CLASSIC CHILI CON CARNE

Classic Chili Con Carne

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On a cold winter day, is there anything more beautiful and tasty than a spicy bowl of homemade chili? This Classic Chili Con Carne is one of our favorite recipes for “chili” weather!  Incredibly flavorful, packed with protein and perfectly hearty, saucy and spicy.  Cooking it in a slow cooker is my favorite way to make this classic – the flavor is rich and robust, the meat stays tender, and you can customize with your favorite chili beans.  Served with sour cream, chopped onion, shredded cheese and homemade Corn Muffins, this is a cold weather dinner everyone can agree on!

​Everyone has their favorite recipe - beef or turkey, or even vegan.  This one works either way!  Fresh onions and celery, a generous dose of spices, and we are on our way.  I use layers of tomato flavor - tomato sauce, diced tiny tomatoes and tomato paste or puree.  Beans - pick your favorite!  Light kidney beans, dark kidney beans, chili beans, or my favorite - a combo of all three!

WHAT INGREDIENTS GO INTO CLASSIC CHILI?

• OLIVE OIL: used for sauteeing; vegetable oil will work too if that's all you have.
• GROUND BEEF OR TURKEY: I recommend using a lean ground beef (at least 85% lean) or lean ground turkey. Both have a good ratio of fat for browning but not too much, and both add great meaty flavor to the Chili.
• YELLOW ONION, SWEET RED PEPPER & GARLIC: Aromatics that add lots of flavor and color. Use fresh garlic for best results.
• TOMATO SAUCE & DICED TOMATOES: You can substitute tomato sauce with chilies & peppers, or add a can of diced green chilies for extra spice. I usually use petite diced tomatoes, and fire-roasted red tomatoes are even better!
• TOMATO PASTE: This gives your chili a rich tomato flavored base and makes it stew-like.
• BEEF BROTH: Adds depth of flavor. You can use less for thicker chili, or more if you like a "soupier" version.
• SPICES are the key to the BEST chili. If you like it spicier, adjust to your taste.
• COCOA POWDER: A secret ingredient that adds depth of flavor and color, without adding any chocolate "flavor" to the chili. This is another reason that everyone will be begging you for this recipe!
• DARK KIDNEY BEANS, LIGHT KIDNEY BEANS & CHILI BEANS: Use your favorites - but remember to rinse and drain them before adding to the mix. I've also been known to throw in a can of Black Beans. Yup, pretty fantastic!

Chili Con Carne

DON'T SPILL THE BEANS...

Leave out the beans?  Au contraire!  They add so much flavor and texture!  Whatever you do, don't leave them out!

​One of my good friends, a verified bean-hater, proudly proclaims that her father ALWAYS made the best chili WITHOUT beans - but he spilled the beans and told me on the side that he always chops them up in a blender and adds them when she isn't looking.  Don't you love the way that we sometimes hide ingredients from our kids - no matter how old they might be?

​This is our favorite recipe, hands down.  Spoon it into a bowl and serve with shredded cheese (cheddar, Mexican, colby-jack or pepper cheese), and set some bowls out with sour cream, chopped onion and everyone can design their own favorite.

​A side of fresh warm corn bread or corn muffins, Frito Corn Chips or saltine crackers, and you have a crowd-pleasing favorite!​

CLASSIC CHILI CON CARNE

This Classic Chili Con Carne is one of our favorite recipes for “chili” weather!  Incredibly flavorful, packed with protein and perfectly hearty, saucy and spicy.  Cooking it in a slow cooker is my favorite way to make this classic – the flavor is rich and robust, the meat stays tender, and you can customize with your favorite chili beans.  Served with sour cream, chopped onion, shredded cheese and homemade Corn Muffins, this is a cold weather dinner everyone can agree on!
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Classic Chili Con Carne

INGREDIENTS:
2 lbs lean ground beef or turkey
1 tablespoon olive oil
1 large yellow onion (chopped)
2 cloves garlic (finely minced)
1 cup celery (sliced)
1 cup sweet red pepper (cored and diced)(optional)
1 (15 oz.) can tomato sauce
1 (15 oz.) can petite diced tomatoes
1 (12 oz.) can tomato paste
½ cup beef stock or broth
1 (12 oz.) can water
1 Tablespoon crushed red pepper
1 Tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons unsweetened cocoa powder
1 teaspoon basil
2 Tablespoons sugar
pepper & salt (to taste)
1 can light kidney/chili beans (rinsed and drained)
1 can dark kidney/chili beans (rinsed and drained)
1 can chili beans (rinsed and drained)
 
FOR SERVING:
Shredded Cheese (Mexican Blend or Cheddar)
Red or Green Onions (chopped)
Green Chilis (chopped)
Sour Cream
Hot Sauce
Fritos  or Saltine Crackers
Corn Muffins

HOW I MAKE THIS:

1. In a large Dutch oven, heat olive oil over medium-high heat.
2. Add ground beef or turkey and cook, stirring occasionally until meat has lightly browned.  Drain most of the fat; pour meat into slow cooker.
3. Heat additional olive oil in pan.  Add onion, celery and sweet red pepper; saute for 3 minutes, then add garlic and saute an additional minute longer.  Pour mixture into slower cooker.
4. Stir in petite diced tomatoes, tomato sauce, tomato paste, beef broth, all spices, and season to taste with salt and pepper.
5. Cover with lid and cook on low heat for 5-6 hours. 
6. Stir in drained kidney beans and chili beans and allow to heat through, about 10 minutes.
7. Serve warm with desired toppings.

 
YIELD:   8 servings

RECIPE NOTES:

TO PREPARE ON STOVETOP:  Cover and simmer in large Dutch oven for 1 hour or longer.  10 minutes before serving, add rinsed and drained beans and chili beans and cook until heated thru.  Serve warm with desired toppings.

FOR SPICIER CHILI, add one small can of diced green chilies, or substitute diced tomatoes with green chilies. 
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FOR THICKER CHILI, you can omit the beef broth.  For a thinner chili, add an extra cup of beef stock or broth. 

Originally posted January 2014; revised and reposted January 2020.
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