best texture, use high-quality tomatoes such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®. 
Note 4: This recipe uses American chili powder, not to be confused with chilli powder which is very hot. I use McCormick®.
Storage: Store leftovers in the fridge for 5 days, freeze some for later, or check out the post for fun ways to re-purpose leftovers.

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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