Chili Con Carne Recipe (2024)

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by Mike Hultquist · Dec 11, 2023 · 146 Comments · Jump to Recipe

This rich and authentic chili con carne recipe is a spicy stew of tender beef slowly simmered in a mouth-watering chili sauce, irresistible, and easy! Make it with or without beans. You can also make it with tomatoes, if desired. It's very simple to customize to your own preferred spice level.

The Best Chili con Carne Recipe

"Chili con Carne". Three little words that describe such a wonderful meal. It literally translates from Spanish to "Chili with Meat", and as generic as that sounds, it is filled with fantastic flavor.

Let's discuss this wonderful meal in a bowl.

What is Chili con Carne?

At its core, Chili con Carne is a spicy stew of meat with a seasoned chili sauce. The meat is usually beef, but you can also make it with pork or a combination of the two, or other meats to your preference.

The chili sauce is made with chili powders or dried chilies that are rehydrated and cooked into a sauce, usually with onions and garlic, and seasonings like cumin and oregano.

Where is Chili con Carne From?

Chili con carne originated in the region spreading Southern Texas and Northern Mexico.

It was originally a working class dish, something easy to prepare with basic ingredients, though it has spread in popularity due to its incredible flavor. It is named by Texas as it's official state food.

Does Chili con Carne Have Tomatoes and Beans?

Tomatoes or tomato sauce are often included in chili con carne recipes, and even though "chili con carne" translates literally to "chili with meat", you CAN include beans if you'd like.

However, be prepared for "chili con carne" purists to argue that chili doesn't contain beans.

Beans or no beans, it's great either way! I'll take both!

Let's talk about how to make chili con carne, shall we?

How to Make Chili con Carne - the Recipe Method

Lightly toast the dried ancho and guajillo peppers, then soak them in hot water to soften.

Process the peppers in a blender with a bit of soaking liquid until very smooth.

Season the beef with a bit of salt and pepper, then brown them in a pot.

Set them aside then cook down the fresh peppers, onion, and garlic, then the reserved chili sauce with your seasonings.

Add the beef back to pot along with beef stock or tomato sauce, or a combination. You can also add kidney beans or other chili beans.

Simmer the chili con carne, covered, about 2 hours, or until the beef is melt-in-your-mouth tender.

Serve with your favorite fixings! Homemade chili is the best.

Recipe Tips & Notes

Chili peppers are KEY to the best chili con carne. I like to include a mix of fresh and dried peppers, with fresh jalapeno peppers or spicier serrano peppers, and dried ancho peppers and guajillo peppers, which together result in a wonderful flavor combination. However, you can use pure ground chili powder available from grocery stores.
For even more developed flavor, cool the whole pot of chili, cover it, and refrigerate it overnight to let the flavors mingle. Heat and serve it up the next day. You'll be amazed at the difference.

What is the Best Meat for Chili con Carne?

Chuck roast is ideal for making chili con carne, as it benefits from low and slow cooking, which results in tender, fall apart beef. The slow cooking process also allows your chili to develop more flavor.

Similar cuts of beef work as well, like brisket or rump roast, or cuts of pork like pork shoulder.

You can make chili con carne with more tender cuts of beef or pork, like flank steak, ribeye, or tenderloin, but you will need to cut down on your cooking time.

You can also make it with ground beef or other ground meats, which is a great time-saving solution.

Slow Cooker Chili con Carne

You can easily make chili con carne in your slow cooker, crockpot or instant pot, but you need to sear the meat first for best results.

To do so, cook down your peppers and onions and brown the seasoned meat in a pan first with oil or bacon fat, then add them to your slow cooker along with the remaining ingredients.

Slow cook on low for 4-6 hours, or on high for 2-3 hours, until the meat cooks through and the flavors meld. Stir it up occasionally. Then, serve in bowls with your favorite fixings. Super easy!

Serving Chili con Carne

Serve your chili con carne with shredded cheese, crema or sour cream, diced tomatoes, crunchy tortilla chips or corn chips, and chopped tomatoes.

I usually like to keep it simple with spicy chili flakes and fresh chopped cilantro, and sometimes sliced roasted jalapenos or serrano peppers.

Storage and Leftovers

Leftover chili con carne will last up to 5 days in the refrigerator in a covered container. For longer keeping, seal it in containers and freeze it, where it will last for 6 months.

That's it, my friends! I hope you enjoy the way I make my chili con carne. Let me know how it turns out for you. And please let me know if you include beans and/or tomatoes with yours. I'm super curious to hear your preference!

Try Some of My Other Popular Chili Recipes

Classic Chili
Chili Colorado
Chili Verde
Southwest Style Slow Cooker Chili
White Bean Chicken Chili
Homemade Roasted Tomatillo Pork Chili
Pork Chili with Roasted Red Hatch Chili Peppers
Shrimp and Red Bean Chili
Cincinnati Chili
Beef Chili
Texas Chili
Frito Pie
Try it with my Jalapeno Cornbread Recipe! So good!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chili Con Carne Recipe

This rich and authentic chili con carne recipe is a spicy stew of tender beef slowly simmered in a mouth-watering chili sauce, irresistible, and easy! Make it with or without beans.

