This homemade chili con carne is a classic pot of ground beef, kidney beans, and tomatoes seasoned with chili powder, cumin, and a touch of cocoa. It simmers in one pot and tastes even better the next day.
Each spoonful is meaty, mildly spicy, and thick enough to pile over rice or baked potatoes. A short ingredient list keeps the shopping easy. Most items are likely already in your pantry, and the beef is the only fresh item you need.
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Why This Homemade Chili Con Carne Recipe Works
Browning the beef well builds the savory base, and onions and garlic soften in the same fat. Nothing goes to waste in the pot. The browned bits on the bottom dissolve into the broth later and make the sauce taste deeper.
A small spoon of cocoa powder balances the sharp tomatoes and chili powder. You will not taste chocolate, only a rounder flavor.
The long simmer thickens the sauce on its own, with no flour or cornstarch. The beans soften and release starch that helps. That is why the pot thickens nicely even though no thickener is added.
Ingredients for Homemade Chili Con Carne
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef, 80 percent lean
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup low sodium beef broth
Ground beef. Eighty percent lean gives plenty of flavor, and you can drain extra fat after browning.
Diced tomatoes. They keep a little texture and add the acid that brightens the pot.
Kidney beans. Rinse them well so the sauce stays red and clear instead of cloudy.
Chili powder and cumin. These two spices set the classic flavor, so use fresh jars if you can.
Cocoa and cayenne. Cocoa smooths the edges, and cayenne adds a gentle, lingering heat. Both are used in tiny amounts, so they support the other spices rather than stealing the show.
How to Make Homemade Chili Con Carne
1. Soften the onion Heat the oil in a large pot over medium heat and cook the onion for 4 to 5 minutes until soft. Add the garlic for 1 minute.
2. Brown the beef Add the beef and cook for 7 to 8 minutes, breaking it up, until no pink remains.
3. Add the spices Stir in the chili powder, cumin, paprika, cocoa, cayenne, salt, and pepper and cook for 1 minute.
4. Add the cans Pour in the tomatoes, beans, and broth and scrape the bottom of the pot.
5. Simmer Bring to a boil, lower the heat, cover, and simmer for 40 minutes, then uncover for 5 to 10 minutes to thicken.
6. Taste and serve Adjust the salt and heat, then ladle into bowls.
How to Serve Homemade Chili Con Carne
Ladle the chili over rice or baked potatoes, or serve it in bowls with cheese and sour cream. Cilantro lime rice soaks up the sauce, and tangy Dijon macaroni salad adds a cool contrast. Add crispy homemade fries and smoky baked beans for a big spread.
How to Store and Reheat Homemade Chili Con Carne
Cool the chili within two hours and refrigerate in airtight containers for 3 to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove to 165 degrees F, adding broth if the sauce is too thick.
Tips and Variations for Homemade Chili Con Carne
Drain with care. Spoon off extra fat after browning, but leave a spoonful in the pot for flavor.
Cook the beef fully. Ground beef is safe at 160 degrees F, so make sure no pink remains.
Toast the spices. One minute in the hot fat wakes up the chili powder and cumin. Skipping this step leaves the spices tasting dusty and flat.
Thicken or thin. Simmer uncovered to thicken the chili, or add broth a splash at a time to loosen it.
Change the beans. Pinto or black beans work in place of kidney beans in the same amount.
Use other meat. Ground turkey or pork works in place of beef, and turkey needs to reach 165 degrees F.
Flag the allergens. Toppings like cheese and sour cream contain milk, and some spice blends and broths contain additives, so check labels for guests with allergies.
Check trusted guidance. For general food safety reminders about handling raw meat, see the Texas AgriLife Extension food safety guide before you cook.
Frequently Asked Questions About Homemade Chili Con Carne
What is homemade chili con carne?
It is a beef and tomato stew seasoned with chili powder and cumin. Many versions add kidney beans, as this one does.
Can I make homemade chili con carne in a slow cooker?
Yes, brown the beef and onion first, then cook everything on low for 6 to 8 hours. Skip the extra broth until the end.
How spicy is homemade chili con carne?
It is medium, with a gentle heat from cayenne. Leave out the cayenne for a mild pot or add more for extra kick.
Do I need the cocoa powder?
No, but it rounds out the sharp tomato flavor. Leave it out if you do not have any. A pinch of brown sugar can stand in if the tomatoes taste too sharp.
Can I double the batch?
Yes, use a larger pot and add 10 to 15 minutes to the simmer. Brown the beef in two batches.
Homemade Chili Con Carne
Equipment
- Large heavy pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 lb ground beef 80 percent lean
- 15 oz diced tomatoes with juices
- 15 oz kidney beans drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp unsweetened cocoa powder
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup low sodium beef broth
Instructions
Cooking
- Soften the onion. Cook the onion in the oil over medium heat for 4 to 5 minutes, until translucent, then add the garlic for 1 minute.
- Brown the beef. Add the beef and cook for 7 to 8 minutes, until browned and crumbly.
- Season. Stir in the chili powder, cumin, paprika, cocoa, cayenne, salt, and pepper for 1 minute, until fragrant.
- Simmer. Add the tomatoes, beans, and broth, then simmer covered over low heat for 40 minutes, until thick.
- Serve. Taste for seasoning, then serve hot with cheese or sour cream.
