• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Savory

    Chili Con Carne

    Published: Nov 22, 2015 · Modified: Oct 29, 2019 by Shiran · This post may contain affiliate links · 7 Comments

    Jump to Recipe

    This comforting chili con carne stew is rich, full of flavor, and perfect to make for a casual dining with friends. Serve with rice or tortillas for an extremely satisfying meal.

    Chili Con Carne | prettysimplesweet.com

    I never realized how easy it is to cook chili con carne until one Saturday afternoon when Erez felt like making it. He has casual beef cravings the way I have chocolate cravings. It was the first time I watched him prepare a meal without me. He was chopping everything perfectly, seasoning and tasting often, and cooking patiently until this thick and flavorful stew was finished. And it was amazing.

    Let me break this recipe down into 5 steps so you can see how easy it really is:

    1. Cook the onion, around 5 minutes.
    2. Add the other vegetables, and cook for about 5 minutes.
    3. Add beef and cook until well browned, 5-10 minutes.
    4. Add seasoning, 1 minute.
    5. Add all the other ingredients and simmer until tender and thick, at least 1 hour, making sure to stir once in a while.

    Chili Con Carne | prettysimplesweet.com

    Take your time
    You don’t want to speed through the cooking process. Browning the meat is an important step for a rich and intense flavor, and waiting for the chili to cook for a full 1 hour, or even more, is necessary for a thick, flavorful dish and perfectly tender meat.

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

    I used 4 small red chili peppers, each about 10cm long, and it was spicy, but when combined with rice and other ingredients, it was perfect. Still, you can use fewer chilies if you’re not a huge fan of the heat.

    I love serving chili con carne with rice and sour cream or inside tortillas with guacamole, sour cream and rice. It makes a perfect comfort food for cold, rainy days with friends or family.

    This is a great recipe to make in advance. A day after making it, it tastes just as amazing—or some would say even better.

    Chili Con Carne | prettysimplesweet.com

    Chili Con Carne | prettysimplesweet.com
    Print

    Chili Con Carne

    This comforting chili con carne stew is rich, full of flavor, and perfect to make for a casual dining with friends. Serve with rice or tortillas for an extremely satisfying meal.
    YIELD 8 -10 servings

    Ingredients

    • 2 tablespoons olive oil
    • 2 large onions , finely chopped
    • 6 cloves garlic , minced
    • 2 medium carrots , finely chopped
    • 2 sticks celery , finely chopped
    • 2 red peppers , finely chopped
    • 3-4 small red chili peppers , cored, seeded, and minced
    • 500 g/1.1 pound ground beef
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons paprika
    • 1 teaspoon ground cinnamon
    • 2 cans (14 oz/400 g each) diced or crushed tomatoes
    • 2 tablespoons balsamic vinegar (optional)
    • 1 can (15 oz/400 g) black beans
    • 1 can (15 oz/400 g) white beans
    • Handful of chopped fresh coriander
    • Salt and black pepper , to taste

    Instructions

    1. Heat olive oil in a large, heavy pot over medium heat. Add onions and cook until soft and slightly translucent. Add garlic, carrots, celery, peppers, and chili peppers and cook until begin to soften, about 5 minutes.
    2. Increase the heat to medium-high and add ground beef. Break it up with your spoon so there are no big lumps, and cook until no longer pink and well-browned on all sides, about 5 minutes, stirring occasionally. Stir in cumin, paprika, and cinnamon.
    3. Add canned tomatoes (with juices), balsamic vinegar, beans, and coriander, and season with salt and pepper. Cover with a lid and lower the heat. Cook at a steady simmer, stirring occasionally, until meat is tender and juices have darkened and thickened. The longer you cook – the better. I usually cook mine for 1 hour. If at any point during cooking the mixture appears dry, add a few tablespoons of water. The result should be thick, moist, and juicy.
    4. Serve with rice and sour cream.
    5. Chili will keep in the fridge for up to 5 days.

     

    SaveSave

    More Savory

    • Shaved asparagus salad with chive blossom vinaigrette dressing.
      Shaved Asparagus Salad with Chive Blossom Vinaigrette
    • Game Day Appetizers and Dips
    • Cheesy garlic pepperoni pizza rolls baked and coated in garlic and herb.
      Soft Pepperoni Pizza Rolls
    • Soft white sandwich buns made using the tangzhong method.
      Super Soft Sandwich Buns (VIDEO)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Genie says

      November 22, 2015 at 3:00 pm

      I love a big pot of chili. So warming and versatile and inexpensive too, especially if you bulk it up with lots of good vegetables. My husband always wants chili on corn chips but I prefer rice but it’s easy enough to have both.

      Reply
      • Shiran says

        November 22, 2015 at 4:52 pm

        I agree with you – I love it with rice!

        Reply
    2. Aaron Chow says

      November 22, 2015 at 9:46 pm

      Wow! Your pictures are so beautiful!!! I’m so envious!!!

      Reply
    3. Jess @ What Jessica Baked Next says

      November 23, 2015 at 8:11 am

      Love chilli con carne! This looks delicious, Shiran. Such a comforting dish! 🙂

      Reply
      • Shiran says

        November 28, 2015 at 5:43 am

        Thanks Jess 🙂

        Reply
    4. Stephanie | The Foodie and The Fix says

      November 23, 2015 at 10:02 am

      This looks absolutely fantastic. I love the addition of the balsamic vinegar, btw, it sounds delicious! Just perfect for a chilly day like today 🙂

      Reply
      • Shiran says

        November 28, 2015 at 5:43 am

        Thank you, Stephanie!

        Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • Creamy orange curd in a jar with a spoonful of curd being removed, flanked by fresh oranges.
      How To Make Orange Curd
    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      10 Orange Flavored Desserts You’ll Love
    • 11 Cookies and cream oreo desserts with 6 different desserts showcased.
      11 Oreo Cookie Desserts You’ll Love
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.