Save Recipe

Course: Main Course, Soup

Cuisine: American

Keyword: chili, recipe, spicy

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Calories: 434kcal

Author: Mike Hultquist

Servings: 8

Tap or hover to scale

4.94 from 59 votes

Leave a Review

Ingredients

FOR THE CHILI SAUCE

4 guajillo peppers (or use 1-1.5 tbsp ground guajillo powder or chili powder blend)
4 ancho peppers (or use 1-1.5 tbsp ground ancho powder or chili powder blend)
Salt to taste

FOR THE CHILI

3.5-4 pound chuck roast cut into ¾-1 inch cubes
1-2 tablespoons paprika
1 tablespoon Mexican oregano
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon ground coriander
Salt to taste
2 tablespoons olive oil
2 jalapeno peppers chopped
1 large onion chopped
5 cloves garlic chopped
2-4 cups beef stock (or use tomato sauce or fire roasted tomatoes)
OPTIONAL ADDITIONS Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders
FOR SERVING Crema or sour cream, fresh chopped herbs, spicy chili flakes or chopped chiles, shredded cheese – all your favorite chili fixins. I served mine with spicy chili flakes and fresh chopped cilantro.

Instructions

Make your chili sauce. Remove the stems and sees from the dried guajillo and ancho peppers, then lightly toast in a dry pan about a minute or 2 per side. This will help to release the oils.
Soak the peppers in very hot water for 20 minutes in a heat proof bowl, or until they are nice and soft.
Add the softened peppers to a food processor with 1/2 cup of the soaking water (or use fresh water) and a bit of salt to taste. Process until smooth. Strain if desired. Set aside for now.
Heat the oil in a large pot or Dutch oven to medium heat. Season the beef with salt and pepper, then sear the beef in batches to brown them, a few minutes per side. Set the beef aside onto a plate.
Add 1/4 cup of the beef stock to deglaze the pot, and scrape up the browned bits from the bottom.
Add the jalapenos and onion. Cook them for 6-7 minutes to soften.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili sauce and the seasonings, and stir. Cook for 5 minutes, stirring a bit, to let the flavor develop.
Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions/beans, add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
Serve with your favorite fixins!

Video

Notes

Serves 6-8

Nutrition Information

Calories: 434kcalCarbohydrates: 9gProtein: 40gFat: 26gSaturated Fat: 10gCholesterol: 136mgSodium: 286mgPotassium: 941mgFiber: 2gSugar: 4gVitamin A: 1865IUVitamin C: 7.4mgCalcium: 68mgIron: 5.4mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 12/11/23 to include new information, photos, and video. It was originally published on 1/9/19.

Reader Interactions

Comments

Jason says
February 01, 2024 at 10:43 am

Mike,
Thanks for the amazing recipes. I have made several and they never disappoint.
In regards to this recipe. I was thinking of adding a little smoke to the meat. When would you recommend I do this. I was thinking of throwing the roast in the smoker before browning but not sure if they smoke flavor would make it. Not sure if you've had experience with this or not.
Thanks,
Jason
Reply
- Mike H. says
  February 02, 2024 at 5:46 am
  
  Jason, thank you, and that is actually a great idea. If you smoke the meat before browning, it will help lock in the smoky essence as much as possible. Smoking after browning will result in a slightly milder smoky falvor. So it is totally up to your preference - let me know how it goes!
  Reply
- Rebecca says
  February 27, 2024 at 9:46 am
  
  Have you tried using smoked paprika? It’s wonderful in many dishes, but also gives chili a nice smokey flavor.
  And/Or you can use canned adobo peppers in sauce, chopping them before adding both peppers and sauce to chili (it will be a “messy chop”, but I just scrape everything into my pot and wash my hands afterward, no big deal). The ones I use are quite spicy, which we like, but u you can also choose how much you’d like to add.
  Enjoy!
  Reply
Joe Defrancesco says
January 29, 2024 at 11:27 pm

Great dish my whole family loved it. I’ve been cooking with you since 2021 almost every night your food is delicious.❤️
Reply
- Mike H. says
  January 30, 2024 at 1:51 am
  
  This makes me really happy, Joe. Thank you so much for saying it!
  Reply
Joe Defrancesco says
January 29, 2024 at 11:26 pm

Great dish my whole family loved it
Reply
- Mike H. says
  January 30, 2024 at 1:52 am
  
  I really appreciate it, Joe. Enjoy!
  Reply
Rem says
January 28, 2024 at 11:45 am

Best Chili I ever had... Period!
Reply
- Mike Hultquist says
  January 28, 2024 at 12:25 pm
  
  Boom! Thanks, Rem!
  Reply
Remy says
January 27, 2024 at 7:24 pm

Wow!!! I made this recipe today. I stuck to the recipe and used 1 cup salt free beef broth and 1 cup tomato sauce. No mods. Best chili I ever had hands down. I will certainly be trying more of your recipes soon. Thank you Mike, your culinary expertise is second to none.
Reply
- Mike Hultquist says
  January 27, 2024 at 11:28 pm
  
  Thanks so much, Remy! Very happy you enjoyed it! =)
  Reply
  - Rem says
    January 28, 2024 at 11:47 am
    
    Best Chili I ever had... Period!Now I'm dying to try some of you other recipes 'cus you rock sir!
    Reply
    - Mike Hultquist says
      January 28, 2024 at 12:25 pm
      
      Awesome to hear! Thanks!
      Reply
Sam says
January 14, 2024 at 2:07 am

Best spicy recipes out there
Reply
- Mike Hultquist says
  January 14, 2024 at 9:05 am
  
