Classic Beef Chili Con Carne
This isn't just a quick stew; it's a labor of love. Our Classic Beef Chili Con Carne combines premium ground beef with a smoky, spicy sauce that has been simmered until every ingredient sings. It’s thick, hearty, and the ultimate crowd-pleaser for game days or cozy Sundays.
Why You'll Love This Recipe
- We use a secret touch of dark chocolate and smoked paprika to create a rich, "all-day" taste.
- Cleanup is a breeze since everything happens in a single heavy-bottomed pot.
- This recipe scales easily, making it the perfect choice for parties or family gatherings.
- The flavors continue to develop overnight, making it the king of leftovers.
- Easily adjust the spice level to suit your family's preferences without losing the core flavor.
15 minutes
1 hour 15 minutes
1 hour 30 minutes
Written by: Paul C.
Recipe Type: Main Course / Soup & Stew
Difficulty Level: Easy / Intermediate
Cuisine: Tex-Mex
Yield: 6 Servings
Dietary: Gluten-Free, High-Protein
Ingredients
The Meat & Base
The Spice Blend & Pantry
The Liquids & Legumes
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and slightly crispy. Pro Tip: Drain about 80% of the fat, but leave a little for flavor.
Lower the heat to medium. Add the diced onions and cook for 5-6 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Push the meat and onions to the side. Add the tomato paste and all the dry spices (chili powder, cumin, paprika, cayenne) to the center. Stir for 2 minutes to "wake up" the spices and caramelize the tomato paste.
Pour in the diced tomatoes and the beef stock. Add the cube of dark chocolate. Bring the mixture to a boil, then immediately reduce the heat to low. Cover partially with a lid and simmer for at least 45–60 minutes. Stir occasionally to prevent sticking.
Stir in the rinsed kidney beans. Simmer for an additional 15 minutes without the lid to achieve your desired thickness. Taste and season with salt and pepper.
Let the chili sit for 5-10 minutes off the heat before serving. This allows the oils to settle and the flavors to concentrate.
You Must Know
The secret to great chili is time. While you can cook this in 30 minutes, the flavors won't be nearly as complex. Low and slow is the only way to ensure the meat is tender and the spices are fully integrated into the sauce. If the chili looks too thick, add a splash more stock; if it's too thin, simmer it uncovered for longer.
Storage Tips
This chili is actually better 24 hours later. Store in an airtight container for up to 4 days.
Chili freezes beautifully. Store in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Heat on the stovetop over low heat, adding a splash of water to loosen the sauce.
Ingredient Substitutions
- Meat: Replace half the beef with ground pork or chorizo for extra fat and spice. For a lighter version, use ground turkey.
- Beans: If you don't like kidney beans, black beans or pinto beans are excellent alternatives.
- Chocolate: If you don't have dark chocolate, a teaspoon of unsweetened cocoa powder works perfectly.
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Serve in a deep bowl topped with a dollop of sour cream, shredded cheddar cheese, and fresh cilantro.
- Serve with a side of warm cornbread or crunchy tortilla chips.
- Add sliced jalapeños for extra heat or diced avocado for creaminess.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"I won my neighborhood chili cook-off with this recipe! The dark chocolate was a game changer—everyone kept asking what that 'mystery flavor' was. It’s now my go-to for every football Sunday." — David, Texas.
Pro Tips
- Don't Rinse the Beef: If you buy high-quality beef, don't wash it. You want that sear!
- Consistency Check: If you like a very thick chili, mash a handful of the kidney beans with a fork before adding them to the pot; the released starch will naturally thicken the sauce.
- Acid Balance: If the chili tastes a bit "flat" at the end, add a teaspoon of lime juice or apple cider vinegar. It brightens everything up!
Recipe Tips & Advice
This recipe is medium-mild. If you love heat, double the cayenne or add chopped fresh habanero with the onions.
Absolutely. Brown the beef and onions first, then throw everything into the crockpot on 'Low' for 6-8 hours.
It doesn't make it sweet! It adds a deep, dark color and a savory richness that mimics the flavor of dried Mexican chilies.
Recipe Summary
Yield: 6 Servings
Total Time: 1.5 Hours
Calories per serving: 420 kcal
This Classic Beef Chili Con Carne is the ultimate definition of comfort. Bold, smoky, and deeply flavorful, it’s a staple recipe that belongs in every cook’s collection.