This chili con carne is a hearty, slow-simmered classic made with ground beef, kidney beans, and a touch of dark chocolate. Rich, comforting, and perfect for a cozy weeknight dinner or meal prep since it tastes even better the next day.
If you love this chili con carne, try my Beans with tomato ’nduja sauce, Middle Eastern chicken and bean stew, or this Hearty beef and mushroom goulash next.
Why you’ll love this chili con carne recipe
- Easy one-pot chili: Everything simmers together in a single pot for minimal cleanup.
- Big on flavor: Made with ground beef, kidney beans, bell peppers, and a touch of dark chocolate for incredible depth.
- It’s hearty and comforting.
- Slow-simmered goodness: Cooking it low and slow develops layers of flavor that are worth the wait.
- Perfect for meal prep: Chili only gets better after a day or two, and it freezes beautifully.
Watch the recipe video
Cook along with me! I’ll guide you step by step in this video, or follow along on YouTube.
🔥 Pro tip: why add chocolate to chili con carne?
A little dark chocolate might sound unusual, but it’s a classic chili trick. The chocolate deepens the flavor, balances the acidity of the tomatoes, and rounds out the spices with a subtle richness. Don’t worry, it won’t make your chili taste sweet, instead, it adds that can’t-put-your-finger-on-it depth that makes the whole pot irresistible.
Can I skip the chocolate in chili con carne?
Yes, you can leave it out, and add a teaspoon sugar. No worries, the chili will still be delicious without it.
Can I use cocoa powder instead of chocolate?
Absolutely. Unsweetened cocoa powder works well. Combine it with sugar, use 1 teaspoon of each. It gives a similar earthy richness.
Ingredients you’ll need
- Ground beef
- Kidney beans
- Bell peppers
- Crushed tomatoes
- Beef broth
- Dark chocolate
- Salt, black pepper, ground cumin, sweet paprika, cayenne pepper and dried oregano
- Bay leaves
- Tomato paste
- Onion and garlic
- Olive oil and unsalted butter
- Cornstarch
Tips for the best chili con carne
- Go low and slow: Let the chili simmer gently, at least 1 hour – preferably 2, for the flavors to meld and the beef to become tender.
- Use quality beef: Ground beef with a little fat (80/20 or 85/15) gives the chili richness without drying out.
- Don’t rush the beans: If using canned beans, add them toward the end so they don’t overcook and get mushy.
- Swap beef for ground turkey for a leaner version.
What’s the difference between Mexican and Tex-Mex chili?
Mexican chile con carne is all about meat (often chunks, not ground) and chili peppers, slow-simmered into a rich broth. No beans, no tomatoes.
Tex-Mex chili con carne, on the other hand, is the hearty version most of us know, made with ground beef, tomatoes, and beans.
Make ahead
Chili always tastes better the next day as the flavors deepen. Perfect for meal prep!
Best sides and toppings for chili con carne
- Sides: Serve over fluffy white rice, basmati rice, or quinoa. Cornbread, crispy potatoes, baked potato wedges, warm tortillas or tortilla chips are pairings that never fail.
- Veggies: Add balance with a simple green salad, roasted corn on the cob, a delicious corn salad or creamy coleslaw.
- Toppings: Don’t skip the fun extras like shredded cheddar cheese, sour cream, jalapeños, avocado slices, fresh cilantro, or scallions to take your chili to the next level.
Storing and reheating chili con carne
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Chili tastes even better the next day as the flavors meld.
- Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the chili has thickened too much.
Can you freeze chili con carne?
Yes! Chili freezes just perfect. Let it cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Tools you need for this recipe
The key to a great chili is steady, even heat. Use a good heavy-bottomed pot with a lid or a Dutch oven, it keeps the simmer gentle and helps the flavors develop slowly. Bonus: it goes straight from stovetop to table and looks great when serving.
You’ll also want a sturdy wooden spoon for stirring.
Chili Con Carne
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 bell peppers - red and green, diced
- 1 yellow onion - diced
- 4 garlic cloves - minced
- 2 cups beef broth
- 2 ½ pounds ground beef
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp cayenne pepper
- 1 tbsp dried oregano
- 3 tbsp cornstarch
- 3 tbsp tomato paste
- 2 can (14 oz/400 g) crushed tomatoes
- 2 bay leaves
- 2 squares of dark chocolate
- 1 can (14 oz/400 g) kidney beans
Instructions
- Get your prep done before you start cooking: Deseed and dice the bell peppers, dice the onion and mince the garlic cloves.
- Heat oil and butter over medium high in a large heavy bottomed pot or Dutch oven. Add bell peppers, onion and garlic. Cook for 3 minutes.
- Pour in ¼ of the beef broth and add the ground beef. Break up into pieces and cook for 5 minutes. Stir in salt, pepper, cumin, paprika, cayenne pepper, oregano and cornstarch. Next stir in tomato paste.
- Add the remaining beef broth and crushed tomatoes. Stir in bay leaves and dark chocolate. Bring to a boil, then reduce the heat to low. Cover and simmer for 90 minutes.
- Finally add beans and simmer, uncovered, over medium for 30 minutes. Taste and adjust salt or cayenne pepper. Enjoy!
Video
Notes
Recipe notes
- First simmer covered for 90 minutes to build and lock in the flavors, then uncover and cook longer to let the chili thicken.
- Want a more soupy chili? Just add extra beef broth or crushed tomatoes while it simmers.
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