  Thanks, Sam!
  Reply
Richard says
December 30, 2023 at 2:21 pm

Another blaster, Mike. I halved everything, but still threw in two de Arbol. Big mistake, because when I tasted it, I knew that my lot would go on strike. I saved it by adding sugar and lemon juice to weaken it down- I wish you and yours a Happy New Year.
Reply
- Mike H. says
  December 31, 2023 at 7:27 am
  
  Thank you, Richard. Gotta be careful with de Arbol, that's for sure. =) Happy Holidays!
  Reply
Stephanie Cadena says
December 30, 2023 at 2:12 pm

Made this last weekend for Christmas and it was a HUGE hit! I made it as written and was not disappointed. Easy and really tasty. Worked for lunches during the week too. This has gone into the absolutely make again file! I am making another one of your recipes now for New Years!!
Reply
- Mike H. says
  December 31, 2023 at 7:31 am
  
  Amazing, Stephanie - thank you for the feedback and please let me know what you make for the NY's!
  Reply
  See Also
  Harira Recipe - Moroccan Tomato Soup with Chickpeas and Lentils Parmesan Basil Tomato Soup (Slow Cooker) Recipe | Little Spice Jar Best Gazpacho Recipe Medieval Times Tomato Bisque Recipe
Mark says
December 18, 2023 at 7:55 pm

Such a rich chili flavor. We loved the deep, delicious flavor.
Reply
- Mike H. says
  December 19, 2023 at 4:03 am
  
  Appreciate it, Mark! It's just perfect.
  Reply
Bill says
December 16, 2023 at 9:08 pm

delicious
Reply
- Mike Hultquist says
  December 17, 2023 at 8:49 am
  
  Thanks, Bill!
  Reply
Paul says
December 14, 2023 at 9:17 am

Lovely rich beefy sauce. I used two thickly sliced bone in shin of beef pieces which fell apart during cooking. I added a dried Chipotle along with the Guajillos and Anchos and a tablespoon of dried Epazote with the seasonings.
Leftovers for later!
Reply
- Mike Hultquist says
  December 14, 2023 at 9:46 am
  
  Sounds wonderful, Paul! Save a bowl for me! =)
  Reply
  - Paul says
    December 16, 2023 at 1:19 pm
    
    I would, but it’s all gone now AND what about a bowl for Patty? You’re in luck though, as it turned out very soupy so I’m going to reinvigorate it with more chilli sauce and an Ox cheek. Have you ever cooked Ox cheek? Don’t bother trying to cube it, you’ll need a circular saw! Just sear it as it is on both sides and add sauce. Anything from 3 to 5 hours and it’ll melt.
    I’ll email you a bowl each.
    Paul 😉
    Reply
    - Mike Hultquist says
      December 16, 2023 at 1:44 pm
      
      Nice. I've had beef cheek and LOVE it! Perfect for this!
      Reply
Pete Rowley says
December 13, 2023 at 4:42 am

Hi Mike,
Your Chilli Con Carne recipe looks good but I have one query.
In the UK, the chillies I buy are marketed as 'Ancho Grande' chillies which are around 5 inches long. Are your Ancho chillies this size otherwise I will have to downscale.
Cheers.
Reply
- Mike H. says
  December 13, 2023 at 5:29 am
  
  Hi Pete. The size may vary due to growing conditions, specific varieties and differences, but as a rule of thumb, ancho chilies can measure about 3-5 inches in length, so similar to the size that you've mentioned. Cheers.
  Reply
  - Pete says
    December 14, 2023 at 3:51 am
    
    Many thanks for that
    Reply
Jim says
December 11, 2023 at 7:16 pm

This looks & sounds amazing, definitely going to make it sometime. Yummy.
Reply
- Mike Hultquist says
  December 12, 2023 at 6:57 am
  
  Enjoy, Jim!
  Reply
Don says
December 11, 2023 at 12:01 pm

Mike your chilli con carne recipe looks delicious and I’m not sure who does your photos but they are amazing.However it frustrates me that your recipes call for such hard to obtain ingredients eg ancho and guajillo peppers.In the uk it would be easier to find dinosaur poo than these.
Reply
- Mike Hultquist says
  December 11, 2023 at 12:15 pm
  
  Thanks, Don. It's hard for me to respond, as I have readers all over the world and ingredients vary from place to place, particularly when I make certain Asian or African dishes. I encourage you to find an online resource so you can try different recipes. Thanks for commenting.
  Reply
- Paul says
  December 14, 2023 at 9:25 am
  
  Hello Don,
  Try either coolchile.co.uk. Or the south Devon chilli farm @ http://www.sdcf.co.uk.
  They’re both very good and are based here in Britain.
  Reply
- Neil Stevens says
  February 18, 2024 at 1:24 pm
  
  You can get them plus lots of others on Amazon.
  Reply
Remy says
December 11, 2023 at 11:04 am

Hi Mike, I love your recipes but due to some medical restrictions I can't eat to hot. I'm just wondering how hot would you rate this recipe as it contains at least 3 kinds of chilies. It will give me an idea how to adjust the final "heat level".
Thanx and keep up the great work!
Reply
- Mike Hultquist says
  December 11, 2023 at 12:11 pm
  
  Thanks, Remy. You can make this quite mild if you skip the jalapenos and use a mild/sweet paprika. Ancho and guajillo peppers aren't very hot. Let me know how it goes if you try it.
  Reply
jeff palmer says
December 11, 2023 at 10:13 am

