Chili con Carne

This chili con carne recipe proves that sometimes the best things take some time! With tender beef, veggies, and a bit of a spice kick, this soup simmers for a few hours, making it the perfect comfort food!

Why I Love This Chili con Carne Recipe

Every time I cook this chili con carne dish, I realize how much I love it. The deep flavors of the soup, which form over a long cooking time, are super delicious. And for me, they work as the perfect base to throw on whatever toppings I’m feeling. Usually, that happens to be a good helping of diced avocado, a dollop of sour cream, and some shredded cheese.

The big chunks of beef almost have the essence of a beef pot roast, so they’re perfect for scooping up with a crunchy tortilla chip.

While it has many of the same components as chili, my recipe forgoes the addition of beans, instead shifting the focus to highlight the meat and peppers.

To me, it’s the best kind of soup: super flavorful yet uncomplicated. Whether you’re whipping it up for a weeknight dinner or impressing friends for a special meal, this no-bean chili is the answer.

Chili con Carne Ingredients

The list of ingredients may seem a bit long, but each one helps to create the most deliciously-flavored chili-like soup.

• Beef chuck roast is the prime type of meat for this dish, and it becomes soft and tender.
• Bacon brings additional flavor to the meal, giving a small amount of flavor to
• Crushed tomatoes add flavor and cook down, providing a rich base for the rest of the meal, while also acting as a sauce to bring the other ingredients together.
• Kosher salt seasons the dish, bringing out the natural flavors.
• Bell pepper cooks down and softens, altering its flavor into a sweetness that also boosts the texture in the dish.
• Onion creates a base of vegetable flavor with the bell pepper and jalapeño promote the other flavors in the dish.
• Jalapeño adds a hint of spice to the dish, adding a layer of flavor that complements the sweetness of the bell pepper.
• Bay leaves exude their flavor into the dish, releasing their flavors into the chili to create an herbal element.
• Olive oil boosts flavor while roasting, browning the pieces of meat to give them a nice color.
• Ground cumin provides a deep, earthy spice to the chili, deepening the flavors in the meal.
• Chili powder brings a blend of spice to the dish, adding to the cumin and oregano to bring flavor to the dish.
• Oregano is an herb that boosts the flavors in the dish while mellowing out the chili powder and cumin.
• Tomato paste cooks with the vegetables, caramelizing slightly in the fat from the meat, bringing a rich taste.
• Beef stock boosts flavors in the meat while creating the desired consistency.

The full amount of ingredients can be found in the recipe card below.

How to Make This Chili con Carne Recipe

There are four easy steps to preparing this chili con carne recipe.

1. Brown the bacon
2. Prepare the chuck roast
3. Prepare the vegetables
4. Assemble the dish

Step 1: Brown the bacon. Chop into small bites, then place into a cold pot over medium heat. Once cooked, remove from the pot, leaving the oil behind.

Step 2: Prepare the chuck roast. Cut the roast into small bite-sized cubes, about ½-inch in size. Season with the kosher salt on all sides. Add oil to the pot that the bacon had cooked. Add in the chuck roast in two batches, browning all sides of the meat. Remove from the heat and set aside.

Step 3: Prepare the vegetables. Dice the bell pepper, onion, and jalapeno, deseeding the jalapeno if desired. Add to the pot with the oil from the meat. Season with the kosher salt, chili powder, cumin, and oregano. Stir together and cook until the vegetables soften. Add in the tomato paste and cook until it caramelizes. 

Step 4: Assemble the dish. Add the meat back to the pot with the beef stock and crushed tomatoes. Bring to a light simmer and add in the bay leaves. Place the lid over the top and let cook at a simmer for 1 ½ to 2 hours. Then, remove the lid and cook for 1 additional hour. Take off the heat, remove the bay leaves, and mix in the chopped cooked bacon. Serve warm, garnishing with avocado, tortilla chips, cilantro, or shredded cheese.

Pro Tips for Success

• Season with salt at all stages. This helps develop flavors during the cooking process and ensures the dish is well-seasoned without being salty.
• Don’t overcrowd the pan while cooking the chuck roast. Overcrowding can create steam, making the meat difficult to brown. You will likely have to cook the meat in two separate batches to allow enough room.
• When adding the meat back to the pot, make sure to add any juices that may have collected on the plate. The juices are essential; they contain flavor that will enhance the final dish.

Variations and Substitutions

There are a couple of ways to alter this dish to make it fit your personal taste:

• Add more spices to the dish. Cayenne pepper, coriander, paprika, and even a small amount of cinnamon would work well in the dish.
• Change up the garnishes. Green onions, scallions, avocado, tortilla strips, fresh cilantro, or even some shredded cheddar cheese are all great options. But the sky is really the limit when it comes to toppings, and it should be left up to what you love the most.

Frequently Asked Questions

More Soup Recipes

• Curry butternut squash soup
• Slow cooker chili
• Chipotle squash soup
• Tomato and roasted red pepper soup
• Slow cooker turkey, sweet potato, and kale soup

Watch How to Make Chili con Carne