Classic Chili Con Carne Recipe: Savory Beef Chili Guide

Savory, deeply flavored Chili con Carne is a spicy, satisfying classic. Tender chunks of beef chuck simmer until fall-apart tender in a rich broth of crushed tomatoes, lager, beef stock, and a blend of warm spices.

Wholesome Chili Con Carne with Lager and Chipotle

If you usually make chili with ground beef, this version using cubed chuck roast will quickly become a favorite. It’s aromatic with cumin, coriander, smoked paprika and a hint of cinnamon, and the beer and chipotle adobo bring added depth and smoky heat.

The recipe is flexible: make it mild or spicy by adjusting the peppers and cayenne, and choose whether to include beans. Despite a rich, layered flavor, the method is straightforward and ideal for a hearty weeknight dinner or a weekend meal that’s worth the wait.

What’s the Difference Between Chili and Chili con Carne?

“Chili” covers many styles and ingredients but usually refers to a spiced, tomato-forward stew with meat. Ground beef is common, but turkey or sausage also work, and add-ins like beans, corn, or squash are optional. Chili con carne is the more traditional form: its name means “chili with meat,” and classic versions center on chilies and larger pieces of beef roast rather than ground meat. Some traditional recipes skip beans or even tomatoes, while others include them—this recipe balances tradition with widely enjoyed additions for a hearty, comforting dish.

What You’ll Need

The star is the beef, so choose a flavorful cut such as chuck roast. Below is a summary of the ingredients used in this chili. Quantities and nutrition details are included in the recipe card section.

For the Seasoning

A simple homemade seasoning blend makes the chili sing. You likely have these spices in your pantry:

• Chili powder — the base of the blend.
• Smoked paprika — adds a smoky note.
• Garlic and onion powder — concentrated savory flavor.
• Cumin — essential for Tex‑Mex depth.
• Coriander — adds a bright, slightly floral dimension.
• Cinnamon — a touch warms and rounds the spices.

For the Chili

• Olive oil — for browning and sautéing.
• Chuck roast — cut into 1-inch cubes; it becomes tender and flavorful.
• Salt and black pepper — to taste.
• Onions — yellow onion works well.
• Peppers — jalapeño (seeds and ribs removed) and one diced bell pepper.
• Garlic — minced.
• Chipotle peppers in adobo and adobo sauce — for smokiness and heat.
• Tomato paste and crushed tomatoes — deepen the tomato base.
• Beef broth — low sodium preferred.
• Lager beer — adds malty flavor.
• Red kidney beans — rinsed and drained (optional).
• Cornstarch and cold water — optional slurry to thicken if desired.

How To Make Chili con Carne

Read through the steps before starting. Allow time for long, slow simmering—the beef becomes tender with extended cooking.

1. Make the seasoning mix: Combine chili powder, smoked paprika, garlic powder, onion powder, cumin, coriander and cinnamon in a small bowl.
2. Brown the beef: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season the cubed beef with salt and pepper and brown on all sides. Remove and set aside.
3. Sauté the vegetables: Add the remaining oil, then cook the onions until softened. Stir in jalapeño and bell pepper for a few minutes, then add garlic, chipotle peppers and adobo sauce. Sprinkle in about one tablespoon of the seasoning mix, cook a minute, then stir in tomato paste and crushed tomatoes.
4. Combine and deglaze: Return the beef to the pot, pour in beef broth and beer, and add the remaining seasoning. Bring to a boil, then reduce to a low simmer.
5. Slow-simmer: Cover and simmer 45 minutes. Remove the lid, stir in drained beans if using, then cover and simmer another 1 to 1½ hours, or until beef is fall-apart tender. Stir occasionally to prevent sticking.
6. Finish: Adjust salt and pepper to taste. If a thicker chili is preferred, whisk cornstarch with cold water to make a slurry, stir it in, and cook until the chili thickens, about one minute. Remove from heat and serve.

Can I Change How Spicy My Chili Is?

Yes. To increase heat, add cayenne or more jalapeño and include extra chipotle. To make it milder, omit the jalapeño and reduce or skip the chipotle. Adjust to taste as you go.

Tips for Success

• Seasoning: Store-bought chili seasoning is a convenient substitute if you prefer, but homemade spice blend offers fresher flavor.
• Adjust thickness: Add broth if the chili becomes too thick, or use a cornstarch slurry to thicken a thinner chili.
• Burnt bits: If a portion scorches, don’t scrape it into the pot. Transfer the good chili to a clean pot and continue cooking gently.

Easy Serving Suggestions

This chili is satisfying on its own but also pairs well with classic and creative sides and toppings:

• Toppings: Sour cream, shredded cheese, crushed crackers or corn chips, chopped pickles, or a cool avocado salsa add contrast.
• Breads: Cornbread or flaky cheddar biscuits complement the hearty flavors.
• Use as a topping: Spoon chili over pasta, hot dogs, mashed potatoes or baked potatoes for a different meal idea.

How to Store and Reheat Leftovers

• Refrigerate: Store cooled chili in an airtight container for 3–4 days.
• Freeze: Place portions in airtight containers and freeze up to 4 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally, until heated through.

More Hearty Beef Recipes

• Easy Ground Beef Tacos
• Chili Cornbread Casserole
• Cheeseburger Casserole
• Slow Cooker Beef Short Ribs
• Instant Pot Carne Asada

Chili con Carne (Beef Chili)

Chili con Carne is a spicy, filling classic. Fall‑apart beef cooked in a robust tomato and beer broth with a warming spice blend.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 10

Ingredients

For the seasoning

• 1/2 tablespoon chili powder
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon

For the chili

• 2 tablespoons olive oil, divided
• 3 pounds chuck roast, cut into 1-inch cubes
• Salt and fresh ground black pepper, to taste
• 2 yellow onions, chopped
• 2 jalapeño peppers, diced (ribs and seeds removed)
• 1 small bell pepper, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo
• 1 tablespoon chipotle adobo sauce
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 6 cups low sodium beef broth
• 1 bottle (12 ounces) lager beer
• 2 (14-ounce) cans red kidney beans, rinsed and drained (optional)

To thicken (optional)

• 3 tablespoons cornstarch
• 4 tablespoons cold water

Instructions

1. Combine the seasoning spices in a small bowl and set aside.
2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
3. Add cubed beef, season with salt and pepper, and brown on all sides, about 4 minutes. Remove beef and set aside.
4. Add remaining oil, then sauté onions until softened, about 3–4 minutes. Stir in jalapeño and bell pepper and cook another 3 minutes.
5. Add garlic, chipotle peppers and sauce, and 1 tablespoon of the seasoning mix; cook 1 minute. Stir in tomato paste and crushed tomatoes and cook 1 minute.
6. Return beef to the pot, pour in beef broth and beer, and add remaining seasoning. Bring to a boil, then reduce to a simmer and cover. Cook 45 minutes, stirring occasionally.
7. Remove lid, stir in drained beans if using, cover and continue to simmer 1 to 1½ hours, until beef is very tender. Stir occasionally to prevent sticking.
8. Taste and adjust salt and pepper. If thickening, whisk cornstarch with cold water and stir into chili; cook until thickened, about 1 minute. Remove from heat and serve.

Nutrition

Calories: 619 kcal | Carbohydrates: 63 g | Protein: 49 g | Fat: 20 g | Fiber: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary depending on ingredients and tools used.