It is stewing as I type and I value your tweaks on the recipe and they are in the meal for tonight's GB game
You and your site are a favorite for a very big reason:)
You heat up the midwest:) Thank you sir
Jeff
Reply
- Mike Hultquist says
  December 11, 2023 at 12:12 pm
  
  Thanks so much, Jeff! Enjoy, and good luck with the game! I appreciate it.
  Reply
Jenny Durling says
December 11, 2023 at 10:08 am

I'm definitely going to try this the next time I made chilli. I always make mine in a crockpot on low for 6-8 hours. I just love to set it and forget it! The other thing I do will likely sound weird to most people. I don't put much liquid in the recipe and add a layer of large cubes of butternut squash to the top. I had made a vegan chili recipe with squash once and have been adding the squash on top of my meat chili ever since. In a slow cooker, it works perfectly. The squash adds just a bit of sweetness and interesting texture. It helps that I grow lots of winter squash and always seem to have it available. LOL~ I recommend giving it a try to see what you think.
Reply
- Mike Hultquist says
  December 11, 2023 at 12:12 pm
  
  I love it, Jenny! I enjoy squash in other dishes, even pasta. I think it's something great to try! Thanks for sharing.
  Reply
Ramya says
December 11, 2023 at 7:26 am

Cant wait to make this soon for me can i use tofu and vegetable stock i never had chili con carne before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Reply
- Mike Hultquist says
  December 11, 2023 at 7:33 am
  
  Enjoy, Ramya.
  Reply
Allie says
November 05, 2023 at 12:51 pm

Used this recipe as a base as last year my go to recipe got second place in multiple chili cook offs and needed to bring my A game. Ended up adding beans, tomatoes, and a little soy sauce. Happy to say I took home first place last night! Thank you!!
Reply
- Mike Hultquist says
  November 05, 2023 at 1:47 pm
  
  Boom! I love to hear this, Allie! First place! Congrats, and thanks for sharing!
  Reply
Claudia Martinez says
October 30, 2023 at 1:46 pm

I'm making this for a halloween pot luck, I followed all the steps until the end where I put mine in the crock pot to stew for a few hours, it's delicious as is, thick and flavorful, will add black beans after a couple hours cooking time. Cool as instructed and heat up tomorrow.Made a day before potluck
Reply
- Mike Hultquist says
  October 30, 2023 at 3:55 pm
  
  Boom! Sounds awesome, Claudia! Great way to cook it!
  Reply
Rosemary says
October 26, 2023 at 8:52 am

Our 55+ community is having a chili cook-off this Saturday. I debated and debated which of your chili recipes to make…..couldn’t decide SO I made both the Chile Verde and Chile Con Carne. I’m so excited to taste them. I’ll let you know if we “win” anything. Thangs for the recipes. They smell delicious!
Reply
- Mike Hultquist says
  October 26, 2023 at 8:57 am
  
  Awesome, Rosemary! I hope you win!
  Reply
Dawn says
August 26, 2023 at 4:36 pm

Made this tonight with short ribs in the crock pot. These ingredients are very flavorful, so so good. Just added Serrano pepper and 1 habanero without the Jalepeno because we love spicey. Thanks for this great recipe will definitely continue to use.
Reply
- Mike Hultquist says
  August 27, 2023 at 8:58 am
  
  Boom! Glad you enjoyed it, Dawn! I appreciate it!
  Reply
Barry says
June 27, 2023 at 8:50 pm

This looks like the chili I had at a Mexican restaurant, but it was too hot for me. is there a way to "tone it down", make it milder?
Thanks!
Reply
- Mike Hultquist says
  June 28, 2023 at 7:18 am
  
  Barry, this one isn't very hot, but you can still cut out the jalapeno peppers and use a milder or sweet paprika here. Also, skip any chili flake additions. I hope you love it!
  Reply
  - Barry says
    June 28, 2023 at 11:05 am
    
    Thank you! Got the ingredients gonna give it a whirl!
    No jalapenos for me.
    Reply
Willie Mae says
April 27, 2023 at 9:18 pm

I made this a few months back, and I can't begin to tell you how flavorful an delicious it came out. I plan on making it again, I also paired it with beans and rice.
Reply
- Mike Hultquist says
  April 28, 2023 at 5:41 am
  
  Wonderful, Willie Mae! Glad you enjoyed it!! =)
  Reply
Raymundo Peña says
March 02, 2023 at 1:03 pm

I'm from El Paso Tx. I grew up with a Mexican Mom that loves to cook. Her Chile con Carne is unbelievable. I have to say that this recipe is incredible, just as good or even better. Don't tell her I said that. Thanks for the recipe 5 out of 5.
Reply
- Mike Hultquist says
  March 05, 2023 at 1:04 pm
  
  Wow, that's HIGH praise, Raymundo! I won't say a word! LOL.
  Reply
Barb says
February 06, 2023 at 4:09 pm

My husband absolutely loves this chili con carne. Much better than any restaurant he has tried. I love it also. The depth of flavor is good.
Reply
Barb says
See Also
Tim Hortons Chili Recipe (Copycat Version)
January 28, 2023 at 3:15 pm

Mike my husband loves authentic chili con carne. He will be thrilled when I makes this. I’ll let you know how it turned out.
Thanks
Reply
- Mike Hultquist says
  January 28, 2023 at 3:15 pm
  
