Chili con carne is the ultimate comfort pot: beef and beans simmered low and slow in a rich, smoky tomato sauce until the flavours deepen into something far greater than the sum of its parts. One pot, one hour of mostly hands-off simmering, and a dinner that tastes even better the next day.
This version keeps it hearty and honest — a mix of ground beef and beef chunks for texture, two kinds of beans, and a spice blend built on chili powder, cumin and smoked paprika. A square of dark chocolate and a splash of coffee are the quiet secrets that round out the sauce without ever announcing themselves.
Rich, smoky and deeply comforting — the chili every cold night needs.
Recipe Info
- Prep time: 20 minutes
- Cook time: 1 hour 20 minutes
- Total time: 1 hour 40 minutes
- Servings: 6
- Calories: ~520 kcal per serving
Pantry staples and bold spices — chili starts here.
Ingredients
- 2 tbsp vegetable oil
- 500 g / 1.1 lb ground beef
- 300 g / 10 oz beef chuck, cut into small cubes (optional, for extra texture)
- 1 large onion (about 200 g / 7 oz), diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 tbsp tomato paste
- 800 g / 28 oz canned chopped tomatoes
- 400 g / 14 oz canned kidney beans, drained and rinsed
- 400 g / 14 oz canned black beans or pinto beans, drained and rinsed
- 250 ml / 1 cup beef stock
- 20 g / 1 small square dark chocolate (about 70% cocoa)
- 1 tsp sugar
- 1 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- To serve: sour cream, shredded cheddar, fresh cilantro, sliced jalapeño, lime wedges
Instructions
- Brown the beef: Heat the oil in a large heavy pot over medium-high heat. Add the ground beef and beef cubes in batches if needed, breaking up the ground meat, and cook for 6–8 minutes until well browned. Browning — not just greying — builds the deep flavour the chili depends on. Remove the meat with a slotted spoon and set aside.
- Soften the vegetables: In the same pot, cook the onion and bell pepper over medium heat for 5–6 minutes until softened, scraping up the browned bits from the bottom. Stir in the garlic and cook for 1 minute more until fragrant.
- Bloom the spices: Add the chili powder, cumin, smoked paprika, oregano and cayenne, and stir for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes — this toasts the spices and deepens the tomato flavour.
- Build the pot: Return the beef to the pot. Add the chopped tomatoes, both kinds of beans, beef stock, dark chocolate, sugar, salt and pepper. Stir well, scraping the bottom of the pot.
- Simmer low and slow: Bring to a gentle boil, then reduce to low, cover partially, and simmer for 1 hour, stirring every 15 minutes. The sauce should thicken and darken; if it gets too thick, add a splash of stock or water.
- Season and rest: Taste and adjust salt, heat and sweetness — a little more chili powder for heat, a pinch of sugar if the tomatoes taste sharp. Turn off the heat and rest the chili for 10 minutes so the flavours settle.
- Serve loaded: Ladle into bowls and top with sour cream, shredded cheddar, cilantro and jalapeño, with lime wedges for squeezing. Serve with rice, crusty bread or tortilla chips.
Thick, beefy and loaded with beans — spoon-licking good.
Tips & Variations
- Don't rush the simmer. An hour is the minimum for the flavours to meld; two hours, if you have them, makes it even better.
- Brown properly. Crowding the pan steams the meat instead of browning it — work in batches for a richer, deeper-tasting chili.
- Make it ahead. Chili tastes better on day two. Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently and add a splash of stock if needed.
- Control the heat. Cayenne and jalapeño are easy to add but hard to remove — start mild, then build heat at the table with hot sauce or fresh chili.
- Thicken or thin to taste. Too thin? Simmer uncovered for the last 20 minutes. Too thick? A splash of stock or a spoonful of tomato sauce fixes it instantly.
- Swap the beans. Kidney, black, pinto or a mix all work — use whatever your pantry holds, keeping the total bean weight about the same.
- Try the toppings bar. Let everyone build their own bowl: sour cream, cheese, avocado, pickled onion, crushed tortilla chips and lime make chili night feel like an event.
Nutrition Note
Per serving, this chili provides roughly 520 kcal, 34 g protein, 42 g carbohydrates and 22 g fat. Beef supplies iron and complete protein, while beans add fibre, plant protein and slow-release carbohydrates that keep you full for hours. Tomatoes bring lycopene and vitamin C, and the spice blend adds flavour without calories. Served with rice it becomes a hearty complete meal; with a salad instead, it stays lighter while remaining deeply satisfying.
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FAQ
Can I make chili con carne in a slow cooker?
Yes — brown the beef and vegetables first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Do I have to add chocolate?
No, but a small square of dark chocolate rounds out the sauce and adds depth without sweetness. Leave it out if you prefer, and add a pinch more sugar instead.
How do I store leftover chili?
Cool it within 2 hours, refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Reheat until steaming hot throughout.
Can I make this vegetarian?
Yes — replace the beef with an extra can of beans plus 300 g of diced mushrooms or plant-based mince, and use vegetable stock. The spice method stays exactly the same.
What should I serve with chili?
Steamed rice, crusty bread, tortilla chips, baked potatoes or cornbread all work beautifully — plus the classic toppings of sour cream, cheese and cilantro.
Put this hearty beef chili con carne on your regular rotation and cold nights will never feel quite so cold. If you try it, tell us in the comments whether you kept it classic or turned up the heat.
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