Chili Con Carne


Oh, sweet heavens! If you’re hankering for a meal that’ll warm you from the inside out, you’ve hit the jackpot with this Chili Con Carne recipe. It’s been my go-to crowd-pleaser for longer than I care to admit, and let me tell you, it never fails to impress. This ain’t your mama’s basic beef stew – it’s a flavor explosion that’ll have your family begging for seconds!

What in Tarnation is Chili Con Carne?

Now, don’t let the fancy name scare you off. Chili Con Carne is just a gussied-up way of saying “chili with meat.” It’s a hearty, spicy stew that’s packed with:

  1. Ground beef (as tender as my grandmother’s hugs)
  2. Kidney beans (for a little extra oomph)
  3. Tomatoes (fresh as a daisy)
  4. A secret blend of spices (that’ll make your taste buds do the cha-cha)

Put it all together, and you’ve got a bowl of comfort that’ll cure whatever ails ya!

Why You’ll Fall Head Over Heels for This Chili Con Carne

  • It’s easier to make than pie (and I should know, I’ve made plenty!)
  • Perfect for feeding a crowd (or a hungry teenager)
  • Freezes like a dream (hello, meal prep!)
  • Versatile as all get-out (serve it over rice, with chips, or stuff it in a baked potato)
  • Customizable heat level (from mild to wild, you’re the boss!)

The Star Players in This Chili Symphony

  • Ground beef (the good stuff, 80/20 if you please)
  • Kidney beans (or pinto, if that’s your jam)
  • Canned tomatoes (San Marzano, if you’re feeling fancy)
  • Onions and garlic (nature’s flavor bombs)
  • Chili powder (homemade is best, but store-bought’ll do in a pinch)

How to Whip Up Your Own Chili Con Carne

1. Brown That Beef

  1. Heat up your biggest pot (the one you got as a wedding gift)
  2. Toss in some chopped onions and minced garlic
  3. Add the ground beef and cook until it’s brown as a berry

2. Spice It Up

  1. Sprinkle in your chili powder (don’t be shy now!)
  2. Add a dash of cumin and oregano (trust me on this)
  3. Stir it all up and let those spices wake up

3. Simmer to Perfection

  1. Pour in your tomatoes and beans
  2. Add a splash of beef broth (or beer, if you’re feeling frisky)
  3. Let it bubble away for at least an hour (the longer, the better)

4. Serve It Up Right

  1. Ladle into big bowls (you know, the ones you save for company)
  2. Top with shredded cheese, sour cream, and green onions
  3. Serve with a side of cornbread (because why not?)

Pro Tips from Your Kitchen Fairy Godmother

  • Use a wooden spoon to stir (it’s good luck, I swear)
  • Taste as you go (it’s the cook’s privilege)
  • Don’t be afraid to let it simmer all day (low and slow is the way to go)

Storing Your Liquid Gold

  • Keeps in the fridge for up to 5 days (if it lasts that long)
  • Freezes beautifully for up to 3 months (future you will thank present you)
  • Actually gets better with age (like a fine wine or George Clooney)

There you have it, sugar plums! A Chili Con Carne recipe that’ll make you the talk of the potluck. Now, let’s get cooking!

Chili Con Carne

Oh, sweet heavens! If you're hankering for a meal that'll warm you from the inside out, you've hit the jackpot with this Chili Con Carne recipe.
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Course: Dinner
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6


  • 2 lbs ground beef 80/20
  • 2 medium onions diced
  • 4 garlic cloves minced
  • 2 14.5 oz cans diced tomatoes
  • 1 15 oz can kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 cups beef broth or 1 bottle of beer
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional

For serving:

  • Shredded cheddar cheese
  • Sour cream
  • Chopped green onions
  • Corn chips or cornbread


  • In a large pot over medium-high heat, brown the ground beef, breaking it up as it cooks.
  • Add onions and garlic. Cook until onions are translucent, about 5 minutes.
  • Stir in chili powder, cumin, oregano, salt, pepper, and cayenne (if using). Cook for 1 minute until fragrant.
  • Add tomatoes, kidney beans, tomato paste, and beef broth (or beer). Stir well.
  • Bring to a boil, then reduce heat and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes!
  • Taste and adjust seasonings as needed.
  • Serve hot with your choice of toppings.


For a thicker chili, simmer uncovered. For a soupier chili, keep it covered.
This chili tastes even better the next day!
Freeze leftovers in portion-sized containers for up to 3 months.

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