  Enjoy!!!
  Reply
Duvilliers Christof says
January 25, 2023 at 10:07 pm

I from Belgium and want to make this recipe this weekend. I got my hands on dried Ancho and Guajillo peppers online. Here in Belgium we aren’t used to eat very spicy food. But we like well seasoned, rich and developed flavours.
Can you give me some advice? How do I rate this recipe? Is it very mild or is it very spicy or something in between? I’ll only use the Ancho and Guajillo peppers. And replace the Jalapeño peppers with regular bell peppers.
Greetings from Gent, Belgium
Reply
- Mike Hultquist says
  January 26, 2023 at 6:59 am
  
  Greetings! If you're not used to spicy, I would use green bell peppers, and not use the optional additional ingredients. Skip any chili flakes as well. Then follow the recipe as is. You'll still get a milder form of piquancy from the anchos and guajillos, but not much, definitely more depth of flavor. Please let me know how it turns out for you. Enjoy.
  Reply
Audrey Madrid says
October 17, 2022 at 6:46 pm

Blown away! I didn’t change a thing and it was perfect. Thank you!
Reply
Willie Mae says
June 11, 2022 at 9:14 pm

Amazing recipe. Make sure to watch the video for other tid bits. I Well definitely make this again.
Reply
- Mike Hultquist says
  June 11, 2022 at 11:05 pm
  
  Thanks, Willie Mae!
  Reply
Joe says
October 30, 2021 at 6:22 pm

Made this for an office potluck the other day, with some adjustments. Really tasty. I did use beans and to keep the cost a bit lower than using the meat chunks, I used a combination of ground beef and pork. The chili paste is really tasty.
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 31, 2021 at 6:56 am
  
  Nice. Great stuff, Joe. Beans are totally welcomed here. Glad you enjoyed it.
  Reply
tony says
October 28, 2021 at 11:47 am

I used 1/2 tsp raw sugar, no brown sugar
2 small jalapeños, browned and chopped
2 small serranos, browned and chopped
1 habanero, no membrane or seeds,
Added flour tortilla/butter as a side, (obviously)
Other than that I left it alone. Cooked, low simmer in my aluminium dutch oven with tight fitting glass lid for 3 hours.
My wife and daughter loved it.
No left overs.
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 28, 2021 at 11:50 am
  
  Awesome! Thanks, Tony! Glad you enjoyed it.
  Reply
Jane says
February 17, 2021 at 1:00 pm

This seems quite similar to Texas chili....what's the key differences? Different peppers?
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 17, 2021 at 1:20 pm
  
  Jane, they are very similar. However, Chili con Carne can technically include tomatoes and even beans and still be considered "Chili con Carne" to most. Texas Chili, on the other hand, absolutely does not include tomatoes or beans, at least to purists. You'll find other regional differences as well, but still, they are quite similar.
  Reply
Diane N says
January 20, 2021 at 6:43 am

PS: Oops!.....forgot to list 1 Tablespoon Mexican oregano to the seasoning list.
Reply
Diane N says
January 19, 2021 at 9:00 am

Great recipe....I used a mix of meats 2 1/2 lbs venison, cut in 1/4 inch cubes, 1 lb Italian sausage (bulk) and 2 1/2 lbs. ground chuck( total of 4 1/2-5lbs meat). Browned in batches in bacon grease in a heavy Dutch oven. Remove and set aside. Sautéed onions (3), jalapeños (2) celery (3) rough chopped and garlic (5) thinly sliced, until soft. Add seasonings 3 T. ancho chili powder, 1 T. chipotle chili powder, 1 T. each of paprika and ground coriander and salt and pepper to taste. Add to sautéed veg and return meat to pot, stir for a couple of minutes to bloom spices. Deglaze with 12oz. beer, add 2 15oz.. cans tomatoes plus 2 cans of water. Additional adds were 1 oz. unsweetened chocolate and 2 T. brown sugar. Simmer low and slow until venison is tender at least 3 hours. You can add beans...I made brown rice this time. Enjoy
Reply
- Shawn says
  November 13, 2022 at 2:11 pm
  
  So you just made something completely different.
  Reply
  - Jenny Durling says
    December 11, 2023 at 10:00 am
    
    right? LOL!
    Reply
John Bostwick says
January 02, 2021 at 8:20 pm

Making a pot as I type this. Used tri-tip and chuck. I also used some fermenting peppers I had grown and was fermenting since September. That made this oh so good. Can't wait for the beans to get finished so a big bowl of chili.
Reply
- Michael Hultquist - Chili Pepper Madness says
  January 03, 2021 at 7:24 pm
  
  Sounds seriously awesome, John. Enjoy!
  Reply
Saul says
November 30, 2020 at 5:17 am

Hi, about to make this (the excellent reviews are making my mouth water). Unfortunately i havent any Guajillo peppers. Only ancho, rocoto and chipolte. Would the rocoto and chipolte be ok? If so what amounts do you think would be good? The rocoto look like they are really hot! Thanks in advance
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 30, 2020 at 6:57 am
  
  Hey, Saul. So, those peppers will work for sure, but you will get different flavors from guajillo. You can focus more on the ancho peppers for closer to the original, with maybe only a bit of the ancho and chipotle. Chipotle would be great here, but you'll definitely notice the smoky flavors. I think it would be very good overall. Let me know how it goes for you.
  Reply
Eve says
October 11, 2020 at 7:30 am

