There’s something incredibly comforting about a bowl of chili bubbling away on the stove, and this Hearty Chili Con Carne Recipe truly hits that spot. It’s rich, flavorful, and packed with that perfect blend of spices and tender beef that makes it worthy of any chilly evening or casual get-together.

A large round blue pot filled with thick chili showing layers of dark red beans and chunks of brown meat in a rich, slightly glossy brown sauce. On the left side, there is a layer of shredded yellow cheddar cheese and a dollop of white sour cream on top. Small fresh green cilantro pieces are sprinkled across the chili. A shiny silver ladle rests inside the pot, partially submerged in the chili, with some chili on its surface. The pot sits on a white marbled surface with a white cloth nearby and green cilantro leaves in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Chili Con Carne Recipe
Top Tip
How to Serve Hearty Chili Con Carne Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Chili Con Carne Recipe

Why You'll Love This Recipe

This Hearty Chili Con Carne Recipe is one of those classics that I turn to again and again, especially when I want something guaranteed to please a crowd and stick to your ribs. The layering of flavors from seasoning to simmering time delivers a depth that’s seriously impressive without being complicated.

Deep, Complex Flavor: Slow simmering lets the spices and beef meld into a robust, crave-worthy chili.
Perfect Texture: Tender beef chunks combined with just the right thickness thanks to a touch of masa harina.
Customizable Heat: Easily adjust the spice level to your preference, making it family-friendly or fiery-hot.
Easy to Make Ahead: This chili tastes even better the next day, making your mealtime prep a breeze.

Ingredients & Why They Work

Each ingredient here plays a role in building that signature chili flavor and hearty texture. I love using a good quality chuck roast for tender meat, plus the blend of spices gives this dish its soul. Don’t skip the beer—it adds a deep, malty richness that you just can’t replicate with broth alone.

Flat lay of two whole jalapeno peppers with smooth green skin, one whole green bell pepper with a shiny surface, one whole yellow onion with papery outer layers, four whole garlic cloves unpeeled, a pile of fresh ground chili powder and other mixed dried spices in a small white ceramic bowl, three pounds of raw boneless beef chuck cut into chunks with visible marbling, a small white bowl containing bright red tomato paste, a small white bowl with deep red crushed tomatoes, another small white bowl with diced tomatoes with bits of green chili, a few fresh bay leaves with glossy dark green surfaces, a small white bowl holding kidney beans drained and glistening, a small white bowl with light brown sugar crystals, a small white bowl filled with golden olive oil, a small white bowl with butter, and a small white bowl of masa harina flour all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chili powder: The chili’s foundation, providing warmth and depth.
Cumin: Gives that earthy, smoky backdrop classic in chili.
Oregano: Adds a subtle aromatic herb flavor that balances the spices.
Smoked paprika: Introduces a smoky note without using a smoker.
Cayenne pepper & red pepper flakes: Bring that necessary kick of heat—you control how spicy it gets.
Boneless beef chuck: Perfect for slow cooking; it becomes tender and flavorful.
Flour: Helps achieve that crisp sear on the beef, adding texture.
Olive oil: For a nice sear and sautéing the veggies.
Beer: Adds body and rich malty flavor; I usually go for a pale ale.
Butter: Adds richness and helps soften the veggies beautifully.
Yellow onion, jalapeño, green bell pepper: The aromatic trio that forms the chili’s base.
Garlic: Because everything’s better with garlic.
Light brown sugar: Balances acidity and adds a hint of sweetness.
Tomato paste: Intensifies that robust tomato flavor.
Masa harina (optional): Thickens the chili while adding a subtle corn flavor.
Worcestershire & hot sauce: Umami boost and heat enhancer—small touches that make a big impact.
Beef broth, crushed & diced tomatoes: The hearty liquid base with chunks for texture.
Bay leaves: Infuse deep herbal notes during simmering.
Kidney beans: Classic chili addition that adds body and heartiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hearty Chili Con Carne Recipe is how flexible it is. I often tweak the heat level or swap peppers depending on what I have on hand, and sometimes I double the recipe because it’s just that good leftover.

Spicy Version: I love doubling the cayenne and hot sauce when I’m in the mood for something with a serious kick—it warms you right up!
Vegetable Boost: Sometimes I toss in extra veggies like corn or diced carrots for sweetness and texture.
Beer-Free: If you’re not a fan of cooking with beer, just substitute with extra beef broth; it still tastes great.
Slow Cooker Adaptation: Brown the meat and then transfer everything into a slow cooker to simmer all afternoon for hands-off convenience.

Step-by-Step: How I Make Hearty Chili Con Carne Recipe

A white bowl on a white marbled surface holds a thick, rich chili with dark red kidney beans and chunks of tender brown meat in a deep reddish-brown sauce. One side of the chili is covered with a layer of shredded yellow cheddar cheese melting into the sauce. On top of the chili near the cheese is a dollop of smooth white sour cream. Small green leaves are sprinkled over the chili and cheese. A silver spoon is on the right side inside the bowl, partly submerged in the chili. Fresh green cilantro leaves are placed in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Meat

I always start by patting the beef chuck dry—that’s key to getting a good sear. Then I sprinkle salt, pepper, and a bit of the chili seasoning mix all over the chunks, tossing them until nicely coated. Next comes a light dusting of flour, which helps the meat develop that golden, flavorful crust when seared. Trust me, it’s worth the extra step.