Do you maybe mean 1.5 tbsp of soaking liquid rather than 1.5 cups? Because I only used one cup, doubtful of how it could possibly end up as thick as pictured and it was a watery mess. Deducted the excess liquid from the stock and it worked okay but not sure this step is right?
Reply
- Michael Hultquist - Chili Pepper Madness says
  October 11, 2020 at 7:52 am
  
  Eve, the 1.5 CUPS is correct, but see the video as well. I added 1.5 cups to the puree and it came out a touch thin, but at the end, reduced the overall sauce with a bit more heat. Works perfectly every time. You can always dial back on the liquid, per the recipe notes.
  Reply
Trace says
August 29, 2020 at 3:04 pm

I forgot to mention that I also added a can of rinsed kidney beans to save money by stretching the dish out.
Was great!
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- Michael Hultquist - Chili Pepper Madness says
  August 30, 2020 at 7:05 am
  
  Very nice! Super happy you enjoyed it!
  Reply
Trace says
August 29, 2020 at 3:01 pm

‘Been looking for decades for a chili as superb as this.
I just loved it.
Two observations:
It’s even better on the 3rd-+ day, and freezes well.
Two jalapeños is a whole lot. I went with one, was great.
One suggestion:
I had the butcher cube a chuck roast for me rather than buying pre-cut stew meat.
The slightly fattier meat gave it a richness without being greasy that the leaner meat just doesn’t have.
Going with fattier meat also ensured it wouldn’t dry out.
Terrific recipe!, thanks!
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- Michael Hultquist - Chili Pepper Madness says
  August 30, 2020 at 7:05 am
  
  Thanks, Trace! Sounds wonderful! Love to hear it.
  Reply
Neil Corke says
August 24, 2020 at 10:31 pm

Made this last night - following the recipe to the letter.
Thought we had a good chilli con carne recipe developed over 10 years, but liked this one more!
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- Michael Hultquist - Chili Pepper Madness says
  August 25, 2020 at 7:07 am
  
  Excellent, Neil! Super happy you enjoyed it! A great compliment.
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Rod Chivers says
August 16, 2020 at 3:13 am

Hi Michael,
I made this recipe today and it was magnificent!
The Chillies had to be sourced on-line, as they are far from common chilli types down here in Australia, but the effort was well worth it!
It was a joy making the Con Carne but an even greater pleasure eating it.
Stage 4 lock down in Melbourne Australia was a little bit easier today...thank you.
Rod.
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- Michael Hultquist - Chili Pepper Madness says
  August 16, 2020 at 2:49 pm
  
  Excellent, Rod! Super happy you enjoyed it! One of my favorites.
  Reply
Steve Kovacs Jr says
August 12, 2020 at 4:32 pm

Great chili recipe. I used New Mexico chilies instead of Guajillo and used half stew beef and half Chorizo. It came out good, but I think the Chorizo was a bit much. I will make it again, but without the Chorizo!
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- Michael Hultquist - Chili Pepper Madness says
  August 12, 2020 at 10:06 pm
  
  Thanks, Steve! I appreciate it!
  Reply
Deb Smith says
August 08, 2020 at 1:03 pm

I’ve made this dish before using a very similar recipe so I know this will taste delicious. However, I prefer to add beans to chili and cut the beef in smaller chunks. Beans add another texture and also make the meat go further (more economical). As for tomatoes, I’ve made chili with and without. But, like the beans, they add another texture and extend the dish.
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- Michael Hultquist - Chili Pepper Madness says
  August 09, 2020 at 2:30 pm
  
  Sure thing, Deb! Beans are perfectly acceptable! I love beans in my chili personally.
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Alex Adams says
August 08, 2020 at 12:22 pm

I've made this recipe twice now but I did change it slightly. I used Kashmiri chillies because they were the only dried ones I had at the time and I added green Serrano chillies to the first one which I took to a "chilli off" at a mates house and it won! Thanks Mike.
The second one was the same but the Serranos were red. Just the right heat for me amazing flavour!
I used beef and pork leg which I marinated in co*ke overnight, it works.
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- Michael Hultquist - Chili Pepper Madness says
  August 09, 2020 at 2:32 pm
  
  Thanks, Alex! Glad you enjoyed it! Thanks for the comments!!
  Reply
Rebecca Hazlehurst says
August 07, 2020 at 12:33 pm

This recipe Is making my mouth water. However my husband is a lite weight when it comes to spice. Please tell me how to change the recipe so we can both enjoy it. Thank you
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- Michael Hultquist - Chili Pepper Madness says
  August 10, 2020 at 7:32 am
  
  Rebecca, you can skip the jalapenos and cut back on the seasonings for your husband. Let me know how that goes!
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Jeanie says
August 04, 2020 at 8:54 pm

Tried this recipe for the first time today and it was OH So Delicious, with just the right amount of heat!! It's a definite keeper! Thank you for sharing 🙂
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- Michael Hultquist - Chili Pepper Madness says
  August 05, 2020 at 3:04 pm
  
  Great, Jeanie! Super happy you enjoyed it!
  Reply
Jessica Urbina says
February 05, 2020 at 11:49 am

This looks delicious! What can I substitute for the brown sugar to make it keto friendly?
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- Michael Hultquist - Chili Pepper Madness says
  February 05, 2020 at 12:02 pm
  
  Thanks, Jessica. There are some brown sugar substitute products on the market that are keto friendly. You can also use maple extract, which will have similar flavor, though maybe not so much the texture. Stevia is good for sure for a touch of sweet. Let me know what you wind up using.
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- Slou9900 says
  April 16, 2020 at 12:49 am
  
  Unfortunately sugar is required if you want your stew meat to be ideal, it not only bring out the flavor of stew better, it also works as a liquid reducing agent, ie the stew will be gravy-er and “stickier” “shinier” at the end of cooking. However if you are willing to take a sacrifice, just use 1/4 of the recommended sugar amount and you will be fine. Since you are not consuming the entire liquid portion of the dish all at once, you will be taking in all that sugar in one meal.
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Lucy says
January 11, 2020 at 2:03 pm

Americans living in France here. The tips you give in this post on how to use the dried ancho and guajillo chiles for this dish were really helpful! We got a gift from a friend recently of a variety of dried chiles and the oregano that she got from her recent visit to Mexico. Looking on-line you get a lot of advice on how to do it without the authentic chiles but seeing your way of re-hydrating and puréeing them for this dish made it perfect. We did it with beef cheeks and the "oxtail" which is a standard at a farm stand we like to go to. Very flavorful. Thanks!
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- Michael Hultquist - Chili Pepper Madness says
  January 11, 2020 at 2:04 pm
  
  That's great to hear, Lucy! I'm glad you found my advice helpful, and that you enjoyed the recipe. Cheers, and thanks for sharing!!!
  Reply
Shawn Sullivan says
January 07, 2020 at 10:23 am

Can you make this in a crockpot?
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- Michael Hultquist - Chili Pepper Madness says
  January 07, 2020 at 12:43 pm
  
  Shawn, absolutely. When you're ready to simmer in the pot, just move everything to the crock pot and cook on high for 2-3 hours or on low for 4-6 hours, until the meat is nice and tender and the flavors have developed. Let me know how it goes for you.
  Reply
Paul Solotki says
October 30, 2019 at 4:10 pm

Used this recipe as a guide for 1 kilo (little over 2 pounds) ground grass fed beef (would have used chuck but had already bought the ground meat - next time will do the chunks). Used 2 ancho and 2 guajillo chilies. Best chili con carne I have ever made! Also added some chipotle chili powder for a little more heat. Next Time I will try 3 ancho and 3 guajillo chilies for similar amount of meat. I am looking forward to playing with this a little. One question. What kind of paprika do you generally use? I have at least 6 different types of paprika, 2 Hungarian and at least 4 Spanish. I used the Spanish, maybe 1 and 1/2 tsp regular mild and similar amount smoked picante. Glad I came across your site. Thanks for posting this. I intend to check out your other recipes
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- Michael Hultquist - Chili Pepper Madness says
  October 30, 2019 at 11:11 pm
  
  Thanks MUCH, Paul. I appreciate it. I use either a good quality Hungarian paprika or a smoked paprika I picked up along the way, though many work for this recipe. So many to work with!
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Jessica says
October 06, 2019 at 3:16 pm

We tried this the other night. It was amazing!! I used 2 cups of beef stock and I also added 2 dried chipotle peppers for a smoky flavor. We love chipotles. We also used chicken instead of beef. It turned out so good!! We served ours over rotini noodles. My husband loved this so much it is in our favorite recipes. Tonight we are going to have it again and put it over mashed potatoes with some corn on top. He has came up with so many ideas of what to do with this. It is definitely going to be a staple recipe in our house. Thank you so much for sharing
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- Michael Hultquist - Chili Pepper Madness says
  October 06, 2019 at 3:17 pm
  
  Outstanding, Jessica! Super happy to hear! Yes, there are so many ways to enjoy this recipe. I love the addition of the chipotle. Glad you guys like it! Enjoy!
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Freek Gorrissen says
September 04, 2019 at 12:45 pm

I'm growing several different peppers, can I also use fresh guajillos and anchos (and jalapenos and habanero) instead of dried?
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- Michael Hultquist - Chili Pepper Madness says
  September 04, 2019 at 12:58 pm
  
  Freek, yes, you can use fresh peppers. However, dried pods do bring a very distinctive flavor to the dish, so if you're not using dried, you may want to incorporate chili powder (particularly guajillo powder). Let me know how it turns out for you.
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  - Freek Gorrissen says
    September 05, 2019 at 9:54 am
    
    Michael, I live in the Netherlands. It's impossible to get a hold of Mexican peppers here, which is why I'm growing my own. I added some chile powder (the variety isn't mentioned) with the peppers from the recipe. It turned out delicious, but I think the flavor from dried peppers would add an extra burst of flavor. When I have some more ripe peppers I'll dry them, see how that works out.
    Reply
    - Michael Hultquist - Chili Pepper Madness says
      September 05, 2019 at 9:57 am
      
      Glad you enjoyed it, Freek! Great to hear.
      Reply
Gerald Hayes says
April 23, 2019 at 8:45 am

Yet another winner. I altered the recipe a bit to use a slow cooker (I just have a thing about low & slow!). Everyone came looking for seconds.
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- Michael Hultquist - Chili Pepper Madness says
  April 23, 2019 at 8:58 am
  
  Excellent, Gerald! I'm glad everyone loved it. I appreciate it!
  Reply
Gary Finch says
March 16, 2019 at 12:49 pm

i'm from the uk and we got a load of cheap irish lean beef chunks in our freezer - used some of them for this and as my partner doesn't really like 'hot' i swapped the guajillo papers for a home grown 'Ohnivec' dried chilli - really tasty recipe, though i did all put some fried smoky bacon lardons in as well. Really tasty with cheddar cheese and chilli scones.
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- Michael Hultquist - Chili Pepper Madness says
  March 17, 2019 at 8:27 am
  