Step 2: Sear the Beef in Batches

Heat up your olive oil in a large Dutch oven over medium-high heat—don’t crowd the pot or the meat will steam, not sear. I do this in batches, tossing each piece for about 1 to 1½ minutes to get a crisp edge but still keeping the inside quite rare because it will cook long and slow later. Remove the browned meat and set it aside.

Step 3: Deglaze with Beer and Sauté Veggies

This step adds so much flavor! Pour in the beer and use a spatula to scrape all those tasty brown bits off the bottom—you don’t want to waste any of that goodness. Let the liquid reduce by half, about 7-8 minutes, then stir in butter, onions, jalapeños, and green bell pepper, cooking until softened, usually about 5 minutes.

Step 4: Add Seasonings and Tomato Base

Now stir in the rest of the seasonings, minced garlic, brown sugar, tomato paste, optional masa harina, Worcestershire, and hot sauce. Cook this mixture for a couple of minutes to toast the aromas before adding your diced and crushed tomatoes, beef broth, and bay leaves. Bring it all to a boil before reducing the heat.

Step 5: Simmer Low and Slow

This is where patience pays off—the chili will start thin but after simmering uncovered for 3 to 3½ hours, the flavors concentrate and the beef turns meltingly tender. Stir occasionally and scrape the bottom with a spatula to prevent sticking. Once the chili thickens to your liking, add the kidney beans and warm through for another 10-15 minutes.

Step 6: Final Seasoning and Serve

Give your chili a taste and adjust seasonings if needed. I usually leave it as is, but you might want to add a touch more salt, sugar, or heat to suit your mood. Remove the bay leaves, then serve up with your favorite garnishes.

Top Tip

Over the years, I’ve found a few little tricks that really elevate this Hearty Chili Con Carne Recipe. These tips will save you time and make sure every bite is packed with flavor.

Dry Your Meat Well: Pat the beef chuck completely dry before seasoning; it helps you get that perfect sear instead of steaming the meat.
Don’t Rush the Simmer: Slow simmering is where the magic happens — it tenderizes the meat and lets flavors meld deeply.
Scrape the Pot Regularly: Use a silicone spatula to scrape up the fond (the brown bits) every so often, so you don’t get burning but capture all those intense flavors.
Adjust Heat Gradually: If you’re adding extra spice, do it little by little and taste as you go — it’s easier to add heat than take it away!

How to Serve Hearty Chili Con Carne Recipe

Hearty Chili Con Carne - Serving Suggestion

Garnishes

I can’t get enough of the classics here: sour cream adds that creamy coolness, shredded cheddar cheese melts into little pockets of yum, and fresh cilantro brightens the whole bowl. Sometimes I toss in diced avocado or green onions for fresh texture, and a squeeze of lime juice really cuts through the richness beautifully.

Side Dishes

Nothing completes chili like a hearty side—cornbread is my go-to, especially when it’s warm and buttery. But honestly, I also love serving this chili with fluffy buttermilk biscuits or even just steamed white rice, which soaks up every last bit of sauce perfectly.

Creative Ways to Present

For a fun twist at parties, I’ve layered chili over baked potatoes or stuffed it into crispy bell peppers. Another hit has been serving it “chili bar” style with all the toppings spread out so everyone customizes their own bowl. It turns an everyday meal into a festive gathering!

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the refrigerator and it's usually perfectly good for up to 3-4 days. The flavors seem to deepen overnight, so I usually look forward to the leftovers even more than the initial meal!

Freezing

This chili freezes beautifully — just portion it into freezer-safe containers or bags, and it’s good for about 3 months. When I’m short on time, freezing a batch means a comforting meal is always at hand.

Reheating

To reheat, slow and low is key. I prefer warming it on the stovetop over medium heat with a splash of broth or water to keep it from sticking or drying out. Stirring frequently helps everything heat evenly and keeps that great texture intact.

Frequently Asked Questions:

Can I use other types of beans in this chili?

Absolutely! While kidney beans are traditional and give a nice texture, I’ve swapped in black beans, pinto beans, or even a mix without losing any flavor or heartiness.

What if I don’t have masa harina?

No worries! Masa harina is optional and acts as a thickener with a hint of corn flavor. You can substitute with regular corn flour or just omit it—your chili will still be delicious, just slightly thinner.

Can I make this chili in a slow cooker?

Yes! After searing the meat and sautéing the veggies, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The flavors develop wonderfully with this hands-off method.

What type of beer works best in this chili?

I usually use a pale ale or amber ale because they add lovely malty, slightly sweet notes without overpowering the chili’s flavor. If you prefer, a light beer like Bud Light works fine too—just use something you’d enjoy drinking.

Final Thoughts

This Hearty Chili Con Carne Recipe isn’t just a meal—it’s a warm hug in a bowl, perfect for sharing with friends or cozying up on your own. I hope you’ll make it your own, savor the process as much as the delicious results, and maybe even find it becoming one of your staple recipes just like it did for me. Let’s keep cooking and eating with joy!