  Excellent! I love the addition of the bacon. Nice touch.
  Reply
Rob Champagne says
January 20, 2019 at 3:28 pm

This is fantastic! Thanks for sharing this great recipe! It's a cold winter wonderland where I am right now, and this warmed the family up.
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- Michael Hultquist - Chili Pepper Madness says
  January 20, 2019 at 3:50 pm
  
  Great, Rob. I'm glad you enjoyed it.
  Reply
Gary Krawchuk says
January 16, 2019 at 4:34 pm

OMG this chili is awesome. Thank you I couldn't wait so I tried it just after it was done. Cant wait to have some tomorrow.
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- Michael Hultquist - Chili Pepper Madness says
  January 16, 2019 at 5:18 pm
  
  Excellent, Gary! It is SO good even after it just finishes, but the next day, BOOM! HUGE on flavor for sure. Glad you enjoyed it.
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Steven Shreve says
January 12, 2019 at 6:16 pm

I am making this RIGHT NOW! Going to resist the urge to devour a big helping of it tonight, but tomorrow it's game on.
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- Michael Hultquist - Chili Pepper Madness says
  January 13, 2019 at 12:10 pm
  
  Oh yeah! Awesome!
  Reply
Margo Haynes says
January 12, 2019 at 11:00 am

Absolutely outstanding! Thank you! Would be absolutely delicious made with venison also!
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- Michael Hultquist - Chili Pepper Madness says
  January 12, 2019 at 11:37 am
  
  Yes! Venison would be GREAT here for sure.
  Reply
  - Margo Haynes says
    January 13, 2019 at 3:40 am
    
    I forgot to mention to you Michael that many years ago when I was about 40 I found the most delicious recipe for chili con carne in a tiny paper pamphlet from a popular Mexican restaurant down in Brownsville, Texas, that the owner sold for $1, it was his favorite recipes that he served in his restaurant. His chile con carne was so delicious, but I only made it once before my home was flooded (the water mark reached my clothes rod) & I lost everything & had not memorized all of the seasonings used, but the taste has lingered many years in my memory & I had never been able to duplicate it. When tasting your delicious chili con carne my taste buds were overjoyed as your recipe far surpassed the one of 41 years ago. Yours, has now been saved in three different cookbooks of mine. My husband absolutely loves this chili! My children used to watch a cartoon where the villain had a dog that love his special treat & when he was tossed one in the air one he was so ecstatic after grabbing it he would float back down to the earth. That was the delight of my taste buds after the first bite of your delicious chili con carne! They also thrilled to the taste of you Cajun Beans & Rice. Thank you so much for these delicious recipes!
    Reply
    - Michael Hultquist - Chili Pepper Madness says
      January 13, 2019 at 12:12 pm
      
      Wow, Margo! I have never received such a compliment! It means the world to me that you and your family love it so much. I GREATLY appreciate your comments. Enjoy!!!
      Reply
Jeremie says
January 10, 2019 at 3:13 am

I just tried tour recipe yesterday. It’s quite different from my own recipe, but I wanted to faithfully follow yours. I loved it! Full of flavors and very authentic!
I choose to include tomatoes and red beans and to top it with sour cream, shredded cheddar , cilantro and sliced jalapeños! NOM NOM NOM!
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- Michael Hultquist - Chili Pepper Madness says
  January 10, 2019 at 7:30 am
  
  Outstanding, Jeremie! I'm glad you enjoyed it! NOM!
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Farwin says
January 09, 2019 at 7:56 pm

Omg! That chili looks awesome with all the heat. Will be great on rice or some naan to scoop up all the deliciousness. Love this!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 7:58 pm
  
  That would be AWESOME, actually! Love it.
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Diana says
January 09, 2019 at 5:54 pm

The peppers look so beautiful, but it also makes me wonder if I can take so much heat? This recipe looks great!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 7:58 pm
  
  It isn't TOO spicy, Diana. It might be just right for you. =)
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Tilly says
January 09, 2019 at 5:42 pm

I love how chunky and flavourful this chilli is!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 7:58 pm
  
  Thanks, Tilly! I like to include extra "carne" for sure.
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Sues says
January 09, 2019 at 5:30 pm

Oh man, this looks like the most delicious chili ever!! I LOVE all those peppers and know my husband would be thrilled if I made this on a Sunday game day afternoon!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 7:57 pm
  
  Just right for game day!
  Reply
Lisa Huff says
January 09, 2019 at 5:28 pm

Mmmmm, this is my kind of comfort food! Such a great combo and perfect for the cold wintery nights we're having!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 7:57 pm
  
  This will certainly warm things up!
  Reply
Cindy Gordon says
January 09, 2019 at 4:47 pm

Your photography is beautiful! Simply beautiful! Pinning this recipe for when my MIL comes over!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 4:51 pm
  
  That's great, Cindy!
  Reply
Lauren Vavala | DeliciousLittleBites says
January 09, 2019 at 4:09 pm

I just love this recipe! The big chunks of meat and all of those amazing seasonings - definitely a must try!
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- Michael Hultquist - Chili Pepper Madness says
  January 09, 2019 at 4:51 pm
  
  Thanks, Lauren!
  Reply